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.