Katsu Curry with Miso-Glazed Eggplant

Ingredients

• Japanese eggplants2 large
• Miso paste (red or white)2 tbsp
• Mirin1 tbsp
• Sugar1 tsp
• All-purpose flour1/2 cup
• Eggs2
• Panko breadcrumbs2 cups
• Vegetable oilfor frying
• Onion1 large
• Carrot1 medium
• Potato1 medium
• Garlic2 cloves
• Ginger1 inch piece
• Japanese curry roux block1/2 box (about 100-120g)
• Water3 cups
• Steamed Japanese short-grain rice4 cups
• Toasted sesame seedsfor garnish
• Scallionsfor garnish

Steps

1. 1

   Prepare the eggplant: Slice eggplants into 1/2-inch thick rounds. Mix miso paste, mirin, and sugar to form a glaze.

2. 2

   Brush eggplant slices with the miso glaze.

3. 3

   Set up a breading station: flour, beaten eggs, and panko.

4. 4

   Dredge the glazed eggplant slices in flour, dip in egg, and coat thoroughly with panko.

5. 5

   Heat about 1-2 inches of vegetable oil in a deep pan or pot to 350°F (175°C).

6. 6

   Fry the breaded eggplant slices for 2-3 minutes per side until golden brown and crispy. Drain on a wire rack.

7. 7

   Prepare the curry sauce: Finely chop onion, carrot, and potato. Mince garlic and ginger.

8. 8

   In a pot, sauté onion, carrot, potato, garlic, and ginger until softened.

9. 9

   Add water and bring to a boil. Simmer until vegetables are tender, about 15-20 minutes.

10. 10

    Break the curry roux block into pieces and add to the pot. Stir until fully dissolved and the sauce thickens.

11. 11

    Serve the crispy miso-glazed eggplant over steamed rice, generously ladled with the hot curry sauce. Garnish with sesame seeds and scallions.