| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Japanese |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 652 |
| Fat | 15.5g |
| Saturates | 3.2g |
| Protein | 22.2g |
| Carbs | 106.7g |
| Sugars | 9.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFClean and trim the king oyster mushrooms then slice into thick strips, approx. 1½cm in width.
Set up a breading station with three shallow dishes: one with all-purpose flour, one with plant-based milk mixed with chickpea flour and one with the breadcrumbs. Season the chickpea flour mixture with salt and pepper.
In a large pan, heat the oil over a medium heat.
Dip each mushroom strip into the flour, then the chickpea flour mixture and finally coat it in the breadcrumbs, ensuring they’re evenly coated. Fry the breaded mushroom slices until golden brown on both sides, approx. 3-4 minutes per side. Place them on paper towels to absorb excess oil.
Toast the slices of white sandwich bread, if desired. Spread the tonkatsu sauce on one side of two slices then spread the mayonnaise on the reverse. Place a slice on top of the mayonnaise sides and turn over so the tonkatsu side faces up.
Finely slice the lettuce and place a generous layer of fresh leaves on the tonkatsu side of one slice. Arrange the crispy mushroom katsu on top of the lettuce. Top with the other two sandwiched slices, tonkatsu side down.
Slice and serve.
