Fried mushrooms à la tonkatsu with sweet potato chips

Total time37 mins

30 minspreparation time

7 minscooking time

Tonkatsu - today we're serving up a vegetarian take on the Japanese classic using oyster mushrooms. The Kikkoman Teriyaki Marinade adds an authentic flavour to the bread crumb coating.

Ingredients

10 portion(s)

For the salad:

600 g

finely shredded white cabbage

400 g

finely grated carrots

10 g

chopped chives

150 ml

rice vinegar

150 g

icing sugar

5 g

salt

For the mushrooms:

Oil for frying

100 g

wheat flour, type 405

250 g

whole egg

200 ml

Kikkoman Teriyaki Marinade

300 g

Kikkoman Panko – Japanese style crispy bread crumbs

700 g

oyster mushrooms

In addition:

1.2 kg

frozen sweet potato chips

Oil for frying

10 g

chives

Allergens:

Gluten, soy, egg

Total weight per portion:

360 g

Weight per ingredient:

Mushrooms, approx. 140 g Sweet potato chips, approx. 100 g Salad, approx. 120 g

Preparation

Step 1

Place the vegetables for the salad in a large bowl. Mix the vinegar, sugar and salt, then add to the vegetables and leave to marinate in the fridge until ready to serve.

Step 2

Preheat the oil to 175 °C. Prepare a breading line: Fill one bowl with flour. In a second, mix the egg with the Kikkoman Teriyaki Marinade, and in a third, place the Kikkoman Panko.

Step 3

Coat the mushrooms in flour, dip them into the egg mixture, and then cover them with the Kikkoman Panko. Fry in the hot oil for 2-3 minutes.

Step 4

Meanwhile, deep-fry the sweet potato chips in hot oil at 175 °C for approx. 4 minutes.

Step 5

Garnish the sweet potato chips and mushrooms with the chives. Serve with the salad in a separate bowl.

Tip:

For a special twist, you can add various dry spices or sesame seeds to the Kikkoman Panko bread crumb coating.

Recipe-ID: F1033

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