Servings: 2

2 big oyster mushrooms (or 250 g smaller ones) 2 big oyster mushrooms (or 250 g smaller ones)
 
100 ml flour 100 ml flour
 
1 egg - 2 for smaller mushrooms (or your favourite egg replacement) 1 egg - 2 for smaller mushrooms (or your favourite egg replacement)
Salt and pepper (optional) Salt and pepper (optional)
1 tsp shichimi togarashi (or another spice mix of your liking) 1 tsp shichimi togarashi (or another spice mix of your liking)
 
150 ml panko 150 ml panko
50 ml breadcrumbs (small) (or ground almonds) 50 ml breadcrumbs (small) (or ground almonds)
 
A generous amount of a neutral oil A generous amount of a neutral oil
 
Serve with: subheading: Serve with:
A dal, fried rice or a salad A dal, fried rice or a salad

Clean the mushrooms and let them dry while you prepare the other items.
Get four deep plates. Put the flour on the first one. In the next one beat the eggs and their seasoning with a fork until mixed well. Put the panko and the breadcrumbs (or almonds) on the third plate. Mix these too. The fourth plate is for the ready breaded mushrooms.
Now get the mushrooms and cover them first in flour, then with egg, and finally with the panko mixture. With big mushrooms you might have to massage the ingredients in a bit. When fully covered, put them all on your last plate.
Heat up the oil in a frying pan to a medium to high heat. The bigger your mushrooms are, the more oil you will need. Big ones will have to be pressed in a bit to make sure that all areas get fried by the oil. Fry each side 2 to 5 minutes or until visibly golden.
When the mushrooms are done put them on a clean serving plate with a kitchen towel to let any surplus oil drip down.