Menchi Katsu Sandwich (Ground Pork Cutlets):
- about 9 oz. ground pork (or a mix of ground pork and beef)
- 1 small onion, very finely chopped
- 1 tbsp oil (for cooking onion)
- 3 tbsp panko breadcrumbs
- 2 tbsp milk (to soak breadcrumbs)
- 1 large egg
- 1 tsp ketchup
- 2 tsp Worcestershire sauce
- ½ tsp salt
- A pinch of pepper and nutmeg
- Flour, egg, and panko (for breading)
- Vegetable oil for deep frying
For the Sandwich Assembly:
- 4-6 slices of soft milk bread (Shokupan) or white bread, crusts removed
- Butter or margarine
- Tonkatsu sauce
- Japanese mayonnaise (Kewpie)
- Finely shredded green cabbage
Instructions
- Prepare the Mixture: Sauté the finely chopped onion in oil until soft and translucent. Let it cool completely. In a large bowl, combine the ground pork, cooled onion, soaked panko, egg, ketchup, Worcestershire sauce, salt, pepper, and nutmeg. Mix well with your hands until the meat becomes sticky.
- Shape and Bread: Divide the mixture into 2-3 equal portions and shape them into oval or round, flat patties (about 1/2 to 3/4 inch thick). Dredge each patty in flour, dip in beaten egg, and coat thoroughly with panko breadcrumbs, pressing gently to make sure the crumbs adhere.
- Fry: Heat oil to 350°F (175°C) in a deep skillet. Fry the patties for about 3-4 minutes per side until they are golden brown and cooked through. Drain on a wire rack or paper towel.
- Assemble the Sandwich: Spread butter and a little mayonnaise on one side of each slice of bread. Place a generous amount of shredded cabbage on a slice, followed by the fried menchi katsu. Drizzle a generous amount of tonkatsu sauce over the katsu.
- Press and Cut: Top with another slice of bread. Gently press the sandwich down (you can use a small plate to weigh it down for 5 minutes to help it hold its shape). Cut the sandwich in half (or into thirds/quarters) and serve.
Share
