I love Japan and I love Japanese food so I had to recreate my favourite comfort dish of all - a curry katsudon. I remember going to my favourite curry shop in Shibuya and ordering this dish from a vending machine praying that I ordered the right thing because nothing was in English. Normally this comes with a chicken or pork crumbed cutlet so I have replaced this with eggplant instead because how can you ever go wrong with eggplant?
Best of all this recipe is super easy, full of flavour and only takes a few ingredients! I have had some people recreate this already and they think it's delicious so I hope you find it tasty too!
Eggplant Curry Katsudon (serves 4)
Curry Ingredients:
1 onion, diced
2 large carrots (approx. 300 g), chopped into bite sized pieces
2 large potatoes (approx. 300g), chopped into bite sized pieces
1 cup frozen edamame beans
2 1/2 cups vegetable stock
100 g S&B Japanese Golden Curry Sauce mix
2 tbs olive oil
Eggplant Ingredients:
1 eggplant, sliced lengthways into 4 slices
1 tsp onion powder
1 tsp garlic powder
1/2 cup plain flour
2 Orgran "eggs" or any unsweetened plant based milk (enough to coat the slices for the batter)
1-2 cups Panko crumbs (enough to completely cover both sides of eggplant)
Oil for shallow pan frying
Method:
- Cook onions in a pot with oil on medium-high heat until onions begin to sweat (about 3 mins).
- Add carrots and potatoes, stir, and then add vegetable stock.
- Once boiling, turn heat down to low and cover pot with lid. Let simmer until carrots and potatoes can be pierced with a fork (approx. 10 mins)
- In the meantime, coat eggplant in flour mixed with onion and garlic powder, then "egg"/plant based milk, then panko crumbs. Shallow fry on both sides until golden.
- When carrots and potatoes are soft, turn heat back up to medium-high and add edamame. Crumble in curry sauce and mix until dissolved. Simmer for 5 minutes and the curry is done!
- Assemble cooked rice, curry and sliced eggplant in a bowl to serve. I also like adding corn and any type of pickled veggie to break up the flavours a bit more!
Disclaimer: All food photos are my own creations