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Home / Is Beef Cutlet Considered Ground Meat

Is Beef Cutlet Considered Ground Meat

When beef and pork patties are coated in breadcrumbs and deep-fried, you get a juicy soft cutlet chosen Menchi Katsu (Ground Meat Cutlet). It is anotheryōshoku(Western nutrient) developed in Nippon.

Hero shot of Menchi Katsu served on a plate.

Menchi Katsu – A Hybrid of Korroke and Tonkatsu

Menchi Katsu'due south advent is merely like Korokke (Japanese Murphy and Ground Meat Croquette) and when you see Menchi Katsu displayed forth with Korokke at a shop in Japan, you lot actually tin't tell the difference.

Only Menchi Katsu is mainly made of minced/ground beef and pork with sautéed onions, while Korokke is made of mashed potatoes with a minor amount of minced/ground pork.

Since Menchi Katsu is a breaded deep fried meat, it'south like Tonkatsu (Japanese Pork Schnitzel) and only difference is that the meat is footing meat. But dissimilar Tonkatsu, the filling is much softer and easier to bite into.

Menchi Katsu – A Japanese-fabricated EnglishZoomed-in photo of a cooked piece of bench Katsu showing the patty inside.

Information technology is said that Menchi Katsu originated from a similar dish sold at a Western nutrient restaurant in Asakusa. It was in Meiji period (tardily xixthursdaycentury to early on 20thursdaycentury) and the dish was called 'minsu mīto katsuretsu' (ミンスミートカツレツ) pregnant minced meat cutlet.

This name, 'minsu mīto katsuretsu' must take been a flake of challenge for the Japanese consumers to say.

And so in the early on Shōwa period, which started in 1925, the owner of a meat shop in Kobe named it Menchi Katsu, following the example of another Western dish 'meatball', which was called 'menchi ball'.

The word 'mench' (in some regions in Japan, it is chosen 'minchi' which sounds closer to mince) is a Japanese version of 'mince'. Because a meatball is made of minced meat, it was chosen mench ball.

The word 'mince' is not that difficult to pronounce even for Japanese, unlike something like Great Barrier Reef (I had then much trouble getting it right – too many 'r's!). But audio of 'ce' does non exist in Japanese – it is similar to 'su' merely not quite the same. And 'menchi' is probably much easier for Japanese people to pronounce than 'mince'.

You might telephone call this dish 'rissoles', just I can tell y'all that for Japanese people, information technology is likewise difficult to pronounce. 'R'!

Ground Beefiness and Ground Pork PattiesMEnchi Katsu ingredients in a glass bowl.

The master ingredients of Menchi Katsu are the equal portions of beef mince/ground beef and pork mince/ground pork. It is OK to simply utilise beef or pork, only I find that the combination of the two gives better flavour and texture. The pork gives the patties juicy and the beefiness gives the flavour.

In Nippon, yous can buy pre-mixed minced/ground pork and beef. It is called 'aibikiniku' (合挽き肉) which ways meat (niku, 肉) that is minced together (aibiki, 合挽き).

Aibikinikuis more unremarkably sold and used in cooking than 100% beef mince/ground beef in Japan. In that location are a few theories about the reason, but it seems that in improver to the fact that beefiness is expensive, pork is more suited to Japanese people'south palate.

Flavours of Mench Katsu Patties

The ingredients of the Mench Katsu patties are very similar to the ingredients to brand my Stewed Hamburg Steak (Nikomi Hamburg) – minced meat, sautéed onions, egg, breadcrumbs soaked in milk, nutmeg, common salt and pepper.

Just I mix a small amount of Worcestershire sauce and tomato ketchup (tomato sauce in Australia) into the patties to give flavour to them.

Mixed patty ingredients and patties shapes into flat oval.

If yous are one of those people like me who likes light flavour in general, you might not even need a sauce to be poured over the height. The sauce is only a mixture of Worcestershire sauce and tomato ketchup.

Menchi Katsu is quite a filling dish and is often packed in a bento box. Information technology is also great to make a sandwich with Menchi Katsu within. Yum!

Top-down photo of Menchi Katsu on a place with sauce on the side.

YumikoYM_Signature

P.Southward. Don't forget to see the department 'MEAL IDEAS' beneath the recipe card! It gives you a listing of dishes that I have already posted and the new recipe in this postal service that can make up a consummate meal. I hope information technology is of help to you.

Hero shot of Menchi Katsu served on a plate.

Menchi Katsu looks like a Japanese-style croquette merely this is basically a deep-fried patty/rissole. While Japanese croquette is made of mashed potatoes with a small corporeality of pork mince, this is mainly beef and pork mince.

