Menchi Katsu Recipe / Minced Meat Cutlet [Calm BGM]

Menchi Katsu recipe
Katsu sauce recipe
Minced meat cutlet Japanese

Please see below for the ingredients, written recipe, FAQ, and more!!


(Chapter)
0:00 Prepare ingredients
2:31 Prepare patty
5:07 Katsu Sauce
5:44 Crumb
7:06 Fry Menchi Katsu


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[Ingredients 2-3 serves] (GRAM)

-Beef mince (10-20% fat) 250g
-Pork mince (10-20% fat) 250g
-Kombu salt 1tsp (5g)
-Powder gelatine 1.5tsp (5g)
-Water 2tbsp (30ml)

-Onion 1 (150g)
-Garlic 20g (as peeled)

-All purpose flour
-Egg
-Panko (Breadcrumb)


(Kombu salt)
-Salt 50g
-Kombu 4g

(Sauce)
-Water 2tbsp (30ml)
-Worcestershire sauce 3tbsp (45ml)
-Ketchup 3tbsp (60g)
-Soy sauce 2tbsp (30ml)
-Kombu salt 1/2tsp (4g)
-Sugar 2tbsp (30g)


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[Ingredients 2-3serves] (OUNCE)

-Beef mince (10-20% fat) 0.55lb
-Pork mince (10-20% fat) 0.55lb
-Kombu salt 1tsp (0.18oz)
-Powder gelatine 1.5tsp (0.18oz)
-Water 2tbsp (0.6oz)

-Onion 1 (5.3oz)
-Garlic 0.7oz (as peeled)

-All purpose flour
-Egg
-Panko (Breadcrumb)


(Kombu salt)
-Salt 1.7oz
-Kombu (Dried kelp) 0.1oz

(Sauce)
-Water 2tbsp (0.6oz)
-Worcestershire sauce 3tbsp (0.95oz)
-Ketchup 3tbsp (2.1oz)
-Soy sauce 2tbsp (0.6oz)
-Kombu salt 1/2tsp (0.15oz)
-Sugar 2tbsp (1oz)


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[Method]

[Chapter1: Prepare ingredients]
-Blitz kombu and salt for kombu salt
-Chop onion and garlic
-Cold pan, vege oil, garlic. Low heat
-Once the garlic starts to change colour, add onion
-Fry them with kombu salt and black pepper
-Once lightly coloured, set aside


[Chapter2: Prepare patty]
-MIx kombu salt, gelatine, water.
-Microwave 10sec, then mix to the mince
-Add onions, mix until combine
-Portion 100g
-Slap 10 times to remove air
-Shape a patty about 1.5cm thick (0.4-0.6inch)
-Chill 1 hour or freeze 20mins


[Chapter3: Katsu sauce]
-Mix all the ingredients


[Chapter4: Crumb]
-Coat the patty with Flour, egg, panko.
(Coat twice with flour and egg)
-Leave it at room temp


[Chapter5: Fry Menchi Katsu]
-Heat oil to 180-185℃ (356-365F)
-Fry 2.5 mins each sides.
-Rest 3 mins
-Done mate!


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[FAQ]

Q: Why do I use kombu for everything?
A: As a Japanese chef, I want to introduce it to the world.
And want to support Japanese Marine products industry.
So I want to make this channel as socially meaningful


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