Homemade Menchi Katsu | Japanese Comfort Food

Menchi Katsu (Ground meat cutlet)

We now shift our focus to another variation of Katsu, this time prepared with affordable beef mince. This dish traces its roots back to a Tokyo restaurant in the nineteenth century. Although the name of the establishment has been forgotten, their culinary creation endures in this fantastic and budget-friendly dish that has become popular among home chefs.
Menchi Katsu looks like a Japanese style croquette but this is basically a deep fried patty. While Japanese croqutte is made of mashed potatoes with a small amount of mince, this is mainly beef and pork mince
Serve Menchi Katsu similarly to traditional tonkatsu, accompanied by tonkatsu sauce, karashi mustard, shredded cabbage, and a side of white rice.

30 minutes

Ingredients
Serves 4 servings
Patty:
1 onion finely chopped
1 tbsp oil
250 g beef mince
250 g pork mince
3 tbsp bread crumbs
2 tbsp milk
1 egg
1/2 tsp salt and pepper
1/2 tsp nutmeg
2 tsp worcestershire sauce
Frying:
1/2 cup flour
1 egg beaten
1 cup panko bread crumbs
Oil for frying
Garnish:
1/3 cup Sheredded cabbage
5 Tomato wedges
2 tbsp kwepi mayonaise
2 tbsp Tonkatsu sauce

Steps
1. Add 1 tbsp oil to a frying pan and heat over medium high heat. Add chopped onions and saute until they become translucent and the edges of the onion pieces start to brown. Put aside to cool.
2. Add all the patty ingredients including sauteed onion to bowl and mix until it become sticky.
3. Oil your hands, take one portion at a time and make a ball. Throw the mince ball from one hand to the other hand a couple of times to remove the air inside the patty. Shape it into flat oval shape and make 8 patties.
4. Arrange each of your ingredients on individual bowls - patties, flour, beaten egg and panko. Place a new place next to panko.
5. Take a patty and coat it with flour, then dunk in the egg, followed by the bread crumbs. Place it on the new plate. Repeat for the rest of the patties.
6. Heat oil in a deep frying pan, when the oil has heated to 166ºC carefully slide the patties into the pan. Depending on the size of the pan, cook the menchi katsu in batches. Be careful not to overfill the pan, which will lower the cooking temperature. Check the oil temperature with a thermometer. Regulate the heat to maintain a constant 166ºC oil temperature. If the oil is too hot, the patties will burn; if too low they will come out soggy and greasy.
7. Cook the menchi katsu for about 7 minutem turning once, until the patties turn golden brown. When they are ready, transfer the patties to a paper - lined plate tp drain. If possible, stand the patties on the edges, so they drain better. You can use a metal rack to accomplish this if you have one.
8. To serve, place 2 menchi katsu on a plate, along with a heap of sliced cabbage and tomato wedges. Slather with about 2 tbsp of tonkatsu sauce or serve the sauce on the side, as you prefer. Eat piping hot with steamed rice on the side.
9. Enjoy

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