LUCEO
Teriyaki-Mushroom Sando
02

Something to Share · Serves 2 · 45 min

Teriyaki-Mushroom Sando

Crunchy panko mushrooms, miso mayo and sharp quick pickles.

What you need

Panko mushrooms

  • 250 g king oyster mushrooms and/or shiitake
  • 3 tbsp plain flour
  • 1 egg, beaten
  • 50–60 g panko breadcrumbs
  • ½ tsp salt
  • 1 tsp soy sauce
  • Neutral oil, for frying

Teriyaki finish

  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tsp brown sugar or maple syrup
  • A dash of rice vinegar or lemon juice (optional)

Miso mayo

  • 3 tbsp mayonnaise
  • 1 tsp white miso paste
  • ½ tsp rice vinegar
  • ½ tsp maple syrup or honey
  • A squeeze of lemon juice

Quick pickles

  • ½ small carrot, cut into fine sticks
  • ½ red onion, thinly sliced
  • 2 tbsp rice vinegar
  • 1 tsp sugar
  • ½ tsp salt

To assemble

  • 4 slices shokupan or soft milk bread
  • 1 ripe avocado, thinly sliced
  • Butter or neutral oil, for toasting
  • Coriander leaves
  • Toasted sesame seeds (optional)

How to make it

  1. For the pickles, mix the rice vinegar, sugar and salt. Add the carrot and red onion, toss well and leave for at least 15 minutes.
  2. Mix all the ingredients for the miso mayo until smooth. Adjust with a little lemon juice and set aside.
  3. Tear or cut the mushrooms into generous bite-sized pieces and toss them with 1 teaspoon of soy sauce.
  4. Put the flour, beaten egg and panko into three separate shallow bowls. Season the panko with the salt.
  5. Coat each piece of mushroom first in flour, then egg and finally panko, pressing gently so the crumbs adhere.
  6. Heat a generous layer of neutral oil in a frying pan. Fry the mushrooms in batches until deeply golden and crisp, then drain briefly on kitchen paper.
  7. Add the soy sauce, mirin and brown sugar to a clean pan. Let the mixture bubble until glossy, then add the fried mushrooms and toss quickly to coat without softening the crust.
  8. Toast the shokupan lightly in butter or oil. Keep the centre soft.
  9. Spread the inside of each slice with miso mayo. Layer with avocado, the glazed panko mushrooms and drained pickles.
  10. Finish with coriander and, if you like, toasted sesame. Close the sandwich, press it very lightly and cut in half.
  11. Serve immediately while the mushrooms are still crisp.