Watch how to make it here
Anyone like crispy fried mushrooms? This rice bowl is the perfect meal to enjoy as a weeknight dinner. The crispy and juicy mushrooms with a steaming bowl of white rice and a side of vegetables make it so delightful.
A few notes:
- If oyster mushrooms are not available, shiitake mushrooms or king oyster mushrooms are a good substitute.
- The ingredients listed below will be enough for 4 meals. This is ideal to make on a Sunday and have food ready for the workweek!
- The recipe for my sweet chili sauce can be found here. Store the sweet chili sauce or sriracha separately from the rice bowl. Serve the sauce when ready to eat.
- Store the rice bowl itself in an airtight container and eat within 4 days.
Crispy Fried Mushrooms Rice Bowl
- Crispy Mushrooms
- 1 cup all-purpose flour
- 8 oz oyster mushrooms
- 4 cups panko breadcrumbs, add more as needed
- 1 cup all-purpose flour + 2 cups water, add more water as needed
- 4 tbsp gochugaru or cayenne pepper
- 2 tbsp garlic salt
- 2 tbsp black pepper
- 1 cup vegetable oil
- 1 cup frozen sweet corn (+ 2 cups boiling water)
- 1 crown of broccoli, cut into florets
- ¼ green cabbage, shredded
- 2 cups steamed white rice (Kokuho Rose California's Original Sushi Rice is my favorite)
- 1 tbsp furikake
- 1 radish, thinly sliced
- Sweet chili sauce or sriracha
- Step 1 In a small bowl, add the frozen corn and pour the boiling water. Allow it to soak and thaw for 5 minutes before draining the water. This would also be a good time to steam rice. Follow the instructions on the rice package if cooking in a saucepan on the stovetop.
- Step 2 Heat up 4 cups of water in a small pot until boiling. Cut a broccoli crown in small florets and add into the pot. Boil the broccoli for 5 minutes. Once cooked, drain the water and set aside.
- Step 3 Prep the mushrooms. Wipe off any dirt with a damp paper towel. It is important to not wash these mushrooms with water otherwise it will release too much water when frying them. Trim ½ inch off the stem, this should release the oyster mushrooms into individual pieces. In two separate medium-sized bowls, create the dredging station. In one bowl, add the panko breadcrumbs, 1 tbsp garlic salt, 1 tbsp black pepper, 2 tbsp gochugaru, and mix well. In another bowl, combine the flour, water, 2 tbsp gochugaru, 1 tbsp garlic salt, and 1 tbsp black pepper. If the batter is too thick, add ¼ cup water at a time to loosen it. Begin with dipping one piece of mushroom in the batter, making sure to fully coat it. Next, sprinkle the breadcrumb mixture until it fully coats the mushrooms. Try to avoid dipping the batter coated mushrooms directly in the breadcrumb mixture as the breadcrumbs tend to form soggy lumps due to the batter. Lay the coated mushrooms on a parchment paper-lined baking tray, Repeat this dipping and sprinkle process until all mushrooms have been coated.
- Step 4 In a large braiser or saucepan, heat the oil for 5 minutes or until hot. You can test the oil by dipping chopsticks in the oil. If it forms little bubbles, it is ready. Add the mushrooms to the pan, being careful not to overcrowd the pan, and fry for 5 min on each side until crispy and golden. Depending on the number of mushrooms, there might be a need to fry the mushrooms in multiple batches. Place the fried mushrooms on a paper towel-lined plate or baking tray.
- Step 5 In between frying each side of the mushrooms, prep the green cabbage and pink radish. Once the mushrooms are fried, assemble your 4 rice bowls. In your choice of Tupperware, line one side with the green cabbage and top with 3-4 mushrooms. In the center, add one serving of steamed white rice topped with furikake. On the remaining end, add 2 tbsp of corn, a few broccoli pieces, and the pink radish slices.
- Step 6 When it’s time to eat, microwave the rice bowls for 2-3 minutes. Serve the mushrooms with sriracha or sweet chili sauce. Enjoy! 🙂