Loved this! I am not a vegan, but my fiancé and I like to try vegan options when we can. I honestly think the tofu katsu is brilliant and so easy. The batter is delicious! I did what someone else did and used the extra batter for some extra eggplant. Amazing!
The curry was also delicious. I’ve never had Japanese curry before, and I didn’t have any curry cubes, but I bought some curry powder and added it to the broth until I felt it had a good flavor going, and I added chicken broth (you could also use vegetable broth) to add some richness and saltiness. It turned out phenomenal.
All in all, I loved this recipe! My only issue was I actually had way too much eggplant. I had two medium eggplants, but felt it was just way too much. I think one medium eggplant or two small eggplants would make more sense. I had to add a 3 extra cups of water for the amount of eggplant I had and still had about an extra cup or two of eggplant that was unused.
