Five Spice “Chicken” with Miso Mayo

Serves: 1-2

By Remy Morimoto Park


  • ¼ cup plant milk
  • 1 teaspoon rice wine vinegar
  • 1 bunch of oyster mushrooms, torn into pieces
  • 2 tablespoons rice flour
  • 2 tablespoons tapioca starch
  • Five spice blend, to taste
  • MSG, to taste*
  • 2 tablespoons dairy free mayo
  • 1-2 teaspoons white miso paste
  • Togarashi, green onion and black sesame seeds, to garnish


  1. Create a vegan buttermilk by mixing plant milk and rice wine vinegar. Allow to sit and thicken while you prepare your flour mixture
  2. Whisk together rice flour, tapioca starch, five spice and MSG in a large bowl and set aside. *roughly 1/2 teaspoon of MSG is the perfect amount to enhance the flavour of 4-6 servings of veg
  3. Batter mushroom chunks in buttermilk first, followed by the flour mixture and tap to remove excess. Spritz with spray oil or toss in neutral oil and then airfry at 375F for 10-15 minutes, or until crisp and golden brown.
  4. Whisk together dairy free mayo and miso paste, then drizzle over the mushrooms and garnish with toppings of choice.
  • Calories: 160
  • Fat: 12g
  • Cholesterol: 15mg
  • Protein: 2g
  • Sodium: 260mg
  • Carbohydrate: 16g
  • Fiber: 1g