HOW TO MAKE ★MENCHI KATSU★ USING LEFTOVER SHOKUPAN CRUST! (EP191)
Today, I want to share with you how to make Menchi Katsu, using leftover
Shokupan crust from the egg sandwiches.
Menchi Katsu is one of the most popular western style food, which is basically the same patty as the Japanese style hamburger steak.
The outside is crunchy and the inside is juicy. The contrust is the signature of this recipe.
I always keep in the freezer as it is, and make it into Panko just before using.
This Panko made from the leftover crust is coarse and moist, compare to the store bought.
That makes crunchier exterior.
You can freeze the leftover Panko, it keeps well up to a month.
And you can freeze the Menchi Katsu as well.
- frying pan
hamburger steak filling
- 1 cup Panko bread crumb
- ¼ cup whole milk
- ½ minced onion
- 300 g ground pork (⅔ pound)
- 150 g ground beef (⅓ pound)
- 1 large egg
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp nutmeg
- 2 tbs all-purpose flour
- 2 tbs egg or egg white
- ¼ cup water
Making Panko from leftover bread curmb
- Separate clean crust and put it into a food processor. This is going to be a Panko for breading.Then, put in the crust with mayo or egg filling on the surface. This is going to be mixed in hamburger steak filling. You don't have to discurd the eggs, it doesn't make any difference.
Hamburger steak filling
- Put 1 cup of Panko with eggs and mayo into a large bowl.Pour in 1/4 cup of whole milk, or water to moisten.
- Add in 300g of ground pork and beef, and 150g of ground pork.
- Add in minced onion, a teaspoon of salt, freshly ground black pepper, garlic powder and ground nutmeg.Add in one large egg, and mix with your hand.
- Mix mix mix, until all the ingredients stick together like this. Mix very well together is the key to success.
- Divide the filling 40 to 50 g. We are going to use 6 patty from the recipe. Keep the rest of filling for later use.
- Before shaping, you want to remove the air inside by catching like a ball. Then, shape into a disk, half an inch in the thickness.
- Put 2 tablespoons of all-purpose flour, and 2 tablespoons of egg or egg-white.Whisk together until smooth, then add in 1/4 of water to make a thin paste. This is my breading batter to stick Panko beautifully all around the surface.
- Dust your patty with all-purpose flour, and then dip into the breading batter, and cover with clean Panko bread crumb.
- Deep fry the Menchi Katsu at 160℃ for 6~7 mins in total, fliping several times to cook evenly.
- Serve with Tonkatsu sauce if you have, or worcetershire sauce or ketchup is go well together.