Chewy Shiitake Mushroom Sweet and Sour Pork (Tangsu)
Shiitake Mushroom Recipes, Easy Homemade Tangsu, Making Delicious Tangsu Sauce
Introducing a healthy and delicious Tangsu recipe that highlights the deep flavor and chewy texture of shiitake mushrooms. We’ll detail how to make the most crucial part, the Tangsu sauce, which is also perfect for drizzling over leftover fried dishes during holidays to cut through the richness. Get ready to fall in love with freshly fried shiitake mushroom Tangsu!
Tangsu Ingredients- 20 fresh shiitake mushrooms
- 1 handful of white wood ear mushrooms (or black wood ear mushrooms)
- 1/2 cucumber
- 1/4 carrot
- 1/4 onion
Cooking Instructions
Step 1
First, prepare the vegetables and fruits for the Tangsu sauce. If using wood ear mushrooms, rehydrate them by soaking, then rinse thoroughly and slice into bite-sized pieces. Peel and thinly slice the cucumber, carrot, and onion into wedges or bite-sized pieces. Core the apple and chop it into small pieces (you can leave the peel on). (Optional: Add pineapple or bell peppers for extra flavor.)
Step 2
Make the Tangsu sauce. In a pot, combine 360ml water, 8 Tbsp sugar, 4 Tbsp vinegar, and 3 Tbsp soy sauce. Bring to a simmer over medium heat. Once simmering, stir in the pre-made slurry (2.5 Tbsp potato starch + 2.5 Tbsp water) and cook, stirring, until the sauce thickens to your desired consistency. Add the prepared vegetables (cucumber, carrot, onion, wood ear mushrooms) and apple to the simmering sauce and cook briefly just to soften them before turning off the heat. Overcooking will make the vegetables lose their crispness. *Tip: The consistency of the slurry can seem different when the sauce is hot versus cool. It’s best to let the sauce cool slightly before adding the slurry to gauge the thickness, or be careful not to make the sauce too thick. If the finished sauce is too dense, you can add a little water to adjust the consistency.
Step 3
Prepare the batter for the shiitake mushroom Tangsu. In a bowl, whisk 1 egg. Add 1 cup of potato starch and 1 cup of 튀김가루 (Korean frying mix). Add the 2 cups of water gradually, starting with a portion and adding more as needed to achieve the right consistency. The batter should be thick enough to coat the mushrooms well without being too runny. (You might use about 1.5 cups of water in total.)
Step 4
Prepare the shiitake mushrooms. Using fresh shiitake mushrooms will result in a better texture and flavor. Gently scrape off any dirt or dust from the stems with the back of a knife or wipe them clean with a paper towel. Washing them with water can diminish their aroma, so wiping is preferred. The tough stems can be removed or scored with a knife if desired.
Step 5
Coat and fry the shiitake mushrooms. Dip the prepared shiitake mushrooms into the batter, ensuring they are well coated. Heat your frying oil to 170-180°C (340-350°F). Carefully place the battered mushrooms into the hot oil and fry until golden brown. Remove the fried mushrooms and let them cool slightly for a minute. Then, re-fry them in the hot oil for a second time until extra crispy. This double-frying method ensures a wonderfully crisp Tangsu. Drain the fried mushrooms on paper towels to remove excess oil before tossing them with the prepared sauce or serving them for dipping.
