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

yield: 2 total time: 23 minutes
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Ingredients

  • 2 1/2 tablespoons Kewpie Mayonnaise Vegan, or homemade Japanese mayonnaise, 37g
  • 1 1/16 ounces medium firm tofu water pressed out
  • 1 tablespoon pickles diced small
  • 1 tablespoon white onions diced small
  • 1/8 teaspoon mustard powder Japanese
  • 1 pinch black salt
  • 1 pinch salt and pepper to taste
  • 1 package oyster mushrooms 150g
  • 7 15/16 ounces Japanese mountain yam Nagaimo / Chinese Yam, net weight about 200g*
  • 2 teaspoons aonori 5g // or dulse flakes
  • 1 teaspoon soy sauce
  • 1/2 teaspoon kombu dashi granules, 3g
  • 1/2 tablespoon potato starch
  • 2/3 nori sheet
  • 1/8 teaspoon salt
  • panko Japanese, as needed
  • oil for frying, as needed

Nutrition

  • Calories : 170 calories
  • Carbohydrate : 14 grams
  • Fat : 11 grams
  • Fiber : 1 grams
  • Protein : 3 grams
  • SaturatedFat : 1 grams
  • Sodium : 800 milligrams
  • Sugar : 1 grams
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