Description
Impress your guests with this visually stunning and mouthwatering vegan roast "chicken" recipe that uses king oyster mushrooms and rice papers. A plant-based twist on a classic favorite!
Ingredients
Scale
- 4 big king oyster mushrooms
- 4 sheets of rice papers
- 2 tbsp corn starch
- Oil for frying
Spice Mix:
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1/4 tsp 5-spice powder
Teriyaki Sauce:
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- 4 tbsp water
Instructions
- Remove the heads of the king oyster mushrooms and boil them for 10 minutes.
- Drain and rinse the mushrooms, then spiral cut around them to create thin cutlets.
- Score both sides of the mushrooms and rub them with the spice mix.
- Dip rice papers in water for a few seconds, then wrap them around the mushrooms.
- Fry the wrapped mushrooms in oil until golden brown on both sides.
- Prepare the teriyaki sauce by mixing soy sauce, mirin, sugar, and water in a saucepan over low heat until sugar dissolves.
- Drizzle the teriyaki sauce over the fried mushrooms.
- Slice the dish into chicken-like pieces and garnish with sesame seeds.
This vegan "chicken" roast is a visual delight and a sure crowd-pleaser at any gathering. Enjoy!