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Japanese Aubergine Katsu Curry.

Updated: Sep 30, 2021


S&B Torokeru aubergine eggplant katsu curry donburi rice bowl with onion sweetcorn cumin and coriander served in a traditional Japanese bowl by kurumicooks delicious healthy easy to make Japanese Asian and Fusion cooking for your kitchen

Aubergine is one of my favourite vegetables and I think there is no better way to serve it than as a katsu - that is, deep fried in panko breadcrumbs. IMHO, deep frying aubergine in panko lifts it to another level - you get the lovely soft flesh on the inside but a nice crunchy coating on the outside - yum -nothing more, nothing less.

While aubergine katsu is great by itself, it also goes brilliantly with a curry sauce. I used the S&B brand Golden curry cubes to make this (the Hot grade), but other Japanese curry brands work just as well. I like to put a little more punch into my Japanese curries, so I added some cumin and coriander powder to the mix. This makes a great lunch or dinner and is good as a vegetarian option as well. As the saying goes, "what's not to like?".


If you think this sounds too good to resist, you can find the youtube tutorial by clicking Aubergine Katsu Curry or scroll to the bottom of the page. The written recipe is just below.


Happy cooking! Kurumi XXXX.


If you fancy a meat based katsu curry instead, take a look at my Pork Katsu Curry recipe.

 

Aubergine Katsu Curry

ingredients: (2 servings)


for the curry sauce:


1/2 onion

50g carrot

1 slice ginger

1 clove garlic

1 tbsp vegetable oil

1/2 cumin powder

1/2 coriander powder

3 tbsp sweetcorn

300ml water

2 Japanese curry cubes

1/2 tbsp tomato ketchup

salt & pepper


for the aubergine katsu:


1 aubergine (250g)

40g plain flour

90ml water

50g panko breadcrumbs*


450g cooked rice (wet weight)


veg oil for deep frying


some kitchen paper


*i use “panko” breadcrumbs but you can use normal breadcrumbs as well

 

how to:


to make the curry sauce, slice & finely chop the onion


peel & grate the carrot


slice & finely chop the ginger & garlic


heat 1 tbsp of oil in a pan, add the onion, ginger & garlic and fry for 1 min

add the cumin & coriander and stir, then add the sweetcorn & carrot and stir again

add the water, salt, pepper & ketchup and stir again


finally add the curry cubes & cook for about 10 mins, stirring occasionally

to make the aubergine katsu:


quarter the aubergine lengthways, then cut into bite sized pieces


mix the flour and water into a paste


coat the aubergine with the flour mixture & then coat with the panko breadcrumbs


fill a pan with 1 cm of vegetable oil, heat to 170’C, deep fry the aubergine until golden in colour, then drain on the kitchen paper

to assemble your dish:


place half of the rice into each serving bowl, add the fried aubergine katsu and top with the curry sauce before serving

 




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