The recipe
Ingredients
Contains: milk, wheat, soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Make the kimpira
Heat oil in wok or skillet.
Add burdock roots and carrots, stir-fry 1 minute.
Add ginger, garlic, sugar and tamari soy sauce, cook until glaze forms.
Remove from heat, let cool.
Sprinkle with sesame seeds, set aside.
Make the ketjap manis
Combine all ingredients in saucepan.
Heat over medium-low heat, about 10 minutes, or until reduced by one-third.
Strain out spices, set aside.
Make the wasabi cream
Combine all ingredients in blender.
Process until smooth.
Set aside.
Fry and serve
Combine rice flour, corn flour, white and black sesame seeds, chili powder and salt in mixing bowl.
Pour soymilk into separate mixing bowl.
Pour 1 cup oil into large skillet or wok until ½ inch deep.
Heat over medium-high heat until shimmering but not smoking, about 350°F.
Soak each mushroom in soymilk.
Dredge in flour mixture.
Fry in batches of six to eight mushrooms, not overcrowding, until golden brown on one side.
After about 45 seconds, turn mushrooms over.
Cook until mushrooms float to surface, about 45 seconds more.
Remove from oil, drain well on paper towels.
Place ¼ cup Kimpira in center of each plate.
Stack about 4 mushrooms on Kimpira.
Drizzle 2 tablespoons Wasabi Cream and 2 tablespoons Ketjap Manis around stack.
Sprinkle with scallions and black and white sesame seeds.
Place 1 teaspoon seaweed on stack, if using.
Garnish with lime wedge.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Oyster mushrooms
- Their meaty flesh becomes tender and chewy inside a crisp coating.
- Rice flour
- Creates a light, crisp coating that stays crunchy after frying.
- Corn flour
- Adds coating structure and crispness when fried in hot oil.
- Soymilk
- Acts as a wet binder so the flour mixture sticks to the mushrooms.
- Silken tofu
- Adds smooth body and creaminess to the wasabi cream.
- Tamari soy sauce
- Provides savory depth and helps form the kimpira glaze through browning.
The step that matters
Frying the mushrooms at the right temperature. Oil near 350°F browns the coating quickly and seals in moisture. If the oil is too cool, the coating absorbs grease and turns soggy; if crowded, the oil temperature drops and the same problem follows.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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