Japanese Eggplant Schnitzel with Yasai Itame Recipe

Ingredients

• 35 gm (¼ cup) plain flour
• 2 eggs, lightly beaten
• 75 gm (1 cup) panko crumbs
• 2 eggplants (300gm each), cut lengthways into 1.5cm-thick slices
• Vegetable oil, for shallow-frying
• Shichimi togarashi, to serve
• Sliced spring onions, to serve
• Bean sprouts, to serve
• Yasai itame
• 1 tbsp vegetable oil
• 1 onion, cut into thin wedges
• 2 bunches of mixed Dutch carrots, peeled and thinly sliced lengthways
• ¼ Savoy cabbage (about 200gm), shredded
• 4 spring onions, trimmed and cut into 6cm lengths
• 250 gm snow peas, trimmed and halved
• 60 ml (¼ cup) soy sauce
• 60 ml (¼ cup) vegetarian oyster sauce
• 2 tbsp barbecue sauce