Description
Menchi Katsu is a crispy Japanese meat cutlet made from seasoned ground beef and onions, coated in panko breadcrumbs.
Ingredients
- ½ tsp gelatin powder (optional)
- 50 ml chicken stock (optional)
- 1 tsp butter
- 100 g onion (finely diced)
- 100 g ground beef (or beef/pork mix, for frying)
- 150 g ground beef (or 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 (to fry)
- 1 tbsp tomato ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp oyster sauce
- 1 dash olive oil
- 1 dash rice vinegar
Instructions
- In a microwaveable bowl, add chicken stock and gelatin powder. Let it sit for 5-10 minutes, then microwave until gelatin dissolves. Refrigerate to set for about 3 hours.
- Heat a frying pan and melt butter. Add diced onion and fry until softened.
- Add ground beef to the pan and cook until browned.
- Pour in mirin and Worcestershire sauce, stir and cook until most liquid evaporates. Let cool to room temperature.
- Combine panko breadcrumbs with whole milk in a small bowl.
- In a mixing bowl, season the remaining ground beef with salt and pepper.
- Add wet panko mixture, egg yolk, tomato ketchup, sugar, nutmeg, and cooled meat/onion. Mix well.
- Divide mixture into 4 equal portions and shape into patties.
- Chill patties in the fridge for 30 minutes.
- Prepare flour, whisked egg, and panko breadcrumbs in three containers.
- Coat each patty in flour, then in the egg, and finally in panko breadcrumbs. For extra crispiness, repeat coating.
- Fry patties in hot oil at 160°C (320°F) for 2 minutes on each side. Remove and increase oil temperature to 180°C (356°F).
- Fry patties again for 1-2 minutes until golden brown. Drain oil on a wire rack.
- Mix sauce ingredients in a bowl.
- Serve Menchi Katsu garnished with dried parsley and sauce.
Notes
For extra flavor, consider adding garlic powder to the meat mixture. Store leftovers in an airtight container in the fridge.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese