Menchi Katsu

Yield

4 servings (8 patties)

Ingredients

For patties:

• ½ lb ground pork
• ½ lb ground wagyu beef
• 1 egg
• 4 oz yellow or white onion, finely diced
• 1/3 cup panko bread crumbs
• ¼ cup milk
• 2 tsp Worcestershire sauce
• pinch ground nutmeg
• salt and pepper, to taste

For frying:

• ¼ cup flour
• ½ tsp salt
• ½ tsp black pepper
• 1 egg
• 1 cup panko bread crumbs
• Oil for frying

For sauce:

• ¼ cup ketchup
• 1 Tbsp soy sauce
• 2 tsp brown sugar
• 2 tsp mirin
• 1 tsp Worcestershire sauce
• 1 tsp grated fresh ginger
• 1 clove garlic, minced

Instructions

1. Combine all ingredients for sauce. Set aside.
2. In a large bowl, combine all patty ingredients. Mix together until completely combined. Adjust bread crumbs or milk, until desired texture is achieved.
3. Divide into 8 equal pieces and roll each into a ball. Press into a round or oval disk, about ½" thick. Compress well to ensure there is no air trapped inside. Repeat with remaining balls.
4. Heat oil for frying in a large pan, about 1 inch deep, to 350°F.
5. Meanwhile, place flour (seasoned with salt and pepper), egg (beaten), and panko in three separate containers. Dredge each patty in flour, dip in egg, then coat in bread crumbs.
6. Fry patties in batches for 3-4 minutes on each side, until deep golden brown. Transfer to a wire rack or plate lined with paper towels to drain excess oil.
7. Serve with katsu sauce and salad on the side.