Crispy & Juicy Mince Katsu: Homemade Japanese Delight
How to Make Crispy Mince Katsu: A Delicious Japanese Recipe
Mince katsu, essentially a deep-fried hamburger patty, can sometimes be a bit rich on its own. However, by incorporating a generous amount of finely chopped cabbage, we can retain the savory meat flavor while saying goodbye to greasiness! The homemade mince katsu you’ll create will be even more delicious than what you find at many Japanese restaurants. It’s a dish that brings joy to both the maker and the eaters, especially kids who absolutely love it. Let’s dive into how to make this wonderful볼카츠 (Volkatsu) style mince katsu!
Main Ingredients (Measurements: Tablespoon)- 150g minced pork
- 2 handfuls finely chopped cabbage
- 1/2 onion
- Plenty of cooking oil (for deep-frying)
- Pinch of salt (for cabbage)
Mince Katsu Patty Seasoning- 2 Tbsp egg mixture
- 4 Tbsp breadcrumbs
- Pinch of salt
- Pinch of black pepper
- 1 Tbsp Worcestershire sauce (or Tonkatsu sauce)
Frying Bater- 2 eggs
- Breadcrumbs (for coating), as needed
- 2 Tbsp all-purpose flour
- 2 Tbsp egg mixture
- 4 Tbsp breadcrumbs
- Pinch of salt
- Pinch of black pepper
- 1 Tbsp Worcestershire sauce (or Tonkatsu sauce)
Frying Bater- 2 eggs
- Breadcrumbs (for coating), as needed
- 2 Tbsp all-purpose flour
Cooking Instructions
Step 1
First, finely chop the cabbage. Sprinkle a pinch of salt over the chopped cabbage and let it sit for about 10 minutes to 1 hour. This step helps to reduce any bitterness and draws out excess moisture, ensuring a crispier texture.
Step 2
After salting, firmly squeeze out the water from the cabbage with your hands, or press it with paper towels to remove as much moisture as possible. Excess water can make the patty mixture too wet, so this is a crucial step.
Step 3
Finely mince the onion, similar to how you prepared the cabbage.
Step 4
Lightly oil a pan and sauté the minced onion over medium-low heat until it becomes translucent. Sautéing the onion brings out its natural sweetness and removes its pungent raw flavor.
Step 5
In a separate bowl, crack two eggs and whisk them thoroughly to create an egg wash.
Step 6
In a large mixing bowl, combine the prepared chopped cabbage, sautéed onion, and minced pork. Add the seasoning ingredients for the mince katsu patty: 4 tablespoons of breadcrumbs, a pinch of salt, a pinch of pepper, 1 tablespoon of Worcestershire sauce, and the 2 tablespoons of the prepared egg wash.
Step 7
Grind about 20 twists of black pepper into the mixture and knead everything together with your hands until the mixture becomes cohesive and slightly sticky. If the mixture feels too wet to shape, gradually add a bit more breadcrumbs until it’s manageable. Divide the mixture into 6-8 portions and shape them into flattened patties.
Step 8
Now, it’s time to coat the shaped patties. Take 1 tablespoon of all-purpose flour and place it in a sieve. Gently shake the sieve over a wide tray to create a thin, even layer of flour.
Step 9
Place the shaped patties onto the floured tray. Then, take another tablespoon of flour, place it in the sieve again, and gently shake it over the patties to coat them evenly with flour, like a light dusting of snow.
Step 10
Dip each floured patty into the egg wash, ensuring it’s fully coated, then generously press breadcrumbs onto all sides. Following the order of flour – egg wash – breadcrumbs creates a perfectly crispy coating when fried.
Step 11
Heat your cooking oil for deep-frying to approximately 160°C (320°F). A good test for this temperature is to dip a wooden chopstick into the oil; if small, steady bubbles gently rise around it, the oil is ready.
Step 12
Carefully place the breaded mince katsu patties into the hot oil. Fry them, turning occasionally, until they are golden brown on both sides. Avoid overcrowding the pan, and be mindful not to fry them at too high a heat, which can burn the outside before the inside is cooked through.
Step 13
Once golden and cooked, remove the mince katsu from the oil and place them on a wire rack lined with paper towels. This allows excess oil to drain off, resulting in an extra crispy finish and a less greasy bite.
Step 14
Slice one of the finished mince katsu in half to check if the inside is cooked through. This recipe yields approximately 10 delicious mince katsu. Serve warm and enjoy this delightful homemade dish!
