Add image and markdown file for lions-mane-katsu-sando-with-yuzu-miso-slaw

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src/content/posts/2026-03-22-lions-mane-katsu-sando-with-yuzu-miso-slaw-5730.md

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+---
+title: "Lion's Mane 'Katsu' Sando with Yuzu-Miso Slaw"
+description: "Discover a visionary plant-based lunch with Hiroshi’s Lion's Mane Katsu Sando. Featuring crispy panko-crusted mushrooms and a zesty yuzu-miso slaw on soft bread."
+tags:
+  - "vegan"
+  - "japanese-fusion"
+  - "lions-mane"
+  - "katsu"
+  - "lunch"
+  - "plant-based"
+  - "umami"
+  - "sandwich"
+  - "asian-inspired"
+  - "Hiroshi"
+figureRecipe: 
+  caption: "Lion's Mane 'Katsu' Sando with Yuzu-Miso Slaw"
+  imageSrc: "./src/media/2026-03-22-lions-mane-katsu-sando-with-yuzu-miso-slaw-5730.png"
+  imageTitle: "Lion's Mane 'Katsu' Sando with Yuzu-Miso Slaw"
+  imageAlt: "Vegan Lion’s Mane Katsu Sando on Shokupan bread, sliced on a charcoal plate with yuzu slaw and green tea. Minimalist Japanese aesthetic."
+  loading: "eager"
+---
+
+{% figure figureRecipe.caption %}
+{% picture figureRecipe.imageSrc, figureRecipe.imageTitle, figureRecipe.imageAlt, figureRecipe.loading %}
+{% endfigure %}
+
+## Introduction
+
+Konnichiwa! Today, I am thrilled to share a dish that captures the current spirit of Tokyo's plant-based revolution. We are taking the majestic Lion's Mane mushroom—a favorite in modern mycological gastronomy—and transforming it into a crispy, golden 'Katsu' that rivals any tradition. This sandwich is a symphony of textures: the crunch of panko, the cloud-like softness of Shokupan, and the aromatic brightness of yuzu. It is not just lunch; it is a journey into the future of Japanese soul food.
+
+## Ingredients
+
+* 2 large Lion's Mane mushrooms (approx. 300g)
+* 1 tablespoon tamari or soy sauce
+* 1 teaspoon garlic powder
+* 1/2 cup all-purpose flour
+* 1/2 cup unsweetened soy milk mixed with 1 teaspoon rice vinegar
+* 1 cup Panko breadcrumbs
+* 4 slices thick-cut vegan Shokupan (Japanese milk bread) or sourdough
+* 2 cups finely shredded green cabbage
+* 2 tablespoons vegan Kewpie-style mayonnaise
+* 1 tablespoon yuzu juice (or lime juice)
+* 1 teaspoon white miso paste
+* 1 teaspoon toasted sesame oil
+* Neutral oil for shallow frying
+* Salt and white pepper to taste
+
+## Instructions
+
+* Begin by 'pressing' the Lion's Mane mushrooms. Place them in a dry skillet over medium heat and press down firmly with a heavy weight or another pan for 3-4 minutes per side to release moisture and create a dense, 'meaty' texture.
+* Lightly brush the pressed mushrooms with tamari and sprinkle with garlic powder, salt, and white pepper.
+* Set up a breading station with three bowls: one with flour, one with the soy milk mixture (vegan buttermilk), and one with Panko breadcrumbs.
+* Dredge each mushroom steak in flour, dip into the buttermilk, and then coat thoroughly with Panko, pressing the crumbs in so they stick.
+* Heat about half an inch of neutral oil in a skillet to 350°F (175°C). Fry the mushroom steaks until they are deeply golden and crispy on both sides, approximately 3-4 minutes per side. Drain on a wire rack.
+* In a mixing bowl, whisk together the vegan mayo, yuzu juice, white miso, and sesame oil until smooth. Toss the shredded cabbage in this dressing until well coated.
+* Lightly toast your bread slices. Spread a thin layer of vegan mayo on each slice.
+* Place the crispy Lion's Mane katsu on one slice of bread, pile a generous amount of the yuzu-miso slaw on top, and close the sandwich.
+* For the authentic Tokyo look, trim the crusts off the sandwich and slice it into three even rectangular fingers.
+
+I hope this Lion's Mane Sando brings a spark of innovation to your table today. The marriage of deep umami and citrusy zing is what makes contemporary plant-based cooking so exciting. Remember, the secret is in the press—treat your ingredients with respect, and they will reward you with incredible flavor. Itadakimasu!
+
+*Hiroshi*
+
+<table><caption class='sr-only'>Additional Information</caption><tr><th scope='row'>Nutritionfacts</th><td>Calories: 485, Protein: 14g, Carbohydrates: 58g, Fat: 22g, Fiber: 6g</td></tr><tr><th scope='row'>Preparation Time</th><td>40 minutes</td></tr><tr><th scope='row'>Allergy Information</th><td>Gluten, Soy, Sesame</td></tr><tr><th scope='row'>Yield</th><td>2 servings</td></tr></table>
+