Crispy Eggplant Katsu 🍆

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Crispy Eggplant Katsu👇🏼😍 with teriyaki sauce and rice, it’s so satisfying, you need to try. Save this post for the recipe below and follow for more!

Should I make a curry to go with it next time? 🍆🍛

Serves 3

Crispy Eggplant:
1 medium/large eggplant
1 cup panko bread crumbs
1/3 cup plain flour
1/3 + 1 tbsp water or soy milk
Pinch of salt and pepper
Enough cooking oil to shallow fry

Teriyaki sauce:
1/4 cup soy sauce or tamari
2.5 tbsp brown sugar
1 tbsp mirin
1 tsp minced ginger
1 tsp minced garlic
1/4 cup water
1 tbsp cornflour

Other:
Steamed rice
Spring onions
Sesame seeds
Chilli

You can peel the eggplant if you prefer. Slice lengthways into 1 cm thick pieces.

In a shallow bowl combine the flour, water/soy milk, salt and pepper. In a separate bowl add the bread crumbs.

Dip the eggplant into the batter and drip any excess off, then toss it in the panko crumbs and press down firmly.

Place a frypan over high heat and add enough cooking oil to shallow fry the eggplant. Once the oil is hot add in the eggplant pieces and cook until lightly golden on each side. Once ready set aside onto a paper towel to remove any excess oil.

Make a slurry by mixing the cornflour and water until no lumps. Add the soy sauce, mirin, sugar, ginger and garlic into a saucepan, whisk and bring to boil. Add the slurry and whisk well. Reduce heat to low and simmer for 4-5 mins or until thickened. Keep whisking it continuously.

Slice the eggplant and add it over rice and top with spring onions, chilli, sesame seeds and drizzle with the sauce!

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