Crispy Eggplant Katsu “Macarons” with Spicy Yuzu Mayo & Miso Slaw

Why Make This Recipe

Crispy Eggplant Katsu “Macarons” with Spicy Yuzu Mayo & Miso Slaw is a wonderful dish that combines textures and flavors in a unique way. This recipe is perfect for people looking for a tasty vegetarian option that feels indulgent. The crispy eggplant gives a satisfying crunch, while the spicy yuzu mayo adds a zesty kick, making every bite delightful. Plus, it’s a fun twist on traditional macarons, offering a savory version that is sure to impress family and friends.

How to Make Crispy Eggplant Katsu “Macarons”

Ingredients

• 1 small eggplant, sliced into ultra-thin rounds
• Salt (to draw out moisture)
• 1 cup panko breadcrumbs
• 1/2 cup flour
• 1 egg, beaten
• Neutral oil for shallow frying
• 3 tbsp mayonnaise
• 1 tsp yuzu juice (or lemon + orange mix)
• 1 tsp sriracha or chili crisp
• Pinch of salt
• 1 cup finely shredded cabbage (purple or napa)
• 1 tsp white miso paste
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp honey
• Pinch of grated ginger
• Black sesame seeds (optional)
• Microgreens or shiso leaves (optional)

Directions

1. Salt the eggplant slices and let them sit for 10 minutes. This step helps to draw out moisture. After 10 minutes, pat them dry with a paper towel.
2. Coat each slice by dipping it in flour, then egg, and then panko. Press gently to make sure the crumbs stick.
3. Heat a shallow layer of neutral oil in a frying pan. Fry the eggplant slices for about 2–3 minutes on each side or until they are crisp and golden. Drain them on paper towels to remove excess oil.
4. Mix the mayonnaise, yuzu juice, sriracha, and a pinch of salt in a bowl. Stir until smooth and spicy.
5. In another bowl, toss together the finely shredded cabbage, white miso paste, rice vinegar, sesame oil, honey, and grated ginger. Let this mixture marinate for 10 minutes.
6. To assemble the “macarons,” spread or pipe some yuzu mayo on one eggplant round, add a pinch of the slaw, and top it with a second eggplant round.
7. Garnish with black sesame seeds or microgreens, if desired. Serve warm and crisp for the best experience.

How to Serve Crispy Eggplant Katsu “Macarons”

Serve these quirky macarons warm on a platter. They make a great appetizer or snack for gatherings. You can also pair them with a light salad or dip for a heartier meal. Enjoy with friends while sharing stories over a fun, flavorful dish.

How to Store Crispy Eggplant Katsu “Macarons”

If you have leftovers, store the eggplant katsu in an airtight container in the fridge. They will keep well for up to two days. To reheat, place them in an air fryer or a hot oven to restore their crispiness. Avoid microwaving, as this can make them soggy.

Tips to Make Crispy Eggplant Katsu “Macarons”

• Make sure to slice the eggplant into ultra-thin rounds for even cooking and crispness.
• Patting the eggplant dry after salting is crucial to remove excess moisture.
• You can adjust the level of spiciness in the yuzu mayo by adding more or less sriracha, depending on your preference.

Variation

Feel free to experiment by adding different vegetables, like zucchini or mushrooms, using the same breading technique. You could also substitute the yuzu with different citrus juices for a unique flavor twist.

FAQs

1. Can I make this recipe gluten-free?
   Yes, you can substitute regular flour and panko breadcrumbs with gluten-free alternatives.

2. Can I prepare the eggplant in advance?
   Yes, you can salt and coat the eggplant slices ahead of time. Just fry them right before serving for the best texture.

3. What if I can’t find yuzu juice?
   If yuzu juice is unavailable, mix equal parts of lemon juice and orange juice for a similar flavor profile.