Description
Crispy Eggplant Katsu offers a delightful combination of a crunchy breadcrumb exterior and a silky, tender eggplant interior. Perfect as an appetizer, snack, or main course, this Japanese-inspired recipe pairs beautifully with savory Japanese curry sauce and steamed short grain rice, delivering satisfying textures and comforting flavors. Enjoy it fried, baked, or air-fried based on your preference or convenience.
Ingredients
Eggplant
- 17.5 oz Chinese eggplants or American eggplants or other eggplant
- Neutral oil for frying or spraying
Batter
- 1/2 cup all-purpose flour (or other flour of choice like buckwheat, gluten-free, etc.)
- 1 1/2 tbsp corn starch
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup + 2 tbsp room temperature water, plus additional 1-2 tbsp if needed
Coating
- 2 cups bread crumbs or more if needed (preferably Japanese breadcrumbs)
For Serving
- Japanese curry or other curry of choice
- Steamed short grain rice
Instructions
- Prepare Eggplant: Slice the eggplants into 3/4 to 1-inch thick pieces, preferably at an angle for better texture and appearance.
- Make Batter: In a bowl, combine all batter ingredients (flour, corn starch, baking powder, salt, and water) and mix until smooth. The batter should resemble a thick pancake batter consistency; add additional water if necessary to achieve this.
- Coat Eggplants: Dip each eggplant slice into the batter fully, then transfer and coat evenly with breadcrumbs. Use one hand for wet dipping and the other for breadcrumbs to keep the process clean.
- Heat Oil for Frying: Heat a large frying pan or wok over medium-high heat and add enough neutral oil to submerge the eggplant pieces. Heat oil to about 350°F (180°C), or test readiness by dropping in a breadcrumb to see if it sizzles immediately.
- Fry Eggplants: Carefully add the coated eggplants into the hot oil. Fry each side for 2-3 minutes or until golden brown and crispy. Use tongs or chopsticks to flip the pieces gently.
- Drain Excess Oil: Once fried evenly and crisp, remove the eggplant pieces from the oil and place them on a strainer or cooling rack to drain excess oil. Avoid covering them to keep crispiness.
- Serve: Serve warm with Japanese curry sauce and steamed short grain rice. Optionally, pair with tonkatsu sauce, shredded cabbage, or your favorite dipping sauce such as teriyaki.
- Baking Option: Preheat oven to 350°F (175°C). Place coated eggplants on a lined baking tray, brush with oil, and bake for 35-40 minutes, flipping halfway, until lightly browned and crisp. Baking yields a less golden but still crispy texture.
- Air-Frying Option: Place coated eggplants on an air fryer basket and spray or brush generously with oil. Air fry at 200°C (390°F) for 30-35 minutes, flipping halfway through, until golden and crispy. Note that air fryer models may vary.
Notes
- Baking option: Preheat your oven to 350°F and bake eggplants on a lined tray with oil for 35-40 minutes, flipping once. The baked eggplants won’t be as golden but remain crispy.
- Air-Frying option: Spraying or brushing the eggplants generously with oil helps achieve crunchiness. Air-fry at 200°C for 30-35 minutes, flipping halfway, with variations depending on your air fryer model.
- Use one hand for dipping wet batter and the other for coating in breadcrumbs to keep the breading process tidy and avoid clumps.
- Do not cover fried eggplants after cooking to prevent sogginess and preserve crispness.
- Adjust batter thickness with a little more water if it’s too thick to coat the eggplant smoothly.
- This recipe pairs excellently with Japanese curry sauce, tonkatsu sauce, or your preferred dipping sauces.
