Maitake Karaage with Charred Scallion Mayo
Today we will make maitake karaage with charred scallion mayo. This dish is a nice vegetarian alternative to chicken karaage. We will marinate the maitake mushrooms in soy, garlic, and ginger and deep fry them. Paired with smoky, creamy scallion mayo, this is a perfect drinking snack or appetizer. I always love pairing karaage with scallion because the pungent scallion flavor cuts through the greasiness of karaage.
Maitake, also known as "hen of the woods," is a popular mushroom in Japan and China. The Japanese name "maitake" translates to "dancing mushroom," reflecting the joy of foragers upon discovering this prized mushroom in the wild. In Japan, where maitake mushrooms are highly revered, they are often featured in traditional dishes such as nabemono (hot pot) and tempura. The locations where maitake grows are often kept secret and passed down through families, just like how the Swedish keep their chantarelle foraging spots secret.
Just like other mushrooms, when cooked, maitake develops a nice firm and chewy texture, reminiscent of meat. It’s delicious even when simply sautéed in butter and a sprinkle of salt.
The name "maitake" translates to "dancing mushroom," reflecting the joy of foragers upon discovering this prized mushroom in the wild.
I bought my maitake from Noordemarkt in Amsterdam. I didn’t buy much as I also bought many other mushrooms for other dishes and it’s also quite expensive. However, you can easily double the recipe if you like.
I hope you enjoy today’s recipe. I’ll see you in the next newsletter!
Serves 2 people
Preparation time: 20 minutes
Cooking time: 15 minutes
Level of difficulty: 1/3
Keep for 0 days, it’s better to eat them fresh while it’s still crispy. The sauce can be stored in the refrigerator for up to 1 week.
Ingredients:
120g/ 4.2 oz. maitake, cleaned
1 tsp grated ginger
1 clove garlic, grated
1 tsp soy sauce
½ tsp sake
¼ tsp sesame oil
½ tsp salt pepper seasoning or a mix of salt and black pepper
3 tsp water
2 tbs potato starch
Oil for deep frying
1 lime wedge, for serving
Charred scallion mayo
3 scallions, chopped into 3 parts
1 jalapeño, halved
2 cloves garlic
Zest from ½ lime + ¼ tsp lime juice
6 tbs Kewpie mayonnaise
Steps:
To make the sauce, in a dry skillet, roast scallions, jalapeño, and garlic without any oil for 5-6 minutes until they are charred. Remove the garlic earlier as soon as it turns brown as we don’t want bitter garlic in the sauce. You can also do this on a BBQ grill. If so, put the scallions and jalapeno directly on the grill and wrap the garlic cloves them in foil.
Add the charred vegetables to a food processor and blend until smooth. Transfer to a bowl and add lime zest and juice as well as Kewpie mayonnaise. Mix to combine and set aside.
Place maitake in a bowl. Mix ginger, garlic, soy sauce, sake, and sesame oil in a separate bowl and add this into the maitake. Mix gently to coat. Let it marinate for 15 minutes.
Add water, potato starch, and salt pepper seasoning (or salt and black pepper) to the marinated maitake. Mix gently to combine with a pair of chopsticks or spoon.
Heat oil in a pan. Fry the maitake in the hot oil in batches for 2 minutes per batch until it turns brown and crispy. Transfer the maitake to a plate lined with a kitchen towel. Return the maitake in the pan and fry again for 30 seconds to make it extra crispy. Serve as soon as possible with the charred scallion mayo and a wedge of lime.