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Menchi-katsu | Cooking Papa Channel's recipe transcription

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Kukipapa cooking class

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Ingredients

Go minced minced meat : 500-550g
egg : 1 piece
Bread crumbs : 20g
milk : 20ml
onion : 1/2 piece
salt : 3-4g
sugar : 10g
sweet sake : 1 tablespoon
Tonkatsu sauce : 20ml
Nutmeg : 2 swings
Flour (for batter) : Appropriate amount
Beaten egg (for batter) : Appropriate amount
Bread crumbs (for batter) : Appropriate amount
oil : Appropriate amount
Bay leaf : 1 sheet
water : 1 tablespoon

Time required

30minutes

Procedure

1) Prepare the ingredients 00:14
Cut the onion into small cubes. Add oil to a frying pan and fry the cut onions. When it becomes soft, fry 150g of the 550g of minced minced meat with onions. Season with salt, sugar and mirin, and add bay leaf to eliminate the odor of the meat.
Add the pork cutlet sauce to finish and mix, then save the heat.
2) Prepare bread crumbs, flour and beaten eggs 02:02
Prepare bread crumbs, flour and beaten eggs. Eggs are melted in 1 tablespoon of water.
3) Mix the ingredients 02:20
Mix minced minced meat and seasoned minced meat. (Remove the bay leaf)
Add eggs, bread crumbs and milk and knead well. Sprinkle nutmeg and knead further.
4) Finish 03:18
Divide the meat into 6 equal parts (about 100g each) and shape them into oval shapes by hand. Add flour, beaten egg, and bread crumbs in that order.
Fry in 160 degree oil until lightly colored, remove once and let rest for about 3 minutes. Fry it twice in 180 degree oil, and when it gets a good brown color, take it out and it's done.

Point

・ A recipe for "Menchi-katsu" that has a strong taste and is juicy like a butcher.
・ The point is to stir-fry 1/3 of the minced meat with a good taste in advance.
・ The material is about 6 pieces.
・ If you apply a thin coat of oil to your hands, it will be easier to mold the meat.
・ The trick is to move the meat with your left and right hands like a beanbag and mold it.
・ Adjust the frying time twice until you get the desired brown color.