This Eggplant Katsu Curry uses simple vegan Japanese pantry staples like aubergine, panko, and Japanese curry roux to recreate a classic Japanese-style curry at home. Double dipping the eggplant gives a crisp crust that holds up against the thick, aromatic curry sauce. Serve it with rice and a quick cucumber pickle for a complete, weeknight-friendly meal.
What is Katsu Curry?
Katsu curry is classic Japanese home cooking, made up of a crispy breaded cutlet served with thick, mild curry sauce and rice. The word katsu means cutlet, usually pork or chicken, coated in panko breadcrumbs and fried until golden. It's the contrast that makes it so good: crunchy coating, smooth curry, and soft rice all in one bite. In Japan it's often eaten with fukujinzuke pickles or miso soup on the side.
Here we explore and celebrate the plant-based versions, using tofu, or vegetables instead. They're simple to make, really satisfying, and a great place to start whether you're fully vegan or just curious to try a Japanese-style curry at home.
What to serve with Eggplant Katsu Curry
- Steamed Japanese rice
- Miso soup
- Pickles (ginger or cucumber are a great match for the eggplant)
- Crispy mushroom gyoza
- Vegan Japanese side dishes (any that take your fancy)
Jump to:
Ingredients
Serves 4 | Prep time 15 mins | Cooking time 45 mins
Here's a quick overview of what you'll need, along with a few tips before you start cooking. For full measurements, see the printable recipe card below.
- S&B Golden Curry roux
- Water
- Onion
- Carrot
- Potatoes
- Red bell pepper
- Neutral oil
- Eggplant
- Panko breadcrumbs
- All-purpose flour
- Oat milk
- Japanese rice
- Green onions
- Cilantro (optional)
S&B Golden Curry roux gives the sauce its rich, aromatic base and makes Japanese-style curry easy to recreate at home. I've used Italian eggplants because they're easy to find, but Japanese eggplants work nicely if you can get them. Double-dipping the slices before coating them in panko helps them stay extra crisp, even under the curry sauce.
Looking for more ways to cook with panko or eggplant? Here's what to try next:
How to Make Eggplant Katsu Curry
The method has three main parts: first you make the curry base, then prep the eggplant, and finally fry it into crispy katsu. We'll go step by step then bring everything together to serve at the end.
Make the curry base
Start by getting everything prepped before you turn on the heat. Dice the onion into even 1 cm cubes and slice the garlic finely or press it through a mincer.
Quarter the carrot lengthwise and dice it into small, even pieces. Chop the bell pepper to roughly the same size so the vegetables cook evenly in the sauce.
Wash the potatoes, pat them dry, then peel and cut them into neat 1-inch cubes. Set them aside with the rest of your prepped vegetables.
Finely slice the green (spring) onion and roughly chop the cilantro (coriander) then set aside for serving. Keep them in a small bowl or container until you're ready to plate up.
Heat a little neutral oil in a medium saucepan over medium heat. Add the onion with a pinch of salt and cook until it turns translucent and lightly golden, about 3 to 5 minutes.
Add the rest of the vegetables, another pinch of salt and a splash of soy sauce. Stir-fry for a few minutes to bring the flavors together.
Pour in the water and bring the mixture to a gentle simmer. Let everything bubble until the potatoes are fork-tender, about 15 to 20 minutes.
Once the potatoes are soft, add the curry roux and stir continuously until the sauce thickens. Then reduce the heat and cover with a lid to keep it warm while you prepare the katsu.
Prepare the eggplant
Slice the eggplant into even 1 cm rounds so they cook evenly. If your eggplants are fresh, you can use them straight away. If they're a little older or have been stored for a while, sprinkle the slices with salt and leave them for 10 to 15 minutes to release any bitterness. Pat dry with a clean towel before continuing.
Any variety or color of eggplant will work well in this recipe. We're using Italian eggplants here for their soft, creamy texture, but Japanese or any locally available variety are equally good choices. Lay the slices on a board or tray while you set up your breading station.
Prepare three shallow bowls: one for flour, one for oat milk, and one for panko breadcrumbs. Line them up in that order to keep things organised and easy to follow.
Working one piece at a time, coat each slice in flour, then dip it into the milk. Repeat those two steps once more before pressing it into the panko. This double-dipping gives the crust extra strength and helps it stay crisp after frying.