Recipe Type: Master

Cuisine: Japanese

Keyword: beef mince, cutlet, ground beef, ground pork, korokke, menchi katsu, pork mince

Serves: iv

Author: Yumiko

Patty:

  • 1 pocket-sized onion finely chopped
  • one tbsp oil
  • 250g/8.8oz beef mince/ground beef
  • 250g/8.8oz pork mince/basis pork
  • three tbsp staff of life crumbs soaked in 2 tbsp milk (note ane)
  • 1 egg
  • 1 tsp tomato sauce/ketchup
  • 2 tsp Worcestershire sauce
  • ½ tsp salt
  • A pinch of pepper
  • A pinch of nutmeg

Frying:

  • 1 tbsp flour
  • 1 egg browbeaten
  • i cup panko bread crumbs (note two)
  • Oil for deep frying

Sauce

  • 4 tbsp tomato plant sauce/tomato ketchup
  • 4 tbsp Worcestershire sauce

Garnish:

  • Shredded cabbage
  • Tomato wedges
  • Few stems of fresh parsley

Sauce

  1. Mix the Sauce ingredients well until there are no lumps of the tomato ketchup.

Making Patties

  1. Add one tablespoon of oil to a frying pan and oestrus over medium high heat. Add together chopped onions and sauté until they go translucent and the edges of the onion pieces starting time to brown. Put aside to absurd.

  2. Add together all the Patty ingredients including sautéed onion to a basin and mix well until it becomes sticky (note 3). Carve up the mince mix into eight equal portions.

  3. Oil your easily, take one portion at a time and make a ball. Throw the mince brawl from one manus to the other hand a couple of times to remove the air within the patty.

  4. Shape information technology into a flat oval with about 2-two.5cm/¾-1' thickness. Repeat step 3 and iv to make 8 patties.

Frying

  1. Accommodate each of your ingredients on individual plates/bowls - patties, flour, beaten egg and panko. Place a new plate/cutting board adjacent the panko.

  2. Take a patty and glaze it with the flour, then douse in the egg, followed by the staff of life crumbs. Place it on the new plate/cutting board. Echo for the rest of the patties.

  3. Estrus oil (nigh 3cm/1¼" deep) in a deep frying pan or a shallow pot over medium low heat to 160C/320F. Add together a couple of breadcrumbs into the oil and if the bubbles effectually the crumbs are small and slowly increasing, information technology is the correct temperature. If the crumbs are surrounded by lots of bubbling and surface instantaneously, the oil is too hot.

  4. Add patties to the oil gently in 2-iii batches (note 4). Fry for nearly iii-four minutes until the bottom half of the cutlet is gilded brown. Turn it over and fry further 3-4 minutes (notation 5). Transfer to a plate lined with newspaper towels to absorb excess oil.

  5. Serve while hot with cabbage, love apple and parsley.

one. I used panko bread crumbs only if y'all don't have them, y'all can apply normal breadcrumbs or even torn up fresh bread.

2. You could use normal bread crumbs. But using panko makes the coating very crunchy when fried.

three. If the patty is also soft to handle, you can add together more panko.

4. Do not overcrowd the oil with also many patties.

5. Fourth dimension taken to cook meat depends on the frying pan/pot, thickness of the patty etc. When meat is cooked through, you will feel the Menchi Katsu is lighter and floats in the oil.

vi. Nutrition per serving (two Menchi Katsu pieces), bold that the amount of oil absorbed into a Mench Katsu is 10% of the weight of the Mench Katsu.

serving: 273g calories: 758kcal fatty: 55g (85%) saturated fat: 13g (65%) trans fat: 1.3g polyunsaturated fat: 17g monounsaturated fat: 20g cholesterol: 183mg (61%) sodium: 991mg (41%) potassium: 695mg (20%) carbohydrates: 35g (12%) dietary fibre: 1.9g (viii%) sugar: 8.5g protein: 30g vitamin a: five.5% vitamin c: eight.7% calcium: ten% atomic number 26: 28%

Meal Ideas

A typical Japanese repast consists of a main dish, a couple of side dishes, a soup and rice. I attempt to come upwardly with a combination of dishes with a variety of flavours, colours, textures and make-alee dishes.

The master is a deep-fried meat dish so I use fresh daikon in my salad to help digestion. I picked Snow Pea Leaves Nibitashi for a side to requite a bright dark-green colour to the meal. It also gives a dissimilar texture and flavour to the meal.

Miso soup tin have any ingredients, but I think there is enough vegetables in the dishes and the addition of seaweed to the meal is ever a good thing, so I chose Tofu and Wakame Miso Soup.

  • Chief: Menchi Katsu – today'south recipe
  • Side dish 1: Snow Pea Leaves Warm Salad (Nibitashi) – make ahead
  • Side dish ii: Persimmon Daikon Salad – can chop ingredients the day before but dress before serving
  • Soup: Tofu and Wakame Miso Soup – or any other combinations of miso soup ingredients
  • Rice: Cooked Rice

Menu idea with Menchi Katsu.

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Source: https://japan.recipetineats.com/menchi-katsu-ground-meat-cutlet/