1 week Ago By Danielle Alvarez
This type of katsu, known as menchi katsu in Japan, is made from pork mince instead of the more widely used pork fillet. These patties are really easy to throw together for a quick weeknight meal that everyone will love – and because they are made with mince, you can be sure they will be tender and juicy every time. Ingredients 2 Lebanese cucumbers, sliced thinly 1 tsp fine sea salt 2cm piece fresh ginger, peeled 1 tbsp sugar 2 tbsp soy sauce + 1 tbsp extra 1⁄2 cup rice wine vinegar 500g pork mince 1 small brown onion, peeled 3 eggs 1⁄4 cup + 2 cups panko breadcrumbs 1 cup plain flour salt and black pepper 200ml neutral fry oil, such as vegetable or sunflower oil 1⁄2 head cabbage cooked white sushi rice tonkatsu sauce Method Place the cucumber slices in a sieve and sprinkle over the sea salt.
Toss, and allow to drain, extracting excess moisture from the cucumbers for 10-15 minutes. Then, rinse the cucumbers. Add the cucumbers to a bowl or jar and use a microplane to grate the ginger over the top.
Add in the sugar, 2 tablespoons of soy sauce and rice wine vinegar, and toss to combine in the bowl or place the lid on the jar and shake to mix and dissolve the sugar. Refrigerate for at least 30 minutes. This will keep in the fridge for several days.
To prepare the pork, add the mince to a mixing bowl. Grate the onion on the large holes of a box grater and add to the mince. Add in 1 egg, 1 tablespoon soy sauce, 1⁄4 cup of panko breadcrumbs and a pinch of salt and black pepper.
Mix until thoroughly combined. Make 8 oval-shaped patties and press them down to resemble hamburgers. Set up 3 shallow bowls or dishes to crumb the patties: one containing the flour, one with the remaining 2 eggs (beaten) and the last with the remaining panko breadcrumbs.
Coat the patties first in the flour, then the egg and then the panko. Place them on a tray or plate and refrigerate until ready to cook. Heat a wide skillet or frying pan over medium heat.
Add the oil. When hot, fry the patties a few at a time or as many as you can fit in the pan. Cook for 2-3 minutes on each side or until golden brown and the pork is cooked through.
Set aside on a rack over a tray and sprinkle each with a bit of salt. Thinly shave the cabbage with either a sharp knife or a mandoline. It’s very important that the cabbage is paper-thin.
Serve the katsu with a scoop of white rice, cabbage, the pickled cucumbers (I like to toss a bit of the pickling liquid with the cabbage) and lots of tonkatsu sauce drizzled over the top..
