40min 4 ppl
Menchi Katsu
33 minutes
4 people
Medium31–60 min or 7–12 steps
33 min · 7 steps
Medium: 31–60 min or 7–12 steps
430 kcalper person
Protein 20g
Carbs 26g
Fats 26g
About this dish
A patty of minced beef and pork bound with sautéed onion, coated in panko and fried until the crust shatters and the inside stays juicy. A butcher's-counter favourite.
Allergy Info
Gluten, Eggs, Soya, Mustard
Diet Info
Meat
Before you start
Ready-made is fine, or make your own.
- Tonkatsu Sauce100 mlstart 6 minutes aheadMake your own
Ingredients
Fresh Produce
- Onionfinely chopped1
- Cabbagefinely shredded150 g
Meat & Poultry
- Beef Mince300 g
- Minced pork200 g
Dairy & Eggs
- Eggsbeaten2
Dried Goods
- Plain flour40 g
- Panko breadcrumbs150 g
Oils & Condiments
- Vegetable Oilfor deep frying500 ml
- Ready-made tonkatsu sauce100 ml
Utensils
- Large frying pan
- Large saucepan
- Mixing bowl
- Meat thermometer
Method
1
Fry the finely chopped onion in a little oil for 5 minutes until softened and lightly golden, then leave to cool.
Approx. 5 minutes
2
Combine the beef mince, minced pork, cooled onion and 1 beaten egg in a bowl, season well, and mix until just combined.
Approx. 5 minutes
3
Shape the mixture into four oval patties about 2 cm thick.
Approx. 4 minutes
4
Coat each patty in flour, dip in the remaining beaten egg, and press into panko breadcrumbs to coat evenly.
Approx. 6 minutes
5
Heat the vegetable oil in a large saucepan to 170°C and deep-fry the patties for 4 minutes on each side, checking the centre reaches 71°C with a meat thermometer, until deep golden.
Approx. 8 minutes
6
Drain on kitchen paper and rest for 2 minutes.
Approx. 2 minutes
7
Serve with shredded cabbage and the tonkatsu sauce for drizzling.
Approx. 3 minutes
