Introducing "Cabbage Menchi Katsu" using plenty of cabbage.
Even if you feel that fried food is a little heavy, you can eat deliciously until the end 😊
The point is to add the same amount of cabbage as the minced meat. The sweetness of the cabbage will stand out and it will be surprisingly juicy 👍
You can take plenty of vegetables and meat, it's juicy but not heavy, if you like!
< 🍳 cost ⇒ about 500 yen >
< ⏰ cooking time ⇒ about 30 minutes >
[Materials]
(for 8 pieces)
150 g minced meat
150 g cabbage
80 g onion
1 egg
20 g breadcrumbs
milk tablespoon 2
1 / 2 teaspoon salt and 1 pinch
A little pepper
Vegetable oil tablespoon 1
Appropriate amount of frying oil
Appropriate amount of cake flour
1 beaten egg
Appropriate amount of bread crumbs
A spoon of thick sauce
A tablespoon of mustard
A ketchup tablespoon
[How to make]
① Finely chop the cabbage and onions. Make beaten eggs.
② Add milk to 20g of breadcrumbs. Cool both eggs and breadcrumbs in the refrigerator.
③ Mix A in a bowl to make sauce.
Heat oil in a frying pan and fry cabbage and onion.
⑤ Add a pinch of salt, stir-fry until it turns brown, spread it on a bat, etc., and take the rough heat.
⑥ Put ice in a bowl and put minced meat while cooling, 1 / 2 teaspoon salt, pepper and knead.
Add cabbage, onion, beaten egg and bread crumbs and mix well.
8) Prepare into a circle with a thickness of about 1.5 cm (8 pieces in this amount).
Put the batter in the order of cake flour, beaten egg, and bread crumbs.
10. Fry in 170 ℃ oil. Fry for 4 to 5 minutes while switching the top and bottom.
Place shredded cabbage and leaf lettuce, top with minced pork cutlet and pour sauce.
[Point]
✔ if the dough is not enough, the shape will be lost and it will be difficult to make. Knead until the meat sticks together and the whole is whitish.
✔ to make it so that the air is removed is also a point to make it hard to lose its shape.
✔ can be frozen with breadcrumbs. When frying frozen items, they are completely thawed and then fried.
キャベツをたっぷり使ったメンチカツは水分量がポイントです。キャベツの水分が多いと形が崩れやすいと感じる方も多いですが、しっかり肉と練り合わせて空気を抜く工程が大切です。私も初めて作ったときは水分が多くて崩れやすかったのですが、肉をよく練り、パン粉に牛乳を含ませて冷やすことで形が整いやすくなりました。 また、キャベツと玉ねぎを炒めて余分な水分を飛ばすのも成功の秘訣です。炒め過ぎて焦がさない程度にしっかり炒めることで甘みも引き立ち、味が深まります。衣をつける前のタネの硬さも大切で、手にベタつかずに形が作りやすい固さに調整しましょう。 冷凍保存も可能で、パン粉をつけた状態で冷凍し、揚げるときは完全に解凍することで、外はサクサク中はジューシーな食感になります。中濃ソースと粒マスタード、ケチャップを合わせた特製ソースは、キャベツの甘みとお肉の旨味をより引き立ててくれるので、ぜひお試しください。私の家族もリピートするお気に入りのメンチカツレシピです。