Photograph of the finished Menchi katsu

Japan · Chả thịt băm chiên xù Menchi katsu

Menchi katsu

45 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 8.5 oz
  • Photograph of Pork Pork 8.5 oz
  • Photograph of Onion Onion 5.6 oz
  • Photograph of Chicken eggs Chicken eggs 2
  • Photograph of Flour Flour 2.1 oz
  • Photograph of Panko breadcrumbs Panko breadcrumbs 4.9 oz
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Tonkatsu sauce Tonkatsu sauce ¼ cup
  • Photograph of Cabbage Cabbage 5.6 oz
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Black pepper Black pepper 0.1 oz

Method

  1. 1 Finely chop the onions and sauté them for 5 minutes until sweet, then let them cool completely.
  2. 2 Mix ground beef and pork with onions, salt, and pepper, then knead for 5 minutes until smooth and sticky.
  3. 3 Shape the mixture into thick patties, pound them back and forth between your hands to remove air bubbles, and refrigerate for 15 minutes.
  4. 4 Roll the patties in flour, then in beaten egg, and finally coat them completely with breadcrumbs.
  5. 5 Deep-fry at 165 degrees for 6 minutes, turning occasionally, until golden brown and cooked through.
  6. 6 Serve hot with shredded cabbage and tonkatsu sauce.

With an appliance

  • Air fryer 44 min

    Replace step 5: spray the breaded patties with oil, fry at 185 degrees for 15 minutes, flipping at the 8th minute; for thicker patties, let them rest for 2 minutes before eating.

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