Katsu Nasu Goya Udon

Katsu Nasu Goya Udon is a delightful fusion of tender eggplant and bitter melon, paired with hearty udon noodles, all enveloped in a savory gluten-free batter. This paleo-friendly dish offers a unique taste of Japan while being nutritious and satisfying.

Ingredients

• Udon noodles - 200 grams (gluten-free)
• Eggplant - 200 grams, sliced
• Bitter melon (goya) - 100 grams, thinly sliced
• Coconut flour - 50 grams
• Tapioca starch - 50 grams
• Egg - 1 large
• Sea salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Coconut oil - 3 tablespoons (for frying)
• Green onions - 2 stalks, chopped (for garnish)
• Sesame seeds - 1 tablespoon (for garnish)
• Tamari sauce - 2 tablespoons (for serving)

Steps

1. Cook the udon noodles according to package instructions, then drain and set aside.
2. In a bowl, mix coconut flour, tapioca starch, sea salt, and black pepper.
3. In another bowl, beat the egg and then combine it with the dry mixture to create a batter.
4. Dip the sliced eggplant and bitter melon into the batter until fully coated.
5. Heat coconut oil in a frying pan over medium heat. Once hot, add the battered eggplant and bitter melon slices in batches, frying until golden brown and crispy, about 3-4 minutes per side.
6. Remove fried vegetables from the pan and let them drain on paper towels.
7. In serving bowls, place the cooked udon noodles and top with the fried eggplant and bitter melon.
8. Garnish with chopped green onions and sesame seeds, and serve with tamari sauce on the side.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 45 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 186 mg
• Total Fat: 22 g
• Saturated Fat: 17 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from eggplant and bitter melon.
• Low in carbs and high in fiber, promoting digestive health.

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