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We hope you got benefit from reading it, now let’s go back to our family's easy menchi katsu (fried meat patties) recipe. To cook our family's easy menchi katsu (fried meat patties) you need 13 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Our Family's Easy Menchi Katsu (Fried Meat Patties):
- Get The meat mixture:
- Take to 500 grams ● Ground meat (beef and pork mixture)
- You need to 2 large ones ● Onion
- Use ● Egg
- You need ● Mayonnaise
- Get ● Salt
- Take ● Pepper and nutmeg (if you have it)
- Use to 5 tablespoons ● Panko
- Get The coating:
- Provide ○ Egg
- Take to 5 tablespoons ○ Flour
- Take to 100 ml ○ Water
- Prepare as much (as needed) to coat the patties ○ Panko
Instructions to make Our Family's Easy Menchi Katsu (Fried Meat Patties):
- Make the coating batter ready: Mix the egg, flour and water together. It should be thick enough so when you make a line through it with your chopsticks, it disappears slowly. If the batter is too watery it won't stick to the patties.
- Finely chop the onions and put int oa bowl. Add all the ● ingredients except for the panko, and mix well until sticky.
- Add the ● panko, and mix in well with your hands. If there aren't enough panko, add a little more.
- Form into equal sized balls, and transfer to another plate. (we'll use the bowl to coat the meat in panko).
- Put the panko into the emptied bowl.
- Coat the formed meatballs evenly with the coating batter from Step 1. Use your left hand only for this.
- Drop the patty into the bowl with the panko with your left hand, and cover with panko with your right.
- When all the meatballs are in the bowl of panko, coat each completely and then flatten lightly to form patties. Don't press too hard or you'll make gaps in the coating.
- We make them about this size. I flatten them just a bit more so that they cook faster.
- Deep fry the coated patties in 180°C or so oil until golden brown on one side. Flip over, lower the temperature of the oil to about 160°C, and cook them through thoroughly. Raise the temperature back up to 180°C at the end for a crispy finish.
- These patties cooked without a breadcrumb coating are hamburger steaks in our house. If there's any leftover coating batter, I make deep-fried sausages with it.
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