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Dans la lune

September 16, 2018

Ground pork cutlet (Menchi katsu)

Ground pork cutlet (Menchi Katsu)

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Persons
5
Ground pork cutlet (Menchi Katsu)

Ingredients

  • 650g ground pork
  • 1 onion - finely chopped - drain well

- Ingredient A -

  • 1 egg
  • 30g panko/bread crumbs - soak in 40ml milk
  • 1 tsp fine salt
  • 1 tbsp curry powder
  • 1/2 tsp sugar
  • 1 tsp ginger powder
  • 1 tsp garlic powder

For the coating

  • 1 egg - mix with 2 tbsp milk
  • some of plain flour
  • some of panko/bread crumbs

For the sauce

  • tonkatsu sauce
  • worcestershire sauce - mix with mayonnaise
  • cabbage - shredded

Instructions

  • 1. In a bowl, add ground pork, chopped onion (drained), and all the ingredient A. Knead well with your hand until the meat mixture becomes sticky.
  • 2. Scoop some of meat mixture and shape into an oval shape patty and place on a plate. Coat with flour, then egg, and panko/bread crumbs. Let rest in the fridge for about 15 mins.
  • 3. Gently place the menchi-katsu into the oil. For the first 1~2min, don’t touch them as they are soft and would break up easily. Turn them and deep-fry until all sides are light brown and crispy or until the juices run clear when pierced with a bamboo skewer.
  • 4. Transfer to a plate lined with paper towels to drain excess oil.
  • 5. Serve hot with shredded cabbage and sauce!
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