This recipe uses crispy lion’s mane mushroom to make a katsu, a popular Japanese comfort food that typically refers to a breaded and deep-fried cutlet, in this case the “cutlet” is made from marinated and pressed lion’s mane mushrooms.
You get all the same crispiness and tenderness from this vegan version that you would from pork or chicken.
I’d say maybe even more.
Crispy Lion’s Mane Katsu with Forbidden Cilantro Lime Rice
Ingredients
Caramelized Onion Sauce
- Caramelized Onion Sauce
- 3 yellow onions, julienned
- Neutral oil for sautéing
- 1 (15.5-ounce) can coconut milk
- 2 tablespoons salt
- Cilantro Lime Black Rice
Cilantro Lime Black Rice
- 1 gallon water
- 1½ cups forbidden black rice
- 3 limes
- 1 bunch cilantro
- 2 tablespoons salt
Hot Honey
- 3 Fresno peppers (or whatever hot pepper you’d like)
- 1 cup honey
- 2 tablespoon rice wine vinegar
- 1 pinch salt
Mushroom and Marinade
- ½ cup soy sauce (or tamari)
- ¼ cup rice wine vinegar (or apple cider vinegar)
- 3 tablespoons honey
- 1 cup olive oil
- 12 ounces Wholesome Greens lion’s mane mushroom
- 2 cups panko breadcrumbs
- Neutral oil for sautéing
- Lime wedge for serving
Instructions
For the rice
- Start sweating your onions down in a small pot with a little neutral oil. Keep stirring them occasionally until nice and caramelized.
- Deglaze with coconut milk, add salt, and simmer for 5 minutes
- Blend until smooth (season with a little lemon juice if you’d like).
- In another pot bring 1 gallon of salted water to a boil and add the black rice.
- Simmer the rice for 20 minutes and strain.
For the hot honey
- In a small pan or pot heat all the ingredients together and let sit for 15 minutes.
- Strain out thepeppers, and it’s ready to go.
For the mushroom
- Mix the soy sauce, vinegar, honey and oil
- Pour over the mushroom, press it flat to about an inch thick, cover and let marinate for 20 minutes
- Take the mushroom out of the marinade and place directly into the breadcrumbs.
- Coat well, and shallow fry in some neutral oil on medium heat until golden and crispy on both sides
To assemble
- Spoon the onion sauce onto a plate.
- Place the rice on top of the sauce
- Slice the mushroom katsu and fan it out over the rice, and drizzle with the hot honey.
- Serve with a lime wedge, and enjoy!
1610 Tiburon Dr. Wilmington
Story first appeared in the Fall 2025 issue of Edible Port City.
