Easiest Way to Prepare Perfect Crunchy Menchi Katsu with Lotus Root
Hello everybody, it is John, welcome to our recipe page. Today, we're going to make a special dish, Steps to Make Favorite Crunchy Menchi Katsu with Lotus Root. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Crunchy Menchi Katsu with Lotus Root, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crunchy Menchi Katsu with Lotus Root delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we must first prepare a few components. You can have Crunchy Menchi Katsu with Lotus Root using 15 ingredients and 4 steps. Here is how you can achieve that.
I just had 100 g of ground beef in the freezer. So I bulked it up with my favorite lotus root.
The formed cutlets are rested for a while in the refrigerator to let the flavors blend, and also for a crispy fried finish.
Make sure to drain off the oil well by draining the fried cutlets upright on absorbent paper towels. For 5 menchi katsu (6 to 7 cm [2.8 in] in diameter). Recipe by Nonbiriharumimushi
Ingredients and spices that need to be Take to make Crunchy Menchi Katsu with Lotus Root:
- 100 grams Ground beef (or pork or mixed beef and pork)
- 1/2 of a medium onion Onion
- 50 grams Lotus root
- 1 ◎ Egg
- 100 ml ◎ Panko
- 1 ◎ Japanese Worcestershire-style sauce
- 1 tsp ◎ Mayonnaise
- 1/3 tsp ◎ Salt
- 1 dash ◎ Pepper
- 1 dash ◎ Nutmeg
- 1 Oil for deep frying
- For the coating:
- 1 Flour
- 1 Beaten egg
- 1 Panko
Steps to make Crunchy Menchi Katsu with Lotus Root
- Finely chop the lotus root and soak in a bowl of water with a little vinegar. Finely chop the onion.
- Combine the well drained lotus root, onion, ground beef and ◎ ingredients and mix very well. Form into patties.
- Put a thin layer of flour in a shallow pan, and lay the formed patties. Cover with plastic wrap and refrigerator for about an hour.
- Coat the patties in flour, beaten egg and panko in that order. Fry a couple at a time slowly in 320°F/160°C oil, and they're done.
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