Shrimp Filling
- In a food processor, combine all ingredients and pulse to chop. After a few pulses, run the food processor until an emulsified puree forms.
- Transfer to a container with a snap on lid and refrigerate for up to 48 hours before using.
Cremini Mushrooms
- Combine stemmed mushrooms with oil, salt and pepper in a large bowl and toss to coat mushrooms.
- Arrange mushrooms, stem-side-up, on a parchment lined sheet pan and roast in a 400ºF oven for 15 to 20 minutes, or until soft and caramelized.
- Allow mushrooms to cool completely and for any liquid to be reabsorbed back into the mushroom.
Breading
- Using a traditional breading method, put dry tempura batter in a 2½ inch hotel pan, prepared tempura batter (according to package instructions) in a second hotel pan, and toasted panko in a third hotel pan.
- Dredge roasted mushrooms in dry tempura, dip in tempura batter, and dredge in panko.
- Fry mushrooms in a deep fryer for 60-90 seconds depending on oil temperature, until golden brown. Drain and allow to cool.
Filling Mushrooms
- Spoon shrimp filling into the stemmed side of the mushrooms. Sprinkle with sesame seeds and pat gently to set the sesame seeds onto shrimp filling.
Finishing Mushroom Toast
- On a flat top griddle or in a non-sauté pan, drizzle a small amount of oil, arrange mushrooms shrimp-side-down, and sear until golden and cooked through, approximately 60 seconds.
- Arrange on a plate or platter and drizzle generously with Katsu Sauce.