Aubergine Katsu

Taken from the Bosh book

Ingredients

• 175g plain flour
• 1/2 tbsp salt
• 250ml milk
• 150g panko breadcrumbs (or split half panko, half normal)
• 2 aubergines (or 1 aubergine and 1 sweet potato)
• 4 spring onions
• sesame seeds
• 500g cooked rice
• Veg oil for frying

Sauce ingredients

• 1 large onion
• 1 small carrot
• 5cm piece fresh ginger (I sometimes just sub for ground ginger)
• 2 garlic cloves
• 2 tbsp sesame oil
• 1 tbsp olive oil
• 1 1/2 tsp soy sauce
• 1 tbsp curry powder (I make my own https://www.curiouscuisiniere.com/homemade-curry-powder/) 
• 350ml vegetable stock
• 1 lemon
• 2 tsp garam masala
• 1 tsp sugar
• 1 tbsp cornflour
• 2 tbsp water

1. Dice onion, grate carrot, ginger and garlic
2. Add sesame oil to warm pan and fry onion 3-4mins
3. Add carrot and olive oil - stir 5-6mins
4. Add garlic and ginger - stir 2mins
5. Add soy sauce and curry powder - stir 2mins
6. Transfer to blender and add veg stock. Blend till smooth then return to the pan on medium heat
7. Squeeze juice of half a lemon into the sauce
8. Add garam masala and sugar. Reduce the heat to low and taste - add more salt or lemon if needed
9. In a small bowl, mix cornflour and water to create a thin paste. Add to sauce whilst stirring to thicken. Set sauce aside.
10. Make the batter combining flour, salt and milk into a mixing bowl. Pour breadcrumbs into separate plate or bowl
11. Cut aubergine/sweet potato into 1cm thick discs. Add to batter then roll around in breadcrumbs, coating completely. Do this with all slices.
12. Pour the veg oil into another pan until 2cm deep. Put oil on medium heat and wait to heat up (when your wooden spoon sizzles in the oil it's ready)
13. Fry the veg in batches for 3-4 minutes until crispy and golden. Transfer onto kitchen paper to soak up excess oil
14. Add your rice, veg and sauce to plate. Top with sliced spring onions and sesame seeds.