Panko-breaded eggplant, japanese katsu curry-style (vegetarian)

Ingredients

Roasted eggplant:

• 1 eggplant
• 1 tsp. olive oil

Breading:

• 30 g flour (approximately)
• 1 egg
• salt
• pepper
• 30 g panko breadcrumbs (approximately)
• Oil (for frying)

Sushi rice (to serve):

• 200 g sushi rice (short-grain rice)
• 210 ml water
• 25 ml rice vinegar
• 1 tsp. salt
• 2 tsp. sugar

Curry (to serve):

• 30 g Japanese curry roux (such as Golden Curry), approximately
• 200 ml water, approximately

Toppings / garnish (optional):

• spring onion / scallion / chives
• sesame seeds

Materials

• freezer bag / airtight box
• parchment paper
• paper towel
• fork

Preparation

• Roast eggplant:
  Place eggplant on a baking sheet lined with parchment paper. Prick with a fork and brush with a little olive oil.
• Bake at 450°F/230°C for 20 minutes, turning if necessary.
  
• Remove from oven and place in a sealed freezer bag or airtight box for at least 10 minutes.
• Peel the eggplant: the skin should now peel off more easily.
  
• Bread the eggplant:
  Squeeze out excess water and flatten as much as possible.
  Dip in flour to coat.
• Mix the egg, salt and pepper and dip the eggplant in it.
  
• Then dip in the panko breadcrumbs and coat well.
• Dip again in egg, then in breadcrumbs. The eggplant is ready to fry.
  
• Heat oil in a frying pan. When the oil is hot, dip the breaded eggplant into it.
• Turn it over when the underside is golden brown.
  
• When both sides are golden brown, place the breaded eggplant on paper towels to remove excess oil.
  For serving, we suggest:
• Prepare the rice:
  Wash and cook the rice as usual (we explain everything step by step in our poké bowl recipe ;-) ).
  
• Heat the rice vinegar and add the salt and sugar. Stir well to dissolve.
  When the rice is cooked and still hot, pour in the vinegar mixture and stir well.
• Prepare the curry:
  Boil the water and place the curry block in it. Stir: the block will dissolve and the sauce will thicken.
  *Add water if necessary. Remove the pan from the heat when the desired consistency is reached.
  
• Cut breaded eggplant into strips.
• Arrange on plates:
  Place the rice in the bottom of the soup plates, cover with curry sauce.
  
• Place breaded eggplant strips on top. Top with chopped spring onion and sesame seeds (optional) for decoration.
• And it's ready!
  

Observations

What are panko breadcrumbs?
They are Japanese breadcrumbs. You can find them in Asian grocery stores or in the "world foods" section of some supermarkets. You can substitute regular breadcrumbs or make our easy recipe here: panko breadcrumbs.

What is Japanese curry roux?
Japanese curry is sold in supermarkets as a roux that you dilute. It's the same kind of roux used to make béchamel sauce! It's much more convenient to buy it as a block than to make it yourself, as it contains many spices. We dissolved 30 g in 200 ml of water, but you can use more or less depending on the sauce consistency you want.
Japanese curry roux is available in Asian grocery stores and in the "world foods" section of some supermarkets. You will often find it under the "Golden Curry S&B" brand. It comes in several varieties: mild, medium-hot and hot.

How can I add to my dish?
You can add vegetables and simmer them in the curry sauce. You can also garnish the plate with spring onion, scallion or chives, and sesame seeds. This is optional and is just for decoration. Japanese curry is usually eaten on its own.

I want to prepare the breaded eggplant in advance. How should I do it?
You can prepare it in advance, and even make several portions!
Refrigerator storage: Place the cooled breaded eggplant in an airtight container and store for up to 5 days.
Freezer storage: Place the cooled breaded eggplant in a freezer bag and store for up to 1 month.
Reheating in the oven: Place it on a baking sheet lined with parchment paper and reheat for 8–10 minutes in an oven preheated to 180°C (350°F). If frozen, thaw it first or adjust the cooking time.
Reheating in a frying pan: Reheat in a frying pan over medium heat for 4 minutes on each side, without adding any fat. If frozen, thaw it first or adjust the cooking time.
Reheating in an air fryer: Line the basket with parchment paper (optional) and place the breaded eggplant on top. Reheat for 8 minutes at 180°C (350°F) using the air-fry setting.

Cookware

Attributes

Questions

Photos of members who cooked this recipe