Vegetable Katsu

A golden, ultra-crispy crust hiding tender vegetable slices. The scent of perfectly controlled frying meets the crunch of the breading.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 522
• Protein: 15 g
• Carbs: 91 g
• Fat: 9 g

Ingredients

• 1 piece Eggplant (aubergine) ( sliced )
• 1 piece Sweet potato ( sliced )
• 100 g Wheat flour
• 2 piece Egg ( beaten )
• 150 g Breadcrumbs
• 500 ml Peanut oil ( for frying )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 150 g Panko breadcrumbs
• 100 ml Tonkatsu Sauce ( for serving )

Instructions

1. Vegetable preparation

   Slice the eggplant and sweet potato into half-centimeter thick slices. The pieces should be uniform for even cooking.

2. Breading

   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. Frying

   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. Serving

   Serve the vegetable katsu hot, accompanied by the tonkatsu sauce to balance the richness of the frying.

Chef's tips

• 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.

Storage

Consume immediately to maintain crunchiness. Does not reheat well.