# @gidsgids on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/Dde3QsoCJ0h
- **Gondola URL:** https://gondola.cc/posts/70708376-gidsgids-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/a30fc6fcba.jpg
- **Posted:** 2026-09-19T20:27:09.000+00:00
- **Account Owner:** Gideon General (@gidsgids) — https://gondola.cc/gidsgids

## Caption

Tortang Talong Katsu
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. Grill or roast the eggplants over open flame or under a broiler until skin is blistered and charred.
 2. Transfer to a bowl, cover with plastic wrap, and let steam for 5 minutes. Peel off the skin and discard.
 3. In a shallow dish, whisk the eggs with chicken powder (or salt and pepper).
 4. Gently flatten each peeled eggplant with a fork to spread it out. Dip into the seasoned egg mixture, pressing so the egg soaks in.
 5. Dredge the egg-dipped eggplant in panko, pressing lightly so the crumbs adhere evenly.
 6. Heat oil to 350°F (175°C). Deep-fry the eggplant for about 4 minutes, or until golden brown and crispy.
 7. Drain on a wire rack or paper towels to remove excess oil.
 8. In a small bowl, mix ketchup, Worcestershire, soy sauce, and sugar until smooth.
 9. Drizzle katsu sauce over the fried eggplant or serve on the side. Enjoy with hot steamed rice.

#recipe #katsu #tortangtalong #food #recipe 

Would you try this??

## Stats

- **Views:** 814,116
- **Likes:** 44,075
- **Shares:** 0
- **Comments:** 154

## Tags

food, katsu, recipe, tortangtalong

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