Tori Menchi Katsu | Crispy Japanese-Style Minced Chicken
(0)
30 min
Quick
Sezamo
Tori Menchi Katsu este o emblemă a street food-ului japonez: chiftele generoase și suculente din carne tocată de pui asezonată cu ghimbir, usturoi și ceapă caramelizată, învelite într-o crustă crocantă și aerată de pesmet panko. Prăjite până devin aurii, se servesc fierbinți cu varză proaspătă fin feliată, sos dulce-acrișor tonkatsu și un strop fin de maioneză.
Ingredients
Preparation method
Preparing the mixture and sauce
Peel and finely chop the yellow onion, then sauté it in a pan with a tablespoon of sunflower oil until soft and translucent. Let it cool completely. Finely grate 2 cloves from the head of garlic and the peeled fresh ginger.
In a large bowl, combine the minced chicken with the cooled sautéed onion, garlic, ginger, half of the soy sauce (10 ml), one beaten fresh egg, 20 g of the panko breadcrumbs, fine salt, and ground black pepper. Knead the mixture well for 2-3 minutes until it becomes cohesive and compact, then shape into 4 flat oval patties.
For the homemade tonkatsu sauce, combine the ketchup, Worcestershire sauce, and the remaining soy sauce (10 ml) in a small bowl, stirring well until smooth. Shred the white cabbage very finely and place it in ice-cold water for 5 minutes to become extra crunchy, then drain well.
Chef's tip
Sautéing the onion before adding it to the meat is the Japanese secret to achieving a tender, slightly sweet mixture, preventing the chicken from drying out during frying.
Soaking the shredded cabbage in ice-cold water for a few minutes enhances its crunchy texture and provides the perfect refreshing contrast to the hot cutlets.
15 min
Under an hour
