Description
This Crispy Eggplant Katsu recipe offers a deliciously crunchy coating around tender eggplant slices, perfect for a comforting meal served with Japanese curry and steamed rice. Versatile in preparation, it can be fried, baked, or air-fried to suit your preference, ensuring a crispy texture either way. Ideal for a flavorful vegetarian dish inspired by Japanese cuisine.
Ingredients
Scale
Eggplant
- 17.5 oz Chinese eggplants or American eggplants (or other eggplant varieties)
Batter
- 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)
Coating and Others
- 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)
Instructions
- Prepare Eggplant: Slice the eggplants into 3/4 to 1 inch thick pieces, optionally at an angle for presentation.
- Make Batter: In a bowl, combine flour, corn starch, baking powder, salt, and water. Mix until you achieve a smooth, thick pancake-like batter. Add 1 tablespoon more water if the batter is too thick.
- Prepare Coating: Place breadcrumbs in a shallow bowl for easy coating.
- Coat Eggplants: Dip each eggplant slice into the batter, then coat evenly with breadcrumbs. Use one hand for wet batter and the other for dry breadcrumbs to keep fingers clean.
- Heat Oil: In a large frying pan or wok, heat enough neutral oil over medium-high heat to submerge the eggplants. Heat to 350°F (180°C) or check by bubbling with a chopstick or breadcrumbs sizzling immediately.
- Fry Eggplants: Carefully add eggplant pieces to the hot oil. Fry for 2-3 minutes per side until golden brown and crisp.
- Drain Excess Oil: Remove fried eggplants and place on a strainer or cooling rack. Do not cover to avoid sogginess. Turn off heat.
- Serve: Enjoy the crispy eggplant with Japanese curry and steamed rice. Alternatively, serve with tonkatsu sauce, shredded cabbage, or dipping sauces like teriyaki.
- Baking Option: Preheat oven to 350°F (175°C). Place coated eggplant pieces on a lined baking tray and brush with oil. Bake for 35-40 minutes, flipping halfway through, until lightly browned and crisp.
- Air-Frying Option: Arrange coated eggplant in the air fryer basket. Spray or brush with oil on both sides. Air-fry at 200°C (392°F) for 30-35 minutes, flipping halfway until golden and crispy. Note that air fryer models vary.
Notes
- Choosing Japanese breadcrumbs enhances the authentic katsu texture.
- Eggplants can be sliced in different thicknesses; thinner slices crisp up quicker.
- Baking and air-frying offer healthier alternatives to deep frying but may produce slightly less golden results.
- Do not cover the fried eggplants after cooking to prevent sogginess.
- Adjust water in batter as needed for proper consistency; it should coat but not run off eggplant.
- Serve with your preferred curry or dipping sauce for added flavor variety.
- Prep Time: 15 minutes
- Cook Time: 10 minutes frying (or 35-40 minutes baking, or 30-35 minutes air-frying)
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Keywords: Eggplant Katsu, Japanese Eggplant Recipe, Crispy Fried Eggplant, Vegetarian Katsu, Japanese Curry Side Dish
