Menchi-katsu (Deep-Fried Breaded Ground Meat)
Ingredients: Thin Beef Slices, Thin Pork Slices, Onion, Beaten Egg, Soft Bread Crumbs · 35 min cook time · 580kcal · $14.50
Ingredients
100g Thin Beef Slices, 60g Thin Pork Slices, 100g Onion, 1half Beaten Egg, 603ml Soft Bread Crumbs, 0.25tsp Salt, pinch Pepper, pinch Nutmeg, 0.5tbsp Tomato Ketchup, 1tsp Japanese Worcestershire Sauce, 100ml Cake Flour, 600ml Vegetable Oil
Instructions
1. Chop the beef and pork slices into 1 inch pieces with a knife, place into a food processor with salt, pepper, and nutmeg.
2. Process for about 20 seconds until the meat begins to look smooth and turn gooey, then remove to a bowl.
3. Chop the onion into fine pieces and add to the bowl along with beaten egg, soft bread crumbs, tomato ketchup, and Japanese Worcestershire sauce.
4. Thoroughly mix the ingredients, divide into four sections, shape into balls, throw against your palm to remove air, and cool in the fridge.
5. Coat each meat ball thoroughly in cake flour, dust off excess flour, dip into beaten egg, and coat completely with soft bread crumbs, shaping into an oval.
6. Deep fry the menchi-katsu in oil heated to 340 degrees °F or 170 degrees °C for a total of 6 minutes until golden brown, ladling oil and rotating halfway.
7. Remove menchi-katsu with tongs, drain excess oil on a cooling rack, and serve.
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