Eggplant katsu burger

Eggplant katsu burger

Based on 21 ratings
Ruby Goss

Ruby Goss

Food Editor at Kitchen Stories

www.instagram.com/ruby.goss/

"At home, we’ve replaced any other kind of katsu with eggplant katsu—purely because it tastes excellent and gets the most moreish, airy, but dense texture once you’ve breaded and fried it! It’s a joy to bite into, especially with the fried sesame seeds that add their own flavor. So here, I bring you the burger version, which is naturally inspired by the Japanese katsu sando. My guess is you’ll want more eggplant, so definitely slice and fry up the offcuts while you’re here!"

Difficulty

Easy 👌

Preparation

35 min

Baking

0 min

Resting

0 min

Ingredients

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

Utensils

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

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How-To Videos

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Basic mayonnaise

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How to sharpen a knife

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Homemade burger buns

Nutrition per serving

Cal840
Fat57 g
Protein16 g
Carb70 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.
    • 1 eggplant
    • salt
    • 150 g pointed cabbage
    • 1 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
    • 1 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
    • 2 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!

  • Enjoy your meal!

    Eggplant katsu burger

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