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Japanese eggplant katsu

Name: Japanese eggplant katsu
Cook time: 25 min
Yield: 4

with basmati rice and yuzu slaw

Ready in around 25 mins

RECIPE FACT:

Yuzu is a citrus fruit originating from East Asia. The taste is often described as a combination of lemon, mandarin, and grapefruit, with subtle herbal undertones.

Nutritional Info:

Energy: 2728kj (653Kcal)
Protein: 20g
Carbohydrate: 84g
sugars: 20g
Fat, total: 23g
saturated: 8g
Sodium: 1006mg
Contains: Gluten, Sesame, Soy, Peanuts, Sulphites, Wheat

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

PREHEAT THE OVEN TO 210⁰C (FAN BAKE).
1. TO COOK THE EGGPLANT:

Line an oven tray with baking paper. Cut the eggplants into 1 cm rounds and place into a bowl with the tonkatsu miso marinade. Season with salt and stir to combine. Pour the sesame panko crumb onto a plate then press the eggplant rounds into the crumb until well coated. Add to the tray, drizzle with oil and bake in the oven for 15-20 mins or until golden and cooked through, turning halfway through the cooking time.
2. TO MAKE THE YUZU SLAW:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Add the edamame and cook for 2-3 mins, stirring often to create a char. Remove from the pan and place into a salad bowl with the Asian slaw. Add the yuzu dressing just before serving, season with salt and toss to combine.
3. TO COOK THE RICE AND WARM THE KATSU GRAVY:

Place the frying pan back over a medium heat with a drizzle of oil. Once hot, add the steamed basmati rice and cook for 2-3 mins, stirring often. Warm the katsu gravy for 60 secs in the microwave or place in a pot and heat gently over a low heat until warm.
TO SERVE:

Spoon the rice and yuzu slaw into bowls and top with the crumbed eggplant. Drizzle with the katsu gravy and sprinkle with red pepper peanuts.