Japanese Eggplant Katsu Sandwich Recipe
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Japanese Eggplant Katsu Sandwich

Japanese Eggplant Katsu Sandwich – Recipe

Whether you are vegetarian or not, this cracking eggplant katsu sandwich will please even the inveterate meat-lover. A crispy golden crumbed eggplant paired with the soft fluffy Japanese milk bread makes for the perfect special treat at any time of the day.

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Ingredients per serve

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What you need

Whether you are vegetarian or not, this cracking eggplant katsu sandwich will please even the inveterate meat-lover. A crispy golden crumbed eggplant paired with the soft fluffy Japanese milk bread makes for the perfect special treat at any time of the day.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Eggplant Katsu

    • Preheat oven to 220°C. Line a large oven tray with baking paper.
    • Drizzle the eggplant slices with olive oil, then sprinkle each side with the shichimi togarashi.
    • Arrange the eggplants in a single layer onto the oven tray and roast for around 20 minutes or until just cooked. Allow to cool.
    • Place the flour and panko crumb in two separate shallow bowls, then whisk the eggs in a third shallow bowl.
    • Dust the cooked eggplant with flour, shaking off the excess. Then dip into the egg and add to the panko crumbs, turning to coat well.
    • Heat oil in a fryer to 180°C. Fry the crumbed eggplant in batches for 2–3 minutes, or until golden and cooked through. Drain on paper towel.

  3. Japanese Slaw

    • Combine the wombok and about ¾ of the HELLMANN’S Vegan Aioli in a bowl, season to taste. Set aside.

  4. Tonkatsu Sauce

    • Combine KNORR Japanese Teriyaki Sauce and KNORR American Chipotle BBQ Sauce in a small bowl.

  5. To Serve

    • Spread a little tonkatsu sauce on half of the bread slices. Spread the remaining slices with the rest of the HELLMANN’S Vegan Aioli.
    • Top half of the slices with the Japanese slaw and the crumbed eggplant.
    • Drizzle with a little more tonkatsu sauce, then sandwich with remaining bread slices.
    • Cut sandwiches in half and serve with Japanese pickles on the side.
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