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Menchi Katsu

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A delicious fusion of crispy breaded patties filled with ground meat, perfect for weeknight dinners or gatherings.

Ingredients

  • ½ tsp gelatin powder (optional)
  • 50 ml chicken stock (optional)
  • 1 tsp butter
  • 100 g onion (finely diced)
  • 100 g ground beef (or a beef/pork mix, for frying)
  • 150 g ground beef (or a beef/pork mix, for using as it is)
  • ½ tbsp mirin
  • 1 tbsp Worcestershire sauce
  • 3 tbsp panko breadcrumbs
  • 1 ½ tbsp whole milk
  • 1 egg yolk
  • ½ tsp tomato ketchup
  • 1 tsp sugar
  • 1 pinch nutmeg powder
  • 1 pinch salt and pepper
  • 85 g all-purpose flour (for dusting)
  • 1 egg
  • 150 g panko breadcrumbs
  • Dried parsley (to garnish)
  • Cooking oil (for frying)
  • 1 tbsp tomato ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tsp oyster sauce
  • 1 dash olive oil
  • 1 dash rice vinegar

Instructions

  1. If using gelatin, combine 50 ml chicken stock and ½ tsp gelatin powder in a microwaveable bowl. Let sit for 5-10 minutes, then microwave in 20-second intervals until dissolved. Chill in the fridge for about 3 hours until set. Once set, mix to break into small pieces.
  2. Heat a frying pan over medium heat and melt 1 tsp butter. Add the diced onion and fry until softened and lightly golden.
  3. Add 100 g ground beef to the pan and fry until browned. Stir in ½ tbsp mirin and 1 tbsp Worcestershire sauce, cook until reduced, then remove from heat and cool.
  4. In a small bowl, mix 3 tbsp panko breadcrumbs with 1 ½ tbsp whole milk.
  5. In a larger mixing bowl, place 150 g ground beef, season, then add the wet panko mixture, 1 egg yolk, ½ tsp tomato ketchup, 1 tsp sugar, nutmeg, and cooled meat mix. Blend well.
  6. Divide the mixture into 4 equal portions and shape into patties.
  7. Lay patties on a tray, cover, and chill in the fridge for 30 minutes.
  8. Preheat frying oil to 160 °C (320 °F). Prepare three plates with flour, whisked egg, and panko breadcrumbs.
  9. Coat each patty in flour, then dip in egg, and coat with panko, pressing gently.
  10. Fry patties in hot oil for about 2 minutes per side. Drain on a wire rack.
  11. Increase the oil temperature to 180 °C (356 °F) and fry again for an additional 1-2 minutes until golden.
  12. Drain and serve garland with dried parsley and the sauce mixture.

Notes

Keep the oil at the right temperature to ensure a crispy coating. Resting the patties in the fridge helps them firm up, making them easier to fry.

Find it online: https://junorecipes.com/menchi-katsu-japanese-ground-meat-cutlet/