Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 450grams red cabbage, finely shredded
- 1 large eggplant
- 2tablespoons flat-leaf parsley leaves (to garnish)
- 1 green nashi pear
- 1tablespoons pickled ginger (plus 2 tsp pickling liquid)
- 1tablespoons mayonnaise
- 1/3 cup tonkatsu sauce (see tip)
- 1 cup buttermilk
- 2 cup panko breadcrumbs
- vegetable oil (for shallow frying)
- brown rice, cooked (to serve)
Method
Step 1 of 5
Line a tray with baking paper. Slice eggplant into 1cm thick slices.
Step 2 of 5
Dip slices in buttermilk, then panko breadcrumbs to coat. Place on tray.
Step 3 of 5
Heat 1cm of oil in large frying pan over high heat. Shallow fry eggplant, in batches, 2-3 minutes each side or until golden brown and crisp. Drain on paper towel.
Step 4 of 5
To make the slaw, thinly slice pear, using a mandolin, and place in a large bowl with the cabbage, pickled ginger and pickling liquid. Toss to combine. Drizzle with mayonnaise.
Step 5 of 5
Drizzle eggplant with tonkatsu sauce and serve with Japanese slaw and rice. Garnish with parsley.
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