Portobello Katsu Curry with Sesame Rice

Updated at: Thu, 17 Aug 2023 05:35:49 GMT

Step 1

Before you start, preheat your oven to 200°C fan/Gas 7

Step 2

Tip 3 tbsp of plain flour onto a plate. Crack the eggs into a shallow bowl; beat with a fork. Season the flour and eggs well. Tip two-thirds of the breadcrumbs onto another plate (reserve the rest for later).

Step 3

Cut the stalks off the mushrooms. Set aside.

Step 4

Lightly oil a baking tray. Dust the mushrooms in flour, then dip in egg (all over, gills too), then breadcrumbs, until coated - it doesn't need to be perfect. Add the reserved breadcrumbs to the plate for the final mushroom or two. Lay on the tray, gill-side down. Drizzle with oil Bake for 20-25 minutes, depending on size, while you continue, until tender and crumb topping is crisp and lightly golden.

Step 5

Peel and coarsely grate the onion and half the carrot. Coarsely grate the apple and mushroom stalks. Peel and finely grate the garlic.

Step 6

Heat 1 tbsp of oil in a medium saucepan. Gently fry the onion, carrot, apple, mushroom stalks and garlic along with a pinch of salt for 10 minutes, until the mixture has softened. Stir regularly and keep an eye on the heat to prevent it from catching.

Step 7

Meanwhile, boil a kettle. In another medium saucepan, gently toast the sesame seeds for a couple of minutes, until starting to lightly colour. Add the rice, a pinch of salt and 400ml of boiled water. Stir once. Bring to a simmer, cover, and cook for 10 minutes.

Step 8

To the softened vegetables, add the spice pot, stir for a minute. Add the miso and 300ml of boiled water. Simmer for approx. 8 minutes to thicken. When done, season the sauce and add a little honey to taste.

Step 9

After the rice has cooked for 10 minutes, add a couple of handfuls of spinach on top, then recover. Wait until you can see some of the spinach leaves starting to wilt before removing the saucepan from the heat. Leave to steam for a couple of minutes.

Step 10

Stir the spinach into the rice, with a dash of sesame oil to your taste - a little will go a long way.

Step 11

Serve the rice topped with the mushrooms (in slices or left whole) and sauce, with a lime wedge for squeezing.

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