Tortang Talong Katsu скачать в хорошем качестве

Tortang Talong Katsu

Tortang Talong Katsu A playful fusion of Filipino tortang talong (eggplant omelet) and Japanese katsu. Smoky eggplant coated in egg and crisp panko is deep-fried until golden, then paired with a sweet-savory katsu sauce. Perfect with hot steamed rice. Ingredients 2 Chinese eggplants 3 eggs 1–2 cups panko breadcrumbs Neutral oil, for frying 2 tsp chicken powder (or salt & pepper to taste) Katsu Sauce ½ cup ketchup 2 ½ Tbsp Worcestershire sauce 2 ½ Tbsp soy sauce 4 tsp sugar Instructions 1. Char the Eggplant Grill or roast the eggplants over open flame or under a broiler until skin is blistered and charred. Transfer to a bowl, cover with plastic wrap, and let steam for 5 minutes. Peel off the skin and discard. 2. Prepare the Egg Coating In a shallow dish, whisk the eggs with chicken powder (or salt and pepper). Gently flatten each peeled eggplant with a fork to spread it out. Dip into the seasoned egg mixture, pressing so the egg soaks in. 3. Bread the Eggplant Dredge the egg-dipped eggplant in panko, pressing lightly so the crumbs adhere evenly. 4. Fry the Katsu Heat oil to 350°F (175°C). Deep-fry the eggplant for about 4 minutes, or until golden brown and crispy. Drain on a wire rack or paper towels to remove excess oil. 5. Make the Sauce In a small bowl, mix ketchup, Worcestershire, soy sauce, and sugar until smooth. 6. Serve Drizzle katsu sauce over the fried eggplant or serve on the side. Enjoy with hot steamed rice.