Steam the whole king oyster mushrooms in a rice cooker or steamer until the stems turn soft and tender. This makes them pliable enough to flatten.

Slice each steamed mushroom into large wide slabs without cutting all the way through, so it opens like a flat cutlet. Score a light grid pattern across the surface to help the marinade penetrate and prevent curling.

Combine soy sauce, vegan oyster sauce, curry powder, white pepper, sugar, and a pinch of shichimi togarashi. Stir until the sugar dissolves.

Coat each cutlet evenly in the marinade, working it into the scored lines. Rest for 15 minutes, or refrigerate overnight for deeper flavor.

Dredge the cutlets in sweet potato starch and fry in hot oil until golden brown and crisp on both sides. Drain briefly on paper towels.

Slice into thick strips and serve hot with Thai sweet chili, hot and sour, black pepper, or sweet and sour sauce.