Menchi Katsu

Updated at: Thu, 17 Aug 2023 02:46:51 GMT

Step 1

In a small bowl, mix the bread crumbs and milk to combine. Set aside for about half an hour.

Step 2

Finely chop half of the onion, then set aside the other half for your curry (if making). Heat 1-2 Tbsp of oil in a skillet, then add the onion, garlic, salt and pepper and sautee at medium heat until the onion is translucent and takes on some color. Set aside to cool slightly.

Step 3

In a medium sized bowl, combine the meat, egg, milk + bread crumb mixture, and the softened onions. Mix well (I prefer to use my hands) — make sure that the meat mixture looks totally uniform and lightens in color a bit.

Step 4

Divide into 4 even sections and shape into oval patties. Refrigerate for 30 minutes to an hour.

Step 5

Set out the beaten eggs, panko, and all purpose flour in small but wide dishes, like shallow bowls or small plates with high sides.

Step 6

About 5-10 minutes before you're ready to start cooking, begin heating the oil in a deep pan with thick sides, like a cast iron or stainless steel pot. You can also deep fry, if you prefer.

Step 7

To test if the oil is ready, throw a couple of panko crumbs into the oil and see if they float to the top and start sizzling. If not, wait a bit longer.

Step 8

Lay out a plate or baking sheet and line with paper towels to collect grease.

Step 9

Carefully lower each patty into the oil, being careful to not crowd the pan (you may need to do the frying in 2 steps if the patties won't fit into your pan without touching each other). Fry each side for 3-5 minutes, being careful to not disturb the patties too much or they may break apart. The patties should be a nice golden brown color.

Step 10

Remove each patty and drain it on the paper towel lined plate. Let cool for 5-10 minutes before slicing and serving over rice with curry or tonkatsu sauce.

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