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King Oyster Mushroom Katsu — 杏鲍菇炸排

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

King oyster mushrooms (杏鲍菇)
Rice paper (米纸)
Plain flour (面粉)
Nutritional yeast (营养酵母)
Water (水)
Panko breadcrumbs (面包糠)
Salt and black pepper (盐和黑胡椒)
Neutral oil (食用油)
Carrot (胡萝卜)
Potato (土豆)
Onion (洋葱)
Japanese curry cubes (日式咖喱块)
Water (水)
Oil (食用油)

Method
 

Prep Mushrooms
    Make Japanese Curry
      Wrap in Rice Paper
        Batter and Bread
          Deep Fry and Serve

            Notes

            Baking option: Arrange on a baking tray, brush with oil, bake at 200°C (400°F) for 15-18 minutes, flipping halfway. Not as crispy but still delicious. King oyster swap: Use large portobello mushroom caps. No Japanese curry cubes: Use 2 tbsp curry powder + 1 tbsp flour + 1 tsp sugar + 500ml vegetable stock, simmer until thickened.