If you're looking for a vegetarian version of katsudon, you can easily substitute the pork cutlet with a plant-based alternative. Here's a recipe for a delicious vegetarian katsudon: - 2 large portobello mushrooms - Salt and pepper - 1/2 cup all-purpose flour - 2 eggs, beaten (or use a vegan egg substitute) - 1 cup panko breadcrumbs - Vegetable oil, for frying - 1 onion, thinly sliced - 1/4 cup soy sauce - 1/4 cup mirin - 1/4 cup dashi stock (or vegetable broth) - 2 tablespoons sugar - 4 cups cooked Japanese rice - 2 green onions, thinly sliced Start by cleaning the portobello mushrooms and removing the stems. Season them with salt and pepper. Dredge the mushrooms in flour, dip them in beaten eggs (or vegan egg substitute), and coat them with panko breadcrumbs. Heat vegetable oil in a deep pan and fry the mushrooms until golden brown and crispy. Remove them from the pan and drain on a paper towel. In the same pan, sauté the sliced onion until translucent. Add soy sauce, mi... Leer más
