Emulsifier Free Vegan Eggplant Katsu

Total time1 hr

Prep time20 min

Cook time25 min

4.5

(19)

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Ingredients

4 servings

For the eggplant

2 medium eggplants (about 1 lb each), cut crosswise into ¾-inch rounds
1 tsp salt

For the breading

½ cup all-purpose flour
½ cup unsweetened plant-based milk
1 tbsp cornstarch
1 ½ cups panko breadcrumbs
½ tsp garlic powder
½ tsp black pepper

For frying

½ cup neutral oil (such as canola or vegetable oil), plus more as needed

For the katsu sauce

3 tbsp ketchup
2 tbsp vegan worcestershire sauce
1 tbsp soy sauce
1 tsp rice vinegar
1 tsp sugar
½ tsp dijon mustard

For serving

3 cups cooked short-grain white rice, for serving
1 cup green cabbage, finely shredded, for serving
2 scallions, thinly sliced (optional)

Instructions

1
Arrange the eggplant rounds in a single layer on a baking sheet and sprinkle both sides evenly with the salt. Let stand for 15 minutes, then pat thoroughly dry with paper towels — the rounds should feel noticeably firmer and less wet.
2
While the eggplant rests, whisk together the ketchup, vegan Worcestershire sauce, soy sauce, rice vinegar, sugar, and Dijon mustard in a small saucepan over low heat until the sugar dissolves and the sauce is smooth, about 2 minutes. Remove from heat and set aside.

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