Katsu Curry with Panko Aubergine

Ingredients

• 2 large aubergines
• 150 g panko breadcrumbs
• 60 g plain flour
• 150 ml oat milk
• 100 g Japanese curry sauce blocks
• 320 g Japanese short-grain rice
• 1 onion
• 60 ml sunflower oil

Method

1. 1

   Cook the rice according to packet instructions. Finely dice the onion and fry in a little oil for 8 minutes until soft.

2. 2

   Add 500ml water to the onion, bring to a simmer, and stir in the curry sauce blocks until smooth. Simmer for 10 minutes.

3. 3

   Slice the aubergines into 2cm rounds. Dust each slice in flour, dip in oat milk, and press firmly into panko breadcrumbs.

4. 4

   Heat the oil in a large frying pan over medium-high heat and fry the aubergine slices for 3-4 minutes each side until deeply golden.

5. 5

   Serve the rice in bowls, ladle the curry sauce alongside, and stack the crispy panko aubergine slices on top.