Name: Crispy Eggplant Katsu (Fried or Baked) Recipe
Prep time: 15 min
Cook time: PT-490784H59M31S
Total time: PT-490784H59M31S
Cuisine: Japanese
Ingredients: 17.5 oz Chinese eggplants or American eggplants (or other eggplant varieties); 1/2 cup all-purpose flour (or substitute with buckwheat, gluten-free flour, etc.); 1 1/2 tbsp corn starch; 1 tsp baking powder; 1 tsp salt; 1/2 cup + 2 tbsp room temperature water (plus an additional 1-2 tbsp if needed); 2 cups bread crumbs (Japanese-style breadcrumbs recommended, more if needed); Neutral oil for frying or spraying (such as vegetable or canola oil); Japanese curry or other curry of choice (for serving); Steamed short grain rice (for serving)

Ingredients

17.5 oz Chinese or American eggplants (or other varieties)

Neutral oil (for frying or spraying)

1/2 cup all-purpose flour (or other flour like buckwheat, gluten-free, etc.)

1 1/2 tbsp corn starch

1 tsp baking powder

1 tsp salt

1/2 cup + 2 tbsp room temperature water (plus 1-2 tbsp more if needed)

2 cups bread crumbs (Japanese breadcrumbs preferred)

Japanese curry or other curry of choice

Steamed short grain rice

Instructions

Step 1: Slice the eggplants into 3/4 to 1-inch thick pieces. Slicing at an angle is optional for a nice presentation.

Step 2: In a bowl, mix together the flour, corn starch, baking powder, salt, and water until smooth. The batter should resemble thick pancake batter; add 1 tbsp more water if too thick. In another shallow bowl, place the breadcrumbs.

Step 3: Dip each eggplant slice into the batter, then coat thoroughly with breadcrumbs. Use one hand for the wet and the other for the dry coating to keep fingers clean.

Step 4: Repeat until all eggplant pieces are coated.

Step 5: Heat enough neutral oil in a large pan or wok over medium-high heat to submerge the eggplants. Heat the oil to about 350°F (180°C) if possible.

Step 6: Test the oil temperature by dipping a chopstick or a breadcrumb; if it bubbles or sizzles immediately, the oil is ready. Fry eggplant pieces for 2-3 minutes on each side until golden brown and crispy.

Step 7: Remove fried eggplants and drain on a strainer or cooling rack to remove excess oil. Turn off the heat. Avoid covering them to keep crispiness.

Step 8: Serve with Japanese curry and steamed short grain rice for a classic combination.

Step 9: Alternatively, enjoy with tonkatsu sauce, shredded cabbage, or your favorite dipping sauce like teriyaki.

Step 10: Baking option: Preheat oven to 350°F. Place coated eggplants on a lined baking tray, brush with oil, and bake for 35-40 minutes, flipping halfway, until lightly browned and crisp.

Step 11: Air-frying option: Arrange eggplants in air-fryer basket, brush or spray with oil, and air-fry at 200°C for 30-35 minutes, flipping halfway, until golden and crisp. Note that air-fryer settings may vary.

Tips & Variations

For extra crispiness, use Japanese panko breadcrumbs if available.

You can substitute the flour with gluten-free or buckwheat flour to suit dietary needs.

If the batter feels too thick, add a tablespoon of water at a time until reaching the right consistency.

Try serving the eggplant katsu with different dipping sauces like spicy mayo or ponzu for variety.

Air-frying and baking are healthier alternatives to deep frying but may yield slightly different textures.

FAQs

Can I use a different type of eggplant?

Yes, both Chinese and American eggplants work well. You can also experiment with other varieties, but adjust cooking times if the slices are thicker or thinner.

Is frying necessary, or can I just bake or air-fry?

Frying gives the crispiest texture, but baking or air-frying are excellent healthier alternatives that still produce a deliciously crispy eggplant katsu.