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Portobello Mushroom Katsu with Miso-Sesame Vinaigrette

INGREDIENTS
Breaded Portobello Mushrooms
  • 2 Portobello mushrooms, stems removed, gills scraped out with spoon
  • All-Purpose flour, as needed
  • Egg Whites, whipped with whisk until foamy
  • Panko Breadcrumbs
Miso-Sesame Vinaigrette
  • 145 g Rice Wine Vinegar
  • 50 g Sambal
  • 80 g Tamari
  • 28 g Light Corn Syrup
  • 55 g Water, cold
  • 45 g White Miso
  • 1 g Chili Flakes
  • 20 g Sugar
  • 8 g Sesame Oil
  • 60 g Grapeseed Oil
Pick-Up
  • Canola oil, for frying
  • 2 Breaded Portobello Mushrooms
  • Salt, to taste
  • Black pepper, ground, to taste
  • 2 cups Equal parts watercress, arugula and spinach
  • 2 Tbsp Miso-Sesame Vinaigrette
  • 1 lemon wedge
DIRECTIONS

Breaded Portobello Mushrooms

Place mushrooms, top-side down, on microwave-safe plate, and wrap in plastic wrap. Microwave mushrooms on high for 90 seconds, and then allow to cool completely. Once cooled, unwrap mushrooms, and coat them with flour, shaking off excess. Dip in foamy egg whites, and then coat with panko. Place on dry place, and refrigerate until ready to cook.

Miso-Sesame Vinaigrette

Place everything in container with tight-fitting lid, and shake well until combined

Pick-Up

In medium skillet, add 1 inch canola oil, and heat oil to 350°F. Carefully add Breaded Portobello Mushrooms. Cook mushrooms for 2 to 3 minutes per side, or until golden brown on both sides. Once cooked, transfer them to paper towel–lined plates, and season gently with salt and black pepper. In mixing bowl, add blend mix and Miso-Sesame Vinaigrette, and toss to combine. Place mushrooms on plate, and place dressed greens beside them. Serve with lemon wedge

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