Menchi Katsu with Cabbage Slaw and Rice
Anything breaded in panko breadcrumbs and fried is a favorite of mine! The Japanese ground meat cutlets and a great twist on meatloaf and a personal favorite!
Ingredients
1/2 pound ground hamburger
1/2 pound ground pork
1 small onion, finely chopped
1/4 cup panko breadcrumbs
1 large egg
1/2 tsp nutmeg
1 tsp salt
2 tsp black pepper
For Dredging:
2 eggs
2 cups flour
2 cups panko
Vegetable oil for frying
For the cabbage slaw:
1 small purple cabbage shredded
1/4 cup white vinegar
1/3 cup olive oil
2 tsp season salt
1 tsp black pepper
1/2 tsp nutmeg
For the rice:
3 cups rice
5 1/2 cups water (more or less)
Instructions
1
To make the rice, rinse the rice until the water runs clear. Add the appropriate amount of water or stock to the rice and let it sit for 30 minutes. Bring the rice to a boil, reduce the heat to a simmer with the lid on the pot (a-skewed to allow steam release) and let the rice finish cooking and absorbing the liquid. Once the liquid is absorbed, cover and remove from the heat and allow it to sit for 10 minutes before serving.
2
To make the menchi katsu: In a large bowl add the ground beef and pork along with the finely chopped onion, egg, nutmeg, salt and black pepper. Mix everything together until combined. Shape into oval patties about 1 inch thick and place on a plate. Set aside until ready to bread.
3
In three separate bowls, create the dredging mixture. In one bowl add the flour in another bowl add the panko breadcrumbs and in the the third bowl add the 2 eggs and whisk together.
4
Heat a large frying pan on the stove and add enough vegetable oil so you have about 1 inch of oil in the pan. Heat the oil to about 350 degree’s.
5
To bread the menchi katsu, dredge in the flour, the egg and coat with the panko breadcrumbs. Place the prepared menchi katsu on a baking dish that has had a cooling rack placed in it.
6
When ready to fry, fry the patties for about 3-4 minutes on each side making sure the patties are fully cooked through. Place the fried pieces on a cooling rack that has been seated into a baking sheet to drain off excess oil and cool slightly before eating.
7
While you are finishing the menchi katsu, add the shredded cabbage to a large bowl and toss together with the vinegar, oil, nutmeg, salt and pepper.
8
Serve everything together with a side of Tonkatsu sauce for dipping. Enjoy!
Tags:
Asian CookingChef BryanCooking with Chef BryanDinner IdeasFried Meatloaf PattiesJapanase Ground Meat CutletJapanese CookingMenchi Katsu
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