Aubergine Katsu Curry by @jorgelavelar

1h
Medium

2 servings

🍆

2

Aubergine

🥢

30 ml

Soy Sauce

🌾

100 g

Plain Flour

🥛

200 ml

Plant Milk

🍞

100 g

Panko Breadcrumbs

🧄

15 ml

Garlic Powder

🌶️

15 ml

Smoked Paprika

🛢️

500 ml

Neutral Oil

🧂

5 ml

Salt

🌶️

5 ml

Pepper

🍛

240 ml

Japanese Curry Sauce

🥒

240 ml

Pickled Veg

🍚

200 g

Basmati Rice

🧅

1 bunch

Spring Onions

🍋

1

Lime

🌶️

30 ml

Crispy Chilli Oil

Preparation Steps

  1. Step 1/9

    Preheat the oven to 200 degrees celsius, or use your air fryer, then lightly oil the aubergine, season with salt and pepper, then roast for 30 minutes until completely softened.

    🍆Aubergine
    🧂Salt
    🌶️Pepper

  2. Step 2/9

    Place in a bowl, cover with clingfilm, then allow to steam and cool. Then peel the aubergine, slightly flattening with your hands.

    🍆Aubergine
    🥣Bowl
    🎞️Clingfilm

  3. Step 3/9

    Lay the aubergines out on a plate or tray, season with soy sauce, covering well, then leave to marinate for 30 minutes in the fridge (or just cook straight away).

    🍆Aubergine
    🥢Soy Sauce
    🍽️Tray

  4. Step 4/9

    Meanwhile, prepare your curry sauce and your pickles, or use shop-bought.

    🍛Japanese Curry Sauce
    🥒Pickled Veg

  5. Step 5/9

    Get three trays or shallow bowls out, then fill one with flour, one with milk, then one with breadcrumbs. Season the flour and breadcrumbs with salt, pepper, garlic powder and smoked paprika.

    🌾Plain Flour
    🥛Plant Milk
    🍞Panko Breadcrumbs
    🧂Salt
    🌶️Pepper
    🧄Garlic Powder
    🌶️Smoked Paprika
    🥣Bowl

  6. Step 6/9

    Carefully coat the aubergine first in the flour, then milk, then breadcrumbs, making sure to cover with each layer well.

    🍆Aubergine
    🌾Plain Flour
    🥛Plant Milk
    🍞Panko Breadcrumbs

  7. Step 7/9

    Heat up your oil up to medium high, then carefully place the aubergine (1 at a time if using smaller pan) into the oil.

    🛢️Neutral Oil
    🍆Aubergine

  8. Step 8/9

    Cook for 3-4 minutes on each side, or until golden and crisp. Drain away the excess oil with kitchen towel.

    🍆Aubergine
    🧻Kitchen Towel

  9. Step 9/9

    Serve the aubergine katsu with the rice, lots of curry sauce and pickled veg - then enjoy!

    🍚Basmati Rice
    🍛Japanese Curry Sauce
    🥒Pickled Veg

Composition

Ingredients

Types

Vegetables, Condiments, Grains, Dairy Alternatives, Spices, Oils, Fruits

Ingredients

Aubergine, Soy Sauce, Plain Flour, Plant Milk, Panko Breadcrumbs, Garlic Powder, Smoked Paprika, Neutral Oil, Salt, Pepper, Japanese Curry Sauce, Pickled Veg, Basmati Rice, Spring Onions, Lime, Crispy Chilli Oil

Allergens

Soy, Gluten

Dietetics

Dietary regimen

Vegan, Vegetarian

Calories

600 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 84g, Sugar: 8g, Fat: 25g, Fiber: 4g

Nutritional Information

Minerals

Sodium: 850mg, Iron: 3mg

Vitamins

Vitamin C: 20mg, Vitamin A: 500IU, Vitamin K: 10µg

Preparation

Time Information

Preparation

30 minutes

Cooking

30 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Bowl, Tray, Clingfilm, Kitchen Towel

Appliances

Oven, Air Fryer, Pan

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

instagram

Original Creator

@jorgelavelar

Origin

Cuisine

Japanese

Geographic

Japan, Asia

Various

Aspect

Texture

Crunchy, Soft

Flavors

Savory, Spicy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Covered), fridge : 3 days (Airtight container), freezer : 1 month (Airtight container)