AuthorBiteSized
DifficultyIntermediate

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Yields8 Servings
Total Time1 hr

















Sauce






Coleslaw








Roast
1

Roast eggplants over an open flame until charred. Allow to cool, peel off the charred skin, and coarsely chop.

Make katsu mixture
2

In a bowl, combine ground pork, chopped eggplants, onion, garlic, spring onion, carrots, bell peppers flour, and eggs. Season with salt and ground black pepper. Mix until well combined.

Freeze mixture
3

Spread mixture ono a tray lined with parchment paper until ½ inch thickness and freeze for about 20 minutes until firm enough.

Form mixture
4

Form mixture and place cheese in the middle of the mixture. Form and return to chill until firm.

Dredge and fry
5

Dredge in flour, egg, flour, egg, breadcrumbs. Chill. Deep fry chilled over medium heat until golden.

Make sauce
6

In a pan, steep ginger and garlic in soy sauce and pork broth for a few minutes until simmering. Mix in onion powder and add sesame oil. Remove from heat.

Make coleslaw
7

In a bowl, combine cabbage, cucumber, and onion slices, and massage with a bit of salt to draw out water. Drain and pat dry and then return to bowl.

Mix in carrots, mayonnaise, lemon juice, salt, and white pepper until well combined.

Assemble
8

Assemble in a bento box with omelet and other lunchbox items.

Ingredients


















Sauce






Coleslaw








Directions

Roast
1

Roast eggplants over an open flame until charred. Allow to cool, peel off the charred skin, and coarsely chop.

Make katsu mixture
2

In a bowl, combine ground pork, chopped eggplants, onion, garlic, spring onion, carrots, bell peppers flour, and eggs. Season with salt and ground black pepper. Mix until well combined.

Freeze mixture
3

Spread mixture ono a tray lined with parchment paper until ½ inch thickness and freeze for about 20 minutes until firm enough.

Form mixture
4

Form mixture and place cheese in the middle of the mixture. Form and return to chill until firm.

Dredge and fry
5

Dredge in flour, egg, flour, egg, breadcrumbs. Chill. Deep fry chilled over medium heat until golden.

Make sauce
6

In a pan, steep ginger and garlic in soy sauce and pork broth for a few minutes until simmering. Mix in onion powder and add sesame oil. Remove from heat.

Make coleslaw
7

In a bowl, combine cabbage, cucumber, and onion slices, and massage with a bit of salt to draw out water. Drain and pat dry and then return to bowl.

Mix in carrots, mayonnaise, lemon juice, salt, and white pepper until well combined.

Assemble
8

Assemble in a bento box with omelet and other lunchbox items.

Cheesy Torta Katsu

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