• Maitake mushrooms (fresh pack)1 pack
• Potato starch (katakuriko)1.5–2 tbsp
• Salt and peppera pinch
• Oil1.5 tbsp

1. 1

   Separate 1 pack of maitake mushrooms by hand into bite-sized pieces. Coat all pieces evenly with 1.5–2 tbsp of potato starch.

2. 2

   Heat 1.5 tbsp of oil in a frying pan over medium heat and arrange the coated maitake pieces in a single layer.

3. 3

   Avoid stirring too much and cook patiently until the first side turns crispy and golden (about 10 minutes on low heat for IH, or low to medium heat for gas stoves).

4. 4

   Flip the mushrooms and cook the other side in the same way until crispy and golden.

5. 5

   Once both sides are fragrant and crispy, sprinkle with a pinch of salt and pepper, then toss gently to combine.

6. 6

   Line a plate with paper towels, transfer the maitake mushrooms to the plate to absorb excess oil, and serve.

The key is to avoid over-stirring and cook low and slow for maximum crispiness. Add salt and pepper gradually, tasting as you go to balance the flavors perfectly.

• Calories90 kcal
• Protein1.2 g
• Fat6 g
• Carbs7.5 g
• Sodium0.4 g