Japanese cuisine · Meat & Kebab

Menchi Katsu

Breaded patties of ground beef with plenty of onion, crispy outside and juicy inside, served with tonkatsu sauce.

Ingredients · for 4 servings

• 600 g ground beef
• 2 onions
• 3 eggs
• 3 tbsp milk
• 1 tsp salt
• 1/2 tsp white pepper
• 3 tbsp flour
• 200 g panko breadcrumbs
• 300 ml frying oil
• 4 tbsp tonkatsu sauce (or substitute 3 tbsp ketchup + 1 tbsp soy sauce)
• 200 g white cabbage

Instructions

1. Finely dice the onions and sauté in a dry pan over medium heat for 6–8 min. until glassy and sweet, then let cool completely.
2. Pour the milk over 4 tbsp of the panko, let soak for 5 min. and knead vigorously with the ground beef, one egg, the cooled onions, salt and white pepper for 3 min. until the mixture binds.
3. Shape the mixture into eight flat patties 2 cm thick, tossing each between your hands to remove air pockets, and chill for 15 min.
4. Coat the patties in flour, then in the two remaining whisked eggs, then in the rest of the panko, pressing the coating on carefully all around.
5. Heat the frying oil to 170 °C and fry the menchi katsu 4–5 min. per side until golden brown and the juices run clear, then drain on a rack.
6. Finely shred the white cabbage, place beside the katsu on plates and serve hot, drizzled with tonkatsu sauce.