Servings: 4
Ingredients
For The Aubergine Katsu
- 4 aubergines sliced into rounds
- 4 tbsp plain flour for coating
- 2 egg beaten
- 200 g panko breadcrumbs for coating
- olive oil for oven baking
For Katsu Curry Sauce*
- *OR 100ml Fused Katsu Curry Stir Fry Sauce OR 3 tbsp Fused Katsu Curry Paste mixed with coconut milk to make a sauce
- 2 tbsp butter dairy or non-dairy
- 2 tbsp pure apple juice
- 1 tbsp vegetable oil
- 2 tsp garam Masala
- 4 tsp cumin
- 2 tsp Fused Clever Classic Soy Sauce
- 2 tsp worcestershire sauce
- 2 tsp tomato ketchup
- 1/4 tsp cayenne pepper optional, to add spice
- 3 tbsp plain flour
- 300 ml cold water
To serve
- 4 portions freshly steamed boiled rice go to my post on "How to cook Japanese rice"
- Fused Chopped Ginger shop
- mixed lettuce leaves
- spring onion sliced
- cucumber sliced
- sesame seeds to sprinkle on cucumber
- coriander to garnish
Instructions
For The Aubergine Katsu
- Preheat oven to 180ºC.
- Prepare the flour, beaten egg and panko on three separate plates. Then coat the aubergine slices in flour, dip in the beaten egg and cover in panko.
- Lightly coat the breaded aubergine slices in olive oil and arrange on a baking tray
- Bake in the oven for 15-20 mins until the panko breadcrumbs on one side turn a nice golden brown colour. Turn over and bake for another few minutes.
- Remove aubergine from the oven when the coating is fully golden and crisp and the aubergine is cooked all the way through, and set aside.
For The Curry Sauce (homemade recipe below or use Fused Katsu Curry Stir Fry Sauce OR Fused Katsu Curry Paste
- Melt the butter on a low heat in a saucepan, then add all the ingredients except the flour and mix well. Continue to cook on a low heat for 10 minutes to bring out the flavours of the spices.
- Add the flour and mix well to make the curry roux. Take off the heat and let cool (this can be frozen and used later).
- Place the roux and cold water in a saucepan and mix well with a whisk or fork before turning the heat to medium and cooking for about 10 minutes or until the sauce thickens to your liking (continue to stir while cooking).
To serve
- Serve one portion of aubergine katsu on each plate with freshly steamed rice, a generous drizzle of curry sauce, sliced cucumber, mixed lettuce leaves, coriander and Fused Chopped Ginger if you have it.
Notes
This recipe works just as well with other veggies, such as thinly sliced sweet potato and courgette. Simply swap out the aubergine for your favourite veg and follow the rest of the recipe as usual. If you don’t fancy preparing the dish from scratch the Fused Katsu Curry Meal Kit is the perfect option for you. For all you need to know about Katsu Curry, read our guide to all things katsu here.
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