Vegan Japanese Fried Oysters (Kaki Fry) カキフライ

Tartar Sauce

• 2 1/2 tbsp Vegan kewpie mayonnaise or homemade Japanese mayonnaise(37g)
• 30g medium firm tofu, water pressed out
• 10g pickles, diced small
• 10g white onions, diced small
• 1/8 tsp Japanese mustard powder
• pinch of black salt
• pinch of salt and pepper to taste

Fried ‘Oysters’

• 1 package oyster mushrooms (150g)
• 225g Japanese Mountain Yam (Nagaimo) / Chinese Yam (net weight about 200g)*
• 2 tsp aonori (5g // or dulse flakes)
• 1 tsp soy sauce (5g)
• 1/2 tsp kombu dashi granules (3g)
• 1/2 tbsp potato starch (3g)
• 2/3-1 nori sheet
• 1/8 tsp salt
• Japanese panko, as needed
• oil for frying, as needed

Tartar Sauce

1. 1

   Mix all the ingredients for the tartar sauce together in a bowl. Cover and keep refrigerated.

Fried 'Oysters'

1. 2

   Tear the oyster mushrooms into 5-6 segments with your hands, slightly larger than the size of your thumb.

2. 3

   Peel and grate the nagaimo into a bowl. Stir in the aonori, soy sauce, kombu dashi granules, potato starch and salt. Tear the nori sheet into small pieces and then stir everything together.

3. 4

   Dip the oyster mushrooms into the nagaimo batter, generously coating each piece. Then coat in panko.

4. 5

   Preheat a pot of oil to 350 F (180 C) and deep fry for 45-60 seconds, turn and fry for another 45-60 seconds or until golden brown (they will continue to brown slightly out of the fryer).

5. 6

   Place on a wire rack to allow excess oil to drip off. Serve with shredded cabbage or lettuce, lemon and the tartar sauce.