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Crispy Eggplant Katsu

A deliciously crispy eggplant dish that can be fried, baked, or air-fried, perfect for a quick weeknight meal or a special occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese, Vegetarian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Katsu
  • 17.5 oz Chinese eggplants or American eggplants (or other eggplant) Use smaller eggplants for less bitterness.
  • 1/2 cup all-purpose flour (or other flour of choice like buckwheat, GF, etc.) Substitute to meet dietary needs.
  • 1.5 tbsp corn starch
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 cup room temp. water (additional 1-2 tbsp more if needed) Adjust depending on batter thickness.
  • 2 cups bread crumbs (or more if needed) Japanese breadcrumbs recommended for extra crunch.
For Serving
  • 1 serving Japanese curry or other curry of choice Pairs well with the katsu.
  • 1 serving Steamed short grain rice A traditional side.

Method
 

Preparation
  1. Slice the eggplants into 3/4 to 1” thick pieces. Angle cut for better presentation.
  2. Mix all the batter ingredients together in a bowl until smooth.
  3. In another shallow bowl, place the breadcrumbs.
  4. Dip each eggplant piece in the batter, then coat with breadcrumbs using one hand for wet and one hand for dry to keep it clean.
Cooking
  1. Heat a large frying pan or wok over medium high heat and add enough oil to submerge the eggplants.
  2. Allow the oil to reach approximately 350°F/180°C. Test with a chopstick or breadcrumbs for readiness.
  3. Fry the eggplant pieces for 2-3 minutes on each side until golden brown and crisp.
  4. Remove from oil and place on a cooling rack or strainer to drain oil. Don't cover to avoid sogginess.
Serving
  1. Serve the eggplant katsu hot with steamed short grain rice and warm Japanese curry, adding shredded cabbage for a classic presentation.
  2. For lighter meals, serve with a small salad and dipping sauce or cut into strips for party servings.

Notes

Store cooled katsu in an airtight container for up to 3 days, reheat in the oven. Freeze cooked pieces for up to 1 month for later use.