why make this recipe
Crispy Eggplant Katsu is a delightful dish that brings the savory and crunchy texture of katsu to a healthy eggplant base. It’s a great option for anyone looking to try something new or for those who enjoy vegetarian meals. This recipe is packed with flavor, and you can customize it with different dipping sauces or serve it alongside a comforting bowl of rice and curry. Plus, making your own katsu allows you to control the ingredients, making it a healthier choice than takeout!
how to make Crispy Eggplant Katsu
Ingredients:
- 17.5 oz Chinese eggplants or American eggplants (or other eggplant)
- Neutral oil (for frying or spraying)
- 1/2 cup all-purpose flour (or other flour of choice like buckwheat, GF, etc.)
- 1 1/2 tbsp corn starch
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup + 2 tbsp room temp. water (additional 1-2 tbsp more if needed)
- 2 cups bread crumbs (or more if needed; Japanese breadcrumbs are ideal)
- Japanese curry or other curry of choice
- Steamed short grain rice
Directions:
- Slice the eggplants into 3/4 to 1” thick pieces. You can slice them at an angle for a nice presentation.
- In a bowl, mix all the batter ingredients until you have a smooth consistency. If it’s too thick, you can add 1 more tablespoon of water. The batter should resemble thick pancake batter.
- In another shallow bowl, place the breadcrumbs.
- Dip each eggplant piece into the batter, then coat it in the breadcrumbs. Use one hand for the wet batter and the other for the dry breadcrumbs to keep your fingers clean.
- Once all the eggplants are coated, heat a large frying pan or wok over medium-high heat. Add enough oil to submerge the eggplants.
- Heat the oil to about 350°F (180°C). You can test if the oil is ready by dipping a chopstick in it. If bubbles form, it’s ready. Alternatively, add some breadcrumbs; if they sizzle immediately, the oil is hot.
- Gently add the eggplant pieces to the hot oil. Fry them for 2-3 minutes on each side or until they are golden brown and crisp.
- Once fully cooked, remove the eggplant from the oil and place it on a strainer or cooling rack to drain excess oil. Turn off the heat, but do not cover the eggplant to keep it crispy.
- Serve your crispy eggplant with Japanese curry and steamed rice, or enjoy it with tonkatsu sauce, shredded cabbage, or your favorite dipping sauce.
Baking Option:
Instead of frying, you can bake the eggplants. Preheat the oven to 400°F (200°C), place the coated eggplant on a greased baking sheet, and spray the tops with a little oil. Bake for about 20 minutes, flipping halfway through, until golden and crispy.
Air-Frying Option:
For a healthier alternative, use an air fryer. Preheat it to 375°F (190°C). Place the eggplant pieces in a single layer in the basket, spray lightly with oil, and cook for about 10-12 minutes, turning halfway through, until crispy.
how to serve Crispy Eggplant Katsu
Serve Crispy Eggplant Katsu hot with a side of Japanese curry and steamed short grain rice. You can also offer tonkatsu sauce on the side for dipping or pair it with a fresh salad for a lighter meal. It makes for an excellent dish during lunch or dinner!
how to store Crispy Eggplant Katsu
If you have leftovers, let the crispy eggplant cool completely before storing it. Place it in an airtight container and store it in the refrigerator for up to 3 days. To reheat, consider using an oven or air fryer to regain its crispiness. Fried eggplant may not hold up well in the microwave.
tips to make Crispy Eggplant Katsu
- Choose firm eggplants for the best texture.
- Adjust the thickness of your slices based on your preference for crispiness.
- Experiment with different spices in the batter for unique flavors.
- Always check the oil’s temperature to ensure perfect frying.
- Don’t overcrowd the pan to maintain heat and allow for even cooking.
variation (if any)
Feel free to use zucchini or sweet potatoes instead of eggplant for a different take on this recipe. You can also experiment with different breadcrumb types, such as panko for extra crunch or flavored breadcrumbs for an added twist.
FAQs
Q: Can I make this recipe gluten-free?
A: Yes! Substitute regular flour with a gluten-free flour blend and use gluten-free breadcrumbs to make a gluten-free version of Crispy Eggplant Katsu.
Q: Can I prepare the eggplant ahead of time?
A: Yes! You can slice the eggplant and prepare the batter and breadcrumbs in advance. Just coat and cook them when you’re ready to serve.
Q: Is it necessary to peel the eggplants?
A: It is not necessary to peel the eggplants. The skin adds texture and nutrients. However, if you prefer, you can peel them for a different texture and taste.
Crispy Eggplant Katsu
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful vegetarian dish that features crispy eggplant coated in a savory batter, perfect for serving with Japanese curry and rice.
Ingredients
- 17.5 oz Chinese eggplants or American eggplants
- Neutral oil (for frying or spraying)
- 1/2 cup all-purpose flour
- 1 1/2 tbsp corn starch
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup + 2 tbsp room temperature water
- 2 cups bread crumbs
- Japanese curry or other curry of choice
- Steamed short grain rice
Instructions
- Slice the eggplants into 3/4 to 1 inch thick pieces.
- In a bowl, mix all the batter ingredients until smooth. Add more water if needed.
- Place the breadcrumbs in another shallow bowl.
- Dip each eggplant piece into the batter, then coat in breadcrumbs.
- Heat oil in a large frying pan over medium-high heat.
- Check if the oil is hot (350°F/180°C) using a chopstick or breadcrumbs.
- Carefully add the coated eggplants to the oil and fry for 2-3 minutes per side until golden brown.
- Remove the eggplants and let them drain on a cooling rack or strainer.
- Serve hot with Japanese curry and steamed rice, or with your favorite dipping sauce.
Notes
For baking, preheat oven to 400°F (200°C) and bake for about 20 minutes. For air-frying, cook at 375°F (190°C) for 10-12 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegetarian, eggplant, katsu, Japanese, curry, comfort food
