Vegan Sesame 'Chicken' made from mushrooms

By WoonHeng · 40 min

Ingredients

Instructions

1. Clean the mushroom stems with a brush to remove debris. Cut off the caps (save them for another dish), then cut the stems crosswise in half to make two logs.
2. Bring a pot of water to a boil with a pinch of salt. Boil the stems for about 3-5 minutes, until slightly softer and turned from white to grayish. Let them cool, or chill them in an ice water bath to speed this up.
3. Meanwhile, make the marinade in a bowl.
4. Once the mushrooms are cool enough to handle, pat them dry with a towel. Cut each log lengthwise in half to get 2 cutlets per log.
5. Lay the cutlets flat side down on a work surface and gently pound them a few times with a meat tenderizer.
6. Put the cutlets on a baking pan or shallow plate, pour the marinade over them and rub generously until well coated. Marinate for 10 minutes.
7. In a shallow plate, mix the crispy tempura mix with enough ice-cold water to make a thick batter (the creator uses a little more than ½ cup of water).
8. Heat enough oil in a 10-inch skillet to cover the bottom of the pan, about 0.5 cm up the side, over medium heat.
9. Dip each cutlet in the batter, then press sesame seeds generously onto it and pat to adhere. Slowly lower the cutlets into the hot oil, adding as many as fit in one single layer.
10. Shallow fry until golden brown, then flip and fry the other side for another 1-2 minutes.
11. Move the cutlets to a paper-lined plate to drain excess oil. Slice each cutlet in two and serve warm.

Summarized from WoonHeng's video. Watch it for the details.

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