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Crispy Panko Fried Shiitake Mushrooms

5 from 2 votes
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 2
Author: Juri Austin
Try these easy and delectable panko-crusted fried shiitake mushrooms! You will enjoy the crispiness and tenderness that will delight your taste buds!
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Fried shiitake mushroom.

Ingredients
  

  • 5 Shiitake Mushrooms
  • 1 Egg
  • 2 Tbsp Wheat Flour
  • 1 cup Panko
  • Vegetable Oil, as needed for frying

Instructions
 

  1. Remove the stems from the shiitake mushrooms and trim off the base of the stem (as it is too tough to eat). Fry both the caps and the stems.
  2. Set up the batter with three separate containers. Put one with wheat flour, another with beaten eggs, and the third with panko.
  3. Dip each shiitake mushroom first in the flour, then the eggs, and coat it with the panko.
  4. Heat cooking oil over medium heat in a medium pot.
  5. Carefully place the coated shiitake mushrooms in the pot and cook until they turn golden brown on both sides. Once done, transfer them to a plate lined with paper towels to drain any excess oil.

Notes

  • Storage: You can freeze them before frying. They will last for a month in the freezer.
  • Use Japanese panko breadcrumbs for the best crispy texture.
    Don't overcrowd the pot while frying to ensure even cooking.
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Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 31gProtein: 8g

This nutritional information is estimated and provided for general reference only.

Course: Main
Cuisine: Japanese
Keyword: fried shiitake mushrooms

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