Menchi Katsu with Tangy Tonkatsu Sauce

Ingredients

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 cup all-purpose flour 1/2 cup all-purpose flour
• 2 large eggs, beaten 2 large eggs, beaten
• 1 cup breadcrumbs 1 cup breadcrumbs
• Vegetable oil, for frying Vegetable oil, for frying
• For the tonkatsu sauce: For the tonkatsu sauce:
• 1/4 cup Worcestershire sauce 1/4 cup Worcestershire sauce
• 1/4 cup ketchup 1/4 cup ketchup
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon Dijon mustard 1 teaspoon Dijon mustard

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 28g (Sugar: 6g)
• Protein: 26g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the ground beef, chopped onion, minced garlic, soy sauce, Worcestershire sauce, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Divide the beef mixture into equal portions and shape them into patties.
3. 3.
   Place the flour, beaten eggs, and breadcrumbs into separate shallow bowls.
4. 4.
   Dredge each beef patty in flour, then dip it into the beaten eggs, and finally coat it with breadcrumbs, pressing gently to adhere.
5. 5.
   Heat vegetable oil in a deep pan or skillet over medium heat. Fry the beef patties in batches until golden brown on both sides, about 4-5 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
6. 6.
   For the tonkatsu sauce, whisk together Worcestershire sauce, ketchup, soy sauce, honey, and Dijon mustard in a small bowl until well combined.
7. 7.
   Serve the Menchi Katsu hot with the tangy tonkatsu sauce on the side. Enjoy with steamed rice and a side of cabbage.

Treat your ingredients with care...

• Ground beef — Use lean ground beef for a healthier option. Make sure to mix the beef mixture thoroughly to ensure even distribution of flavors.
• Breadcrumbs — Panko breadcrumbs work best for achieving a crispy texture. If unavailable, regular breadcrumbs can be used as a substitute.
• Worcestershire sauce — Look for a vegetarian or vegan Worcestershire sauce if following a plant-based diet.

Tips & Tricks

• To ensure the Menchi Katsu stays juicy, avoid overcooking the beef patties. Cook them until they are just cooked through.
• For an extra crispy coating, double coat the beef patties by dipping them in the beaten eggs and breadcrumbs twice.
• If you prefer a spicier sauce, add a dash of hot sauce or chili flakes to the tonkatsu sauce.

Serving advice

Serve Menchi Katsu hot with a side of steamed rice and shredded cabbage. Drizzle the tangy tonkatsu sauce over the beef cutlets or serve it on the side for dipping.

Presentation advice

Arrange the Menchi Katsu on a plate, placing the cabbage alongside the beef cutlets. Drizzle the tonkatsu sauce over the cutlets or serve it in a small dipping bowl. Garnish with a sprinkle of sesame seeds or chopped green onions for an added touch of freshness.