Crispy and Chewy Pan-Fried King Oyster Mushrooms Recipe
Perfect for Drinks & Side Dish! Crispy King Oyster Mushrooms with Special Soy Sauce & Sesame Oil (Gancham)
A truly special dish! Introducing pan-fried king oyster mushrooms, renowned for their delightful chewy texture and rich savory flavor. When paired with our special sauce and pan-fried to perfection, they make an excellent accompaniment to beer or a satisfying side for your rice. Let me share the secret to this simple yet impressive dish!
Main Ingredients- 1 pack King Oyster Mushrooms (adjust quantity as desired)
- Garlic (optional, for added flavor)
- Parsley flakes (optional, for a fragrant finish)
Special Soy Sauce & Sesame Oil Sauce (Gancham)- Sesame oil (for a rich aroma)
- Soy sauce (for the perfect sweet and salty balance)
- Sesame oil (for a rich aroma)
- Soy sauce (for the perfect sweet and salty balance)
Cooking Instructions
Step 1
First, wash the fresh king oyster mushrooms thoroughly. Then, slice them thinly to about 0.5cm thickness. It’s recommended not to cut them thicker than this, as overly thick slices may affect the texture, and too thin might cause them to break apart during cooking!
Step 2
Now, let’s make ‘Gancham,’ the special sauce that will elevate your king oyster mushrooms. Mix soy sauce and sesame oil in a 1:1 ratio. It’s best to make this sauce in small batches. If you’re preparing this as a side dish for rice, you might want to add a little more soy sauce for extra savoriness. For an even crispier texture, reduce the amount of soy sauce. If you apply the sauce to very thinly sliced mushrooms, they might become slightly compressed and soggy like wet paper after a short while, but this is perfectly normal and won’t affect the final taste!
Step 3
It’s time to brush the prepared ‘Gancham’ sauce onto the king oyster mushrooms. Using a teaspoon or a pastry brush will make this process convenient. The key is to apply the sauce to only one side of the mushroom slices. Brushing both sides or stacking sauced mushrooms will result in a less desirable taste and texture after cooking. Also, since the sauce can splatter, it’s advisable to work on a large plate or cutting board.
Step 4
Let’s start pan-frying! For a crispy result, use low heat; for a softer texture, use medium heat. Let’s call the sauced side ‘A’ and the un-sauced side ‘B’. Initially, place the mushrooms with side A facing down in the pan. When you notice the flavor of the ‘Gancham’ sauce seeping into side B, or when the mushrooms begin to curl like squid, flip them over. Similar to how juices rise when cooking meat, when the ‘Gancham’ sauce appears on top of the mushrooms, slightly increase the heat and flip again. Finally, flip one more time to ensure even cooking. If you prefer your mushrooms extra crispy, repeat this process several times. In case you used too much soy sauce or accidentally used dark soy sauce, resulting in excess liquid during cooking, you can add a small amount of water to neutralize the sauce. However, be aware that this might compromise the crispiness of the mushrooms.
Step 5
Finally, according to your preference, you can add flavor by stir-frying minced garlic to serve alongside, or sprinkle fresh parsley flakes for an aromatic touch. Alternatively, a tiny pinch of herb salt can wonderfully enhance the overall flavor. Enjoy your delicious creation!
