Juicy and Tender Menchi Katsu
Juicy and Tender Menchi Katsu
Soft and Juicy Menchi Katsu Made with Affordable Ground Pork
This is a recipe for homemade menchi katsu, a dish made with ground meat. Using ground pork, it offers a wonderfully tender texture and rich, savory juices, ensuring a delightful culinary experience. Perfect for special occasions or as a side dish, try making this exquisite menchi katsu today!
Ingredients- 150g ground pork
- 1 Tbsp onion powder
- 1 Tbsp minced garlic
- 1 Tbsp mayonnaise
- 0.5 Tbsp ketchup
- 0.5 Tbsp Tonkatsu sauce
- 1 pinch salt
- 1 egg
- 50g panko breadcrumbs
- 40g all-purpose flour
Cooking Instructions
Step 1
First, prepare 150g of fresh ground pork, which will be the star of your menchi katsu. Lightly rinsing it under cold water and patting it dry can improve the texture.
Step 2
Place the ground pork in a bowl. Add 1 Tbsp onion powder and 1 Tbsp minced garlic for enhanced flavor. For extra tenderness, mix in 1 Tbsp mayonnaise. Add 0.5 Tbsp ketchup and 0.5 Tbsp Tonkatsu sauce for a savory kick, along with a pinch of salt to season. Gently mix all the ingredients together using your hands, kneading lightly until well combined. Be careful not to overwork the meat, as this can make it tough.
Step 3
Take portions of the seasoned pork mixture, slightly larger than bite-sized, and shape them into flat, round patties, similar to small hamburger patties. Gently press them with your palms to ensure they hold their shape well during frying.
Step 4
Now, let’s prepare the coating for the menchi katsu. In a shallow bowl, whisk one egg until smooth to create an egg wash.
Step 5
Lightly coat each menchi katsu patty with 40g of all-purpose flour, ensuring an even layer on all sides. This flour coating helps the egg wash adhere better.
Step 6
Dip the flour-coated patties into the prepared egg wash, making sure both sides are fully covered. The egg wash will act as a binder for the breadcrumbs.
Step 7
Finally, spread 50g of panko breadcrumbs on a plate. Press the egg-washed patties firmly into the panko, ensuring a thick, even coating on all sides. A generous breadcrumb layer will result in a wonderfully crispy exterior.
Step 8
It’s time to fry the menchi katsu! Pour enough cooking oil into a pan to generously cover the patties and heat it to about 170-180°C (340-355°F). You can test the oil temperature by inserting a wooden chopstick; if small bubbles form around it, the oil is ready. Carefully place the breaded menchi katsu into the hot oil. Fry for about 5-7 minutes, turning occasionally, until golden brown and cooked through. Drain on paper towels to remove excess oil. Enjoy your delicious homemade menchi katsu!
