Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Traditionally made with either pork or chicken cutlets that are breaded and deep-fried until golden brown and perfectly crisp, katsu is a widely popular Japanese meal. For this version, we opted for eggplant cutlets instead of meat. The cutlets typically are coated with flour, egg and breadcrumbs, but we use a cornstarch slurry in place of the egg for an ultra-crispy “cutlet” that also happens to be vegan. We also pan-fry rather than deep-fry, making this a bit more home cook-friendly. Our streamlined recipe for the savory-sweet tonkatsu sauce that typically accompanies katsu is an excellent foil to the rich eggplant. Serve with steamed rice or between slices of white bread and a little sliced green cabbage for a “katsu sando.”
cup worcestershire sauce