Aubergine Katsu curry with rice and Japanese salad
Ingredients for the aubergine katsu curry:
Pinch of salt and pepper
Ingredients for the katsu sauce:
1 tin coconut milk.
Ingredients for the rice:
1 cup basmati rice to 2 cups of water, plus a pinch salt
Ingredients for the Japanese salad dressing:
Pinch of salt and pepper, to taste
Ingredients for the Japanese salad:
Mix the flour with enough water to make a paste and water and cover the sliced aubergine, then cover in fine bread crumbs.
Shallow fry until golden, then bake in the oven for 20-25 minutes.
Next, make the katsu curry sauce by gently frying the finely chopped onion, and garlic until soft. Then add curry powder, garam masala, and the flour with a little salt and pepper. After a few minutes add the maple syrup.
Cook this for a couple more minutes before adding the coconut milk. Hand whisk if it looks a little lumpy. Simmer for about 20 minutes until it reduces down and thickens.
It should go a darker coffee colour.
Meanwhile cook the rice as page 21 Brush a little oil on the inside of a small bowl, fill with cooked sticky rice and press down.
To make the salad dressing, put all the ingredients in a clean jam jar. Do up the lid and give it a good shake. This will last for a couple of weeks in the fridge for other salads.
To make the salad use ingredients like radishes, finely sliced carrot, peppers, green beans, cucumber, spring onions etc.
To serve, tip out the rice, then lay out the aubergine and pour on the katsu sauce. Arrange the salad and drizzle with the dressing.
Cook extra rice to make a rice salad for another day.