Kinoko Shiso Tofu Katsu

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Japanese Recipes

Kinoko Shiso Tofu Katsu is a delightful Japanese dish that combines earthy mushrooms and aromatic shiso leaves with crispy tofu cutlets. This fusion of flavors offers a light yet satisfying meal, perfect for vegetarians and those seeking a healthier alternative to traditional katsu. The tofu provides a creamy contrast to the crunchy panko coating, while the mushrooms add depth and umami. Shiso leaves impart a unique minty-basil flavor that elevates the dish. Loved for its balance of textures and flavors, this meal is both comforting and refreshing, making it a popular choice for both casual dinners and special occasions.

Ingredients

Serving Size:

Tofu – 400 Grams
Panko Breadcrumbs – 2 Cups
Shiso Leaves – 10 Piece
Mushrooms – 200 Grams
Egg – 1 Piece
Soy Sauce – 2 Tbsp
Flour – 0.5 Cups
Oil – 100 Ml
Salt – 1 Tsp
Pepper – 0.5 Tsp

Nutrition

Per Serving

350 Kcal

Calories

18 Grams

Total Fat

2 Grams

Saturated Fat

60 Mg

Cholesterol

550 Mg

Sodium

30 Grams

Total Carbohydrates

4 Grams

Dietary Fiber

15 Grams

Protein

3 Mg

Iron

Directions

Step 1

Press the tofu to remove excess water and cut it into thick slices.

Step 2

Season the tofu with salt and pepper.

Step 3

Slice mushrooms and shiso leaves thinly.

Step 4

Prepare a breading station with flour, beaten egg, and panko breadcrumbs.

Step 5

Coat each tofu slice in flour, then egg, and finally panko to fully cover.

Step 6

Heat oil in a pan over medium heat and fry tofu until golden brown on each side, about 4 minutes per side.

Step 7

In a separate pan, sauté mushrooms with soy sauce until tender, then mix with chopped shiso leaves.

Step 8

Serve tofu katsu hot with a generous portion of the mushroom and shiso topping.

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Categories :

Ingredients

Nutrition