What are the main ingredients in Crispy Aubergine Katsu?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Blender

What is the nutritional information of Crispy Aubergine Katsu?

Calories: 766, Carbs: 147 grams, Fat: grams, Protein: 26 grams, Sugar: 21.9 grams, Salt: 1082 grams

How do I prepare Crispy Aubergine Katsu?

GET THE SAUCE GOING: Boil a full kettle for step 4. Place a pot over a medium-low heat with a drizzle of oil. When hot, fry the diced onion and diced apple for about 10 minutes with a lid on until slightly softened, shifting occasionally. STAIRWAY TO...: Submerge the edamame beans in boiling water for 2-3 minutes until heated through. Drain on completion. Dilute the stock with 200ml of boiling water. Once the onion and apple have softened slightly, stir in the grated garlic, ½ of the sliced fresh chilli (to taste) and the katsu spice blend. Cook for 1-2 minutes until fragrant, shifting occasionally. Stir through the katsu sauce base until fully incorporated. Increase the heat to a medium-high heat and gradually stir in the diluted stock. Simmer for 3-4 minutes until the sauce has thickened. Place the sauce in a blender, pulse until smooth, and season. If the mixture is too thick, add warm water in 10ml increments to get a saucy smooth consistency. ...KATSU CURRY HEAVEN!: Plate up some fluffy sushi rice, top with the crispy aubergines, and smother in the delicious katsu curry sauce. Scatter over the edamame beans and garnish with rinsed coriander and the remaining fresh chilli. Yummy! OFF YOU GO!: Rinse the sushi rice under cold water until it runs clear. (This prevents the rice from becoming stodgy.) Place in a pot with 500ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork. GOLDEN AUBS: While the onion and apple mixture is frying, in a shallow bowl, mix water with the cornflour (seasoned lightly) in 5ml increments until drizzling consistency. Prepare one more shallow dish containing the breadcrumbs. Coat the aubergine discs in the cornflour batter first, and then in the breadcrumbs. Repeat with the other aubergines. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the aubergines for 1-2 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan on completion, drain in a single layer on paper towel, and season.

What should be prepared from my kitchen to make Crispy Aubergine Katsu?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Blender

Crispy Aubergine Katsu

Katsu curry is practically the Japanese national dish and we can see why. Crisp panko-crumbed aubergine rounds smothered in sweet & spicy finger-licking katsu curry sauce. Served on a bed of perfectly cooked sushi rice and sprinkled with edamame beans and fresh coriander. Need we say more?

Crispy Aubergine Katsu

with panko crumb, sushi rice & edamame beans

Hands on Time: 30 - 50 minutes

Overall Time: 40 - 70 minutes

Download the Recipe for 2

Ingredients:

Apple
Apples
Aubergine
Cornflour
Edamame Beans
Fresh Chilli
Fresh Chillies
Fresh Coriander
Garlic Clove
Garlic Cloves
Katsu Sauce Base
Katsu Spice Blend
Onion
Onions
Panko Breadcrumbs
Sushi Rice
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Blender

Serves 1

OFF YOU GO!
Rinse the sushi rice under cold water until it runs clear. (This prevents the rice from becoming stodgy.) Place in a pot with 250ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
GET THE SAUCE GOING
Boil a full kettle for step 4. Place a pot over a medium-low heat with a drizzle of oil. When hot, fry the diced onion and diced apple for about 10 minutes with a lid on until slightly softened, shifting occasionally.
GOLDEN AUBS
While the onion and apple mixture is frying, in a shallow bowl, mix water with the cornflour (seasoned lightly) in 5ml increments until drizzling consistency. Coat the aubergine discs in the cornflour batter first, and then in the breadcrumbs. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the aubergines for 1-2 minutes per side until golden and cooked through. Remove from the pan on completion, drain in a single layer on paper towel, and season.
STAIRWAY TO...
Submerge the edamame beans in boiling water for 2-3 minutes until heated through. Drain on completion. Dilute the stock with 160ml of boiling water. Once the onion and apple have softened slightly, stir in the grated garlic, ½ of the sliced fresh chilli (to taste) and the katsu spice blend. Cook for 1-2 minutes until fragrant, shifting occasionally. Stir through the katsu sauce base until fully incorporated. Increase the heat to a medium-high heat and gradually stir in the diluted stock. Simmer for 3-4 minutes until the sauce has thickened. Place the sauce in a blender, pulse until smooth, and season. If the mixture is too thick, add warm water in 10ml increments to get a saucy smooth consistency.
...KATSU CURRY HEAVEN!
Plate up some fluffy sushi rice, top with the crispy aubergines, and smother in the delicious katsu curry sauce. Scatter over the edamame beans and garnish with rinsed coriander and the remaining fresh chilli. Yummy!

Sushi Rice - 75ml
Onion - 1
Apple - 1
Panko Breadcrumbs - 100ml
Aubergine - 250g
Cornflour - 30ml
Edamame Beans - 100g
Vegetable Stock - 2,5ml
Garlic Clove - 1
Fresh Chilli - 1
Katsu Spice Blend - 5ml
Katsu Sauce Base - 10ml
Fresh Coriander - 4g

