Deep-fried shiitake mushrooms with ginger cavolo nero

Preparation time
less than 30 mins

Cooking time
10 to 30 mins


Serves 4


Saturday Kitchen Chefs - Ching He Huang

By Ching-He Huang

For the sauce

  • 1 star anise
  • 150ml/5fl oz pomegranate juice
  • ½ tsp sweet potato flour (available online)
  • 1 tsp light, reduced-salt soy sauce
  • ½ tsp Sichuan pepper

For the seasoned flour

  • 50g/1¾oz sweet potato flour
  • 1 tsp Chinese five-spice powder
  • 1 tsp sea salt
  • ½ tsp ground white pepper

For the seasoned breadcrumbs

  • 100g/3½oz panko breadcrumbs
  • 1 tsp Chinese five-spice powder
  • 1 tsp sea salt
  • 1 tsp ground white pepper

For the batter

  • 50g/1¾oz sweet potato flour

For the quail Scotch eggs

  • 30g/1oz smoked bacon lardons, finely chopped
  • 30g/1oz unsmoked bacon lardons, finely chopped
  • ½ spring onion, finely sliced
  • 2 free-range quails’ eggs, boiled for 4 minutes, cooled and peeled

For the mushrooms

  • 200g/7oz fresh shiitake mushrooms, stalks removed and cut into 15mm thick slices (or left whole if small)
  • vegetable oil, for deep-frying
  • 50g/1¾oz pomegranate seeds, to garnish
  • 15g/½oz hazelnuts, toasted and roughly chopped, to garnish
  • 4 pinches shichimi togarashi chilli mixture, to garnish

For the ginger cavolo nero

  • 1 tbsp rapeseed oil
  • pinch sea salt
  • 1 tsp grated fresh root ginger
  • 85g/3oz cavolo nero, leaves cut into 15mm slices and stalks very finely sliced
  • 1 tbsp Shaoxing rice wine or dry sherry
  • 50ml/2fl oz vegetable stock
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