Japanese Vegetable Katsu Curry with Pickled Vegetables

Name: Japanese Vegetable Katsu Curry with Pickled Vegetables
Total time: 1 h 25 min
Yield: 3 servings
Cuisine: Japanese
Ingredients: 1 large aubergine; 300 g sweet potato; 100 g plain flour; 150 g panko breadcrumbs; 2 large eggs; 500 ml vegetable oil; 200 g jasmine rice; 1 large white onion; 2 medium carrots; 3 cloves garlic cloves; 20 g fresh ginger; 3 tbsp curry powder; 3 tbsp plain flour; 600 ml vegetable stock; 2 tbsp soy sauce; 2 tbsp mirin; 1 tbsp honey; 1 small apple; 1 small cucumber; 6 small radishes; 3 tbsp rice vinegar; 2 tbsp caster sugar; 2 tsp sea salt