Eggplant Katsu Curry recipe - ingredients, nutrition and when to eat it
This rice bowl pairs crisp fried eggplant with smooth, fragrant Japanese curry. The rich curry and tender eggplant make a hearty meal that’s especially nice…
This rice bowl pairs crisp fried eggplant with smooth, fragrant Japanese curry. The rich curry and tender eggplant make a hearty meal that’s especially nice for summer lunch or dinner.
Japanese · 35 minutes to cook
Nutrition (per 760g serving): 681 kcal · protein 10g · carbohydrate 93.3g · fat 28.4g · sodium 418.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: When pan-frying the eggplant in plenty of oil, avoid turning it too often so the outside gets crisp.
Tips: Take the curry powder off the heat before stirring it in to help it dissolve smoothly.
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Ingredients (1 serving)
- Rice — 1 bowl
- Eggplant — 1 pc
- Curry powder — 1 Tbsp
- Onion — 0.5 pc
- Carrot — 0.3 pc
- Cooking oil — 2 Tbsp
- Flour — 1 Tbsp
- Water — 250 ml