50mEggplant Katsu Rice Bowl
Plant-based Japanese-style rice bowl with panko-breaded eggplant, steamed white rice, shredded green cabbage, and ketchup-soy sauce. The eggplant is coated in an egg-free flour-water batter and pan-fried until crisp.
- Cuisine
- Japanese-inspired
- Energy
- 789 calories per serving
- Protein
- 14 g per serving
- Carbs
- 121.1 g per serving
- Fat
- 28.4 g per serving
- Sodium
- 1292 mg per serving
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Cook this recipe
- shredded green cabbage-4 cups
- water-2.75 cups
- eggplant-2 medium
- panko breadcrumbs-2 cups
- white rice-1.5 cups
- all-purpose flour-0.75 cups
- neutral cooking oil-0.5 cups
- ketchup-0.33 cups
- soy sauce-2 tbsp
- rice vinegar-1 tbsp
- brown sugar-1 tbsp
- salt-1 tsp
Rinse the rice until the water runs mostly clear, then trim the eggplant and cut it crosswise into 1/2-inch-thick rounds. Shred the cabbage if needed and set it aside for bowl assembly.
Keep fingertips curled back and the knife blade angled away while trimming and cutting the eggplant.
Combine the rice, 2 cups water, and 1/4 teaspoon salt in a saucepan. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes, then remove from heat and let stand covered for 10 minutes.
In a small bowl, whisk together ketchup, soy sauce, rice vinegar, and brown sugar until the sugar dissolves. Set the sauce aside for serving.
In a shallow dish, whisk the flour, remaining 3/4 cup water, and remaining 3/4 teaspoon salt into a smooth batter. Place the panko in a second shallow dish for coating.
Dip each eggplant round into the flour-water batter, letting excess drip off, then press into the panko breadcrumbs until evenly coated on both sides.
Heat the oil in a large skillet over medium heat until it shimmers. Pan-fry the eggplant in batches for 2 to 3 minutes per side, until golden brown and crisp.
Use tongs when placing eggplant into hot oil to reduce splatter risk.
Transfer the fried eggplant to paper towels and let it drain briefly so it stays crisp. Fluff the rice with a fork and divide it among 4 bowls.
Top each bowl with shredded cabbage and panko-breaded eggplant katsu. Spoon the ketchup-soy sauce over the eggplant and serve warm.
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