Panko-crusted fried eggplant and shiitake mushrooms are mouthwatering easy recipes. These are crispy, juicy, and will make your taste buds happy!
Get ready to make a Japanese-style fried recipe! It's so simple and easy, but I'm sure you won't get tired of eating it.
Start by dipping the vegetables in flour, then egg before coating with panko bread crumbs for crispiness.
This recipe is a must for dinner, lunch, and afternoon snacks. It also makes the perfect house party dish!
- This recipe is for you if:
- You love Japanese recipe.
- You want to make fried shiitake mushrooms.
- You want to make fried eggplants.
- You are looking for a Japanese panko recipe.
Let me show you how to make it. If you want to check the recipe right away, please jump to the recipe card. Let's get cooking!
About this recipe
- Japanese style fried recipe
- How to pick eggplants and shiitake mushrooms
- Use panko (bread crumbs)
- Vegetarian recipe (Vegan adaptable)
Here are the ingredients (amounts are in the recipe card below).
- Shiitake mushrooms
- Batter: Egg, flour, panko
- Oil for deep frying
What is panko?
Panko means "bread (pan) flour (ko)" in Japanese, which is a type of breadcrumbs that we use for various dishes.
They are made by grinding bread into small flakes so if you have leftover bread at home, you can make it on your own.
Dried panko and Nama panko
There are 2 types of panko available:
- Dried panko
- Nama panko (not dried)
The difference is the amount of water contained. Nama panko includes more water than dried ones so they are soft.
Flakes of Nama panko are often larger and the texture after deep frying is more fluffy and lighter than dried ones.
On the other hand, the dried panko is more crunchy.
Dried panko lasts longer and is versatile for any dishes in my opinion so I most likely have dried one in my pantry. However, If you want a dish to be with a lighter texture, then Nama panko is suitable.
How to pick eggplants
Eggplants are available all year round, but the season is from summer to fall.
When you are at the grocery store, make sure to check out these points and pick up a fresh one.
- Dark purple color and glossy
- When you hold it, it should be firm and heavy
- The end of stem looks fresh
- Sharp thorns remain on the hem
How to pick shiitake mushrooms
Shiitake mushrooms are also available all year round, but the season is spring and fall in Japan.
In order to select tasty shiitake, check the shape and color. Please refer as follows for selecting one:
- The cap is thick, nice brown, and glossy
- The cap is domed (not completely flat)
- The back of the cap is whitish and the pleats are firm
- Stem is thick and short
If the back of the cap is brown, it's not fresh. Also, if it smells sour, avoid choosing it as it’s already gone bad.
Let me show you the steps. Please check the video as well.
- Cut vegetables: Cut shiitake stalk (we cook them as well), sliced eggplant into 1cm (½ inch) rounds. If the tip of the shiitake stalk is hard, cut it off.
- Dip in the batter: Put flour, eggs (beat), and panko in each container to prepare batter. Then dip vegetables in the order of flour-> eggs -> panko. The white part on the back of the shiitake is dented, so it's easier to coat with the batter with your hand.
- Ready to cook: All vegetables have been breaded. It is also possible to freeze them at this stage if you want to save for some other time.
- Deep fry: Deep fry them for a few minutes over medium heat until golden brown. I use minimum amount of oil, but it's ok to deep fry in plenty of oil.
Here you go! It's beautiful, isn't it? The fresh hot one is so crispy and delicious!
Sauce of your choice
Vegetables are not seasoned, so dip them in the sauce and enjoy!
You might think that store-bought sauces are the only way to go, but homemade ones can be easy and delicious too!
- Homemade sauce (The recipe is in this Koyadofu Katsu recipe)
- Ketchup and mayonnaise (Blend them 1:1)
- Tartar sauce
- Soy sauce
- Tonkatsu sauce
- Worcestershire sauce
If you are vegan or try to avoid consuming eggs, it is possible for the batter without eggs.
Mix flour and water at a ratio of 1:1. It will be slightly sticky but not too much; then dip your ingredients into it before covering it with panko breadcrumbs.
Stock in the freezer
You can store them in the freezer before deep frying.
Making a big batch of fried vegetables and freezing them for busy workdays is an awesome way to save time.
They will last in the freezer up to one month.
Other vegetables you might wanna try
If you are looking for more variations, try these as well:
- Kabocha squash
- Chinese yam
Thanks for Stopping By
This is for those who love shiitake mushrooms and eggplants, as it transforms them into gorgeous dishes that you can enjoy for lunch, dinner, or any meal!
I hope you like the recipe!
Thank you for taking the time to read my blog♡ If you’ve tried this recipe(or any other recipe on the blog), please give it a star rating below!
Also, feel free to leave comments if you have any questions. I love hearing from you!
Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes include vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
More Vegetable Recipes You Might Like
- Lotus Root, Pumpkin and Hijiki Salad
- How to cook Daikon 5 recipes
- Napa cabbage rolls
- Napa cabbage miso stir fry
- Kabocha miso soup
Watch how to make itPrint
Panko crusted fried eggplant and shiitake mushrooms are mouthwatering easy recipe. Crispy, juicy, and so yummy!
- 5 Shiitake mushrooms
- 2 Eggplants
- 2 Eggs
- 3 tablespoon Flour
- 1.5 cup Panko (Breadcrumbs)
- Oil for frying
- Your favorite sauce
- Cut vegetables: Cut shiitake stalk (cook it as well), sliced eggplant into 1cm (½ inch) rounds.
- Prepare the batter: Put flour, beaten egg, and panko in each container.
- Dip in the batter: Dip vegetables in the order of flour-> beaten egg -> panko.
- Deep fry: Deep fry them for a few minutes until golden brown.
- Equipment: Staub 18cm/7 inches for deep frying
- Storage: You can freeze them before frying. They will last for a month in the freezer.
- If the tip of the shiitake stalk is hard, cut it off.
- The back of the shiitake is dented, so it's easier to coat with the batter with your hand.
- I like to fry my food in as little oil as possible, but you can cook it in plenty of oil.
- I like to use pastry flour, but any other type will do, such as all-purpose flour, bread flour, etc.
- I listed sauce ideas in the "Sauce of your choice" section. Please enjoy with your favorite sauce.
Keywords: Panko Crusted Fried Eggplant and Shiitake Mushrooms