Menchi-katsu, a beloved Japanese comfort food, offers a delightful explosion of flavors and textures in every bite. These savory, deep-fried cutlets are a delicious fusion of ground meat, finely diced vegetables, and a perfectly crisp, golden-brown crust. Unlike traditional tonkatsu (pork cutlet), menchi-katsu boasts a unique versatility, allowing for creative variations in its filling, from classic beef and pork blends to more adventurous combinations featuring chicken or even seafood. The satisfying crunch contrasts beautifully with the juicy, flavorful interior, making it a truly irresistible treat.
The magic of menchi-katsu lies in achieving that perfect balance between a tender, flavorful filling and a flawlessly crispy exterior. This recipe guides you through each step, from expertly preparing the seasoned ground meat mixture to mastering the art of the perfect deep fry. Ready to embark on this culinary adventure and create your own batch of delicious, homemade menchi-katsu? Let's get started!
Tools Needed
- knife
- cutting board
- small blender
- frying pan
- baking sheet
- baking paper
- ice cream scooper
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Menchi Katsu Filling
- Cut the onions and garlic.
- use salt if you don't have combo seasoning).
- Mix ground beef with the sautéed garlic and onion, combo/salt, pepper, egg white (or gelatin), and flour. Don't overmix.
Step 2. Shape, Chill, and Bread the Cutlets
- Shape the mixture into patties using an ice cream scooper.
- Chill the patties for 10-15 minutes.
- Coat the chilled patties in flour, then egg, then bread crumbs, pressing firmly to adhere.
Step 3. Fry and Drain the Menchi Katsu
- Deep fry the patties in hot oil until golden brown, turning once.
- Drain the patties on paper towels.
Step 4. Prepare the Sauce and Garnish, Serve
- sauté garlic and onion until soft, then add other sauce ingredients.
- Cut the cabbage (and carrots, if desired).
- Make the katsu sauce by mixing tomato sauce, soy sauce, Worcestershire sauce, sugar, and water.
- Serve the Menchi Katsu with cabbage and katsu sauce.
Read more: Chikuwa Isobeage Recipe: Crispy Fish Cake Tempura
Tips
- Don't overmix the meat mixture to avoid tough patties.
- Using an ice cream scooper ensures even-sized patties.
- Don't turn the patties too often while frying.
- Adjust cooking time based on your preferred doneness (medium-rare is suggested for beef).
Nutrition
- N/A
FAQs
1. Can I use pre-ground meat for the Menchi Katsu?
Yes, but be sure to choose a good quality blend with a reasonable fat content for juiciness. Avoid overly lean meats.
2. How do I achieve a perfectly crispy crust?
Ensure your meat mixture is well-chilled before forming patties. Use a panko breadcrumb coating and fry at the right temperature (around 350°F/175°C) until golden brown and crispy.
With a little practice, you'll be making restaurant-quality menchi-katsu at home in no time. Enjoy the satisfying crunch and juicy interior of these delicious Japanese cutlets, perfect as a main course or a delightful appetizer. Now go forth and conquer the world of menchi-katsu!