If you pound the oyster mushroom (️swipe to see), the texture will be just like chicken.
Seasoned with grated ginger and shoyu (soy sauce or if you use tamari, it can be gluten free), sprinkle potato or corn starch, make flat balls using a table spoon, and deep fry. Serve with simmered hijiki, and steamed veggies with soy tahini dressing.
So tasty, healthy, and cruelty free