Japanese Vegetable Katsu Curry

Ingredients

• 2 aubergine
• 150 g panko breadcrumbs
• 80 g plain flour
• 2 eggs
• 100 g Japanese curry paste blocks
• 1 onion
• 2 carrot
• 150 ml vegetable oil

Method

1. 1

   Slice the aubergines into 1.5 cm rounds. Season with salt and leave for 10 minutes, then pat dry.

2. 2

   Set up a breading station: flour in one bowl, beaten eggs in a second, and panko in a third. Coat each aubergine slice in flour, egg, then panko.

3. 3

   Shallow-fry the breaded aubergine in batches in hot vegetable oil for 3 minutes per side until deep golden. Drain on kitchen paper.

4. 4

   In a separate saucepan, fry the diced onion and carrot in 1 tsp oil for 5 minutes. Add 700 ml water and simmer for 10 minutes until the carrot is tender.

5. 5

   Reduce the heat to low, crumble in the curry paste blocks, and stir until completely dissolved. Simmer for 5 minutes until the sauce thickens.

6. 6

   Serve the katsu aubergine slices over steamed Japanese rice with the curry sauce poured alongside.