Begin by washing and trimming the Chinese eggplants. Slice them diagonally into 3/4 to 1-inch thick pieces for optimal crispiness. Arrange the eggplant slices on a baking sheet and lightly salt them, allowing them to sit for about 15 minutes to draw out moisture.

In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually whisk in 1/2 cup plus 2 tablespoons of water until the batter becomes smooth.

Pour the Japanese breadcrumbs into a shallow bowl and set aside.

Using one hand for dipping the eggplant slices into the batter and the other for breadcrumbs, coat each eggplant slice evenly.

In a deep frying pan, heat enough neutral oil over medium-high heat until it reaches approximately 350°F (180°C).

Carefully add the breaded eggplant slices to the hot oil, frying them in batches for about 2-3 minutes on each side until golden brown.

Once fried, use a slotted spoon to remove the eggplant slices and place them on a cooling rack or a plate lined with paper towels.

Serve the crispy eggplant ‘katsu’ immediately while hot, alongside steaming short grain rice and Japanese curry.