BREADED KING MUSHROOM

INGREDIENTS

• 1 lb king mushroom
• 1 oz shredded daikon
• 1 oz kaiware sprouts
• 1 oz red cabbage
• 1 oz green onion
• 2 cups panko
• 2 each egg
• 1 cup flour

Kabayaki sauce

1 cup Aloha Shoyu Spicy Gluten Free Teriyaki
1 tsp HonDashi
1 oz Bonito flakes

Spicy Mayo

1 Tbs Sriracha
1 tsp Sesame oil
1 cup Mayonnaise

DIRECTIONS

1. Slice King mushrooms lengthwise ½ inch thick and set aside.
2. Prepare flour, egg, and panko to begin the breading of the mushroom; dredge the mushroom in flour first, shake off excess flour, and place in the egg mixture, making sure that the mushroom is fully coated; place in panko and press to make sure panko adheres to the mushroom, then set aside.
3. Deep fry mushrooms in a fryer at 360 degrees or until golden brown. In a bowl add julienne daikon, sliced green onion, and shredded red cabbage, and toss.

Kabayaki sauce

1. In a sauce pan add gluten free teri sauce and bring to a boil, once boiling lower the heat and add hon dashi, and bonito flakes and let reduce till sauce becomes thick, and set aside to cool off.

Spicy Mayonnaise

1. Add mayonnaise, sriracha, and sesame oil in a bowl and mix until everything is incorporated.
2. Smear the Spicy mayonnaise on the plate. Place the Plate the mushrooms, and drizzle the kabayaki and spicy mayonnaise sauces on the mushroom.
3. Add the daikon, cabbage, and green onion mixture onto the plate. Stack the breaded mushroom, and lightly drizzle Kabayaki sauce.