Menchi Katsu (Minced Beef and Onion Cutlets) with Tonkatsu Sauce
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Ingredients
- 500 g beef mince
- 1 onion, finely chopped
- 40 g plain flour
- 2 egg, beaten
- 100 g panko breadcrumbs
- 250 ml vegetable oil
- 250 g white cabbage, finely shredded
- 4 tbsp tonkatsu sauce
Method
- 1
Mix the beef mince with the chopped onion, 1 tbsp of the plain flour and a pinch of salt and pepper until well combined.
- 2
Shape into 4 thick oval patties with damp hands.
- 3
Coat each patty in the remaining plain flour, then the beaten egg, then press firmly into the panko breadcrumbs.
- 4
Heat the vegetable oil in a large frying pan to about 1cm deep over a medium heat. Fry the patties for 5-6 minutes each side until deep golden and no pink remains in the middle.
- 5
Drain on kitchen paper for a minute.
- 6
Serve with the shredded cabbage and the tonkatsu sauce drizzled over.
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