Eggplant katsu burger

Based on 17 ratings

Ruby Goss

Senior Food Editor at Kitchen Stories

instagram.com/ruby.goss/

Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
eggplant
brioche burger buns
150 g pointed cabbage
scallion
50 g panko breadcrumbs
1 tbsp white sesame seed
1 tbsp black sesame seeds
2 tbsp flour
egg
3 tsp rice vinegar
3 tsp Japanese mayonnaise
2 tsp hoisin sauce
750 ml vegetable oil (for frying)
salt
flaky sea salt
Metric
Imperial

Utensils

  • knife
  • cutting board
  • peeler
  • 3 plates
  • 4 bowls (small)
  • 2 paper towels
  • pot (small)
  • slotted spoon
  • tongs
  • frying pan

Nutrition per serving

Cal
840
Protein
16 g
Fat
57 g
Carb
70 g
  • Step 1/4

    Roughly peel eggplant, leaving some strips on. Slice two 4 cm/1.5-in. thick discs out of a large eggplant (alternatively discs out on a diagonal if using a smaller eggplant). Sprinkle well with salt and leave on a plate to draw water out. In the meantime, slice the cabbage very, very finely on the diagonal. Repeat with scallion.
    • eggplant
    • salt
    • 150 g pointed cabbage
    • scallion
    • knife
    • cutting board
    • peeler
    • plate

    Roughly peel eggplant, leaving some strips on. Slice two 4 cm/1.5-in. thick discs out of a large eggplant (alternatively discs out on a diagonal if using a smaller eggplant). Sprinkle well with salt and leave on a plate to draw water out. In the meantime, slice the cabbage very, very finely on the diagonal. Repeat with scallion.

  • Step 2/4

    Add panko breadcrumbs and white and black sesame seeds to a shallow bowl, then season with salt. Use your hands to crumble the mixture slightly to break up any bigger panko chunks. Add flour to another shallow bowl, and beat an egg in another. Pat eggplant dry with paper towels. Dredge the eggplant first in the flour, the coat in the egg and finally, in the panko. Roll the edges of the eggplant patty in the panko first and then press the breading onto the flat sides. Repeat for the second eggplant patty and let sit on a plate so the breading sticks. Use up the remaining eggplant in the same way, or save it for another dish!
    • 50 g panko breadcrumbs
    • 1 tbsp white sesame seed
    • 1 tbsp black sesame seeds
    • salt
    • 2 tbsp flour
    • egg
    • 3 bowls (small)
    • paper towels
    • plate

    Add panko breadcrumbs and white and black sesame seeds to a shallow bowl, then season with salt. Use your hands to crumble the mixture slightly to break up any bigger panko chunks. Add flour to another shallow bowl, and beat an egg in another. Pat eggplant dry with paper towels. Dredge the eggplant first in the flour, the coat in the egg and finally, in the panko. Roll the edges of the eggplant patty in the panko first and then press the breading onto the flat sides. Repeat for the second eggplant patty and let sit on a plate so the breading sticks. Use up the remaining eggplant in the same way, or save it for another dish!

  • Step 3/4

    In the meantime, fill a small to medium pot with the oil and heat on high up to 170°C/340 °F. Once heated, use a slotted spoon to lower the eggplant. Cook each for approx 6 min., or until very crispy. Remove and drain on a paper-towel lined plate and season with flaky sea salt. While the eggplant is cooking, toast the brioche buns briefly in a hot pan, if desired.
    • 750 ml vegetable oil (for frying)
    • flaky sea salt
    • brioche burger buns
    • pot (small)
    • slotted spoon
    • tongs
    • paper towels
    • plate
    • frying pan

    In the meantime, fill a small to medium pot with the oil and heat on high up to 170°C/340 °F. Once heated, use a slotted spoon to lower the eggplant. Cook each for approx 6 min., or until very crispy. Remove and drain on a paper-towel lined plate and season with flaky sea salt. While the eggplant is cooking, toast the brioche buns briefly in a hot pan, if desired.

  • Step 4/4

    To serve, first toss the shredded cabbage with the rice vinegar and season with salt. Spread a thin layer of hoisin sauce on the base burger bun, top with the eggplant katsu patty, and add cabbage and spring onions on top. Spread kewpie mayo onto the burger lid, close the burger, and enjoy immediately!
    • 3 tsp rice vinegar
    • salt
    • 2 tsp hoisin sauce
    • 3 tsp Japanese mayonnaise
    • bowl (small)

    To serve, first toss the shredded cabbage with the rice vinegar and season with salt. Spread a thin layer of hoisin sauce on the base burger bun, top with the eggplant katsu patty, and add cabbage and spring onions on top. Spread kewpie mayo onto the burger lid, close the burger, and enjoy immediately!