Menchi-katsu Recipe (Deep-Fried Breaded Ground Meat) | Cooking with Dog
Hi, I’m Francis,
the host of this show "Cooking with Dog."
First, let’s make the homemade ground meat.
Chop the beef, and pork slices into 1 inch pieces with a knife.
Place the meat into a food processor.
Add the salt.
Sprinkle on the pepper
and the nutmeg.
Cover
and turn on the processor for about 20 seconds
until the meat begins to look smooth and turn kind of gooey.
Uncover
and pinch the meat to make sure it is ground smoothly.
Remove the blade of the processor
and place the ground meat into a bowl.
Now, let’s combine the meat mixture.
Chop up an onion into fine pieces.
Place the onion into the bowl.
Add the beaten egg,
soft bread crumbs,
tomato ketchup
and Japanese Worcestershire sauce to the meat.
With your hands, thoroughly mix the ingredients
until the onion blends in completely with the meat.
Flatten the meat mixture and divide it into four sections.
Shape each quarter into a ball
and throw it against your palm several times to remove the air inside.
Cool the meat balls in the fridge while preparing the next step.
Let’s bread the meat mixture.
With a pair of spoons,
place the meat ball onto a thick layer of cake flour.
Thoroughly cover the meat with the flour
and place it onto a tray.
Repeat the process for the rest of the meat balls.
Next, dust off the excess flour from the meat with your hands.
Dip the ball into the beaten egg
and thoroughly coat it with the egg using a spoon.
Then, place the meat onto a thick layer of soft bread crumbs
and completely cover it.
Hold the meat and bread crumbs in your palms
and shape it into an oval while removing the excess bread crumbs.
Place the breaded meat onto a tray.
Repeat the process for the rest of the meat balls.
Now, let’s deep fry the menchi-katsu.
Stir the oil with kitchen chopsticks to even out the temperature.
Drop in a bit of the bread crumbs to test the oil.
If small bubbles form around them, the oil temperature is right.
With a mesh strainer, gently place the menchi-katsu into the oil.
The oil temperature should be at about 340 degrees °F or 170 degrees °C.
Ladle the hot oil over the meat to cook thoroughly.
Don’t touch the menchi-katsu for the first 1 minute.
When the outer layer firms up,
gently rotate them with the chopsticks to brown evenly.
Keep ladling the oil
and then gently flip the menchi-katsu.
Deep-fry them for a total of 6 minutes until golden brown.
Deep-frying the onion slowly will make it sweeter,
giving the menchi-katsu a more delicious taste.
Gently remove the menchi-katsu with tongs,
drain the excess oil
and temporarily place them onto a cooling rack.
Then, place the menchi-katsu next to the side vegetables on a plate.
Enjoy this recipe with the menchi-katsu sauce
made from the ingredients at the end of this video
and dress the vegetables with your favorite salad dressing.
Menchi-katsu with homemade ground meat is absolutely delicious!
Good luck in the kitchen!
Let’s grind sliced meat to make Menchi-katsu, deep-fried breaded ground meat. Fresh and crispy Menchi-katsu with homemade ground meat is absolutely delicious! How to Make Menchi-katsu http://cookingwithdog.com/recipe/menchi-katsu/ (serves 2) 100g Thin Beef Slices (3.5 oz) 60g Thin Pork Slices (2.1 oz) 100g Onion (3.5 oz) ½ Beaten Egg 3 tbsp Nama-Panko - Soft Bread Crumbs ¼ tsp Salt Pepper Nutmeg ½ tbsp Tomato Ketchup 1 tsp Japanese Worcestershire Sauce 100ml Cake Flour or substitute all purpose flour (3.5 fl oz) ½ Beaten Egg 600ml Soft Bread Crumbs (2.5 cups) Vegetable Oil: 170°C, 1.5cm deep / 340°F, 0.6 inch deep - Menchi-katsu Sauce - 1 tbsp Tonkatsu Sauce 1 tbsp Japanese Worcestershire Sauce 1 tbsp Tomato Ketchup 1 tbsp Hot Water - Side Vegetables - Shredded Cabbage Leaves Baby Salad Greens A Thin Tomato Wedge We would appreciate it if you could add subtitles for this video! http://www.youtube.com/timedtext_video?ref=share&v=BFETdlfkNGA Thank you for your support! Order Francis T-shirts and Apron! http://cookingwithdog.com/merchandise/ Order Francis Bento Box, Bento Bag and Chopsticks! http://cookingwithdog.com/bentoandco/ http://cookingwithdog.com http://youtube.com/cookingwithdog http://facebook.com/cookingwithdog http://instagram.com/cookingwithdog http://google.com/+cookingwithdog http://twitter.com/cookingwithdog http://pinterest.com/cookingwithdog http://cookingwithdog.tumblr.com 薄切り肉をミンチにして衣サックサクのメンチカツを作ります。美味しい肉を家でミンチにしたメンチカツは間違いなく美味しいです！ メンチカツの作り方 http://cookingwithdog.com/ja/recipe/menchi-katsu/ ＜材料＞２人分 牛薄切り肉：１００g 豚薄切り肉：６０g 玉ねぎ１００g 溶き卵：1/2個 生パン粉：大さじ３ 塩：小さじ1/4 コショウ ナツメグ ケチャップ：大さじ1/2 ウスターソース：小さじ１ 薄力粉：１００ml 溶き卵：1/2個 生パン粉：６００ml 揚げ油：１５㎜深さ ソース： トンカツソース：大さじ１ ウスターソース：大さじ１ ケチャップ：大さじ１ 熱湯：大さじ1 付け合わせ野菜：キャベツ、ベビーリーフ、トマト薄切り 字幕表示可 ※このビデオに他の言語で字幕を追加していただけるととても助かります！ http://www.youtube.com/timedtext_video?ref=share&v=BFETdlfkNGA いつも応援していただき本当にありがとうございます！ フランシスのTシャツとエプロンを注文！ http://cookingwithdog.com/ja/merchandise/ フランシスのお弁当箱、巾着袋、お箸セットを注文！ http://cookingwithdog.com/ja/bentoandco/