Menchikatsu with Plentiful Spring Cabbage
Menchikatsu is Japanese deep fried meatballs with batter. The crispy batter and juicy meat are tasty, and easier to make than korokke.
- minced meat (beef, mixed meat or pork is recommended) 500 g
- cabbage (spring cabbage) 300 g
- breadcrumbs 25 g
- egg 2
- garlic 10 g
- salt 2 teaspoons
- allspice (or nutmeg) 1/2 teaspoon
- black pepper
- egg 1
- water 1 tablespoon
- wheat flour
- Crack egg and mix well with breadcrumbs.
- Roughly chop the cabbage.
- Add egg mixture and seasonings to ground meat and mix well until meat turns whitish.
- Add the cabbage and mix well until the meat and cabbage are combined.
- Shape the mixture into a round shape (*1,*2).
- Preheat the fryer to 170℃.
- Crack eggs, add water, and mix well.
- Lightly coat the patty with flour (*3) and dip them in the egg mixture.
- Coat evenly with bread crumbs and place in a fryer immediately.
- Deep-fry until the batter is golden brown (*4).
*1 I was able to make 20 menchikatsu, 50g of dough, 5cm in diameter and about 2cm thick. I think there are enough for 4 adults. *2 The dough is firm enough in this recipe, but if it is too soft to be formed into disks, refrigerate it. *3 If the patty is too soft, sprinkle some flour on it to keep it in shape. *4 The patty will sink at first, but they will float after frying for about 5 minutes. After it floats, fry it for a while so that it is fully cooked. However, it depends on the thickness of the patty, so please take one out and check the inside.
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