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
Nutrition (per serving)
- Calories
- 799 kcal
- Protein
- 14.7 g
- Carbohydrate
- 124.2 g
- of which sugars
- 13.4 g
- Fat
- 24.4 g
- of which saturates
- 5.8 g
- Fibre
- 9 g
- Salt
- 1.99 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the rice according to packet instructions. Finely dice the onion and fry in a little oil for 8 minutes until soft.
- 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
Slice the aubergines into 2cm rounds. Dust each slice in flour, dip in oat milk, and press firmly into panko breadcrumbs.
- 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
Serve the rice in bowls, ladle the curry sauce alongside, and stack the crispy panko aubergine slices on top.
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