Goat Cheese Katsu by Lori Lynn

goat cheese katsu
Dip chilled goat cheese medallion in egg white, then in panko breadcrumb/black sesame seed mixture.
Fry in hot peanut oil until golden, transfer to paper towel. Season with sea salt.Soba Noodles with Edamame:
Toss cooked chilled soba (buckwheat) noodles and edamame (shelled boiled green soy bean) with dressing.

Creamy Sesame & Sweet Soy Dressing:
Heat ½ c. each low-sodium soy sauce and mirin (rice wine) in a sauce pan, with 1 t. each minced garlic and ginger. Reduce by half. Add honey to taste.
Let cool then mix with  1/4 c. tahini (sesame seed paste).

Assemble Goat Cheese Katsu Salad:
Place baby leaf spring greens on a platter, drizzle with dressing.
Place soba noodles alongside the spring greens, top with warm Goat Cheese Katsu medallion.

56.07 Points

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