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Menchi Katsu Recipe

Menchi Katsu Recipe

Menchi Katsu Recipe

Menchi Katsu Recipe. They’re sort of like a burger, sort of like a meatball, but possibly better than both because they’re breaded and deep-fried. 

 

Breaded & Fried Minced Meat Patties 

Since they’re based on minced (ground) meat, menchi katsu are one of the cheapest katsu around, making them extremely popular among students, families, and blue- and white-collar workers alike. They’re sort of like a burger, sort of like a meatball, but possibly better than both because they’re breaded and deep-fried. The panko shell locks in so much meaty juice, which then comes gushing out when you bite into them. You will also need a probe thermometer.

 

Makes 8 Menchi

For the burgers

50 g (2 oz/heaped ¾ cup) panko

2 egg yolks

4 tablespoons double (heavy) cream

250 g (9 oz) minced (ground) beef

250 g (9 oz) minced (ground) pork

1 leek, diced

50 g (2 oz) shiitake mushrooms, de-stemmed and finely chopped

pinch of freshly grated nutmeg (optional)

salt and black pepper

handful of fresh parsley, finely chopped

 

For cooking

oil, for deep-frying

60 g (2 oz/½ cup) plain (all-purpose) flour

2 eggs, beaten with a splash of water or milk

80 g (3 oz/1 cups) panko

tonkatsu sauce or ketchup

 

To make the burgers, combine the panko, egg yolks and cream, and leave to soak until the panko has absorbed the liquid and become soft. Combine this with the beef, pork, leek, mushrooms, nutmeg (if using), salt, pepper and parsley and mix well. For the mixture into 8 balls, then slap the balls back and forth between your hands several times (this will help make the patties more dense and air-free, which makes them less likely to break open while frying).

Flatten each ball into a patty about 2 cm (¾ in) thick. Heat the oil to 160°C (320°F). Dredge each patty in the flour, then the beaten egg, then the panko. Fry for about 8 minutes, or less if you’d like these a little pink in the middle. Serve with rice and gallons and gallons of tonkatsu sauce or ketchup.

 

This is an edited extract from Tokyo Stories by Tim Anderson published by Hardie Grant Books $39.99 and is available in stores nationally.

Photographer: © Nassima Rothacker

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