By Orlanne Pinsault
Aubergine Katsu
7 steps
Prep:20minCook:20min
We've been refining this dish for some time now to achieve the perfect balance of a beautifully light but comfortingly warm katsu sauce. Katsu is amazing with the mighty aubergine. You can also make double the sauce and freeze half, it will keep for a month (defrost it overnight in the fridge before reheating).
Updated at: Wed, 16 Aug 2023 18:25:23 GMT
Nutrition balance score
Good
Glycemic Index
59
Moderate
Glycemic Load
71
High
Nutrition per serving
Calories694.3 kcal (35%)
Total Fat16.7 g (24%)
Carbs119.2 g (46%)
Sugars10 g (11%)
Protein15.8 g (32%)
Sodium1374.9 mg (69%)
Fiber10.9 g (39%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
175gplain flour
½ Tbspsalt
250mlunsweetened plant-based milk
150gpanko breadcrumbs
2 x 300gaubergines
4spring onions
white sesame seeds
for sprinkling
500gbasmati rice
cooked
vegetable oil
for frying
For the katsu sauce
Instructions
Step 1
First, make the sauce. Peel and dice the onion. peel and grate the carrot. Peel the ginger by scraping off the skin with a spoon, then finely grate. Peel and grate the garlic.
Step 2
Put one frying pan over medium heat and warm the sesame oil. Add the onion and fry for 3-4 minutes, stirring. Add the carrot and olive oil and stir for 5-6 minutes. Add the garlic and ginger and stir for 2 minutes. Add the soy sauce and curry powder and stir for 2 minutes, then transfer to the liquidiser along with the vegetable stock. Blend. Pour back into the pan and return to medium heat.
Step 3
Cut the lemon in half and squeeze the juice of half into the same pan, catching any pips with your other hand. Sprinkle over the garam masala and sugar and stir. Reduce the heat to low. Taste and add more salt and lemon if required. Put the cornflour and water into a small dish and mix together with a fork. Pour into a pan and stir to thicken.
Step 4
Now make the batter. Put the flour, salt and milt into a mixing bowl and whisk to a smooth batter. Tip the breadcrumbs into a separate bowl.
Step 5
Trim the aubergines and cut them into 1cm-thick slices. Tip them into the batter and toss to coat. Pick out a slice and roll it around in the breadcrumbs, covering it completely. Repeat to coat all the slices.
Step 6
Fry the aubergine. Pour the vegetable oil into the second pan until it's 2 cm deep. Put the pan over medium heat and heat until a wooden spoon dipped into the oil starts to bubble around the edges. Carefully add the aubergine slices and fry in batches for 3-4 minutes on each side, until crispy and deep golden. Transfer to the kitchen paper for a minute to soak up any excess oil.
Step 7
Meanwhile, heat the rice if necessary or cook following the instructions on the packet, then divide it among plates. Arrange the crispy aubergine on top and drizzle over the katsu sauce. Thinly slice the spring onions and sprinkle them over with the sesame seeds before serving.
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