Gently press the breadcrumbs onto both sides and around the edges so the coating is even. Arrange the coated slices on a tray as you go.
Fry the eggplant katsu
Heat about 3 cm of neutral oil in a large frying pan or wok to 180°C. If you do not have a thermometer, test the oil by dropping in a few panko crumbs. They should sizzle and float straight away.
Fry the eggplant in small batches for around two minutes per side until golden and crisp. Turn each piece carefully with tongs to keep the coating intact.
Tip: Keep an eye on the oil temperature
Control the temperature while frying the katsu. The oil should stay around 180 °C. If it's too hot, the panko will brown and burn before the eggplant cooks through. If it's too cool, the coating will absorb oil and turn soggy. Use a thermometer if you have one, or test the oil with a few crumbs of panko. They should sizzle and float right away.
As each batch is done, transfer the eggplant rounds to a wire rack or paper towel-lined plate to drain off any excess oil.
Serve immediately
You'll want your rice ready by the time the katsu is done frying. Start steaming it while you make the curry sauce. Use a rice cooker if you have one, or follow my guide to perfect Japanese rice without a rice cooker.
Spoon a portion of freshly steamed rice onto each plate. Ladle some of the warm curry sauce over the top, then add three or four slices of the crispy eggplant katsu.
Finish with a scattering of thinly sliced green onions and a little chopped cilantro if you like. Serve straight away while the katsu is still crisp.
Tips for Serving
Here are a few easy ways to serve and finish your eggplant katsu curry, whether you want to keep it classic or make it your own.
- Plating up: If you're serving on a dinner plate instead of a bowl, pack the rice into a small bowl or ramekin, then flip it onto the plate before spooning over the curry. Add the katsu slices to the side for a neat, café-style look similar to how it's served in Tokyo.
- Add heat: Stir in a little chili oil, cayenne pepper, or make your own pickled chilis to add some spice.
- Add crunch: Top with fresh, finely shredded cabbage just before serving.
- Add sweetness: Drizzle with tonkatsu sauce or a spoonful of chutney.
- Try other katsu fillings: Tofu, pumpkin, or sweet potato all work beautifully in place of eggplant.
- Make it a full meal: Serve with miso soup, crispy gyoza, or a small side of quick cucumber pickles for a classic Japanese-style meal.
Can Eggplant Katsu Curry Be Made Gluten Free?
Yes, it's easy to make eggplant katsu curry completely gluten free. You only need to swap a few ingredients used for the katsu coating and sauce:
- Panko breadcrumbs: Use gluten-free panko or crushed gluten-free cornflakes for the same crispy texture.
- Flour (for dredging): Replace plain flour with rice flour, chickpea flour, or a gluten-free all-purpose blend.
- Soy sauce: Swap for tamari or coconut aminos to keep the flavor while staying gluten free.
Everything else in the recipe, including the vegetables, curry roux, and rice, can stay exactly the same. Just check your curry roux label to make sure it is a gluten-free brand.
Storage
For the best texture, store the curry sauce and katsu separately. Keeping them apart prevents the crispy coating from softening in the fridge.
- Curry sauce: Store in an airtight container in the fridge for up to 3 days, or freeze for up to 1 month. Reheat gently on the stove over low heat, adding a splash of water if it thickens too much.
- Eggplant katsu: Keep leftover slices in a covered container in the fridge for 1 to 2 days. To bring back their crispness, reheat them in the oven or air fryer at 180 °C (350 °F) for 5 to 8 minutes until hot and crunchy again. Avoid microwaving, as it will make the coating soft.
- Rice: Freshly cooked rice is best, but leftovers can be refrigerated in a sealed container for up to 2 days. Reheat with a sprinkle of water to restore moisture.
Freezer Tip
The curry sauce freezes beautifully, but the katsu does not. If you want to freeze leftovers, store only the curry sauce and make a fresh batch of katsu when you're ready to serve. This keeps the texture light and crisp, just like when it's made fresh.
FAQ
Slice the eggplant into even rounds, coat each piece in flour, milk, and panko, then fry until golden and crisp. Double-dipping in flour and milk gives a sturdier crust that holds up perfectly against the curry sauce. Use a neutral oil such as vegetable or canola and keep it at about 180 °C for the best results.
If your eggplants are fresh, you can skip this step. If they're older or have been stored for a while, sprinkle the slices with salt and let them rest for 10 to 15 minutes to draw out any bitterness. Pat dry with a clean towel before coating.
