• ½ cup of panko

• 2 eggplants*

• ¼ cup flour

• ¼ cup water

• Salt

• Pepper

*I prefer the japanese eggplants for this, but any eggplant will work fine

Sauce

 (credits ot Marc Matsumoto of NoRecipies.com)

• ¼ cup sake

• ¼ cup apple juice

• ¼ cup vegan Worcestershire sauce

• 2 tablespoons soy sauce

• 2 tablespoons ketchup

• 2 tablespoons date syrup

• 80 grams onion (grated or pureed)

• 7 grams garlic (1 large clove grated)

1. Slice your eggplant into one inch pieces lengthwise and pat dry.

2. In one bowl, combine flour, salt, pepper and water, and put panko in another bowl.

3. Put the eggplant into your wet mix, then coat thoroughly with your panko.

4. Place the eggplant slices into your airfryer, sparying them with cooking oil or other neutral oil.

5. Air fry at 350 degrees for 10 minutes or until golden brown. Flip and air fry for another 4-6 minutes or until golden brow. Times will vary depending on your air fryer.

6. Place on top of rice or by itself, top with the sauce, and enjoy!

Follow Norecipies.com Marc Matsumoto’s vegan katsu sauce recipe for the sauce.