A healthy, and easy vegan katsu recipe. Perfect for serving with your favorite curry, or in a sandwich.
Bring 2 cups of water to a boil. On a grill pan or outdoor grill, char 2 scallions until fairly blackened. Add the charred scallions, kombu, bouillon and boiling water to a 8x8 inch glass baking dish (or equally sized heat-proof container). Stir to dissolve the bouillon. Add 1 cup of water to slightly cool down the mixture.
Cut your eggplant into ⅓ inch discs. Place the slices into the warm broth mixture, and weigh with down wit a plate or bowl so that all slices are submerged.
Allow the eggplant to marinate in the refrigerator for 8 to 24 hours, flipping halfway through.
To a bowl, add the chickpea flour, and stir in enough of the marinating broth to reach a creamy consistency. Your batter should be the consistency of beaten eggs. Set aside. To another bowl, add the panko crumbs, and season with salt and pepper to taste.
Serve warm or at room temperature.
You could also pan fry the eggplant in a bit of oil to achieve a crispier and more “fried” appearane