Crispy Eggplant Katsu Sandwiches
Crispy Eggplant Katsu Sandwiches are packed with crunchy golden panko-crusted Japanese eggplant, tangy cabbage slaw, creamy Japanese mayo, and savory tonkatsu sauce layered between soft milk bread. These Japanese-inspired sandwiches are crispy, creamy, savory, and incredibly satisfying.
Servings 2 large sandwiches
Calories 600kcal
Cost $12 for entire recipe
Equipment
- Large skillet or frying pan
- wire cooling rack
- Mixing bowls
- Shallow breading bowls
- Tongs
- Whisk
- knife
- Cutting board
- paper towels
- Measuring cups and spoons
- Thermometer recommended for frying oil
- Spatula or slotted spoon
Ingredients
For the Eggplant Katsu
- 2 medium Japanese eggplants
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon white pepper
- 1/3 cup all-purpose flour
- 2 tablespoons cornstarch
- 2 large eggs
- 1 tablespoon milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon soy sauce
- 1 1/4 cups panko breadcrumbs
- Neutral frying oil as needed
For the Slaw
- 3/4 cup very finely shredded green cabbage
- 1 teaspoon rice vinegar
- 1 teaspoon Japanese mayo
- 1/2 teaspoon sugar
- Small pinch kosher salt
For Assembly
- 4 slices soft Japanese milk bread or shokupan
- Softened butter for toasting
- 1 1/2 tablespoons Japanese mayo
- 1 tablespoon tonkatsu sauce
- Lemon wedges for serving
Instructions
Prepare the Eggplant
- Slice the Japanese eggplants lengthwise into thin planks slightly under 1/3 inch thick.
- Season with kosher salt, garlic powder, and white pepper. Let sit for 15 minutes.
- Pat extremely dry with paper towels, then let air dry for another 5 minutes.
Prepare the Slaw
- In a bowl, combine cabbage, rice vinegar, Japanese mayo, sugar, and kosher salt.
- Mix gently and let sit for 5 minutes.
- Lightly blot excess moisture with paper towels before assembling sandwiches.
Toast the Panko
- Place panko breadcrumbs in a dry skillet over medium-low heat.
- Toast for 2–3 minutes until lightly golden.
- Transfer to a bowl and let cool completely.
Bread the Eggplant
- In one bowl, whisk together flour and cornstarch.
- In another bowl, whisk together eggs, milk, Dijon mustard, and soy sauce.
- Place toasted panko in a third bowl.
- Coat eggplant lightly in flour mixture, then egg mixture, then panko breadcrumbs.
- Rest breaded eggplant for 5 minutes before frying.
Fry the Eggplant
- Heat 1/2 inch of neutral oil in a skillet to 350°F.
- Fry eggplant for 90 seconds to 2 minutes per side until deeply golden brown and crispy.
- Transfer to a wire rack immediately.
- Lightly season with a very small pinch of salt while hot if needed.
Toast the Bread
- Lightly butter the milk bread and toast until barely golden.
- The bread should remain soft and tender.
- Allow bread to cool for 1 minute before assembling.
Assemble the Sandwiches
- Spread Japanese mayo onto one side of the bread.
- Add cabbage slaw, crispy eggplant, and a light drizzle of tonkatsu sauce.
- Top with remaining bread slices and gently press together.
- Slice in half and serve immediately with lemon wedges.
Notes
Choosing the Best Eggplant
Japanese eggplant is the best choice for these crispy eggplant katsu sandwiches because it has a creamier texture and less moisture than large globe eggplant. The thinner shape also creates a better ratio of crispy coating to soft interior. If using globe eggplant, slice it very thinly and pat it extra dry before breading to help prevent sogginess.Why Toasting the Panko Matters
Toasting the panko breadcrumbs before frying gives the eggplant katsu a deeper golden color and an extra crispy texture without overcooking the eggplant itself. This small step helps the coating stay crunchier longer and creates a more restaurant-style finish.Oil Temperature Tips
Keeping the oil temperature close to 350°F is important for preventing greasy breading. If the oil temperature drops too low, the coating can absorb excess oil and lose its crunch. Fry the eggplant in batches and avoid overcrowding the pan for the crispiest results.Keeping the Coating Crispy
After frying, place the eggplant on a wire rack instead of paper towels. A wire rack allows steam to escape so the crispy coating stays crunchy longer. Letting the fried eggplant rest briefly before assembling also helps reduce trapped steam inside the sandwich.Best Bread for Katsu Sando
Shokupan or Japanese milk bread creates the most authentic eggplant katsu sando texture because the bread stays soft and fluffy while gently compressing around the crispy filling. Avoid overly crusty bread since it can overpower the delicate crispy eggplant texture.Serving Tips
For the crispiest sandwich texture, assemble the sandwiches immediately before serving. The tonkatsu sauce and cabbage slaw can soften the bread over time if the sandwiches sit too long. A squeeze of fresh lemon right before serving brightens the rich fried coating and balances the savory umami flavors beautifully.Optional Flavor Upgrades
For even more flavor, try adding:- Furikake seasoning
- Chili crisp
- Miso kewpie mayo
- Thin pickled cucumber ribbons
- Togarashi seasoning
- Black sesame seeds