King Oyster Tonkatsu

 Hey, foodies! Today I'm going to share with you a delicious recipe that I came up with recently. It's a vegetarian version of tonkatsu, which is one of my favorite Japanese dishes. Tonkatsu is usually made with pork or chicken, but I decided to use king oyster mushrooms instead. They have a meaty texture and a mild flavor that goes well with the crispy coating and the tangy sauce. Plus, they are low in calories and high in fiber, so they are good for your health too!  To make this dish, you will need some king oyster mushrooms, which are also known as king trumpet mushrooms. They are large and cylindrical, with a thick stem and a small cap. You can find them in Asian markets or some grocery stores. You will also need some Vietnamese rice paper wrappers, which are thin and round sheets made from rice flour and water. They are used to make spring rolls or summer rolls, and you can also find them in Asian markets or online.  The trick to make this dish is to boil the mushrooms first, then slice them and score them with a knife. This will help them absorb the seasoning and the sauce better. Then you wrap them in rice paper wrappers, which will create a thin and crispy layer when fried. You can use any oil for frying, but I prefer peanut oil because it has a high smoke point and a neutral flavor.  After frying the mushrooms, you can serve them with tonkatsu sauce or soy dipping sauce. Tonkatsu sauce is a thick and sweet sauce that is traditionally used for tonkatsu. It is made from ketchup, Worcestershire sauce, soy sauce, sugar, and other ingredients. You can buy it ready-made or make your own by following this recipe. The soy dipping sauce is a simple and savory sauce that is made from soy sauce, vinegar, sugar, garlic, and chili. You can adjust the amount of sugar and chili according to your taste.   This dish is easy to make and very satisfying. It's perfect for lunch or dinner; you can serve it with rice, salad, or soup. I hope you enjoy this recipe as much as I do. Let me know what you think in the comments below. And don't forget to subscribe to my blog for more yummy recipes!

 

Ingredients:

3 king oyster mushrooms (10 oz.)

 Salt and ground black pepper

1 cups oil (for frying, or as needed)

1/3 cup all-purpose flour

1/3 cup water

1 egg (beaten)

 3/4 cup panko (Japanese-style breadcrumbs)

3 Vietnamese rice rolls

Instructions:

Bring a pot of water to a boil and cook the king oyster mushrooms for 5 minutes. Remove and let them cool.

When the mushrooms have cooled, use the sharp knife to cut around the king oyster mushrooms in cylindrical shape to make one flat shape. Score the mushrooms.

Season the mushrooms with salt and pepper.

Dip the rice rolls in the water to soften, then wrap the mushrooms in a pocket. Use a toothpick to poke a hole in the pocket.

Mix flour with water and the mushrooms in it, shaking off any excess.

Break an egg and beat well then dip the mushrooms in the beaten egg.

Coat the mushrooms with panko breadcrumbs.

Heat the oil in a deep-fryer or large skillet over medium-high heat.

Fry the mushroom until golden brown on both sides.

Drain on paper towels.

Serve with tonkatsu sauce or Soy dipping sauce.