Juicy & Tasty MENCHI KATSU (Ground Meat Cutlet) メンチカツ

6 Menchi Katsu

Ingredients:
-Onion (cut into small pieces)
1/2 or about 100 gr
-Butter 10 gr
-Ground pork 300 gr
-Egg 1
-Panko (breadcrumbs) 4 tbsp
-Oyster sauce 2 tsp
-Nutmeg 1/2 tsp
-Consommé 1 cube
-Gelatine powder 2 tsp
-Water 2 tbsp
-Salt 2 pinches
-Black pepper

For coating patties:
-All purporse flour
-Beaten egg
-Panko / breadcrumbs

For serving:
-Worcestershire sauce or tonkatsu sauce
-Shredded cabbage


Methods:
1.Gather all the ingredients.

2.Heat frying pan over medium heat, when the pan is hot add butter & sauté onion until translucent. Set aside to cool.

3.In a bowl with the onion, combine all ingredients for the patties. Knead with hands until the meat mixture becomes pale & sticky.

4.Divide the mixture into 6 parts. Toss each ball from one hand to the other hand repeatedly about 5 times.
(In order to release air inside the ball so the meat patty won’t break when you deep fry)

5.Shape each part into an oval shape patty & place on a tray. Cover with plastic wrap & rest in the refrigerator for 30 minutes in order to solidify the fat (or in the freezer about 15 minutes).

6.Prepare 3 separate bowls: flour, beaten eggs, & panko. Dredge & coat each patty in flour, egg, & panko.

7.Heat the oil to 160°C - 170ºC & gently place the patties into the oil. Fry until golden brown, about 4-5 minutes.

8. Serve immediately with tonkatsu sauce or worcestershire sauce & shreded cabbage.

9.Itadakimasu..Oishii..


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