Menchi Katsu (Print Version)
# Ingredients:
01 -
½ onion, finely minced.
02 -
1 tablespoon olive oil.
03 -
1 pound ground meat (70% beef, 30% pork).
04 -
2 tablespoons panko breadcrumbs.
05 -
1 tablespoon milk.
06 -
1 large egg.
07 -
½ teaspoon nutmeg.
08 -
½ teaspoon kosher salt.
09 -
Black pepper to taste.
10 -
3 cups neutral oil for frying.
11 -
½ cup all-purpose flour.
12 -
2 large eggs, beaten.
13 -
1½ cups panko breadcrumbs.
14 -
Tonkatsu sauce.
15 -
Worcestershire sauce.
16 -
Tonkatsu sauce with ketchup.
17 -
Tartar sauce.
# Instructions:
01 -
Finely mince onion.
02 -
Sauté onion in olive oil until golden.
03 -
Mix cooled onion with meat, panko, milk, egg, nutmeg, salt, and pepper.
04 -
Knead mixture until pale and sticky.
05 -
Form into 6 oval patties.
06 -
Toss each patty between hands to remove air.
07 -
Refrigerate for 30-60 minutes.
08 -
Coat patties in flour, egg, then panko.
09 -
Heat oil to 340°F.
10 -
Fry 3 minutes per side until golden.
11 -
Drain on a wire rack.
12 -
Serve with chosen sauce.
# Notes:
01 -
Traditional Japanese meat cutlets that are crispy outside and juicy inside.
02 -
Can be frozen after frying.
03 -
Important to maintain oil temperature and not crowd the pan while frying.