Crunchy Menchi Katsu with Lotus Root

Name: Crunchy Menchi Katsu with Lotus Root
Cuisine: American
Ingredients: 100 grams Ground beef (or pork or mixed beef and pork); 1/2 of a medium onion Onion; 50 grams Lotus root; 1 ◎ Egg; 100 ml ◎ Panko; 1 ◎ Japanese Worcestershire-style sauce; 1 tsp ◎ Mayonnaise; 1/3 tsp ◎ Salt; 1 dash ◎ Pepper; 1 dash ◎ Nutmeg; 1 Oil for deep frying; 1 Flour; 1 Beaten egg; 1 Panko

cookpad.japan @cookpad_jp

I just had 100 g of ground beef in the freezer. So I bulked it up with my favorite lotus root.

The formed cutlets are rested for a while in the refrigerator to let the flavors blend, and also for a crispy fried finish.
Make sure to drain off the oil well by draining the fried cutlets upright on absorbent paper towels. For 5 menchi katsu (6 to 7 cm [2.8 in] in diameter). Recipe by Nonbiriharumimushi

I just had 100 g of ground beef in the freezer. So I bulked it up with my favorite lotus root.

cookpad.japan @cookpad_jp

I just had 100 g of ground beef in the freezer. So I bulked it up with my favorite lotus root.

Saved

Ingredients

100 gramsGround beef (or pork or mixed beef and pork)
1/2of a medium onion Onion
50 gramsLotus root
1◎ Egg
100 ml◎ Panko
1◎ Japanese Worcestershire-style sauce
1 tsp◎ Mayonnaise
1/3 tsp◎ Salt
1 dash◎ Pepper
1 dash◎ Nutmeg
1Oil for deep frying
For the coating:
1Flour
1Beaten egg
1Panko

Saved

Steps

1

Finely chop the lotus root and soak in a bowl of water with a little vinegar. Finely chop the onion.
2

Combine the well drained lotus root, onion, ground beef and ◎ ingredients and mix very well. Form into patties.
3

Put a thin layer of flour in a shallow pan, and lay the formed patties. Cover with plastic wrap and refrigerator for about an hour.
4

Coat the patties in flour, beaten egg and panko in that order. Fry a couple at a time slowly in 320°F/160°C oil, and they're done.