Tempura-Crisped King Oyster Mushrooms with Pickled Daikon

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crispy, golden mushrooms with a delicate tempura batter paired with a bright, tangy pickled daikon slaw for a refreshing, textural contrast in every bite. This Japanese vegan recipe, ready in about 35 minutes, pairs king oyster mushrooms, all-purpose flour, and cornstarch for a weeknight-friendly dinner. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Japanese cuisine 180 cal/serving

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Ingredients

1 lb king oyster mushrooms, sliced into 1/4-inch thick rounds
1/2 cup all-purpose flour
1/4 cup cornstarch
1 cup ice water
1 cup daikon radish, julienned
2 tbsp rice vinegar
1 tbsp sugar
1 tsp sesame oil

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Instructions

Step 1: In a bowl, whisk 1/2 cup all-purpose flour, 1/4 cup cornstarch, and 1 cup ice water until just combined (do not overmix). Let rest for 10 minutes.
Step 2: Heat 2 inches of vegetable oil in a deep pot to 350°F. Dip each mushroom slice into the batter, shaking off excess, then carefully place into hot oil. Fry in batches for 2-3 minutes until golden and crisp, turning once.
Step 3: While mushrooms cook, combine 1 cup julienned daikon, 2 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp sesame oil in a small bowl. Let sit for 15 minutes to pickle. Drain excess liquid before serving. Serve fried mushrooms immediately with pickled daikon slaw on the side.