Roasted Mushroom Katsu
12
PortionsWatch Kikkoman Executive Chef Andrew Hunter make a delicious vegetarian twist on traditional tonkatsu with this Roasted Mushroom Katsu that he makes using portabellas and king trumpet mushrooms. Vegetarians and meat-eaters alike will love the perfectly crispy and hearty mushroom katsu finished with a drizzle of sweet and savory Kikkoman Katsu Sauce.
Ingredients
- PORTABELLA MUSHROOMS
6 ea Portabella mushrooms, stemmed, gilled, seasoned, roasted
as needed Peanut – sesame oil blend (for seasoning) 3 parts:1 part
KING TRUMPET MUSHROOMSas needed Peanut – sesame oil blend
2 Tbsp Butter
2 ea Garlic cloves, smashed
3 ea Ginger, ¼” rounds, smashed
12 ea King Trumpet Mushrooms
KATSU BREADING2 cups Kikkoman Tempura Mix®
2 cups Water, iced
4 cups Kikkoman Panko®
as needed Peanut oil for frying
CABBAGE1 head Savoy cabbage, small, super fine shred
SAUCEas needed Kikkoman Katsu Sauce®
2 Tbsp Kikkoman Rice Vinegar®
2 Tbsp Carrots, shredded
2 Tbsp Green onions, minced
Directions
- FOR THE PORTABELLO MUSHROOMS:
- Preheat a 400° F oven.
- Snap off the mushroom stems and run a small spoon across the underside to remove the gills, taking care not to break the rim of the mushroom.
- Trim approximately ¼” of the stem end-off the trumpets.
- Toss the mushrooms in oil blend to coat and season with salt and pepper. Roast in the oven for 25 to 30 minutes, or until caramelized and soft.
- FOR THE KING TRUMPET MUSHROOMS:
- Heat a saute pan over medium heat and add the oil blend with a little butter. Add smashed garlic and ginger and infuse the flavors for a few seconds. Now add the mushrooms, cut side down and sear until golden brown. Flip and cook on other side for a minute or two to finish.
- FOR THE BREADING:
- Prepare tempura batter using the tempura mix and iced water according to the package instructions. Fill a 2” deep ½ hotel pan with panko.
- Dip the mushrooms in tempura batter and dredge in panko. Pressing lightly to ensure the panko sticks to tempura batter.
- Arrange on a parchment lined sheet pan and refrigerate until ready to fry.
- FOR THE CABBAGE:
- Cut cabbage head in quarters and cut into strips as thinly as possible.
- Put cabbage in a container with a snap on lid, fill with iced water, and refrigerate.
- TO PLATE:
- Fry a portabella cap until golden brown, and remove from the oil.
- Cut the portabello cap into strips and fan out on a plate. Arrange the trumpet mushrooms next to the portabella to look like a sliced bread and two drumsticks.
- Serve with rice and garnish with a pinch of cabbage, carrots and green onions and drizzle with rice vinegar to season. Garnish the rice with the sauteed garlic and ginger from the King Trumpet Mushroom pan.
- Drizzle katsu sauce over the mushrooms and fill a cup with katsu sauce for dipping
