King Oyster Mushroom Tonkatsu

Name: King Oyster Mushroom Tonkatsu
Cuisine: Korean
Ingredients: King oyster mushrooms 3; Salt A little; Black pepper A little; Rice paper Appropriate amount; Flour 50g; Water 100g; Breadcrumbs Appropriate amount; Butter 10g; Flour 1 tbsp; Tonkatsu sauce 3 tbsp; Ketchup 1 tbsp; Dark soy sauce 1 tbsp; Strawberry jam 1 tbsp; Water 100ml

A vegan vegetarian King Oyster mushroom tonkatsu recipe that you can enjoy crispy and light even without meat.

KoreanOther

📝 9 steps

🍳 Start Cooking

What You'll Need

King oyster mushrooms3

SaltA little

Black pepperA little

Rice paperAppropriate amount

Flour50g

Water100g

BreadcrumbsAppropriate amount

Butter10g

Flour1 tbsp

Tonkatsu sauce3 tbsp

Ketchup1 tbsp

Dark soy sauce1 tbsp

Strawberry jam1 tbsp

Water100ml

Instructions

Slice the 3 king oyster mushrooms into thick pieces.

Season the prepared king oyster mushrooms with salt and black pepper.

Mix 50g of flour and 100g of water to make a batter.

Wrap the seasoned king oyster mushrooms in rice paper.

Dip the rice paper-wrapped mushrooms into the batter, then coat evenly with breadcrumbs.

Add oil to a pan and fry the breaded mushrooms until crispy.

In another pan, melt 10g of butter, add 1 tbsp of flour, and stir-fry to make a roux.

Add 3 tbsp of tonkatsu sauce, 1 tbsp of ketchup, 1 tbsp of dark soy sauce, 1 tbsp of strawberry jam, and 100ml of water to the roux and boil to finish the sauce.

Serve the finished King Oyster Mushroom Tonkatsu with the sauce on the side.