Aubergine Katsu
Az aubergine katsu egy veg谩n alternat铆va a klasszikus tonkatsu 茅telhez. A padlizs谩n helyettes铆ti a pan铆rozott h煤st, 铆gy egy k枚nnyed, m茅gis gazdag 铆z疟 茅telt k铆n谩l. Az 茅tel Jap谩nban n茅pszer疟, 茅s k眉l枚n枚sen azok sz谩m谩ra aj谩nlott, akik a h煤smentes fog谩sokat keresik. A panko morzsa 茅s a tonkatsu sz贸sz adja a tradicion谩lis katsu 茅tel 铆zvil谩g谩t, mik枚zben a padlizs谩n ropog贸s marad k铆v眉l 茅s puha bel眉l. Az aubergine katsu gyorsan elk茅sz铆thet艖, 茅s t枚k茅letes v谩laszt谩s egy finom vacsor谩hoz vagy 茅tkez茅shez, amely gazdag 铆zeket 茅s text煤r谩kat k铆n谩l.
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1
Preheat the oil in a deep pan to 170掳C for frying.
To check the oil temperature, drop in a small piece of breadcrumb. If it bubbles and rises to the surface quickly, the oil is ready.
2
Slice the aubergines into thick rounds, then season with soy sauce and sesame oil.
Ensure the aubergines are sliced evenly to cook uniformly.
3
Dredge the aubergine slices in the flour, dip in the beaten egg, and coat with panko breadcrumbs.
For a crunchier coating, press the panko breadcrumbs onto the aubergine slices.
4
Carefully fry the aubergine slices in the hot oil for about 3-4 minutes on each side, or until golden brown and crispy.
Fry the aubergines in batches to avoid overcrowding and maintain the oil temperature.
5
Once fried, drain the aubergine on paper towels to remove excess oil.
Let the aubergine rest for a minute to allow it to stay crispy.
6
Serve the aubergine katsu with shredded cabbage and tonkatsu sauce.
For an authentic touch, serve with a side of rice and pickles.
