Chef JA Cooks

0 Remove the stems from the shiitake mushrooms and trim off the base of the stem (as it is too tough to eat). Fry both the caps and the stems.
1 Set up the batter with three separate containers. Put one with wheat flour, another with beaten eggs, and the third with panko.
2 Dip each shiitake mushroom first in the flour, then the eggs, and coat it with the panko.
3 Heat cooking oil over medium heat in a medium pot.
5 Carefully place the coated shiitake mushrooms in the pot and cook until they turn golden brown on both sides. Once done, transfer them to a plate lined with paper towels to drain any excess oil.