Nasu no Katsu

Nasu no Katsu is a delightful Japanese dish featuring crispy, breaded eggplant cutlets that are both satisfying and flavorful. Perfectly paired with a tangy dipping sauce, it offers a unique vegetarian twist on a popular classic.

Ingredients

• Eggplant - 1 medium-sized
• Salt - 1 teaspoon
• All-purpose flour - 1/2 cup
• Cornstarch - 1/4 cup
• Water - 1/2 cup
• Panko breadcrumbs - 1 cup
• Vegetable oil - for frying
• Soy sauce - 2 tablespoons
• Mirin - 1 tablespoon
• Rice vinegar - 1 teaspoon

Steps

1. Slice the eggplant into 1 cm thick rounds and sprinkle salt on both sides, letting it sit for 10 minutes to draw out moisture.
2. Rinse the eggplant slices under cold water and pat them dry with paper towels.
3. Prepare a batter by mixing the all-purpose flour, cornstarch, and water in a bowl until smooth.
4. Dip each eggplant slice into the batter, allowing excess to drip off, then coat with panko breadcrumbs, pressing gently to adhere.
5. Heat vegetable oil in a frying pan over medium heat, enough to cover the bottom of the pan.
6. Fry the breaded eggplant slices in batches for about 3-4 minutes on each side or until golden brown and crispy, then drain on paper towels.
7. In a small bowl, mix the soy sauce, mirin, and rice vinegar to create a dipping sauce.
8. Serve the Nasu no Katsu hot with the dipping sauce on the side.

Nutrition

• Calories: 250
• Protein: 5 g
• Carbs: 35 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants, particularly from eggplant, which can help reduce inflammation.
• Contains dietary fiber that aids in digestion and promotes a healthy gut.

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