Menchi Katsu
Japanese style Western dish using leftover bread crust
Equipment
- bowl
- frying pan
Ingredients
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
Breading batter
- 2 tbs all-purpose flour
- 2 tbs egg or egg white
- ¼ cup water
Instructions
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.
Breading batter
- 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.
Assemble
- 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.