Yes. Use gluten-free panko or crushed cornflakes, rice or chickpea flour for dredging, and tamari instead of soy sauce. Always check the label on your curry roux to make sure it is gluten free.
Yes. You can bake or air fry the coated eggplant at 200 °C (400 °F) for about 15 to 20 minutes, flipping halfway through. It will not be quite as crisp as the fried version, but the flavor and texture are still excellent.
Serve it with steamed Japanese rice, miso soup, or a side of quick cucumber pickles. A cold beer or mug of green tea also pairs nicely with the rich curry sauce.
Katsu is the general term for breaded and fried cutlets, which can be made with meat, tofu, or vegetables. Tonkatsu refers specifically to pork cutlets. Our eggplant version keeps the traditional crisp texture in a fully plant-based way.
If you want to try more katsu-style recipes, check out my sweet potato katsu curry next.
Related
Looking for more tasty vegan Japanese dishes? Try these:
- Mabo Nasu (Mapo Eggplant 麻婆茄子)
- Our Favourite Vegan Udon Noodle Recipes
- Vegan Yaki Udon - Easy 25-Minute Stir-Fried Noodles
- Curry Udon - Japanese Comfort in under 30 Minutes
Pairing
Here are some side dishes to serve with your aubergine katsu curry:
- Beer and Eggplant Stir-Fry (10 Minute Recipe)
- Sticky Tofu: Easy 10-Minute Recipe
- Our Favourite Vegan Sushi
- Vegan California Rolls
📖 Recipe
Eggplant Katsu Curry (Vegan Japanese-Style)
Ingredients
For the Curry
- 90 g S&B Golden Curry Block or similar
- 650-700 ml water
- 1 medium onion (150g), peeled and diced
- 1 medium carrot (100g), diced
- 5 baby or white potatoes (180g), peeled and cubed
- ½ medium red bell pepper (100g), diced
- 1 tablespoon neutral cooking oil (vegetable or canola)
For the Katsu
- 1 medium eggplant (aubergine), sliced into 1cm rounds
- 1 cup panko breadcrumbs
- ¾ cup plain flour
- 250 ml oat milk (or another unsweetened plant milk)
- 300 ml neutral oil, or enough to create a 3 cm depth in your pan
To Serve
- 800 g cooked Japanese rice
- 2 green (spring) onions, thinly sliced
- A handful of chopped cilantro (coriander) optional
Instructions
Make the curry
- Heat oil in a saucepan over medium heat. Add diced onion and a pinch of salt; cook for 3-5 minutes until soft and lightly golden.
- Add the carrot, potatoes, and bell pepper with another pinch of salt and a splash of soy sauce. Stir for a few minutes to combine.
- Pour in the water and bring to a gentle simmer. Cook for 15-20 minutes until the potatoes are fork-tender.
- Stir in the curry block until fully dissolved and the sauce thickens. Reduce heat to low and cover to keep warm.
Prepare the eggplant katsu
- Slice the eggplant into even 1 cm rounds. If older, lightly salt the slices and let them sit for 10-15 minutes to remove bitterness. Pat dry before coating.
- Set up three bowls: one with flour, one with oat milk, and one with panko.
- Coat each slice in flour, dip in milk, repeat both steps once more, then press firmly into panko to cover both sides.
- Heat oil in a large pan to 180 °C. Test with a few panko crumbs - they should sizzle and float right away.
- Fry the eggplant slices in small batches for about 2 minutes per side until golden and crisp. Drain on a wire rack or paper towel.
Serve
- Spoon freshly steamed Japanese rice onto each plate. Ladle curry sauce over the top, then add 3-4 slices of eggplant katsu.
- Finish with sliced spring onions and chopped cilantro. Serve immediately while the katsu is still crisp.
Notes
- Oil temperature: Keep it steady at around 180 °C. If it's too hot, the panko will brown before the eggplant cooks; too cool and the coating will absorb oil.
- Rice: Start your rice while cooking the curry. Use a rice cooker if you have one, or follow our guide to perfect Japanese rice without a rice cooker.
- Try other fillings: Swap the eggplant for tofu, pumpkin, or sweet potato. For a favourite variation, see our sweet potato katsu curry.
- Serving ideas: Pair with miso soup, crispy gyoza, or quick cucumber pickles for a full Japanese-style meal.
Leave a Reply