← Nouns Cooking · Japanese

Ingredients

• 1 small onion, finely chopped
• 1 tbsp Vegetable oil
• 250 g Minced beef
• 250 g Minced pork
• 3 tbsp panko, soaked in the milk
• 2 tbsp Milk
• 1 Eggs
• ¼ tsp ground nutmeg
• ½ tsp Salt
• ¼ tsp Black pepper
• 3 tbsp Plain (all-purpose) flour
• 1 Eggs, beaten
• 100 g Panko breadcrumbs
• 1 l neutral oil, for deep-frying
• 4 tbsp Tonkatsu sauce
• ¼ Cabbage, finely shredded, to serve

Method

1. Fry the onion in the tablespoon of oil over medium heat for 5 min, until soft and lightly golden. Spread it on a plate to cool completely.
2. Put both minces, the soaked panko, egg, nutmeg, salt, pepper and cooled onion in a bowl. Knead with your hand for 1–2 min, until the mixture turns pale and sticky.
3. Divide into 8 pieces. Toss each one between your palms to knock out air, then shape into a thick oval patty. Chill on a tray for 15 min so they hold their shape.
4. Coat each patty in flour, then beaten egg, then press firmly into the panko.
5. Heat the oil to 170°C (340°F). Fry 3–4 patties at a time for 5–6 min, turning once, until deep golden and cooked through: the centre should reach 71°C (160°F) and the juices run clear. Drain on a rack.
6. Serve with a pile of shredded cabbage, tonkatsu sauce and rice.

Tips

• Keep the mix cold and your hands lightly oiled; warm fat makes the patties fall apart.
• Contains wheat, egg and dairy. Leftovers make a great menchi katsu sandwich.

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook RecipeTin Japan Japanese Cooking 101