Japan

Menchi katsu

Name: Menchi katsu
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 200 g minced beef (beef mince, beef or buff keema); 200 g minced pork (pork mince, ground pork); 1 finely chopped onion; 100 g finely chopped for the mix 200 g shredded to serve cabbage; 1 1/2 cups panko a little for the mix breadcrumbs; 2 tbsp milk; 2 egg; a pinch nutmeg; 3/4 tsp salt; 1/4 tsp black pepper; 1/4 cup maida (all-purpose flour, plain flour); Cooking oil (vegetable oil), absorbed from frying; Tonkatsu sauce, to serve

A minced meat patty in panko, fried crisp. Bite in and the juices rush out.

45 minTime

26 gProtein each

mildSpice

Juice inside2 chapters · 1 min read

Make it your way

Grandma's wayFried minced meat cutlet in panko.

The original

620kcalsame

26 gproteinsame

4 gfibresame

45minutessame

Menchi katsu.

Per serving, worked out from the ingredient table.

Ingredients

Minced beef (beef mince, beef or buff keema)200 g

Minced pork (pork mince, ground pork)200 g

Onion1, finely chopped

Cabbage100 g finely chopped for the mix, 200 g shredded to serve

Breadcrumbs1½ cups panko, a little for the mix

Milk2 tbsp

Egg2

Nutmega pinch

Salt¾ tsp

Black pepper¼ tsp

Maida (all-purpose flour, plain flour)¼ cup

Cooking oil (vegetable oil)absorbed from frying

Tonkatsu sauceto serve

Method

5 steps

1Knead the meats with salt until sticky, then mix in onion, chopped cabbage, a handful of panko soaked in milk, 1 egg, nutmeg and pepper.
2Shape 4 thick patties and chill 15 minutes.
3Coat in flour, beaten egg and panko.
4Fry at 170 C for 5 to 6 minutes, turning, until deep golden and cooked through with no pink.
5Rest 2 minutes and serve with shredded cabbage and sauce.

Serve it like this

Cut one cutlet in half to show the juicy inside, lean it against a tall pile of cabbage, drizzle with sauce and add rice and miso soup.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Japan

Menchi katsu

A minced meat patty in panko, fried crisp. Bite in and the juices rush out.

45 minTime

26 gProtein each

mildSpice

Juice inside2 chapters · 1 min read

Make it your way

Grandma's wayFried minced meat cutlet in panko.

The original

620kcalsame

26 gproteinsame

4 gfibresame

45minutessame

Menchi katsu.

Per serving, worked out from the ingredient table.

Ingredients

Minced beef (beef mince, beef or buff keema)200 g

Minced pork (pork mince, ground pork)200 g

Onion1, finely chopped

Cabbage100 g finely chopped for the mix, 200 g shredded to serve

Breadcrumbs1½ cups panko, a little for the mix

Milk2 tbsp

Egg2

Nutmega pinch

Salt¾ tsp

Black pepper¼ tsp

Maida (all-purpose flour, plain flour)¼ cup

Cooking oil (vegetable oil)absorbed from frying

Tonkatsu sauceto serve

Method

5 steps

1Knead the meats with salt until sticky, then mix in onion, chopped cabbage, a handful of panko soaked in milk, 1 egg, nutmeg and pepper.
2Shape 4 thick patties and chill 15 minutes.
3Coat in flour, beaten egg and panko.
4Fry at 170 C for 5 to 6 minutes, turning, until deep golden and cooked through with no pink.
5Rest 2 minutes and serve with shredded cabbage and sauce.

Serve it like this

Cut one cutlet in half to show the juicy inside, lean it against a tall pile of cabbage, drizzle with sauce and add rice and miso soup.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Menchi katsu

Make it your way

Ingredients

Method

Menchi katsu

Make it your way

Ingredients

Method

Make it a meal