The article emphasizes the American preference for crunchy textures in food, contrasting it with the enjoyment of soft vegetables. The author shares a love for a vegan eggplant katsu recipe by Hetty Lui McKinnon, which transforms the typically spongy and soft eggplant into a crunchy dish using a frying technique similar to that used for meat. This method, which involves a simple batter and panko coating, allows for a delightful approach to cooking various vegetables, enhancing their appeal without losing their natural essence.
I can only eat okra if it's been crisped in besan or cornmeal beforehand, and I'm sorry but I just cannot gnaw on a chicken foot.
Maybe it doesn't sound revelatory that my solution is to fry vegetables in a crispy coating and slather it in savory tonkatsu sauce.
Applying the Japanese katsu method to a variety of soft, fragile vegetables makes total sense.
Panko is just a superior coating.
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