Menchi Katsu (Japanese Deep-Fried Breaded Minced Meat Patty)
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 3 servings
- Ingredients
- 8
About this dish
Under a thick coat of coarse panko is a mix of ground pork and beef much like a hamburger steak, and cutting in lets out the juices the crust held.
Read more
In Tokyo, neighborhood butchers have long fried them every day for the display case, and eating one hot from the paper bag on the street is an old habit.
Ingredients
Instructions
- 1
Finely chop 120g onion.
Add a little oil to a pan and cook over low heat for 8 to 10 minutes until translucent and less wet, then spread it out and cool completely before mixing.
- 2
Put 250g ground pork, 150g ground beef, 1 egg, 1 tsp salt, and the cooled onion in a large bowl.
Knead by hand for about 5 minutes until sticky and cohesive enough to hold juice.
- 3
Divide the meat mixture into 4 to 6 portions.
Lightly oil your hands, press out trapped air, and shape round patties 1.5 to 2cm thick so the centers are not too bulky.
- 4
Dust the patties evenly with 70g flour, keeping the layer thin but covering any wet spots.
Press 140g panko firmly over the surface with your palms so the crust stays attached during frying.
- 5
Heat 900ml frying oil to 170C and add 2 to 3 patties at a time.
Leave them undisturbed for the first 3 minutes so the bottom sets, then flip once when pale golden.
- 6
After flipping, fry for about 3 more minutes, for 5 to 6 minutes total.
Cut open the thickest patty and check that the center is fully cooked with no pink, then drain the patties upright.
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