Menchi Katsu Recipe

Method4 steps · about 50 min

1. 1

   Step 1: Mix 1/2 lb each ground beef and ground pork (1/2 lb), the finely chopped brown onion (1), 1 egg, 1/4 cup panko, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/8 teaspoon nutmeg in a large bowl. Knead until sticky and cohesive. Divide into 8 equal round patties and flatten evenly.

   Uses 1/2 lb ground beef · 1/2 lb ground pork · 1 brown onion (chopped) · 1 egg · 1/4 cup Panko (bread crumbs) · 1/2 tsp salt · 1/4 tsp pepper · 1/8 tsp nutmeg

2. 2

   Step 2: Coat the 8 raw patties first with the 1/2 cup flour, then 1–2 beaten eggs as needed, then the separate 1 1/2 cups panko. Refrigerate the coated patties for 15–30 minutes. Discard coating ingredients contaminated with raw meat after use.

   Chill coated patties · 30 minUses Eight raw meat patties · 1/2 cup flour · 1-2 egg (beaten) · 1 1/2 cups Panko (bread crumbs)

3. 3

   Step 3: Heat deep-frying oil to 350–375°F (about 175–190°C). Fry the chilled coated patties in batches for roughly 3–4 minutes per side, turning carefully, until golden and the centres reach at least 71°C (160°F). Use the timer for each side and batch, and continue as needed to reach the cooked-meat endpoint. Drain on a rack.

   Fry one side of one batch · 4 minUses Chilled coated patties · oil (for deep-frying)

4. 4

   Step 4: Divide the 8 cooked patties into 4 portions and serve with shredded cabbage and ready tonkatsu sauce.

   Uses Eight cooked menchi katsu · cabbage (shredded) · Tonkatsu sauce