Menchi Katsu | Minced Meat Cutlet

Menchi Katsu (メンチカツ) is minced meat cutlet.This recipe is one of my top favourite in the channel.

The juicy meat inside and crunchy coating is unforgettable!!

I strongly recommend to make big amount. Because you just can't have enough!

[Serving] 2-3

[Prep time] 30 mins

[Cook time] 10 mins

[Storage] Sauce: 2weeks in a fridge

[Difficulty] C *(A=Hard E=Easy)

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[Ingredients] (GRAM)

-Beef mince (10-20% fat) 250g

-Pork mince (10-20% fat) 250g

-Kombu salt 1tsp (5g)

-Powder gelatine 1.5tsp (5g)

-Water 2tbsp (30ml)

-Onion 1 (150g)

-Garlic 20g (as peeled)

-All purpose flour

-Egg

-Panko (Breadcrumb)

(Kombu salt)

-Salt 50g

-Kombu 4g

(Sauce)

-Water 2tbsp (30ml)

-Worcestershire sauce 3tbsp (45ml)

-Ketchup 3tbsp (60g)

-Soy sauce 2tbsp (30ml)

-Kombu salt 1/2tsp (4g)

-Sugar 2tbsp (30g)

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[Ingredients] (OUNCE)

-Beef mince (10-20% fat) 0.55lb

-Pork mince (10-20% fat) 0.55lb

-Kombu salt 1tsp (0.18oz)

-Powder gelatine 1.5tsp (0.18oz)

-Water 2tbsp (1oz)

-Onion 1 (5.3oz)

-Garlic 0.7oz (as peeled)

-All purpose flour

-Egg

-Panko (Breadcrumb)

(Kombu salt)

-Salt 1.7oz

-Kombu (Dried kelp) 0.1oz

(Sauce)

-Water 2tbsp (1oz)

-Worcestershire sauce 3tbsp (1.6oz)

-Ketchup 3tbsp (2.1oz)

-Soy sauce 2tbsp (1oz)

-Kombu salt 1/2tsp (0.15oz)

-Sugar 2tbsp (1oz)

[Recipe video]

(Chapter)

0:00 Prepare ingredients

2:31 Prepare patty

5:07 Katsu Sauce

5:44 Crumb

7:06 Fry Menchi Katsu

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[Instruction]

[Chapter1: Prepare ingredients]

1. Blitz kombu and salt for kombu salt

2. Chop onion and garlic

3. Cold pan, vege oil, garlic. Low heat

4. Once the garlic starts to change colour, add onion

5. Fry them with kombu salt and black pepper

6. Once lightly coloured, set aside

[Chapter2: Prepare patty]

1. MIx kombu salt, gelatine, water.

2. Microwave 10sec, then mix to the mince

3. Add onions, mix until combine

4. Portion 100g

5. Slap 10 times to remove air

6. Shape a patty about 1.5cm thick (0.4-0.6inch)

7. Chill 1 hour or freeze 20mins

[Chapter3: Katsu sauce]

Mix all the ingredients

[Chapter4: Crumb]

1. Coat the patty with Flour, egg, panko.(Coat twice with flour and egg)

2. Leave it at room temp

[Chapter5: Fry Menchi Katsu]

1. Heat oil to 180-185℃ (356-365F)

2. Fry 2.5 mins each sides.

3. Rest 3 mins, and it's ready to eat.