Vegetarian Eggplant Katsu Curry with Udon
Ingredients
- 500g/1 large eggplant (cut into half in length, then 1cm semi-circle slices)
- 100g rice flour
- Pinch of salt
- 2 large eggs (beaten)
- 250g Obento Panko Bread Crumbs
- 250ml peanut oil
- 92g S&B Golden Curry Sauce Mix
- Up to 1L boiling water (more if a soupy consistency is desired)
- 250g onions (1cm dices)
- 250g potatoes (1cm dices)
- 250g carrots (1cm dices)
- 300g cooked Hakubaku Udon noodles
Preparation
To prepare the eggplant, flour each piece on all sides, shake off any excess, then coat in egg wash, followed by panko breadcrumbs. You can do this ahead of time and refrigerate if desired.
To fry the eggplant, heat oil in a medium non-stick fry pan to a medium-high heat. Fry in batches, turning once or twice until golden brown and crunchy. Drain well over a paper towel or a drying rack on a tray.
Preheat a medium non-stick fry pan to a medium-high heat. Stir-fry the curry paste until fragrant, deglaze, break up, and thoroughly stir through water until a sauce is forming.
Add all vegetables to the curry sauce and reduce the heat to a low simmer. Cook until the vegetables have softened through.
To serve, place a bed of cooked Udon noodles followed by curry, then topped with eggplant katsu, sauce, and optional toppings.