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Tofu Katsu Caesar Salad

Tofu Katsu Caesar Salad

This Tofu Katsu Caesar Salad features a crisp piece of tofu katsu nestled into a bed of greens dressed with a miso caesar dressing and topped with oyster mushroom "bacon" and shichimi togarashi.
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Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time 3 hours
Servings: 4
Course: Main Course, Salad
Ingredients Equipment Method Notes

Ingredients
  

Oyster Mushroom "Bacon"
  • 2 king oyster mushrooms sliced very thin on a mandoline
  • neutral oil to cover
  • salt for sprinkling
Miso Caesar Dressing
  • 1 tbsp white miso
  • 1 clove garlic minced
  • ½ lemon juiced
  • 1 egg yolk **
  • 1 tbsp Dijon mustard
  • 1 tsp honey
  • ¼ cup mushroom oil see above
  • 1 tbsp olive oil
Tofu Katsu
  • 1 brick tofu cut into four pieces
  • ¼ cup soy sauce
  • ¼ cup mirin
  • ¼ cup sake
  • ½ cup potato starch ***
  • 2 large eggs lightly beaten
  • 1½ cups panko breadcrumbs
  • ½ cup mushroom oil see above
Tofu Katsu Caesar Salad
  • ¼ head Napa cabbage coarsely chopped
  • 3-4 heads bok choy coarsely chopped
  • 1 cup yu choy coarsely chopped
  • ¼ red onion thinly sliced
  • ¼ cucumber thinly sliced
  • 1 batch Miso Caesar Dressing see above
  • 1 batch Tofu Katsu see above
  • 1 batch Oyster Mushroom "Bacon" see above
  • shichimi togarashi for sprinkling

Equipment

  • 1 Large skillet
  • 1 mandoline

Method
 

For the "Bacon"
  1. Place the mushrooms in a cold skillet and cover them with oil until they are fully immersed. Place the skillet over medium heat and cook until the mushroom curl and turn a soft amber color.
    2 king oyster mushrooms, neutral oil
  2. Remove the mushrooms from the oil using a slotted spoon. Transfer them to a plate lined with a paper towel and sprinkle them immediately with salt. Set them aside to cool and drain.
    salt
  3. Drain the oil into a heat-proof measuring cup and set it aside to cool.
For the Dressing
  1. Place the miso, garlic, and lemon juice in a bowl. Whisk to combine. Add the egg yolk, mustard, and honey and whisk once again.
    1 tbsp white miso, 1 clove garlic, ½ lemon, 1 egg yolk **, 1 tbsp Dijon mustard, 1 tsp honey
  2. While whisking constantly, slowly pour in the reserved mushroom oil and olive oil. Continue to whisk until a thick creamy dressing forms. Cover and chill until ready to serve.
    ¼ cup mushroom oil, 1 tbsp olive oil
For the Katsu
  1. Pour the soy sauce, mirin, and sake into a bowl and whisk to combine. Arrange the tofu pieces in a wide shallow vessel, like a casserole dish. Pour the mixture over the tofu, cover, and let marinate for 3 hours, turning the tofu once halfway through.
    1 brick tofu, ¼ cup soy sauce, ¼ cup mirin, ¼ cup sake
  2. Take the tofu out of the marinade and pat it dry. Working with one piece at a time, roll the tofu in the potato starch, egg, and panko breadcrumbs. Repeat until all four pieces are breaded.
    ½ cup potato starch ***, 2 large eggs, 1½ cups panko breadcrumbs
  3. Heat the remaining mushroom oil in a large skillet until shimmering. Add the tofu and fry until golden on both sides, about 3 minutes a side. Transfer the tofu to a plate lined with a paper towel and keep warm in a 150°F oven until ready to serve.
    ½ cup mushroom oil
For the Salad
  1. Place the cabbage, bok choy, and yu choy in a large bowl. Add the red onion and cucumber and pour the dressing over top. Toss to coat.
    ¼ head Napa cabbage, 3-4 heads bok choy, 1 cup yu choy, ¼ red onion, ¼ cucumber, 1 batch Miso Caesar Dressing
  2. Divide the salad across four bowls. Slice and place a piece of tofu katsu on top of each salad and garnish with the oyster mushroom "bacon" and shichimi togarashi. Serve immediately.
    1 batch Tofu Katsu, 1 batch Oyster Mushroom "Bacon" , shichimi togarashi

Notes

** If using a raw egg yolk concerns you, try coddling the egg first. Or make confit egg yolks.
*** If you can't find potato starch use corn starch.