Vegetarian Eggplant Katsu Curry with Udon
Flour, egg wash, and panko-coated eggplant fried until crispy; served with a fragrant curry paste sauce over tender vegetables. Perfect as a flavorful side or main dish!
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Ingredients
- 500 g large eggplant (cut into half in length, then 1 cm semi-circle slices)
- 100 g rice flour
- Pinch of salt
- 2 large eggs (beaten)
- 250 g Asian Family Panko Breading
- 250 ml oil
- 92 g Glico Curry Sauce
- Up to 1 L boiling water (more if a soupy consistency is desired)
- 250 g onions (1 cm dices)
- 250 g potatoes (1 cm dices)
- 250 g carrots (1 cm dices)
- 300 g cooked Hakubaku Organic Udon
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