CRISPY KATSU EGGPLANT

SERVES 4 PREP 20 MINS COOK 20 MINS

• 1 cup long-grain rice

• 1¹⁄³ cup water

• 3 finger eggplants, sliced lengthwise into thirds

• 1 cup cornflour

• 2 eggs, lightly beaten

• 1½ cups panko crumbs

• 9 metal skewers

• vegetable oil, to shallow-fry

• 2 cups frozen edamame

• 2 green onions, shredded

• teriyaki sauce, Japanese mayonnaise, to serve

1 Rinse rice in colander under cold water until water runs clear. Place in a medium saucepan with water. Bring to boil on high. Reduce heat to low. Cook, covered, 10-12 mins until tunnels appear in rice.

Remove from heat and set aside, covered, 10 mins.

2 Meanwhile, dust eggplant slices in cornflour, shaking off excess. Dip into egg and coat in crumbs, pressing firmly. Thread onto skewers. Chill 15 mins.

3 In a large frying pan, heat oil on medium until a few crumbs sizzle when added. Fry eggplant in 2 batches, 1-2 mins each side, until golden and crisp. Drain.

4 Place edamame beans in a heatproof bowl. Cover with boiling water, set aside 1 min, then drain well. Season.

5 Scatter skewers with onion. Serve with sauce and mayonnaise, rice and edamame.