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Crispy Lion’s Mane Katsu with Forbidden Cilantro Lime Rice

By Austen Schindler
Print Recipe
Course Main Course
Servings 4 people

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!