Menchi Katsu (Printable Version)
# What You’ll Need:
01 -
Tonkatsu sauce with a bit of ketchup.
02 -
1 large egg.
03 -
2 tablespoons panko crumbs.
04 -
Black pepper, add as much as you like.
05 -
About 3 cups of a plain oil for frying.
06 -
1 tablespoon milk.
07 -
½ teaspoon nutmeg powder.
08 -
½ teaspoon kosher salt.
09 -
Tartar sauce.
10 -
1½ cups panko breadcrumbs.
11 -
½ cup regular flour.
12 -
2 large eggs, beaten well.
13 -
1 tablespoon olive oil.
14 -
Tonkatsu sauce.
15 -
Worcestershire sauce.
16 -
½ onion, chopped up really small.
17 -
1 pound ground meat (mostly beef with a little pork).
# Steps To Make It:
01 -
Dish out patties while they're warm, pick your favorite sauce.
02 -
Set fried patties on a rack to drip off any oil.
03 -
Drop patties in oil and fry about 3 minutes, flip, and do the other side till they're nice and brown.
04 -
Get your oil hot, around 340°F.
05 -
Cover each patty in flour, dunk in egg, then roll in panko.
06 -
Let those patties chill in the fridge for a half hour to one hour.
07 -
Slap each patty back and forth in your hands to knock air bubbles out.
08 -
Shape everything into 6 little ovals.
09 -
Really squeeze and squish the mix till it changes color and starts feeling sticky.
10 -
Stir the cooled onion with your ground meat, panko, milk, egg, nutmeg, salt, and toss in some black pepper.
11 -
Fry chopped onion pieces in olive oil until they're a nice brown.
12 -
Grab your onion and chop it up really fine.
# Extra Notes:
01 -
These crispy Japanese meat cutlets are crunchy outside, juicy on the inside.
02 -
You can freeze extras once they've been fried.
03 -
Keep the oil hot enough and don't cram too many patties into the pan at once.