Classic Butcher-Style Menchi Katsu

Name: Classic Butcher-Style Menchi Katsu
Yield: Serves 4 (makes 8 pieces)
Ingredients: 9 oz ground pork (250g); 9 oz onion (about 1 1/2 small onions, 250g); 1 large egg; 1 handful (about 1/3 cup or 0.4 oz/12g) panko breadcrumbs; 1 1/2 teaspoons salt; 1 pinch black pepper; 1 pinch nutmeg; 1 tablespoon ketchup; 1 tablespoon soy sauce; 1 1/2 tablespoons Worcestershire sauce; 1/2 cup all-purpose flour (about 60g); 1 large egg; 1 cup or more panko breadcrumbs; Vegetable oil, for frying; About 6 cups shredded cabbage (for serving, enough for 6 portions)

海砂 @chorori_shokudou

神奈川@海側

When you break open a freshly fried Menchi Katsu, you'll be amazed by the juicy meat and the sweet aroma of onions. Freshly fried, it's even tastier than croquettes or hamburg steak! This is a ground meat recipe that takes the best of both worlds.
Recipe background:
Previously, in a newspaper interview, the father of Olympic swimmer Kitajima, who runs a butcher shop, shared his special Menchi Katsu recipe that his son loves. I learned then that the secret is using equal parts raw onion and ground pork. When I tried it, it tasted just like the butcher shop version! Until then, I had always used sautéed onions, so this was a real eye-opener. *The seasoning is my own twist.

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Ingredients

Serves 4 (makes 8 pieces)

9 ozground pork (250g)
9 ozonion (about 1 1/2 small onions, 250g)
1large egg
1 handful(about 1/3 cup or 0.4 oz/12g) panko breadcrumbs
1 1/2 teaspoonssalt
1 pinchblack pepper
1 pinchnutmeg
1 tablespoonketchup
1 tablespoonsoy sauce
1 1/2 tablespoonsWorcestershire sauce
1/2 cupall-purpose flour (about 60g)
1large egg
1 cupor more panko breadcrumbs
Vegetable oil, for frying
About 6 cups shredded cabbage (for serving, enough for 6 portions)

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Steps

1

Finely chop the onion. Cut the onion in half, make thin cuts along the grain without cutting through the root, then turn and make three horizontal cuts. Slice from the end, then chop finely.
2

When you reach the root end, slice it, turn, and chop. Finally, hold the knife horizontally and rock it back and forth to mince everything evenly.
3

If using sweet onions, they have more moisture and may shrink more, making the flavor stronger. Use about 2 small onions if needed.
4

In a bowl, combine the ground pork, onion, egg, and seasonings. Add a handful of panko to adjust the texture. The mixture should be soft and just hold together when you grab it. Divide into 8 portions and shape into oval patties.
5

Coat the patties with the breading ingredients. First, mix the egg with the flour and 1 tablespoon of water to make an egg wash. Dredge each patty in flour, then dip in the egg wash, then coat with panko. *To prevent cracking, coat well with flour.
6

Fry in oil until golden and crisp. Use a slightly lower temperature than for croquettes, and fry slowly. When the center puffs up and feels firm when pressed with chopsticks, they're done. *Fry slowly so the onions become sweet!
7

Once they're fluffy and cooked through, serve with shredded cabbage or other fresh vegetables. Add soy sauce or Worcestershire sauce to taste.
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● Please note: feedback submitted for this recipe will generally receive a standard reply.
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● There are many Menchi Katsu recipes on Cookpad, and if you change the ingredients, it may end up very similar to someone else's recipe.
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So, unfortunately, I do not post feedback for versions using different ingredients. Thank you for your understanding.
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This recipe was featured in this book.
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It was also featured in this other book.