Pom Pom Blanc with avocado & asparagus salad
Crispy breaded Pom Pom Blanc, marinated in Kikkoman Sesame Sauce, served with a creamy avocado and asparagus salad and an intense beetroot ketchup made with Kikkoman Teriyaki Glaze. A vegetarian main course full of flavour and texture.
Ingredients
For the mushrooms:
For the beetroot ketchup:
For the salad:
To serve:
- Salad: approx. 140 g
- Mushrooms: approx. 100 g
- Ketchup: approx. 60 g
- Garnish: approx. 2 g
Preparation
Step 1
For the mushrooms, mix the milk with the garlic powder, onion powder, smoked salt and Kikkoman Sesame Sauce. Marinate the mushrooms in the mixture for about 60 minutes.
Step 2
Meanwhile, for the ketchup, blend the beetroot with the Kikkoman Teriyaki Glaze and Kikkoman Mirin-Style Sweet Seasoning until smooth.
Step 3
For the salad, blanch the asparagus and mangetout in boiling salted water for about 1 minute. Refresh in iced water to stop the cooking process and preserve the colour. Combine with the edamame, avocado, frisée and mint. Dress with the Kikkoman Sesame Sauce.
Step 4
Remove the mushrooms from the marinade, dust lightly with flour, dip in the beaten egg and coat with the Kikkoman Panko.
Step 5
Heat the clarified butter to 160 °C and fry the mushrooms for about 5 minutes until golden and crisp.
Step 6
To serve, arrange the hot Pom Pom Blanc on the avocado and asparagus salad, top with a little beetroot ketchup and garnish with shiso cress.
Tip
Pom Pom Blanc is also known as lion's mane mushroom and is usually available as a cultivated variety. For a firmer ketchup consistency, add a pinch of xanthan gum.
Recipe-ID: F1161
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