Menchikatsu with Plentiful Spring Cabbage

ad

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.
Prep Time 0 mins
Cook Time 45 mins
Keyword Main
Servings 20 pieces, 5cm in diameter(*1)
INGREDIENTS
  • 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
For Deep-frying
EQUIPMENT
  • bowl
  • Fryer
INSTRUCTIONS
  • 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).
Deep-frying
NOTES
*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.
share your dish!

comment

Copied title and URL