Talong katsudon is a Filipino-Japanese fusion dish that swaps the usual pork or chicken cutlet for crispy, savory eggplant, then simmers it in a sweet-savory dashi-based sauce with onions and eggs, served over steamed rice. It delivers all the comforting umami of classic katsudon while being lighter and more vegetable-forward. The eggplant soaks up the sauce beautifully, and the soft-set eggs create a rich, silky coating that makes every bite satisfying.
Ingredients
- 2 large Japanese eggplants (about 1 lb / 450 g total)
- 1/2 cup (60 g) all-purpose flour, for dredging
- 2 large eggs, beaten (for the coating)
- 1 cup (100 g) panko breadcrumbs
- Neutral oil (like canola or vegetable), for frying
- 1 medium onion, thinly sliced
- 4 large eggs (for the sauce)
- 1 cup (240 ml) dashi stock (or 1 tsp dashi powder dissolved in 1 cup water)
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) mirin
- 1 tbsp (15 ml) sake (optional)
- 1 tbsp (15 g) sugar
- 4 cups (600 g) cooked Japanese short-grain rice, warm
- Thinly sliced green onions, for garnish
Instructions
- Prepare the eggplant: Slice off the stem ends, then cut each eggplant crosswise into 1-inch (2.5 cm) thick rounds. If you prefer, you can cut them into oval slices lengthwise. Pat dry with paper towels.
- Set up a breading station: Place the flour in one shallow dish, the beaten eggs in another, and the panko in a third. Dredge each eggplant slice in flour, shaking off excess, then dip in egg, then coat thoroughly with panko, pressing gently to adhere.
- Heat about 1/2 inch (1 cm) of oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C). Fry the eggplant in batches, without crowding, until golden brown and crisp on both sides, about 2-3 minutes per side. Drain on paper towels.
- In a small bowl, whisk together the dashi, soy sauce, mirin, sake (if using), and sugar. Set aside.
- In a separate large skillet or a wide saucepan, add the sliced onion and the sauce mixture. Bring to a simmer over medium heat and cook for 2-3 minutes until the onion starts to soften.
- Place the fried eggplant slices in a single layer over the onions. Let them simmer gently for 2 minutes, spooning some sauce over the top.
- Beat the 4 remaining eggs in a bowl. Pour the eggs evenly over the eggplant and onions. Cover the pan with a lid and reduce heat to low. Cook for 3-5 minutes, until the eggs are just set but still slightly runny in the center (they will continue to cook from residual heat).
- Serve immediately: Divide the warm rice among four bowls. Gently slide or spoon the eggplant and egg mixture over the rice, including some of the saucy onions. Garnish with green onions.
Tips
- Eggplant type: Japanese or Chinese eggplants are ideal because they are slender and have thin skins. If using large globe eggplants, peel them partially and cut into 1-inch thick half-moons; they will be slightly more watery.
- Keep it crispy: To prevent the eggplant from getting soggy, make sure the oil is hot enough before frying. Also, don’t overcrowd the pan, which lowers the oil temperature.
- Adjust the sauce: Taste the sauce before adding the eggs. If you prefer it sweeter, add a bit more sugar; if you like it saltier, add a splash more soy sauce. The sauce should be slightly stronger than you want the final dish to be, as it will be balanced by the rice.
- No dashi? You can substitute 1 cup (240 ml) of water plus 1/2 teaspoon of hondashi (dashi granules), or use 1 cup of low-sodium chicken or vegetable broth for a slightly different but still delicious flavor.
Serving Suggestions
Serve talong katsudon hot, straight from the pan, over a bed of steamed Japanese rice. It pairs well with a simple side of pickled vegetables (like takuan or asian cucumber salad) to cut through the richness. A light miso soup with tofu and wakame completes the meal. For a heartier spread, add a side of gyoza or a small green salad with a tangy ginger dressing.
Variations
- Spicy Talong Katsudon: Add 1-2 teaspoons of gochujang (Korean chili paste) or a drizzle of sriracha to the sauce mixture for a spicy kick.
- Cheesy Twist: Place a slice of mozzarella or cheddar on each fried eggplant slice before pouring the eggs, then cover and cook until the cheese melts.
- Vegetarian Dashi: Use kombu (kelp) and shiitake mushroom dashi for a fully vegetarian version. Soak a 4-inch piece of kombu and 2 dried shiitake mushrooms in 2 cups water overnight, then use 1 cup of that liquid.
- Add Protein: For a more filling version, add thin slices of cooked chicken or tofu to the pan along with the eggplant.
Storage and Reheating
Store any leftover talong katsudon in an airtight container in the refrigerator for up to 3 days. The eggplant will lose its crispness, but the flavor will remain. To reheat, place the portion in a microwave-safe bowl and heat in 30-second intervals until warmed through, or reheat in a skillet over low heat with a splash of water or dashi to loosen the sauce. Avoid freezing, as the texture of the eggplant and eggs will become watery and rubbery.
Frequently Asked Questions
Can I bake the eggplant instead of frying? Yes, for a lighter version, you can bake the breaded eggplant at 425°F (220°C) for 20-25 minutes, flipping halfway, until golden and crisp. The texture will be slightly less crispy, but it still works well.
What is dashi and where can I find it? Dashi is a Japanese soup stock made from kombu (kelp) and bonito flakes (dried fish). You can find dashi granules or liquid concentrate in most Asian grocery stores or online. If you can’t find it, use a combination of 1 cup water and 1/2 teaspoon of fish sauce or a pinch of kombu powder.
Can I make this ahead of time? It’s best to assemble and cook the katsudon just before serving, as the eggs and eggplant are best when fresh. However, you can prepare the fried eggplant slices and the sauce a day ahead, store them separately in the fridge, and then assemble and cook the dish the next day.
Is it okay if the eggs are not fully set? Yes, traditional katsudon has a soft, slightly runny egg that coats the ingredients. If you prefer firmer eggs, cook for an additional 2-3 minutes. Ensure the eggs reach 160°F (71°C) if you are concerned about safety, especially for vulnerable individuals.
Can I use regular breadcrumbs instead of panko? Yes, but panko will give you a much crispier, airier coating. Regular breadcrumbs will result in a denser, less crunchy texture. If using regular breadcrumbs, consider toasting them lightly in a dry pan before breading.
What can I substitute for mirin? Mirin is a sweet rice wine. You can substitute with 1 tablespoon of dry sherry or white wine mixed with 1 teaspoon of sugar. This will mimic the sweetness and acidity reasonably well.
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