Steps

1. Trim the ends off 1 large eggplant (approx. 180g) and cut it in half lengthwise.
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2. Score the cut surface of the eggplant in a crosshatch pattern.
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3. Soak the scored eggplant in water for about 5 minutes to remove bitterness.
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4. In a bowl, add 3 tbsp panko breadcrumbs and rub them with your fingertips to break them down into fine crumbs. 【Key Tip!】Making the panko crumbs fine helps them adhere evenly to the eggplant's surface, resulting in a crispy texture.
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5. Mix the finely crumbled panko with 1 tbsp grated cheese, 1/2 tsp curry powder, and 1/4 tsp salt.
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6. In a separate bowl, gradually add 2 tbsp water to 2 tbsp all-purpose flour while stirring to create a batter. 【Key Tip!】This batter is easy to make with just flour and water, without using eggs.
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7. Thoroughly pat dry the eggplant after soaking, using paper towels.
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8. Lightly dust the cut surface of the dried eggplant with all-purpose flour. 【Key Tip!】Dusting with flour before applying the batter prevents the coating from peeling off, ensuring a neat finish.
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9. On top of the floured surface, spread the prepared batter into the scored lines of the eggplant.
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10. Sprinkle the mixed panko and seasoning mixture onto the eggplant coated with batter.
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11. Gently tap to remove any excess coating.
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12. Heat oil in a frying pan over medium heat.
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13. Place the eggplant, panko-coated side down, in the heated pan and fry for 2-3 minutes until golden brown.
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14. Once golden brown, flip the eggplant.
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15. Cover with a lid and steam-fry over medium-low heat for 2 minutes.
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16. Once both sides are golden brown and the eggplant is cooked through, transfer to a plate.
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17. Sprinkle with Aonori (Dried Green Seaweed) for a pop of color.
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18. Serve with your favorite sauce or salt, if desired.
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