Crispy Tamago Menchi Katsu: Homemade Japanese Delight
Crispy Tamago Menchi Katsu: Homemade Japanese Delight
Easy Homemade Tamago Menchi Katsu Recipe for a Perfect Crispy Exterior and Tender Interior
Experience the delightful Japanese dish, Tamago Menchi Katsu, where savory minced meat encases a perfectly soft-boiled egg, all deep-fried to a delightful crisp. This recipe brings this popular treat right into your kitchen.
Main Ingredients- 300g ground pork
- 150g ground beef
- 1/2 onion, finely chopped
- 10 eggs
- 4 shiitake mushrooms, finely chopped
- 1/2 green onion (scallion), finely chopped
Seasonings & Breading- 1 Tbsp Tonkatsu sauce
- 1/2 tsp black pepper
- 1/3 tsp salt
- 50g all-purpose flour
- 1 Tbsp minced garlic
- 100g panko breadcrumbs (fresh breadcrumbs from stale bread can also be used)
- 1 Tbsp Tonkatsu sauce
- 1/2 tsp black pepper
- 1/3 tsp salt
- 50g all-purpose flour
- 1 Tbsp minced garlic
- 100g panko breadcrumbs (fresh breadcrumbs from stale bread can also be used)
Cooking Instructions
Step 1
First, let’s prepare the soft-boiled eggs. Bring a pot of water to a boil, add 1/2 teaspoon of salt, and carefully place the 10 eggs into the boiling water. Cook for exactly 7 minutes. Overcooking will result in a fully hard yolk, so be precise with the timing! Immediately after cooking, transfer the eggs to an ice bath to cool them down completely. This helps stop the cooking process and makes them easier to peel while ensuring a perfect runny yolk.
Step 2
Now, let’s prepare the vegetables for the menchi katsu filling. Finely chop the 1/2 onion, 4 shiitake mushrooms, and 1/2 green onion. While a food processor can be used, hand-chopping finely will retain a better texture and enhance the overall flavor of the filling.
Step 3
In a mixing bowl, combine the ground pork and ground beef. Add all the finely chopped vegetables. Season with a pinch of black pepper and 1/3 teaspoon of salt to enhance the meat’s flavor and remove any gamey odors.
Step 4
Add 1 tablespoon of minced garlic and some sesame seeds (optional, for added flavor) to the meat mixture. Incorporate 3 tablespoons of all-purpose flour, which will help bind the ingredients. Mix everything together thoroughly, kneading gently until the mixture becomes slightly sticky. This binding is crucial for the menchi katsu to hold its shape during cooking.
Step 5
Take a portion of the meat mixture and flatten it in your palm. Gently wrap this meat around one of the peeled soft-boiled eggs, forming a ball. Ensure the meat layer is not too thick; a thinner layer allows the egg yolk to remain perfectly soft and prevents the menchi katsu from becoming too heavy or greasy. The egg should be slightly visible through the meat coating.
Step 6
Now it’s time for breading. First, lightly coat the egg-wrapped meat with flour, shaking off any excess. Next, dip it into a beaten egg wash, ensuring it’s fully coated. Finally, press the menchi katsu firmly into the panko breadcrumbs, coating all sides evenly. For extra crispiness, you can make your own panko by toasting stale bread until dry and then crumbling it into fine pieces. Press the breadcrumbs firmly to help them adhere.
Step 7
Heat the cooking oil in a deep pan or wok to approximately 170°C (340°F). Carefully place the breaded menchi katsu into the hot oil. Fry over medium heat for about 4-5 minutes, turning them gently and regularly to ensure even browning and cooking. The goal is a golden-brown, crispy exterior. Once fried, remove them from the oil and place them on a wire rack or paper towels to drain any excess oil.
Step 8
Your delicious Tamago Menchi Katsu is ready! Let them cool slightly before serving. For children, you can make them even more appealing by wrapping them in cute character foil, like the charming foil I recently purchased from Starbucks. Serve warm with your favorite Tonkatsu sauce for an unforgettable meal!
