Eggplant and Squash Katsu Curry

Ingredients (4 servings)

Directions

1. Roughly mince the onion. Put oil in a frying pan and stir-fry over medium heat for 5 minutes.
2. Add the specified amount of water and bring it to a boil. Turn down the heat, cover the pan with a lid, and cook for 15 minutes until the ingredients are tender.
3. Turn off the heat. Break the S&B Golden Curry Sauce Mix into pieces and add them to the pan. Stir and melt them completely. Turn on the heat again and simmer on low heat for 5 minutes until the sauce becomes thick.
   【Squash katsu】
   
   1. Remove the seeds from the squash and cut it into bite-size pieces.
      After soaking the pieces in water, cover with plastic wrap and microwave them at 600 W for 4 minutes to soften them.
   2. Put 【1】 and butter into a bowl and mash them. Season with salt and divide the mixture into 4 portions. Roll each portion into a ball.
   3. Divide the mixture into 4 portions and roll each into a ball. Coat the balls with flour, egg, and panko, in this order.
   
   【Eggplant katsu】
   
   1. Cut the eggplant into 1 cm thick slices. Sprinkle salt and leave for some time. Wipe off the moisture using a paper towel.
   2. Combine the ingredients of 【A】. Apply it generously to the eggplant in 【1】 and then bread it with panko.
4. Deep-fry the 【Squash katsu】 and 【Eggplant katsu】 in oil heated to 170°C until crisp.
5. Put the rice and salad vegetables of your choice on a plate, pour the curry sauce over the rice, and top with the squash katsu and eggplant katsu.

Related Products

• Golden Curry Mix Mild 92g
• Golden Curry Mix Medium Hot 92g
• Golden Curry Mix Hot 92g

Related page

• Explore Japanese Curry