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.