Portabella Panko Katsu

Recipe courtesy of Chef Masa Uehara, Masa’s Sushi, Mountain View, CA


Yield: 8 pieces


1 Portabella mushroom, large

1/8 oz Flour

1 Egg

1/8 oz Panko

4 oz Tonkatsu sauce

2 oz Spring mix


Cover portabella in flour and then dip in egg and Panko according to standard breading procedures. Deep fry.

Cut fried portabella into ½” slices. Place over spring mix and top with Tonkatsu sauce to serve.


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