Crispy Outside, Tender Inside: Ultimate Minchi Katsu Recipe
How to Make Perfectly Crispy and Juicy Minchi Katsu at Home
Inspired by the culinary delights seen in my favorite animated shows, I decided to create this Minchi Katsu recipe. Minchi Katsu, a Japanese deep-fried meat cutlet, offers a delightful contrast between its golden, crispy exterior and its incredibly tender, flavorful interior. It’s a dish that satisfies both adults as a fantastic beer snack and children as a delicious side for their meals. The combination of ground pork and finely chopped vegetables creates a wonderfully moist and savory bite. Let’s get started on making this irresistible treat!
Main Ingredients- 300g ground pork
- 1/2 medium onion (about 50g), finely minced
- 100g cabbage, finely chopped
Seasoning for Meat Mixture- 2 Tbsp oyster sauce
- 2 Tbsp cooking sake or mirin
- 1 Tbsp minced garlic
- 1 tsp salt
- 2 tsp black pepper
For the Coating- 5 Tbsp tempura flour
- 100g panko breadcrumbs
- 2 large eggs
- 2 Tbsp oyster sauce
- 2 Tbsp cooking sake or mirin
- 1 Tbsp minced garlic
- 1 tsp salt
- 2 tsp black pepper
For the Coating- 5 Tbsp tempura flour
- 100g panko breadcrumbs
- 2 large eggs
Cooking Instructions
Step 1
First, let’s prepare the vegetables that will add moisture and texture to our Minchi Katsu. Finely mince the onion. Since Minchi Katsu is made by forming ground meat, if the vegetable pieces are too large, the mixture may not hold together well during frying. Mincing them as finely as possible is key for a good texture.
Step 2
Next, finely chop the cabbage to a similar size as the minced onion. The cabbage will add a pleasant crunch and a touch of sweetness. Ensuring the vegetables are uniformly chopped will help them cook evenly with the meat.
Step 3
Now, let’s prepare the star of our dish: the ground pork. Place the ground pork on a layer of paper towels and gently press down to absorb any excess moisture or blood. Removing this excess liquid is crucial to prevent any gamey odors or unpleasant flavors from affecting the final taste of the Minchi Katsu.
Step 4
Transfer the drained ground pork to a large mixing bowl. Using a spacious bowl will make it much easier to combine and knead the ingredients thoroughly.
Step 5
Add the finely chopped cabbage to the bowl with the ground pork.
Step 6
Now, add the minced onion to the mixture. All of our delicious filling ingredients are now ready to be combined.
Step 7
To enhance the flavor, we’ll season the mixture. Start by adding 1 teaspoon of salt. If you find the mixture is not seasoned enough after tasting, you can always add a little more salt later, but be mindful of the oyster sauce’s saltiness.
Step 8
Add 2 teaspoons of black pepper. Pepper not only adds a pleasant warmth but also helps to mask any potential meatiness and enhances the overall savory profile of the Minchi Katsu.
Step 9
Next, incorporate 2 tablespoons of oyster sauce. Oyster sauce provides a wonderful umami depth and a hint of sweetness, which complements the richness of the pork beautifully.
Step 10
Add 2 tablespoons of cooking sake or mirin. This will help to tenderize the meat and further eliminate any unwanted odors, while also adding a subtle complexity to the flavor.
Step 11
Finally, add 1 tablespoon of minced garlic. Garlic is essential for adding a pungent aroma and a savory kick that balances the richness of the pork.
Step 12
Once all the seasoning ingredients are in the bowl, it’s time to knead the mixture. Using your hands, knead the ingredients together vigorously for about 3 minutes, until the mixture becomes sticky and cohesive. This process helps to develop the proteins in the meat, ensuring the Minchi Katsu holds its shape when fried.
Step 13
After kneading, shape the mixture into Minchi Katsu patties. It’s crucial to shape them flat, about half a finger’s width thick, rather than forming them into balls. This shape ensures that the center cooks through completely without the exterior burning. Avoid making them too thick in the center.
Step 14
As you shape the patties, you might notice the center becomes slightly thicker. To ensure even cooking, gently press down on the center of each patty with your finger to create a uniform thickness throughout. You should get about 9 to 10 patties from this amount of ground pork, which is a good size for frying.
Step 15
Now, let’s prepare the coating for our Minchi Katsu. First, set up a plate with the tempura flour. This will form the initial layer of the coating.
Step 16
Crack 2 large eggs into a shallow bowl.
Step 17
Whisk the eggs thoroughly with a fork or chopsticks until well combined. Since the meat mixture is already seasoned, you don’t need to add any salt to the egg wash.
Step 18
Finally, prepare a generous amount of panko breadcrumbs on another plate. Panko provides that signature crispy texture we’re looking for.
Step 19
Take each shaped Minchi Katsu patty and coat it evenly with tempura flour. This layer helps the egg wash adhere better.
Step 20
Next, dip the flour-coated patty into the beaten egg, ensuring it’s fully covered. This acts as the glue for the breadcrumbs.
Step 21
Finally, press the patty firmly into the panko breadcrumbs, coating all sides generously. The thicker the breadcrumb coating, the crispier and more satisfying your Minchi Katsu will be. Once coated in panko, your Minchi Katsu is ready for frying.
Step 22
Let’s start frying! Pour enough cooking oil into a pan so that the Minchi Katsu is about halfway submerged. Heat the oil over medium-low heat for about 1 minute. It’s important not to overheat the oil, as this can cause the outside to burn before the inside is cooked.
Step 23
Carefully place the coated Minchi Katsu patties into the heated oil. Avoid overcrowding the pan, as this can lower the oil temperature and result in greasy cutlets.
Step 24
Fry the Minchi Katsu for about 7 to 10 minutes, turning them occasionally to ensure even browning on both sides. Because Minchi Katsu is thicker than a standard Tonkatsu, it needs to be cooked at a moderate temperature to allow the inside to cook through without burning the exterior. Maintain a medium-low heat throughout the frying process.
Step 25
Once golden brown and cooked, remove the Minchi Katsu from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil. Let them rest for about 3 minutes. This resting period allows the residual heat to continue cooking the interior, ensuring it’s perfectly done and juicy.
Step 26
After resting, slice a Minchi Katsu in half to check for doneness. If the inside is completely white with no pinkness, it’s perfectly cooked! If you see any pink, return it to the pan for a few more minutes. It’s essential to ensure ground pork is cooked thoroughly for safety.
Step 27
Your delicious homemade Minchi Katsu is ready to enjoy! Serve immediately for the best crispy and tender experience.
Step 28
If you have any leftover Minchi Katsu that you won’t be eating right away, they can be frozen for later. To prevent them from sticking together and losing their shape, wrap each piece individually in plastic wrap or place them in an airtight container before freezing. When you’re ready to eat them, simply reheat by frying them again or in an air fryer for a delicious, freshly-made taste.
