Description
Experience the delightful taste and texture of crispy eggplant katsu, where the golden exterior meets a tender interior, crafted with panko breadcrumbs and Japanese culinary flair.
Ingredients
Scale
- 17.5 oz Eggplant
- Neutral oil for frying
- For the Batter:
- 1/2 cup All-purpose flour
- 1 1/2 tbsp Cornstarch
- 1 tsp Baking powder
- 1 tsp Salt
- 1/2 cup + 2 tbsp Water
- For the Coating:
- 2 cups Breadcrumbs (Japanese panko preferred)
- For Serving:
- Japanese curry or curry of choice
- Steamed short grain rice
- Tonkatsu sauce or teriyaki sauce (optional)
Instructions
- Heat a pan or wok over medium-high heat, add oil and bring it to 350°F (180°C).
- Slice eggplants into 3/4 to 1-inch thick pieces.
- Mix flour, cornstarch, baking powder, salt, and water to form a thick batter.
- Coat each eggplant slice in batter, then in panko breadcrumbs.
- Fry slices in hot oil for 2–3 minutes per side until golden brown and crispy.
- Drain on a cooling rack.
- Serve with hot Japanese curry, steamed rice, and optional sauce.
Notes
- Ensure the oil is at the correct temperature for crispness.
- Use panko breadcrumbs for authentic texture.
- Allow excess batter to drip off before coating.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Main
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: crispy eggplant katsu, Japanese cuisine, panko breadcrumbs, fried eggplant, vegetarian dish