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!
This story appeared in the Fall 2025 issue of Edible Port City.
