Crispy Katsu-Style Aubergine with Noodles



Katsu is a popular Japanese dish that consists of a breaded and fried cutlet. It is typically made with pork or chicken, but can also be made with vegetables such as aubergine (eggplant).

This recipe for katsu-style aubergine with noodles is a delicious and easy way to enjoy this classic Japanese dish. The aubergine is coated in panko breadcrumbs and fried until golden brown and crispy, then served on top of a bed of noodles. The noodles can be any type that you like, such as udon, soba, or ramen.

Ingredients:

* 1 large aubergine, sliced into 1/2-inch thick rounds
* 1 cup panko breadcrumbs
* 1/2 cup flour
* 2 eggs, beaten
* Vegetable oil, for frying
* 1 package of noodles (udon, soba, or ramen)
* 1 cup dashi (Japanese soup stock)
* 1/4 cup soy sauce
* 1/4 cup mirin
* 2 tablespoons sugar
* 1 tablespoon grated ginger
* 1 tablespoon chopped green onions

Instructions:

1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. Line a baking sheet with parchment paper.
3. In a shallow dish, combine the panko breadcrumbs and flour.
4. In another shallow dish, beat the eggs.
5. Dip the aubergine slices into the flour mixture, then the egg mixture, and then the panko breadcrumbs.
6. Place the breaded aubergine slices on the prepared baking sheet.
7. Drizzle the aubergine slices with vegetable oil.
8. Bake the aubergine slices for 15-20 minutes, or until they are golden brown and crispy.
9. While the aubergine is baking, cook the noodles according to the package directions.
10. In a small saucepan, combine the dashi, soy sauce, mirin, sugar, and ginger. Bring the mixture to a simmer and cook for 5 minutes, or until the sugar has dissolved.
11. To serve, place the cooked noodles in a bowl and top with the crispy aubergine slices. Pour the sauce over the noodles and garnish with green onions.

Tips:

* For a vegetarian version of this dish, you can substitute tofu for the aubergine.
* You can also add other vegetables to this dish, such as carrots, bell peppers, or snap peas.
* If you don't have dashi on hand, you can use chicken broth or vegetable broth instead.
* This dish can be served hot or cold.