Tortang Talong Katsu Recipe IB: riemcclenny A playful fusion of Filipino tortang talong (eggplant omelet) and Japanese katsu. Smoky eggplant coated in egg and crisp panko is deep-fried until golden, then paired with a sweet-savory katsu sauce. Perfect with hot steamed rice. Ingredients * 2 Chinese eggplants * 3 eggs * 1–2 cups panko breadcrumbs * Neutral oil, for frying * 2 tsp chicken powder (or salt & pepper to taste) Katsu Sauce * ½ cup ketchup * 2 ½ Tbsp Worcestershire sauce * 2 ½ Tbsp soy sauce * 4 tsp sugar Instructions 1. Char the Eggplant * Grill or roast the eggplants over open flame or under a broiler until skin is blistered and charred. * Transfer to a bowl, cover with plastic wrap, and let steam for 5 minutes. Peel off the skin and discard. 2. Prepare the Egg Coating * In a shallow dish, whisk the eggs with chicken powder (or salt and pepper). * Gently flatten each peeled eggplant with a fork to spread it out. Dip into the seasoned egg mixture, pressing so the egg soa...