The katsu sauce recipe is the perfect balance of beautifully light yet comfortingly warm with the panko breadcrumbs giving the eggplant a gooey-on-the-inside kind of crispiness. A really wonderful family meal idea for dinner.
Ingredients
For Katsu sauce
1 large onion, diced
1 small carrot, grated
2 tbsp toasted sesame oil
1 tbsp olive oil
1 1⁄2 tsp soy sauce
1 tbsp curry powder
350ml vegetable stock/water
1 lemon
2 tsp garam masala
1 tsp sugar
1 tbsp corn flour
2 tbsp water
For Eggplant
1 cup plain flour
1⁄2 tbsp salt
250ml milk
2/3 cup panko breadcrumbs
2 eggplant
4 spring onions
sesame seeds, to sprinkle
cooked basmati rice
vegetable oil, for frying
Method
Heat a pan over a medium heat and warm the sesame oil. Add the onions and stir for 3–4 minutes. Add the carrot and olive oil and stir for 5–6 minutes. Add the soy sauce and curry powder and stir for 2 minutes, then transfer to the Blender along with the vegetable stock/water. Blend. Pour back into the pan and return to a medium heat.
Add the lemon juice into the pan. Sprinkle over the garam masala and sugar and stir. Reduce the heat to low. Add salt. Put the corn flour and water into a small dish and mix together. Pour into the pan and stir to thicken.
Now make the batter. Put the flour, salt and milk into a mixing bowl and whisk to a smooth batter. Pour the breadcrumbs into a separate bowl.
Trim the Eggplant and cut into 1cm slices. Dip into the batter and toss to cover. Pick out one slice and roll it around in the breadcrumbs, covering it completely. Repeat to coat all the slices. Deep fry the Eggplant until crispy and deep golden.
Cook the rice then divide between plates. Arrange the crispy eggplant on top and drizzle over the katsu sauce. Finely slice the spring onions and sprinkle over with the sesame seeds before serving.
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