Vegetarian Katsu

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The Culinary Institute of America| 03.29.2024| 6 MIN READ TIME

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Katsu, a cherished Japanese comfort dish typically crafted with breaded chicken or pork, takes a plant-based twist in this rendition using meaty portabella mushrooms.

Whether you're a vegetarian or a meat enthusiast, delight in the satisfyingly crispy and substantial mushroom katsu. The hearty portabella mushrooms are marinated in a sauce of ginger, garlic, soy sauce, sesame oil, and brown sugar and then roasted before being breaded in airy panko and baked. The dish is then completed with a tempting drizzle of sweet and savory katsu sauce and shredded cabbage.

Katsu can be enjoyed on its own or as part of various Japanese dishes, such as katsudon (a rice bowl dish with katsu and eggs) or even in sandwiches.

Vegetarian Katsu

Description

Vegetarians and meat lovers alike will crave this delicious marinated portabella katsu, breaded in airy panko and topped with rich katsu sauce.

Ingredients

Portabella Mushrooms

2 packages 16 oz. Monterey® Portabella Mushrooms, stemmed and gilled
Non-stick cooking spray as needed

Marinade

3 Tbsp. ginger, grated on microplane
3 large garlic cloves, grated on a microplane
3 Tbsp. Japanese soy sauce
1 1⁄2 Tbsp. sesame oil
1 Tbsp. brown sugar

Katsu Sauce

5 Tbsp. Worcestershire sauce
2 Tbsp. sugar
5 Tbsp. ketchup
2 Tbsp. oyster sauce

Katsu Breading

2 cups tempura mix
2 cups water, iced
4 cups panko Japanese breadcrumbs
4 cups vegetable oil (or peanut oil) for frying
2 cups cooked Japanese rice

Garnish

1 head green cabbage, small, super fine shredded
4 lemon wedges
4 green onions, cut on deep bias

Instructions

For Portabella Mushrooms: Preheat a 400°F oven.
Snap off mushroom stems and run small spoon across underside to remove gills, taking care not to break rim of mushrooms.
Mix all ingredients for marinade.
Line sheet pan with foil and spray with oil. Place cleaned mushrooms, cavity side up on sheet tray and brush inside of each mushroom with marinade.
Roast in hot oven until caramelized and cooked through, approximately 15 - 20 minutes.
If making your own Katsu sauce: Mix all ingredients and divide between small dishes for serving.
For Breading: Prepare tempura batter using tempura mix and iced water according to package instructions. Fill 2” deep 1⁄2 hotel pan with panko.
Dip mushrooms in tempura batter and dredge in panko, pressing lightly to ensure panko sticks to tempura batter.
Arrange on parchment-lined sheet pan and refrigerate until ready to fry.
For Cabbage: Cut cabbage head in quarters and shred as thinly as possible using mandolin or sharp knife. Soak in ice water and spin dry before using.
For Green Onion: Cut green tops only on very fine and elongated bias. Soak in ice water and drain on paper towels before using.
Fry mushroom cap until golden brown, and remove from oil. Slice on bias into 1⁄2 inch slices.
Serve portabella Katsu next to generous pile of shredded cabbage, dish of Katsu sauce, lemon wedges, and side of steaming Japanese rice garnished with green onion curls.

Vegetarian Katsu

Description

Vegetarians and meat lovers alike will crave this delicious marinated portabella katsu, breaded in airy panko and topped with rich katsu sauce.

Ingredients

Portabella Mushrooms

2 packages 16 oz. Monterey® Portabella Mushrooms, stemmed and gilled
Non-stick cooking spray as needed

Marinade

3 Tbsp. ginger, grated on microplane
3 large garlic cloves, grated on a microplane
3 Tbsp. Japanese soy sauce
1 1⁄2 Tbsp. sesame oil
1 Tbsp. brown sugar

Katsu Sauce

5 Tbsp. Worcestershire sauce
2 Tbsp. sugar
5 Tbsp. ketchup
2 Tbsp. oyster sauce

Katsu Breading

2 cups tempura mix
2 cups water, iced
4 cups panko Japanese breadcrumbs
4 cups vegetable oil (or peanut oil) for frying
2 cups cooked Japanese rice

Garnish

1 head green cabbage, small, super fine shredded
4 lemon wedges
4 green onions, cut on deep bias

Instructions

For Portabella Mushrooms: Preheat a 400°F oven.
Snap off mushroom stems and run small spoon across underside to remove gills, taking care not to break rim of mushrooms.
Mix all ingredients for marinade.
Line sheet pan with foil and spray with oil. Place cleaned mushrooms, cavity side up on sheet tray and brush inside of each mushroom with marinade.
Roast in hot oven until caramelized and cooked through, approximately 15 - 20 minutes.
If making your own Katsu sauce: Mix all ingredients and divide between small dishes for serving.
For Breading: Prepare tempura batter using tempura mix and iced water according to package instructions. Fill 2” deep 1⁄2 hotel pan with panko.
Dip mushrooms in tempura batter and dredge in panko, pressing lightly to ensure panko sticks to tempura batter.
Arrange on parchment-lined sheet pan and refrigerate until ready to fry.
For Cabbage: Cut cabbage head in quarters and shred as thinly as possible using mandolin or sharp knife. Soak in ice water and spin dry before using.
For Green Onion: Cut green tops only on very fine and elongated bias. Soak in ice water and drain on paper towels before using.
Fry mushroom cap until golden brown, and remove from oil. Slice on bias into 1⁄2 inch slices.
Serve portabella Katsu next to generous pile of shredded cabbage, dish of Katsu sauce, lemon wedges, and side of steaming Japanese rice garnished with green onion curls.