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Ingredients
- 3 Medium potatoes, cut into 2cm pieces
- 2 Large carrots, cut into 2cm pieces
- 1 Can chickpeas, drained and rinsed
- 1 Onion, chopped
- 1.5 tsp ginger, grated
- 2 Cloves garlic, minced
- 1/2 apple, peeled and finely grated
- 1TB Honey (optional)
- 1TB Tonkatsu Sauce (or Worcestershire sauce) (optional)
- 1TB Tomato sauce (optional)
- 1 tsp cacao or a few squares of dark chocolate (optional)
- 1 Packet Japanese curry roux
- 2-3C Vegetable stock
- Neutral oil for frying
- 2 Medium eggplants, sliced into 1cm rings
- 2/3 C Plain flour
- 2 TB Corn starch
- 1/2 tsp Baking powder
- 1 tsp Salt
- 1/2 C water (approx.)
- 2C Panko Breadcrumbs
- White rice, Kewpie mayonnaise, spring onion and black sesame seeds to serve.
Method
- Heat oil in a large saucepan and fry onions until transparent and golden. Add garlic and ginger and stir for 30 seconds
- Add 2C vegetable stock followed by the carrot, potato, chickpeas, grated apple, honey, tomato sauce and Worcestershire sauce (if using). Continue to add additional broth if needed until the vegetables and chickpeas are barely covered.
- Simmer uncovered on low-medium heat for about 15-20 mins until the vegetables are tender.
- Turn off the heat and remove some of the hot liquid from the pot into a small bowl using a ladle, and break up and mix in the curry roux. Once dissolved, stir into the main pot. If using cacao powder or chocolate, dissolve it into the roux mixture before adding to the pot. Simmer for 5-10 mins, adding additional broth if needed to reach a thick, creamy texture.
- Mix all dry ingredients except the Panko in a wide shallow bowl. Add water as needed until the mixture resembles a thick pancake batter. Pour the Panko breadcrumbs into a second bowl.
- Using one hand for each mixture, dip a piece of eggplant in the batter, coating it fully. Then press it into the Panko, covering it with a generous layer of breadcrumbs and place on a plate. Repeat until you have used all the eggplant.
- Cover the bottom of a shallow frypan in 1/2 cm oil and heat until a piece of Panko dropped into the oil begins to bubble. Add battered eggplant to the frypan and fry on each side for 2-3 minutes or until golden brown.
- Place a wire cooling rack over a plate and transfer your eggplant to the rack, allowing the oil to drain.
- Serve Eggplant Katsu over rice and curry, and top with Kewpie mayonnaise, spring onion and black sesame seeds.
Product used in recipe
- OBENTO - OBENTO PANKO BREADCRUMBS
- KEWPIE - KEWPIE MAYONNAISE 50% REDUCED FAT 300G
- OBENTO - OBENTO SAUCE - TONKATSU SAUCE
- S&B - S&B GOLDEN CURRY MILD 92G