Step 1

Mix the mayonnaise with the wasabi paste in a small serving bowl, then set aside. In a second bowl, make the batter. Using a whisk, mix the flour with the oat drink or milk until smooth.

Step 2

In a third bowl, combine the panko, seaweed and sesame seeds. Drizzle over the sesame oil and soy sauce, then stir well to combine, breaking up any lumps that form.

Step 3

Cut or tear the mushrooms lengthways, into long thin strips 1cm wide. It will depend on the size and shape of each mushroom as to what method is easiest, so do whatever feels right.

Step 4

Drop the mushrooms, 1 piece at a time, into the batter. Coat using a fork, then add to the bowl of panko. Spoon some panko over the battered mushrooms and toss to cover completely. Carefully place on a plate when all the mushroom pieces are coated.

Step 5

Preheat the oven to 150ºC, gas mark 2. Pour a 2-3cm depth of oil into a large frying pan. Heat over a medium heat – it’s ready when a few crumbs sizzle on contact with the oil and take around 30 seconds to colour.

Step 6

Fry the goujons a few at a time (leave plenty of space between them) and turn until golden and crispy on all sides, about 2-3 minutes per batch. Keep the first batch warm on a tray in the oven while you cook the rest.

Step 7

Serve the goujons with the wasabi mayonnaise as a dip, or with a crispy salad (shredded romaine or cos lettuce, sliced radish and salad onion would be good) and add enough water to the wasabi mayo to make a dressing consistency.