Ingredients

4 Unicorn Meat patties, frozen 

3 cups + 2 tbsp neutral frying oil

1 container Just One egg substitute, or Bob’s Red Mill egg replacer. 

1 cup all-purpose flour 

3 cups panko breadcrumbs 

3 tbsp water

1-3 Japanese curry blocks

1 inch piece ginger, grated

1 small yellow onion, cubed

1-2 cups king oyster or enoki mushrooms, sliced

1 large carrot, peeled and cut, rangiri style

2-3 small potatoes or 1/4 lb kabocha squash, cubed

1 bell pepper, cubed

1 small japanese eggplant, cut, rangiri style

2 ½ cup vegetable broth

Instructions

Soak cubed eggplant in a bowl of 1 cup water and 1 tbsp salt until ready to cook. Place large saucepan on stove, turn heat to medium-low, and add 2 tbsp oil. Once hot, add your grated ginger, carrots, onions, potatoes (or squash) and turn down to low. Cover pan with a lid and steam cook for 2-3 minutes. Add your bell peppers, mushrooms, and soaked eggplant and cook until lightly browned.

Add vegetable broth and simmer for 5 minutes. Break one curry block into four pieces. One-by-one, place piece on a ladle and dip into broth. Allow it to soak and break apart until it melts. Feel free to add another 1-2 blocks if you prefer a stronger curry flavor and thicker texture. Simmer for another 5 minutes on low, then turn off heat and keep covered.

On a plate, pour panko crumbs and sprinkle 3 tbsp of water over it, massaging until all panko is slightly softened. On another plate, pour all-purpose flour. In a shallow bowl, start with 1 cup of egg substitute and add 1 tbsp of oil, mixing thoroughly. Defer to egg substitute instructions. 

Add oil to a frying pan over medium heat. Coat a frozen Unicorn Meat patty in flour, dusting off any excess. Next, thoroughly dunk into the “egg” and then dredge in panko crumbs. Fry patty for 2-3 minutes per side until golden brown. Using a spatula, remove and place on paper towels to absorb any excess oil.

Serve katsu over rice and top with your veggie curry sauce.