King Oyster Mushroom Katsu Curry with Radish and Apple Slaw
Prep. Time:
15 mins
Baking Time:
15 mins
Total Time:
30 mins
Serves:
Serves 4
Ingredients
Instructions
Make the sauce: Heat oil in a pan over medium heat. Add onion, carrots, and ginger. Sweat until softened and beginning to caramelize.
Add spices: Add curry powder and stir for 30 seconds until fragrant and "alive." Stir in flour to coat the vegetables.
Build the sauce: Add stock and coconut milk. Simmer for 15-20 minutes until vegetables are very soft. Blend until smooth. Season to taste. Keep warm.
Prepare the slaw: Julienne the daikon and apple into even, fine strips. Toss with sliced chili and sesame seeds. Dress lightly with lime juice, rice wine vinegar, sugar, and salt. The balance of acid and sweetness is critical.
Bread the mushrooms: Set up a breading station: flour, then egg wash, then panko. This sequence is essential — no other order works. Coat each mushroom completely.
Fry the mushrooms: Deep fry at 170-180°C until golden brown and crunchy. Drain on paper towels.
Plate: Pour sauce into a jug to serve alongside (not underneath). Slice mushrooms and arrange on plate. Add slaw as a fresh, vibrant garnish.
