Mushroom and Sesame Katsu Sandwich x Courtney Roulston|Australian Mushrooms

2 Large Australian Flat Mushrooms

2 Eggs, beaten

2 cups Panko Breadcrumbs

2 cups Oil for frying

Sea Salt, to taste

1.50 cups White Cabbage, shaved

1 Spring Onion, sliced

1 tbsp Sesame Seeds, toasted

2 tbsp Kewpie Mayonnaise

2 Slices of Thick, Soft White Bread

Tonkatsu Sauce

2 tbsp Tomato Sauce

1 tbsp Dijon Mustard

1 tsp Worcestershire Sauce

2 tsp Soy Sauce

1 tsp Honey or Maple Syrup

Pinch of Garlic Powder

Mix all the tonkatsu sauce ingredients together until smooth the set aside.

Heat the oil to 170 degrees in a high-sided frying pan*. Remove the stem from the mushrooms then toss in the egg mixture until well coated. Place into the panko crumbs then press to coat the outside. Repeat with a second coating of egg then breadcrumbs again so you have an even coating on the mushrooms.

*These can also be cooked in an air fryer or baked in the oven with a little oil spray.

Fry the mushrooms gently for 3 minutes each side. Or until golden on the outside and cooked through. Remove from the oil and place on kitchen paper to drain. Season with a pinch of salt while they are hot.

Toss the cabbage, spring onion and sesame seeds together in a bowl.

To assemble, Spread the kewpie mayonnaise onto 2 slices of the bread then spread the tonkatsu sauce onto the other 2 slices. Divide the cabbage mixture on top then add in the fried mushrooms. Place the other piece of bread on top then slice in half before serving.

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Mushroom and Sesame Katsu Sandwich x Courtney Roulston