Talong Katsudon (Crispy Eggplant Katsudon)

Ingredients

• 2 Asian eggplants (talong)
• Flour, for dredging
• 2–3 eggs, beaten
• Panko breadcrumbs, for coating
• Neutral oil, for frying
• 1 onion, sliced
• Hot steamed rice, to serve
• Spring onions, sliced, to finish
• Bonito flakes (katsuobushi), to finish

Katsudon Broth

• about ½ cup dashi
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar

Directions

• Roast the eggplants whole until soft and deeply charred, then peel.
• Dredge each peeled eggplant in flour, dip in beaten egg, then coat in panko.
• Fry until crisp and golden; set aside.
• Sauté the sliced onion, then add the katsudon broth (dashi, soy, mirin, sugar) and bring to a simmer.
• Pour in the remaining beaten egg. When almost set, add the crispy eggplant back in and let it soak up the sweet-savory sauce.
• Slide over hot rice and finish with spring onions and bonito flakes.

A Filipino-Japanese mashup built around charred talong. From Arion Marin on Instagram; method transcribed from the video, quantities approximate.