Mushroom Katsu with Tonkatsu Sauce
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Ingredients
- 500 g mixed mushrooms (shiitake, oyster, chestnut)
- 40 g plain flour
- 2 egg, beaten
- 100 g panko breadcrumbs
- 250 ml vegetable oil
- 4 tbsp tonkatsu sauce
- 300 g sushi rice
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Pick out the largest mushrooms and press the smaller ones together in small handfuls to make 8 rough patties, or use large flat mushroom caps if you can find them.
- 3
Coat each patty in the plain flour, then the beaten egg, then press firmly into the panko breadcrumbs.
- 4
Heat the vegetable oil in a large frying pan to about 1cm deep over a medium heat. Fry the mushrooms in batches for 3-4 minutes each side until deep golden and tender.
- 5
Drain on kitchen paper.
- 6
Serve over the rice with the tonkatsu sauce drizzled over.
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