Eggplant Katsu Rice Bowl

Servings: 4 · Prep: 20 min · Cook: 30 min · Total: 50 min

Ingredients

• 1 1/2 cups white rice
• 2 3/4 cups water
• 2 medium eggplant
• 4 cups shredded green cabbage
• 3/4 cup all-purpose flour
• 2 cups panko breadcrumbs
• 1/2 cup neutral cooking oil
• 1/3 cup ketchup
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 teaspoon salt

Equipment

Whisk; Cutting Board; Large skillet; Tongs; Medium saucepan with lid; Chef’s knife; Fork; Measuring cups and spoons; Serving bowls; Paper towels; Mixing bowls; shallow dishes; whisk; cutting board; large skillet; tongs; medium saucepan with lid; chef’s knife; fork; measuring cups and spoons; serving bowls; paper towels; mixing bowls

Steps

1. Prep rice and vegetables. 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.
   • 1 1/2 cups rice — rinsed
   • 2 Count eggplant — cut into rounds
   • 4 cups cabbage — shredded

   Keep fingertips curled back and the knife blade angled away while trimming and cutting the eggplant.

2. Cook the rice. 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.
   • 1 1/2 cups rice — rinsed
   • 2 cups Water
   • 1/4 teaspoon Salt
3. Make the ketchup-soy sauce. In a small bowl, whisk together ketchup, soy sauce, rice vinegar, and brown sugar until the sugar dissolves. Set the sauce aside for serving.
   • 1/3 cup ketchup
   • 2 tablespoons soy sauce
   • 1 tablespoon rice vinegar
   • 1 tablespoon brown sugar
4. Prepare batter and panko. 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.
   • 3/4 cup all-purpose flour
   • 3/4 cup Water
   • 3/4 teaspoon Salt
   • 2 cups panko breadcrumbs
5. Bread the eggplant. 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.
   • 2 Count eggplant — cut into rounds
   • 2 cups panko breadcrumbs
6. Pan-fry the eggplant. 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.
   • 1/2 cup neutral cooking oil
   • 2 Count eggplant — cut into rounds

   Use tongs when placing eggplant into hot oil to reduce splatter risk.

7. Drain eggplant and portion rice. 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.
8. Assemble and serve. Top each bowl with shredded cabbage and panko-breaded eggplant katsu. Spoon the ketchup-soy sauce over the eggplant and serve warm.
   • 4 cups cabbage — shredded

https://plumtally.com/recipes/eggplant-katsu-rice-bowl-r928st5bq1pd