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 developed and reviewed.

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-inspired vegan recipe, ready in about 35 minutes, pairs king oyster mushrooms, all-purpose flour, cornstarch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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, sliced into 1/4-inch thick rounds king oyster mushrooms
1/2 cup all-purpose flour
1/4 cup cornstarch
1 cup ice water
1 cup, julienned daikon radish
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.