Main Ingredients:
Eggplant: 500g; Lean and fatty pork: 500g; Eggs: 1; Cornstarch: a little.
Additional Ingredients:
Green onions: as needed; Ginger: as needed; Tonkatsu breading mix: 100g; Water: 160g.
Seasonings:
Light soy sauce: as needed; Cooking wine: as needed; Granulated sugar: as needed; Salt: as needed; Five-spice powder: as needed (or other seasoning powder).
Flavor: Five-spice; Cooking Method: Fried; Time: Half an hour; Difficulty: Moderate.
Detailed Steps for Cooking Tonkatsu-Style Fried Eggplant
Cut the lean and fatty pork into large pieces.
Put the pork pieces, green onion, ginger slices into a blender, and add light soy sauce, cooking wine, granulated sugar, five-spice powder.
Blend into a fine meat mixture, or you can chop the meat with a knife and then add the above seasonings.
Add a small egg into the meat mixture.
Then add a little cornstarch.
Stir well in the same direction.
Cut the eggplant into slices without cutting all the way through.
Season the meat mixture with salt according to personal taste, mix well.
Stuff the meat mixture into the eggplant slices.
Mix 100g of tonkatsu breading mix with 160g of water, stir well.
Until it forms a thick paste.
Coat the stuffed eggplant with the batter, and fry in oil at 160-180 degrees Celsius.
Flip over and fry until cooked through.
Ensure the oil temperature is between 160-180 degrees Celsius.
Drain excess oil, serve with a light side dish.
