Menchi Katsu Cutlet (Printable Recipe)
Golden panko patties oozing with juicy meat and zippy sauce, awesome for meals or late-night munchies.
# Ingredients You'll Need:
→ Menchi Katsu Patties
01 -
1 pinch black pepper and salt
02 -
1 pinch ground nutmeg
03 -
1 teaspoon sugar
04 -
½ teaspoon tomato ketchup
05 -
1 egg yolk
06 -
3 tablespoons panko (Japanese breadcrumbs)
07 -
1½ tablespoons whole milk
08 -
½ tablespoon mirin
09 -
1 tablespoon Worcestershire sauce
10 -
150 g ground beef (or a pork/beef mix, for the main part)
11 -
100 g ground beef (or a pork/beef mix, for cooking with the onions)
12 -
100 g onion, diced super fine
13 -
1 teaspoon butter, plain not salted
14 -
50 ml chicken broth (only if you feel fancy)
15 -
½ teaspoon powdered gelatin (also only if you want)
→ Dredging and Breading
16 -
dried parsley for topping
17 -
150 g panko (Japanese breadcrumbs)
18 -
1 egg, big
19 -
85 g regular flour
→ For Frying
20 -
neutral-flavored oil, enough for deep frying
→ Katsu Sauce
21 -
1 dash rice vinegar
22 -
1 dash olive oil
23 -
1 teaspoon oyster sauce
24 -
1 tablespoon Worcestershire sauce
25 -
1 tablespoon tomato ketchup
# Steps to Follow:
01 -
Let the powdered gelatin soak in the chicken broth for like 5 to 10 minutes in a bowl that can go in the microwave. Heat it in the microwave in short bursts 'til everything’s melted. Once it’s good, let it chill in the fridge for a few hours. When firm, break it into bits if you’re adding it in.
02 -
Get your pan cozy over medium and melt up some butter. Toss in those finely diced onions and let them get soft and a bit caramelized. Next, pile in the ground beef and cook it till you see some browning and it smells awesome.
03 -
Splash in Worcestershire and mirin, let it bubble until it’s pretty dry. Take it off the heat and let the mixture hang out till it’s room temp.
04 -
In a bowl, mix milk with the panko breadcrumbs so they soak it all up. Just let it sit a bit.
05 -
Toss the ground beef (the bigger amount) in a bowl. Add pepper and salt, that panko-milk mixture, egg yolk, ketchup, sugar, a touch of nutmeg, and all that cooled beef-onion yumminess. If you want, add the jelly bits now. Mix it until everything’s pretty even.
06 -
Divide the meat so you get 4 rounds, then shape each into flat ovals. Lay ‘em out on a tray, cover them up, and let them chill hard for half an hour in the fridge.
07 -
Sort your plates: one gets the flour, another the beaten egg, and a last one for the panko breadcrumbs.
08 -
Take each cold patty and roll it in flour, tap off the extra, dip in that egg, then roll in breadcrumbs. Want them extra crunchy? Repeat the egg and breadcrumb dip and gently press them on so they really stick.
09 -
Heat your oil in a deep pan to about 160°C. Drop patties in (a few at a time so the oil stays hot) and fry them on both sides for 2 minutes each.
10 -
Lift the patties out and rest them on a rack. Bring the oil up to 180°C, toss the patties back in, and fry both sides again, 1 or 2 minutes, so they’re mega crisp and golden. Move them to a rack to drip off the oil.
11 -
Just grab a bowl, throw in ketchup, Worcestershire, oyster sauce, a little olive oil, and a splash of rice vinegar. Stir till smooth.
12 -
Serve the patties up, pour that sauce over, toss on the parsley, and enjoy them hot.
# Extra Tips:
01 -
Chill those patties well before breading and frying. Keeps them firm and stops them from falling apart.
02 -
Double breading makes the outside super crisp. Worth the extra messy hands.
03 -
Pick an oil that doesn’t have a strong flavor and can handle high heat, like canola or rice bran.