Download the Recipe

Serves 2

OFF YOU GO!
Rinse the sushi rice under cold water until it runs clear. (This prevents the rice from becoming stodgy.) Place in a pot with 500ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
GET THE SAUCE GOING
Boil a full kettle for step 4. Place a pot over a medium-low heat with a drizzle of oil. When hot, fry the diced onion and diced apple for about 10 minutes with a lid on until slightly softened, shifting occasionally.
GOLDEN AUBS
While the onion and apple mixture is frying, in a shallow bowl, mix water with the cornflour (seasoned lightly) in 5ml increments until drizzling consistency. Prepare one more shallow dish containing the breadcrumbs. Coat the aubergine discs in the cornflour batter first, and then in the breadcrumbs. Repeat with the other aubergines. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the aubergines for 1-2 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan on completion, drain in a single layer on paper towel, and season.
STAIRWAY TO...
Submerge the edamame beans in boiling water for 2-3 minutes until heated through. Drain on completion. Dilute the stock with 200ml of boiling water. Once the onion and apple have softened slightly, stir in the grated garlic, ½ of the sliced fresh chilli (to taste) and the katsu spice blend. Cook for 1-2 minutes until fragrant, shifting occasionally. Stir through the katsu sauce base until fully incorporated. Increase the heat to a medium-high heat and gradually stir in the diluted stock. Simmer for 3-4 minutes until the sauce has thickened. Place the sauce in a blender, pulse until smooth, and season. If the mixture is too thick, add warm water in 10ml increments to get a saucy smooth consistency.
...KATSU CURRY HEAVEN!
Plate up some fluffy sushi rice, top with the crispy aubergines, and smother in the delicious katsu curry sauce. Scatter over the edamame beans and garnish with rinsed coriander and the remaining fresh chilli. Yummy!

Sushi Rice - 150ml
Onion - 1
Apple - 1
Panko Breadcrumbs - 200ml
Aubergine - 500g
Cornflour - 60ml
Edamame Beans - 200g
Vegetable Stock - 5ml
Garlic Cloves - 2
Fresh Chilli - 1
Katsu Spice Blend - 10ml
Katsu Sauce Base - 20ml
Fresh Coriander - 8g

Download the Recipe

Serves 3

OFF YOU GO!
Rinse the sushi rice under cold water until it runs clear. (This prevents the rice from becoming stodgy.) Place in a pot with 750ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
GET THE SAUCE GOING
Boil a full kettle for step 4. Place a large pot over a medium-low heat with a drizzle of oil. When hot, fry the diced onion and diced apple for about 10 minutes with a lid on until slightly softened, shifting occasionally.
GOLDEN AUBS
While the onion and apple mixture is frying, in a shallow bowl, mix water with the cornflour (seasoned lightly) in 5ml increments until drizzling consistency. Prepare one more shallow dish containing the breadcrumbs. Coat the aubergine discs in the cornflour batter first, and then in the breadcrumbs. Repeat with the other aubergines. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the aubergines for 1-2 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan on completion, drain in a single layer on paper towel, and season.
STAIRWAY TO...
Submerge the edamame beans in boiling water for 2-3 minutes until heated through. Drain on completion. Dilute the stock with 260ml of boiling water. Once the onion and apple have softened slightly, stir in the grated garlic, ½ of the sliced fresh chilli (to taste) and the katsu spice blend. Cook for 2-3 minutes until fragrant, shifting occasionally. Stir through the katsu sauce base until fully incorporated. Increase the heat to a medium-high heat and gradually stir in the diluted stock. Simmer for 4-5 minutes until the sauce has thickened. Place the sauce in a blender, pulse until smooth, and season. If the mixture is too thick, add warm water in 10ml increments to get a saucy smooth consistency.
...KATSU CURRY HEAVEN!
Plate up some fluffy sushi rice, top with the crispy aubergines, and smother in the delicious katsu curry sauce. Scatter over the edamame beans and garnish with rinsed coriander and the remaining fresh chilli. Yummy!

Sushi Rice - 225ml
Onions - 2
Apples - 2
Panko Breadcrumbs - 300ml
Aubergine - 750g
Cornflour - 90ml
Edamame Beans - 300g
Vegetable Stock - 7,5ml
Garlic Cloves - 3
Fresh Chillies - 2
Katsu Spice Blend - 16,25ml
Katsu Sauce Base - 30ml
Fresh Coriander - 12g

Download the Recipe

Serves 4

OFF YOU GO!
Rinse the sushi rice under cold water until it runs clear. (This prevents the rice from becoming stodgy.) Place in a pot with 1L of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
GET THE SAUCE GOING
Boil a full kettle for step 4. Place a large pot over a medium-low heat with a drizzle of oil. When hot, fry the diced onion and diced apple for about 10 minutes with a lid on until slightly softened, shifting occasionally.
GOLDEN AUBS
While the onion and apple mixture is frying, in a shallow bowl, mix water with the cornflour (seasoned lightly) in 5ml increments until drizzling consistency. Prepare one more shallow dish containing the breadcrumbs. Coat the aubergine discs in the cornflour batter first, and then in the breadcrumbs. Repeat with the other aubergines. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the aubergines for 1-2 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan on completion, drain in a single layer on paper towel, and season.
STAIRWAY TO...
Submerge the edamame beans in boiling water for 2-3 minutes until heated through. Drain on completion. Dilute the stock with 320ml of boiling water. Once the onion and apple have softened slightly, stir in the grated garlic, ½ of the sliced fresh chilli (to taste) and the katsu spice blend. Cook for 2-3 minutes until fragrant, shifting occasionally. Stir through the katsu sauce base until fully incorporated. Increase the heat to a medium-high heat and gradually stir in the diluted stock. Simmer for 4-5 minutes until the sauce has thickened. Place the sauce in a blender, pulse until smooth, and season. If the mixture is too thick, add warm water in 10ml increments to get a saucy smooth consistency.
...KATSU CURRY HEAVEN!
Plate up some fluffy sushi rice, top with the crispy aubergines, and smother in the delicious katsu curry sauce. Scatter over the edamame beans and garnish with rinsed coriander and the remaining fresh chilli. Yummy!