Menchi Katsu is a Japanese style pork and beef mixture cutlet deep fried in panko breading.
This dish is easy to make and perfect for a quick weeknight meal. You need some basic ingredients and a little time to prepare this delicious dish.
Menchi katsu for you (recipe)
1/2 lbs ground beef
1/2 lbs of pork
1 small white onion
1 skin of olive oil to fire onion
Fry the meat in 3 cups of oil
2 panko skins Japanese breadcrumbs
1 milk skin
1 large egg
1 / 2 tsp of salt
1 / 2 tsp of black pepper
1 tsp red tomato juice or tomato sauce
1 / 2 tsp nutmeg
To pull the patty
2 large eggs
1.5 cups of panko
1 / 2 cup of all purpose
For the tonkatsu sauce
1 / 2 cup of red tomato juice
2 tsp soy sauce
1 / 4 cup Worcestershire sauce
1 tsp _
Instruction
Prepare the sauce by mixing the ketchup, soy sauce, Worcestershire sauce and sugar until completely combined and set aside. You should have about 1/2 cup of tonkatsu sauce.
Chop the onion.
Heat with olive oil over medium heat. Saute the chopped onions until they become transparent. Leave it while it is cooked.
In a large bowl, combine the pork, ground pork, chopped onions, milk, panko breadcrumbs, 1 egg, ketchup, salt, pepper and black pepper.
You should knead this meat mixture until it becomes sticky and becomes the texture of hamburger patties.
Now make the meat mixture into 6 equal balls.
After that, make each ball into a meat ball. You should roll the patty between your hands about 5 or 6 times to remove any air bubbles. Each piece of ground beef should be cut into a box shape.
Set up three bowls for the egg wash, flour and panko breadcrumbs.
Beat 2 eggs together in the first bowl. In the second bowl, add 1/2 cup of all-purpose flour. In the third bowl, add 1.5 tablespoons of panko breadcrumbs.
First coat each patty with flour, then dip into the beaten egg wash and finally coat with panko crumbs.
Make sure each patty is evenly coated with breadcrumbs.
Place the panko-coated cookies on a board or cutting board, and set aside.
Heat vegetable oil to about 340 degrees F in a deep fryer or large sauté pan.
Carefully place the meatballs in the hot oil and deep fry for 3 minutes on each side.
Remove the slices and let the excess oil cool on paper towels and a rack.