This recipe for chicharrones is two types of delicious. This is a great snack that uses dried Shiitake mushrooms coated in rice flour and sweet rice flour then deep-fried. Another way to make it is by deep-frying dried yuba skin. These dangerously addictive snacks are perfect for appetizers or party food.

Filipino Chicharrones Two Ways [Vegan, Gluten-Free]

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Ingredients

For the Mushroom Chicharrones:

  • 1 1/2 cup dried Shiitake mushrooms, whole or sliced
  • A bowl of hot water
  • 1/4 cup rice flour
  • 1/4 cup sweet rice flour (glutinous rice flour)
  • Sea salt
  • Canola oil
  • Spicy vinegar for dipping

For the Yuba Chicharrones:

  • 1 1/2 cup dried bean curd stick (yuba), cut or broken into different sizes
  • Sea salt
  • Canola oil
  • Spicy vinegar for dipping
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Preparation

To Make the Mushroom Chicharrones:

  1. Reconstitute the dried mushrooms by submerging them in hot water. The amount of water doesn't have to precise, as long as the mushrooms are soaking in it. Alternatively, you could microwave a bowl of mushrooms and water for 3-5 minutes.
  2. Let the mushrooms soften for about 10 minutes. Remove the mushrooms from the broth. You could save the broth for another dish like in making soups and sauces.
  3. Fill a small pot with about two inches of oil. Heat over high heat for 5-8 minutes.
  4. In a separate bowl, combine two kinds of flour, rice, and sweet rice flour.
  5. Heat the oil to 375°F. If you don't have a thermometer, you could test if the oil is ready by frying one piece of coated mushroom.
  6. Coat one piece of mushroom in flour and fry in oil. If mushroom bubbles, the oil is ready. If it hasn't yet, wait for another minute or two then test again. If the mushroom is bubbling too vigorously as if boiling, your oil is too hot. Turn down the heat or even turn off heat and wait for another minute or two and test again.
  7. Once the oil is ready, coat the mushrooms and fry them until they're slightly golden, about 1-2 minutes.
  8. Remove the mushrooms from oil and serve them on paper towel-lined plate to drain the excess oil.
  9. Season them with salt. You could also use other kinds of seasoning such as garlic powder, vegetable broth powder, or seaweed flakes.
  10. Serve them hot with spicy vinegar on the side.

To Make the Yuba Chicharrones:

  1. Cut the dried yuba into small pieces, the size doesn't have to be precise.
  2. Fill a small pot with about two inches of oil. Heat the oil over high heat for 5-8 minutes.
  3. Test if the oil is ready by dropping a piece of yuba in the pot. If it bubbles, the oil is ready. If it hasn't yet, wait for another minute or two then test again. If the yuba is bubbling too vigorously as if boiling, your oil is too hot. Turn down the heat or even turn off heat and wait for another minute or two and test again.
  4. Once oil is ready, fry the yuba for 20-30 seconds.
  5. Transfer yuba to a serving plate. Season with salt.
  6. Serve them hot with spicy vinegar on the side.
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Nutritional Information

For the Mushroom Chicharrones (before frying): Total Calories: 403 | Total Carbs: 94 g | Total Fat: 1 g | Total Protein: 12 g | Total Sodium: 590 mg | Total Sugar: 0 g For the Yuba Chicharrones (before frying): Total Calories: 1000 | Total Carbs: 64 g | Total Fat: 32 g | Total Protein: 114 g | Total Sodium: 635 mg | Total Sugar: 5 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.