Crispy Katsu Aubergine Noodles: Japanese-Inspired Comfort Food
This Katsu Aubergine Noodles recipe is a delicious fusion of crispy, golden aubergine slices and flavorful noodles tossed in a savory-sweet sauce. It’s a vegetarian-friendly dish that’s quick to make, packed with umami flavors, and perfect for a satisfying weeknight dinner or lunch.
Ingredients
- 1 large aubergine eggplant, sliced into 1/2-inch thick rounds
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- 1 cup panko breadcrumbs
- Salt to taste
- Vegetable oil for frying
- 200 g 7 oz noodles (udon, soba, or ramen)
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1 clove garlic minced
- 1 tsp fresh ginger grated
- Toppings: sesame seeds chopped spring onions, nori strips
Instructions
- Step1. Prep the Aubergine:Start by salting the aubergine slices and letting them sit for 10-15 minutes. This helps draw out any bitterness and ensures they cook up tender. Pat them dry with a paper towel before moving on to the next step.
- Step2. Coat and Fry: Set up your breading station one bowl with flour, one with beaten eggs, and one with panko breadcrumbs. Dip each aubergine slice into the flour, then the egg, and finally the panko, making sure it’s fully coated.
- Heat a generous amount of oil in a pan over medium heat. Fry the aubergine slices until they’re golden brown and crispy on both sides—about 2-3 minutes per side. Place them on a paper towel to drain any excess oil.
- Step3. Cook the Noodles: While the aubergine is frying, cook your noodles according to the package instructions. Once done, drain and set aside.
- Step4. Whip Up the Sauce: In a small saucepan, combine the soy sauce, mirin, rice vinegar, sugar, garlic, and ginger. Bring to a gentle simmer, stirring until the sugar dissolves. Let it cook for 2-3 minutes until slightly thickened.
- Step5. Assemble and Serve: Toss the noodles in a bit of the sauce, then divide them into bowls. Top with the crispy katsu aubergine slices, drizzle with more sauce, and finish with your favorite toppings—sesame seeds, spring onions, or nori strips add a lovely touch.
Notes
- For a gluten-free version, use gluten-free panko breadcrumbs and tamari instead of soy sauce.
- Add a drizzle of sriracha or chili oil for a spicy kick.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in a pan or microwave.