Cherry & Dennis Helper Habitat

Japanese Menchi Katsu

Name: Japanese Menchi Katsu
Total time: 1 h 25 min
Yield: 4 servings
Ingredients: 250 g minced beef; 250 g minced pork; 150 g onion; 2 pieces eggs; 100 g panko breadcrumbs; 50 g plain flour; 0.5 tsp salt; 0.25 tsp ground black pepper; 1 tbsp Worcestershire sauce; 800 ml cooking oil

日式吉列免治肉餅

Total time: 85 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Minced pork and beef with cooked onion are shaped into flat patties, crumbed and fried through.

Ingredients

Main ingredients

250 g minced beef
250 g minced pork
150 g onion
2 pieces eggs
100 g panko breadcrumbs
50 g plain flour

Patty seasoning and oil

0.5 tsp salt
0.25 tsp ground black pepper
1 tbsp Worcestershire sauce
800 ml cooking oil

Tools

kitchen knife
cutting board
mixing bowl
fork
lidded nonstick frying pan
spatula
serving plate
measuring spoons
refrigerator
lidded pot
food thermometer
food tongs
sieve

Steps

Step 1

Finely dice onion and beat the two eggs in separate bowls

Finely dice onion and beat the two eggs in separate bowls.

Step 2

Use one teaspoon of measured oil to sauté onion for 5 minutes until soft

Use one teaspoon of measured oil to sauté onion for 5 minutes until soft.

Step 3

Spread onion thinly on a plate and cool 10 minutes

Spread onion thinly on a plate and cool 10 minutes.

Step 4

Mix both meats with onion, one egg, 20 g breadcrumbs, salt, pepper and Worcestershire sauce

Mix both meats with onion, one egg, 20 g breadcrumbs, salt, pepper and Worcestershire sauce.

Japanese Menchi Katsu — Divide into eight, pat between hands to remove air and shape into 1

Step 5

Divide into eight, pat between hands to remove air and shape into 1.5 cm thick patties

Divide into eight, pat between hands to remove air and shape into 1.5 cm thick patties.

Step 6

Cover and chill patties 15 minutes; clean raw-meat contact surfaces

Cover and chill patties 15 minutes; clean raw-meat contact surfaces.

Step 7

Arrange flour, remaining egg and 80 g breadcrumbs in three separate dishes

Arrange flour, remaining egg and 80 g breadcrumbs in three separate dishes.

Step 8

Coat patties in flour, egg then crumbs, pressing lightly to adhere

Coat patties in flour, egg then crumbs, pressing lightly to adhere.

Step 9

Heat frying oil in a heavy pot, no more than half full, to 160 C

Heat frying oil in a heavy pot, no more than half full, to 160 C.

Step 10

Fry four at a time for 7–8 minutes, turning midway and maintaining temperature

Fry four at a time for 7–8 minutes, turning midway and maintaining temperature.

Step 11

Check each centre reaches 75 C for 30 seconds; continue if needed, drain and fry the second batch

Check each centre reaches 75 C for 30 seconds; continue if needed, drain and fry the second batch.

Step 12

Transfer to a clean plate, cut one open to show the cooked filling and serve hot

Transfer to a clean plate, cut one open to show the cooked filling and serve hot.

Common mistakes

Golden breadcrumbs do not replace a core-temperature check.

Tips

Even thickness matters more than width; excessive heat burns the outside before the centre cooks. Contains wheat, egg, beef and pork; Worcestershire sauce may contain fish, so check.