Japanese Vegetable Katsu Curry with Pickled Vegetables
Salted aubergine and sweet potato slices paired with panko-coated cutlets and jasmine rice, served with onion-carrot curry sauce.
- 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
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Add to a shopping listHow the shopping list works →- Step 1
Cut aubergine and sweet potato into 1cm thick slices, salt generously and leave for 20 minutes.
- Step 2
Meanwhile, thinly slice cucumber and radishes, toss with 1 tbsp each rice vinegar, sugar, and salt. Set aside to pickle.
- Step 3
Rinse and cook jasmine rice according to package instructions.
- Step 4
For curry sauce: dice onion and carrots, mince garlic and ginger.
- Step 5
Heat 2 tbsp oil in a large pan, sauté onion for 5 minutes until softened.
- Step 6
Add carrots, garlic, and ginger, cook for 3 minutes until fragrant.
- Step 7
Stir in curry powder and flour, cook for 1 minute to remove raw flour taste.
- Step 8
Gradually whisk in vegetable stock, add grated apple, soy sauce, mirin, and honey.
- Step 9
Simmer curry sauce for 25-30 minutes until thickened and vegetables are tender.
- Step 10
Pat aubergine and sweet potato dry, set up breading station with flour, beaten eggs, and panko.
- Step 11
Dredge vegetable slices in flour, dip in egg, then coat thoroughly in panko.
- Step 12
Heat oil to 170°C in a deep pan, fry katsu pieces for 3-4 minutes per side until golden and crispy.
- Step 13
Drain on kitchen paper and season with salt immediately.
- Step 14
Blend curry sauce until smooth, then strain for silky texture. Adjust seasoning.
- Step 15
Serve katsu over rice with curry sauce poured alongside and pickled vegetables on the side.
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