Refreshing Yuzu Breaded Minced Cutlets

Name: Refreshing Yuzu Breaded Minced Cutlets
Yield: 2 servings
Cuisine: American
Ingredients: 150 grams Ground pork and beef blend; 1/4 Onion; 2 leaves Cabbage; 1/2 Egg; 3 tbsp Panko; 1 dash Salt and pepper; 1 dash Nutmeg (optional); 1 Flour; 1/2 Egg; 1 Panko; 10 cm ☆Daikon radish; 3 tbsp ☆Ponzu; 1 ☆Yuzu, ichimi spice; 1 dash ☆Chopped green onion

cookpad.japan @cookpad_jp

I used to serve this with a refreshing grated daikon radish, but I added yuzu and ichimi spice and it was delicious! The tingling aftertaste of the cayenne pepper and the gentle flavor of yuzu that comes next – it's irresistible!!

If there is too much moisture from the vegetables, the cutlets won't absorb the oil properly. Rub with salt to draw out the water and pat dry thoroughly.
The filling mixture may become loose and difficult to shape depending on the amount of vegetables, so if that happens, add more panko or flour to thicken and make it easier to shape. Recipe by ramutomato

cookpad.japan @cookpad_jp

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Ingredients

2 servings

Ingredients
150 gramsGround pork and beef blend
1/4Onion
2leaves Cabbage
1/2Egg
3 tbspPanko
1 dashSalt and pepper
1 dashNutmeg (optional)
Breading
1Flour
1/2Egg
1Panko
Sauce
10cm ☆Daikon radish
3 tbsp☆Ponzu
1☆Yuzu, ichimi spice
1 dash☆Chopped green onion

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Steps

1

Roughly chop the cabbage and mince the onion. Sprinkle with a generous amount of salt and rub in.
2

Thoroughly pat dry the vegetables from Step 1, add the ground meat, egg, panko, salt and pepper, and nutmeg and knead together.
3

Once the meat filling is complete, separate into portions and shape as desired. The flatter they are, the quicker they will cook through.
4

Coat with the coating. Sprinkle with flour, dip into the egg, and coat with a generous amount of panko!
5

Carefully and slowly deep-fry in oil on a medium heat. When nicely browned and the meat has been cooked through to the center, they're done.
6

Make the sauce. Grate the daikon radish and drain off any moisture. Add the ponzu sauce, the yuzu powder, and the ichimi spice. Lastly, top with the chopped green onion and they're done.