This dish is inspired by my regular order at Wagamama. Its got a Japanese flair to it, but it's most certainly a British twist to the style of cuisine. This is a crowd pleaser, it's an easy dish, and even the kids will enjoy these veggies!
For the fried vegetables:
2 sweet potatoes
50g plain flour
100g panko breadcrumbs
2 tbsp sesame seeds
salt & pepper
For the katsu sauce:
2 tbsp oil
1 large red onion
5 garlic cloves
thumb sized piece of ginger
2 medium carrots
½ Granny Smith apple
1 tbsp white miso paste
4 tsp madras curry powder
1 tsp garam masala
4 tsp soy sauce
2 tsp rice vinegar
2 tsp mirin
Fry the onion, diced, in a saucepan, until translucent. Add minced garlic and minced ginger, fry for a further few moments.
Add peeled and sliced carrots and apple, madras powder, and garam masala. Stir and fry until the apple just starts to brown.
Dissolve the miso paste in 1 cup of warm water and add to the saucepan.
Simmer for 10-15 minutes until the carrot and apple has softened.
Using either a stand-alone blender or stick blender, make a thick sauce. Add the soy sauce, rice vinegar, and mirin. Add more water if the sauce is too thick, but it shouldn't be too runny either.
Cut the aubergine and sweet potato into ½cm slices.
In one bowl add some salt and pepper to the flour, in another beat the egg, and in one more gently combine the panko breadcrumbs and sesame seeds.
Place each slice of the vegetables into the seasoned flour, then beaten egg, and finally the panko and sesame seed mixture.
Shake each slice to remove excess breadcrumbs, then shallow fry in a wok or small frying pan for 2 minutes on each side. Drain on a plate with kitchen towel.
Serve with steamed rice, green salad, and the curry sauce