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Vegan Curry Udon with Eggplant Katsu

This Curry Udon is rich, creamy, flavourful and wonderfully pairs with crunchy Eggplant Katsu coated in breadcrumbs. This is a collaboration with one of my favourite vegan food bloggers, Priya (@spices.and.spoons)
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: Japanese
Keyword: curry udon, japanese, vegan
Servings: 2

Equipment

  • 1 Large Pot
  • 1 Frying Pan

Ingredients

Curry Udon by @spices.and.spoons

  • 5 slices kombu or dried kelp
  • 7 dried shitake mushrooms
  • 1.5 cup hot water
  • 2 cubes curry roux
  • 1 tbsp toasted sesame oil
  • 1 white onion
  • 1/2 cup sliced carrots
  • 2 tbsp soy sauce
  • 1 tsp mirin
  • 1 pack udon noodles

Toppings

  • Scallions
  • Black & White Sesame Seeds
  • Chili Sesame Oil

Eggplant Katsu

  • 1 medium eggplant
  • 3 tbsp plain flour
  • 1 tbsp corn starch
  • `1 tsp salt
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 cup water
  • 1/2 cup breadcrumbs
  • 1/2 cup neutral oil

Instructions

Curry Udon

  • Make kombu dashi (broth) by combining 4-5 small pieces of kombu / dried kelp and 7/8 dried shiitake mushrooms to 1 cup of hot water. Let it sit for 15 minutes.
  • Strain and keep aside. Slice the mushrooms length wise to use later.
  • Add two cubes of curry (store bought Japanese curry cubes) to 1/2 cup of hot water and stir until it is fully dissolved.
  • To a heated pan, add toasted sesame oil. Then add thinly diced white onions, carrots and mushrooms. Sauté until the onions are caramelized.
  • To this add kombu dashi, dissolved curry roux, 2 tbsp soy sauce, 1 tsp mirin and stir well to combine. Add more water to adjust consistency as the mixture will get thicker as it cooks.
  • Bring to a gentle boil for about 7-8 minutes until the broth is glossy & semi- thick.
  • Pour the curry over cooked udon noodles ( I used frozen ones from Asian store) and garnish with scallions, sesame seeds and chili sesame oil. 

Eggplant Katsu

  • Slice 1 medium eggplant into round slices and 1cm thick.
  • Mix together 3 tbsp plain flour, 1 tbsp corn starch, 1 tsp Salt, 1 tsp black pepper, 1 tsp onion powder and add 1/2 cup water gradually (add more to get a thick paste, but the batter should not be runny).
  • Heat up oil in a pan and coat the slices in the mixture. Coat it again in breadcrumbs.
  • Deep fry it until golden brown. Drain the excess oil on a tissue and serve with udon noodles.