Mushroom Katsu Sando
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Mushroom Katsu Sando
Recipe by Courtney Roulston
Ingredients
2 extra large flat field mushrooms (big enough to fill a piece of bread)
sea salt to taste
3 eggs, beaten
2 cups panko breadcrumbs
oil for deep frying
1 tablespoon butter at room temperature
4 thick cut slices soft white bread
2 cups white cabbage, finely shredded
kewpie mayonnaise to serve
Raco frypan
tonkatsu sauce
4 tablespoons tomato sauce (ketchup)
1 tablespoon worcestershire sauce
1 ½ tablespoons soy sauce
1 tablespoon maple syrup
1/4 teaspoon garlic powder
1/2 teaspoon dijon mustard
Method
Whisk all the tonkatsu sauce ingredients together in a bowl. Set aside.
Heat oil in a medium frying pan to 160 degrees C.
Place the eggs and panko crumbs into 2 separate shallow bowls. Season the eggs then dip the mushrooms into the egg and then into the crumbs to coat. Dip the mushrooms back into the egg and mushrooms a second time to ensure there is a good solid coating.
Fry the mushroom schnitzels for 3 minutes each side, or until golden and fragrant. Make sure your oil is not too hot, otherwise the inside of the mushroom will not cook through. Drain on kitchen paper and season with sea salt.
Butter the bread on both top and bottom piece-this helps stop the bread from getting soggy. Spread the Katsu sauce onto both pieces of the bread and top with half the cabbage. Add the mushroom on top and drizzle with kewpie mayonnaise. Top the mushroom with the remaining cabbage and then place the other slice of bread on top. Slice the Sando in half and serve.
