- For the Portabella Mushrooms: Preheat a 400° F oven.
- Snap off the mushroom stems and run a small spoon across the underside to remove the gills, taking care not to break the rim of the mushroom.
- Trim approximately ¼” of the stem end-off the trumpets.
- Toss the mushrooms in oil blend to coat and season with salt and pepper. Roast in the oven for 25 to 30 minutes, or until caramelized and soft.
- For the King Trumpet Mushrooms: Heat a sauté pan over medium heat and add the oil blend with a little butter. Add smashed garlic and ginger and infuse the flavors for a few seconds. Now add the mushrooms, cut side down and sear until golden brown. Flip and cook on other side for a minute or two to finish.
- For the Breading: Prepare tempura batter using the tempura mix and iced water according to the package instructions. Fill a 2” deep ½ hotel pan with panko.
- Dip the mushrooms in tempura batter and dredge in panko. Pressing lightly to ensure the panko sticks to tempura batter.
- Arrange on a parchment lined sheet pan and refrigerate until ready to fry.
- For the Cabbage: Cut cabbage head in quarters and cut into strips as thinly as possible.
- Put cabbage in a container with a snap on lid, fill with iced water, and refrigerate.
- To Plate: Fry a portabella cap until golden brown, and remove from the oil.
- Cut the portabella cap into strips and fan out on a plate. Arrange the trumpet mushrooms next to the portabella to look like a sliced bread and two drumsticks.
- Serve with rice and garnish with a pinch of cabbage, carrots and green onions and drizzle with rice vinegar to season. Garnish the rice with the sautéed garlic and ginger from the King Trumpet Mushroom pan.
- Drizzle katsu sauce over the mushrooms and fill a cup with katsu sauce for dipping
Source: As presented to The Culinary Institute of America and Kikkoman, USA by Chef Andrew Hunter, 2021
