Mushroom Katsu Don recipe - ingredients, nutrition and when to eat it
Mushrooms are coated in breadcrumbs and fried until crisp, while egg and onion simmer in a sweet-savory soy broth.
Mushrooms are coated in breadcrumbs and fried until crisp, while egg and onion simmer in a sweet-savory soy broth. Serve them over rice for a satisfying lunch or dinner with crispy katsu and a tender, saucy topping.
Japanese · 30 minutes to cook
Tips: Pat the mushrooms dry so the coating sticks well and the oil is less likely to splatter.
Tips: The katsu will lose its crunch if it sits in the broth too long, so serve it over the rice and eat right away.
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Ingredients (1 serving)
- King oyster mushrooms — 120 g
- All-purpose flour — 2 Tbsp
- Egg — 2 pc
- Breadcrumbs — 0.5 cup
- Cooking oil — 250 ml
- Onion — 0.5 pc
- Dashi stock — 80 ml
- Tsuyu — 1.5 Tbsp
- Mirin — 1 tsp
- White rice — 1 bowl