Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, our family's easy menchi katsu (fried meat patties). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Menchi-katsu Recipe (Deep-Fried Breaded Ground Meat) Menchi-katsu (メンチカツ) is a Japanese breaded and deep-fried ground meat patty; a fried meat cake. The meat is usually ground beef, pork, or a mixture of the two.
Our Family's Easy Menchi Katsu (Fried Meat Patties) is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. Our Family's Easy Menchi Katsu (Fried Meat Patties) is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can cook our family's easy menchi katsu (fried meat patties) using 13 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Our Family's Easy Menchi Katsu (Fried Meat Patties):
- Get The meat mixture:
- Get 450 to 500 grams ● Ground meat (beef and pork mixture)
- Take 1 1/2 to 2 large ones ● Onion
- Get 1 ● Egg
- Make ready 3 tbsp ● Mayonnaise
- Make ready 1 tsp ● Salt
- Get 1 ● Pepper and nutmeg (if you have it)
- Take 4 to 5 tablespoons ● Panko
- Prepare The coating:
- Get 1 ○ Egg
- Make ready 4 to 5 tablespoons ○ Flour
- Take 80 to 100 ml ○ Water
- Get 1 as much (as needed) to coat the patties ○ Panko
Inside is juicy hamburger, and outside is crunchy Panko. Let's grind sliced meat to make Menchi-katsu, deep-fried breaded ground meat. Fresh and crispy Menchi-katsu with homemade ground meat is absolutely We will retain and use your information to the extent necessary to comply with our legal obligations, resolve disputes, and enforce our policies. Menchi katsu is a traditional Japanese dish and a type of katsu.
Steps to make Our Family's Easy Menchi Katsu (Fried Meat Patties):
- Make the coating batter ready: Mix the egg, flour and water together. It should be thick enough so when you make a line through it with your chopsticks, it disappears slowly. If the batter is too watery it won't stick to the patties.
- Finely chop the onions and put int oa bowl. Add all the ● ingredients except for the panko, and mix well until sticky.
- Add the ● panko, and mix in well with your hands. If there aren't enough panko, add a little more.
- Form into equal sized balls, and transfer to another plate. (we'll use the bowl to coat the meat in panko).
- Put the panko into the emptied bowl.
- Coat the formed meatballs evenly with the coating batter from Step 1. Use your left hand only for this.
- Drop the patty into the bowl with the panko with your left hand, and cover with panko with your right.
- When all the meatballs are in the bowl of panko, coat each completely and then flatten lightly to form patties. Don't press too hard or you'll make gaps in the coating.
- We make them about this size. I flatten them just a bit more so that they cook faster.
- Deep fry the coated patties in 180°C or so oil until golden brown on one side. Flip over, lower the temperature of the oil to about 160°C, and cook them through thoroughly. Raise the temperature back up to 180°C at the end for a crispy finish.
- These patties cooked without a breadcrumb coating are hamburger steaks in our house. If there's any leftover coating batter, I make deep-fried sausages with it.
This ground meat cutlet is made with a combination of ground beef, ground pork, onions Once shaped, the patties are dredged in flour, beaten eggs, and panko breadcrumbs, then fried in hot oil until golden and crispy. Menchi Katsu (メンチカツ) is a Japanese deep-fried breaded patty made from a mixture of ground meat, typically beef, pork, or a mixture of both, covered with flour, egg, and panko (or Japanese style bread crumb). You can find menchi katsu most often in an inexpensive bento box or teishoku (a meal. Mincemeat Katsu is a dish made by Sōma Yukihira during his cooking duel against Akira Hayama. The dish utilizes meat closest to the bear's bones, which was considered to be a risky gamble since it increased the chances of the bear's natural stink carrying over with the increased flavor.
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