Keen to add more meat-free meals to your repertoire? This quick karaage mushroom is a must-try.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Combine soy sauce, mirin and ginger in a medium bowl. Add combined mushroom and toss to coat. Set aside, tossing after 2 mins, for 5 mins to develop the flavours.
Place cornflour in a large bowl. Drain mushroom, reserving the soy sauce mixture. Toss half the mushroom in the cornflour. Add enough oil to come 1cm up the side of a large deep frying pan. Heat over medium heat. Cook the mushroom for 2-3 mins or until golden and just tender. Transfer to a plate lined with paper towel to drain. Repeat with remaining mushroom and cornflour.
Meanwhile, place the baby broccoli in a large heatproof bowl. Cover with boiling water and stand for 5 mins. Refresh under cold water. Drain well. Toss with the radish and cabbage.
Divide the rice, mushroom mixture, baby broccoli mixture, mayonnaise and lemon wedges among serving bowls. Season. Drizzle with reserved soy sauce mixture to serve.
COOK. STORE. SAVE.
Cook it right: Washing mushrooms before cooking reduces their flavour. Instead, simply wipe with a damp cloth to remove dirt.