Vegetable Katsu
35 min
total
4
people
519
calories per serving
Ingredients
4 people
- 1 pcEggplant (aubergine) (sliced)
- 1 pcSweet potato (sliced)
- 100 gWheat flour
- 2 pcEgg (beaten)
- 150 gBreadcrumbs
- 500 mlPeanut oil (for frying)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 150 gPanko breadcrumbs
- 100 mlTonkatsu Sauce (for serving)
Method
A golden, ultra-crispy crust hiding tender vegetable slices. The scent of perfectly controlled frying meets the crunch of the breading.
- 1
Slice the eggplant and sweet potato into half-centimeter thick slices. The pieces should be uniform for even cooking.
- 2
Coat each slice in flour, then in the beaten egg, and finally in the panko. Press firmly so the breading adheres well and forms an airtight shell.
- 3
Dip the vegetables in the oil at 170°C. When the breading turns golden brown and the bubbles subside, the vegetable is cooked through. Drain on a dry cloth.
- 4
Serve the vegetable katsu hot, accompanied by the tonkatsu sauce to balance the richness of the frying.
Frequently asked questions
How do you get this dish right?
- Never overcrowd the pan, otherwise the oil temperature drops and the breading absorbs the grease.
- Flour the vegetables thoroughly before the egg so the breading doesn't detach during cooking.
How long does this dish keep?
Consume immediately to maintain crunchiness. Does not reheat well.
3.8
27 reviews
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