Vegan Teriyaki "Chicken" Rice Bowl

Vegan Teriyaki "Chicken" Rice Bowl

Vegan teriyaki "chicken" over rice is a delicious comfort food.

myjourneyofeatingmyjourneyofeating
Prep2 hrs
Cook1 hr
Total3 hrs
Servings1
Difficultyeasy
JapaneseChineseVeganVegetarianDinner / SupperLunch

Ingredients

  • 300 gramsKing Oyster Mushroom
  • 1 cupTempura Batter Mix
  • 1 tbspSoy Sauce
  • 1 tbspVegan Oyster Sauce
  • 1 tspGround White Pepper
  • 6 cupsCooking Oil
  • 3 tbspTeriyaki Sauce

Instructions

  1. 1

    Wipe and clean the king oyster mushrooms with paper towel to remove any dirt.

    Step 1
  2. 2

    Boil a pot of water and sprinkle some salt in it. When the water is boiling, put the mushrooms in the pot and cook for about 10 minutes. The mushrooms should have a glossy outer layer when they are cooked.

    Step 2
  3. 3

    Remove the king oyster mushrooms from the boiling water and put them in a bowl of iced water for an ice bath to stop them from cooking.

    Step 3
  4. 4

    When the mushrooms are cold enough to handle with hands, take them out from the ice bath. Pat them dry completely with paper towel. Gently squeeze the water out, if necessary. Prepare to cut the mushroom into a cutlet shape. Slice the oyster mushrooms from the top and move in a spiral motion like peeling the apple skin. Be very careful when using the knife for this process. After that, score the mushroom cutlets diagonally on both sides. This will help the mushrooms better absorb the marinating sauce.

    Step 4
  5. 5

    Prepare the marinating sauce by mixing the soy sauce, vegan oyster sauce, and white pepper.

    Step 5
  6. 6

    Apply the marinating sauce on both sides of the oyster mushrooms thoroughly. Marinate them for about 15 minutes.

    Step 6
  7. 7

    Prepare the batter by mixing the tempura mix and water. Slowly add the water and whisk it until you reach the consistency for deep frying (not too runny nor too thick).

    Step 7
  8. 8

    Fill the cooking oil in a frying pan. Dip and sink the oyster mushrooms in the batter mix and ensure they are completely covered by the batter. When the oil is hot (about 350F), carefully slide the mushrooms in the frying pan one at a time. Fry them both sides until they are golden brown. You may flip them to ensure both sides are fried and crispy.

    Step 8
  9. 9

    Remove the golden brown fried oyster mushrooms and put them in a plate with paper towel to absorb the excess oil.

    Step 9
  10. 10

    Then cut the crispy mushroom "chicken" cutlets into even, uniform strips.

    Step 10
  11. 11

    Scoop 2 cups of cooked rice in a bowl. You may skip this step if you don't eat the "chicken" with rice.

    Step 11
  12. 12

    Arrange the "chicken" strips nicely in the bowl. Add any vegetable of your choice.

    Step 12
  13. 13

    Drizzle the teriyaki sauce on the "chicken". I used the ready-to-use teriyaki sauce from Kikkoman. Bon Appétit!

    Step 13