You Should Katsu Everything

The author, Jaya Saxena, shares a recipe for Katsu eggplant adapted from Hetty Lui McKinnon's cookbook. Saxena highlights Americans' preference for crunchy textures, contrasting it with the often mushy textures of vegetables. The recipe involves frying eggplant slices in a batter of flour, cornstarch, and baking powder, then coating them in panko breadcrumbs. This method, borrowed from Japanese Katsu, transforms the eggplant's texture into a crispy exterior with a soft interior. The simple batter avoids eggs, making it vegan-friendly. A savory tonkatsu sauce complements the fried eggplant. Saxena emphasizes the importance of proper frying technique to achieve optimal crispiness. Reheating is best done in a toaster oven or air fryer to maintain texture. The versatile Katsu eggplant can be served in various ways, from traditional rice bowls to sandwiches. The recipe's simplicity and delicious result make it a worthwhile culinary adventure.