My sister started making portabella katsu after I mentioned that it had come up in a discussion at work. She was intrigued and decided to research and find a recipe so she could recreate it at home. This recipe – modified from the Culinary Institute of America’s original – creates deeply flavored mushrooms in a crunchy crust. It is delicious and cravable.
Why we like it
We are omnivores by nature but are not against eating more plant-based meals. Portabella mushrooms have long been touted as a meat substitute due to their size and heartiness so they are a logical replacement for katsu’s traditional chicken or pork.
What really makes this a delicious recipe is the seasoning of the mushrooms prior to roasting. In the short 15 minutes they are in the oven, there is an amazing smell wafting through the house. Roasting removes excess moisture from the mushrooms, allowing them to absorb the flavorful marinade.
To serve
Traditionally katsu is sliced and served over a bed of finely shredded cabbage. Rice and tonkatsu sauce (jarred or homemade) is served on the side. In our house, we eat the sliced mushrooms as is, no sauce, no rice, no garnishes – although if we had guests we would make a bit more effort 🙂
Modifications
We have also used this katsu method with crimini mushrooms – keeping them whole.
For a thicker crust, you can repeat the breading steps and do a double crust of tempura batter and panko breadcrumbs.
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Portabella Katsu
- Total Time: 1 hour, 45 minutes
- Yield: 5 1x
- Diet: Vegetarian
Description
Katsu is traditionally made with pork or chicken. Portabella mushrooms are a great and hearty plant-based alternative in this cravable dish.
Ingredients
10 large portabella mushrooms
3 tablespoons finely grated ginger
3 garlic cloves, finely grated
3 tablespoons soy sauce
1½ tablespoons sesame oil
1 tablespoon brown sugar
2 cups tempura mix
2 cups water, iced
2 cups panko breadcrumbs
Vegetable oil for frying
Prepared tonkatsu sauce, for serving*
Instructions
Preheat oven to 400 degrees F. Line a sheet pan with foil and spray with cooking spray. Set aside.
To prepare the mushrooms, remove the stems and gently use a small spoon to remove the gills, being careful not to break the caps. Gently clean the caps with a damp paper towel.
In a small bowl, mix together the minced ginger, minced garlic, soy sauce, sesame oil, and brown sugar.
Place the mushrooms, cavity side up on the prepared sheet pan. Brush the insides with the soy sauce mixture. Roast in the oven for 15-20 minutes or until the mushrooms are caramelized and cooked through. Remove from the oven and let cool on the sheet pan.
Prepare the tempura batter using the tempura mix and iced water according to the package directions. Place in a bowl for dredging.
Place the panko breadcrumbs in another bowl for dredging.
Line another sheet pan with parchment paper. Dip the mushrooms in the tempura batter and then in the panko breadcrumbs, pressing the breadcrumbs to make sure they stick. Place on the prepared sheet pan. Place the breaded mushrooms in the refrigerator until ready to fry.
Preheat oil to 350 degrees F. Fry the portabella mushrooms until golden brown, about 2-3 minutes per side. Drain on a wire rack. Slice into ½” slices and serve with tonkatsu sauce.
Notes
*If you are making your own tonkatsu sauce, mix together 5 tablespoons of Worcestershire sauce, 2 tablespoons of sugar, 5 tablespoons of ketchup, and 2 tablespoons of oyster sauce.
- Prep Time: 20 minutes
- Inactive Time: 1 hour
- Cook Time: 25 minutes
- Category: Main Dishes
- Cuisine: Japanese
Nutrition
- Serving Size: 2 mushroom caps
- Calories: 392
- Sugar: 8 g.
- Sodium: 923 mg.
- Fat: 9 g.
- Saturated Fat: 1 g.
- Carbohydrates: 68 g.
- Fiber: 3 g.
- Protein: 10 g.
- Cholesterol: 0 mg.
Keywords: portabella mushrooms, panko, tempura batter
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