Mushroom Katsu Sandwich

Cook Time 30 minutes

Servings 4

Ingredients

Vegetable oil, for frying 

4 soft burger buns

2 tbsp mayonnaise

¼ white cabbage, shredded 

4 field mushrooms, bases trimmed

¾ cup self-raising flour

2 tbsp cornflour 

1 egg

¾ cup water 

2 cups panko breadcrumbs

pickled ginger, to garnish

Furikake, to garnish (optional)

Salt

Katsu Sauce

3 tbsp tomato sauce 

1 tbsp Worcestershire sauce

1 tbsp oyster sauce 

1 tbsp caster sugar 

1 tsp rice wine vinegar

Method

For the sauce, combine all the ingredients together in a small saucepan along with ¼ cup of water. Bring to the boil and then simmer until thickened.

Heat oil to 180°C.

Place the flour and cornflour in a mixing bowl and make a well in the centre. Add a pinch of salt along with the egg. Start whisking and little by little add the water until a thick batter forms. It should be as thick as pancake batter. Dip the mushrooms in the batter and then add to the breadcrumbs and coat all over, shaking excess off.

Carefully lower the crumbed mushrooms into the oil and cook for 1-2 minutes turning regularly until golden brown. Drain on a wire rack or paper towel and season with a pinch of salt and if using, a pinch of furikake.

Toast the buns. Add katsu sauce to each side of the bun. Top with shredded cabbage, pickled ginger, then the crumbed mushroom, a drizzle of mayo and then sandwich together.