Description
A fried snack offering meaty satisfaction without the guilt, where large king oyster mushrooms (Xingbaogu) are battered, fried crispy, and dusted with salt and pepper (Jiao Yan Fen).
Restaurants serving Deep-fried King Oyster Mushrooms
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- King oyster mushrooms
- Sweet potato flour
- Flour
- Taiwanese basil
- Five-spice powder
- White pepper
Instructions
- [Authentic Recipe]
- Prepare thick, large king oyster mushrooms, cut into large irregular chunks or thick rounds to retain a meaty bite.
- To lock in moisture and umami, dip in a thin wet batter (flour, sweet potato flour, water, a little salt, and five-spice).
- Drop into 170°C oil and fry briefly (
- 5-
- mins) so moisture isn't lost. Remove immediately when the batter is golden and crispy.
- [Biggest Point] Right before done, flash-fry a little 'Jiucengta' (Taiwanese basil) in the oil to transfer aroma.
- Drain, put in a bowl, and generously sprinkle special 'Jiao Yan Fen' (salt, white pepper, five-spice blend).
- Toss the bowl to coat evenly, serve with a bamboo skewer.
Learn more Spice, substitutes, tips
Key spices
Five-spice and White pepper spiciness
Substitutes at Japanese supermarkets
Japanese king oyster mushrooms (usable as is)
Pairing
Refreshing Fruit Tea or Taiwan Beer
Trivia
[For Women] A star-level popular menu at Yansuji stalls, outshining meat. The intense elasticity akin to eating abalone or scallops and the overflowing umami juice create fanatical fans, especially among women.
Eating tips & etiquette
[Unique Eating] Piercing it and biting down makes the trapped hot 'mushroom juice' squirt into your mouth, so eat carefully huffing and puffing to avoid burns!
Allergen
Wheat