Crispy Eggplant ‘Katsu’
Ingredients
- 1/4 tsp salt⠀
- 1 red or white onion, thinly sliced⠀
- canola oil, for frying⠀
- 2-3 cups steamed japanese rice, for serving⠀
- chopped spring onions and sesame seeds, for garnishing⠀
- batter⠀
- 1/4 cup all purpose flour⠀
- 1/2 tsp baking powder⠀
- 1/2 tsp sea salt⠀
- breading⠀
- 1/2 cup japanese bread crumbs, or more as needed⠀
- sauce: 2 tbsp cane sugar⠀
- 2 tbsp soy sauce⠀
Preparation
Soak the dried mushrooms in hot water for 10 to 15 minutes
Do not discard the water
Slice the mushrooms and set aside
Drain water from the tofu by using a tofu press or wrapping it in a paper towel and then placing a heavy flat surface (a board or plate) on top
Leave for 15 minutes until water has been absorbed by the towel
Slice the tofu into 1/2 -inch thick square slabs
You may be able to slice one tofu into 3 slabs, depending on the thickness of your tofu
Season with 1/4 tsp salt
Prepare the batter by mixing all the ingredients until smooth
In another plate or tray, add the breadcrumbs
Place each tofu in the batter then coat into the breadcrumbs
Repeat this step for the rest
Heat the oil in a frying pan
I used a cast iron pan
Once hot (you can test this by putting a little bread crumbs), add in the tofu
Fry for around 6-8 minutes, flipping halfway, over medium heat until golden brown on both sides
Take the tofu out from the oil then turn off the heat
Let cool for 10-15 minutes then slice diagonally into 3/4 -inch thick strips
Carefully remove the oil from the pan
Add in the mushroom water, onions, and sliced mushrooms, leave to simmer for 2-3 minutes
Add in the soy sauce and sugar
Mix well and cook until the sugar has dissolved⠀