Description
A plant-based twist on the beloved Japanese Katsu Curry using eggplant katsu. The Eggplant is crispy and golden on the outside, yet soft on the inside. With a comfy Japanese curry base, this makes a warm and hearty meal!
Ingredients
Units
Scale
Eggplant Katsu
- 1 eggplant
- 1/2 cup all-purpose flour
- 1 tbsp baking powder
- 1/3 cup water
- 1 tsp salt
- 1/4 tsp black pepper
- 1 cup panko bread crumbs
Japanese Curry
- 1 onion
- 3 cloves garlic
- 1 thumb-sized ginger
- 2 Japanese curry cubes
- 500 ml water
- 2 carrots
- 3 potatoes
Serve
- rice
- sesame seeds
Instructions
Make the Eggplant Katsu
- Slice the eggplant into thin slices.
- In one bowl, mix the batter with all-purpose flour, baking powder, salt, black pepper and water. To another bowl, place the breadcrumbs.
- Dip each eggplant piece into the batter then coat with breadcrumbs, make sure to leave no bald spots.
- Shallow fry the eggplant in oil until golden brown and crispy, about 5 minutes then flip and fry on the other side.
Make Japanese curry
- Thinly slice the onion, garlic and ginger. Slice the potato and carrot into bite-sized cubes.
- In a pan, add the oil, followed by the onion, garlic and ginger pieces. Stir fry until translucent.
- Add in the potato and carrot cubes.
- Add the water and break the Japanese curry cubes apart, mixing them together.
- Simmer for 10 minutes until the vegetables are softened to your liking.
Serve the curry
- Serve the curry with some rice, topped with the Eggplant Katsu.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Japanese