Vegetarian Japanese Katsu Curry from Scratch with Panko-Fried Eggplant

Ingredients

• 1.5 cups uncooked Japanese short-grain rice
• 2 medium Eggplant
• 1.5 cups Panko breadcrumbs
• 0.5 cup All-purpose flour
• 2 Eggs
• 3 cups for frying Vegetable oil
• 3 tbsp Butter
• 1 large, thinly sliced Yellow onion
• 3 cloves, minced Garlic
• 1 tbsp, grated Fresh ginger
• 1 large, sliced Carrot
• 3 tbsp All-purpose flour (for roux)
• 2 tbsp Curry powder
• 1 tsp Garam masala
• 1 tbsp Tomato paste
• 2.5 cups Vegetable broth
• 1 tbsp Soy sauce
• 1 tbsp Honey
• 0.5 Grated apple(optional)
• to taste Salt

Instructions

1. 1

   Rinse the rice until water runs clear, then cook in a rice cooker or pot with 1.75 cups water (35 minutes total including resting).

2. 2

   Slice eggplant into 1-inch thick cutlets, salt lightly, and let rest 10 minutes; pat dry. Set up breading station: flour, beaten eggs, and panko in separate dishes.

3. 3

   Preheat oven to 200°F to keep cutlets warm. Heat 1 inch of oil in a heavy pan to 340°F. Dredge eggplant in flour, dip in egg, coat in panko, and fry 2-3 minutes per side until deep golden. Drain on a rack and keep warm in the oven.

4. 4

   For the curry roux: melt butter in a saucepan over medium heat, add onions and cook 15 minutes until deeply golden, then add garlic and ginger and cook 2 minutes.

5. 5

   Stir in carrot, 3 tbsp flour, curry powder, and garam masala; cook 3 minutes stirring constantly to form a fragrant roux paste.

6. 6

   Add tomato paste, then gradually whisk in vegetable broth. Simmer 20 minutes, stirring occasionally, until thickened. Stir in soy sauce, honey, and grated apple; season with salt.

7. 7

   Slice fried eggplant cutlets into strips. Plate rice, ladle curry sauce alongside, top with eggplant katsu, and serve immediately.