Kaki no Katsu

Kaki no Katsu is a delightful vegetarian Japanese baked dish featuring crispy breadcrumb-coated mushrooms and seasonal vegetables, served with a tangy dipping sauce. This comforting dish is perfect for a cozy meal, bursting with umami flavors and textures.

Ingredients

• Shiitake mushrooms - 200 grams
• Eggplant - 100 grams
• Zucchini - 100 grams
• Panko breadcrumbs - 100 grams
• All-purpose flour - 50 grams
• Egg - 1 large
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegetable oil - 2 tablespoons
• Green onions - 2 tablespoons, chopped
• Sweet chili sauce - for dipping

Steps

1. Preheat the oven to 200°C (400°F).
2. Wash and slice the shiitake mushrooms, eggplant, and zucchini into thin pieces.
3. In a bowl, mix the all-purpose flour with salt and pepper.
4. In another bowl, beat the egg and add soy sauce and sesame oil.
5. Place the panko breadcrumbs in a third bowl.
6. Dredge each vegetable slice first in the flour mixture, then dip into the egg mixture, and finally coat with panko breadcrumbs.
7. Arrange the coated vegetables on a baking sheet lined with parchment paper.
8. Drizzle the vegetable oil over the top of the breaded vegetables.
9. Bake in the preheated oven for 25-30 minutes or until golden brown and crispy.
10. Remove from the oven and let cool slightly before serving, garnished with chopped green onions.
11. Serve the Kaki no Katsu with sweet chili sauce for dipping.

Nutrition

• Calories: 280
• Protein: 9 g
• Carbs: 40 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 550 mg
• Cholesterol: 186 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber from vegetables, promoting digestive health.
• Contains antioxidants and essential nutrients from mushrooms and vegetables.

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