Per serving · Approximate values estimated by AI
Katsu Curry with Miso-Glazed Eggplant
60% authentic · Japanese Fusion
A creative twist on katsu curry, replacing the traditional pork cutlet with crispy, miso-glazed eggplant for a vegetarian-friendly and flavorful variation.
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
Prepare the eggplant: Slice eggplants into 1/2-inch thick rounds. Mix miso paste, mirin, and sugar to form a glaze.
- 2
Brush eggplant slices with the miso glaze.
- 3
Set up a breading station: flour, beaten eggs, and panko.
- 4
Dredge the glazed eggplant slices in flour, dip in egg, and coat thoroughly with panko.
- 5
Heat about 1-2 inches of vegetable oil in a deep pan or pot to 350°F (175°C).
- 6
Fry the breaded eggplant slices for 2-3 minutes per side until golden brown and crispy. Drain on a wire rack.
- 7
Prepare the curry sauce: Finely chop onion, carrot, and potato. Mince garlic and ginger.
- 8
In a pot, sauté onion, carrot, potato, garlic, and ginger until softened.
- 9
Add water and bring to a boil. Simmer until vegetables are tender, about 15-20 minutes.
- 10
Break the curry roux block into pieces and add to the pot. Stir until fully dissolved and the sauce thickens.
- 11
Serve the crispy miso-glazed eggplant over steamed rice, generously ladled with the hot curry sauce. Garnish with sesame seeds and scallions.
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