Prep Time: 10 Minutes | Cook Time: 30 Minutes | Serves 4
John says: A really easy & affordable dish to cook using seasonal natural ingredients with Japanese flavours alongside sharp lemon crispy broccoli & leeks.
Ingredients:
- 12x Medium Closed cup mushrooms
- 100g Plain Flour
- 30g Desiccated Coconut
- 2x Eggs
- 200g Panko Breadcrumbs
- 75g Basmati Rice
- 75g Black Thai Rice
- 120g Katsu Sauce (Tin)
- 1X Leek
- 12 stems of broccoli
- 1 Tsp baking powder
- 9 Tsp Plain Flour
- 500ml sparkling water
- 1 Tbsp Lemon Oil
- Tbsp Furikake Mix
- Salt & Pepper
- 30g Chopped Fresh Coriander
Directions
- Put 2 pans of water on to boil & season with a little salt.
- Add each rice to a pan of water & simmer the basmati for 20 minutes & the thai rice for 25 minutes, then once cooked refresh under cold water.
- In 3 bowls add 1 with flour / 1 with whisked egg & 1 with Panko & coconut.
- Clean the mushrooms & Pane in the mix in this order - Flour - Egg - Breadcrumbs, put on a clean tray.
- In a small pan heat the katsu sauce on low.
- Take the leeks & shred into long strips & keep hydrated in ice water.
- In a bowl whisk the 1x baking powder with 9x parts flour add the sparking water & mix until a batter haf formed.
- Turn on the deep fryer to 190 degrees.
- Once the oil is hot, deep fry the mushrooms for 5-6 minutes until golden brown, remove & drain on kitchen paper.
- Dip the broccoli into the tempura mix & then into the fryer for 2-3 minutes until crispy & cooked, drain on kitchen paper & drizzle with lemon oil.
- Mix the rice together & reheat in a steamer until hot.
- In a bowl add the rice then top with mushrooms then drizzle the hot katsu sauce, sprinkle furikake seasoning.
- layer up with broccoli & leeks to serve.