Katsu are Japanese adaptations to Western cuisine. Preparing their katsu with Japanese sensitivity means that Japanese katsu tend to be less greasy as a mouthfeel.

Tips

When preparing burgers, let patties rest before using. With minced katsu however, go through with the entire process right away or water may seep out of each patty and the breadcrumbs will not stick.

Recipe

Ingredients:
400g Grade A4 Kagoshima Wagyu mince
120g chopped onion
1 fresh egg
10g bread crumbs
nutmeg powder
salt and pepper
Tonkatsu sauce

 

Batter:
Flour
1 egg
1 teaspoon water
salt and pepper
breadcrumbs

 

Method:
Place Grade A4 Kagoshima Wagyu mince, onion, egg, breadcrumbs, pinch of nutmeg, salt and pepper in a bowl and mix well.
Using both hands, shape into 4 equal sized patties, tossing each patty from hand to hand to remove excess air.
Patties should each be an oval shape of approximate 7-8mm in height.
Lightly beat egg and add water, salt and pepper.
Dip patties into flour, the egg and water mixture, and finally coat with breadcrumbs.
Heat oil to 170 degrees celsius and fry the patties till golden brown.
Lift out of hot oil, drain and serve with Tonkatsu sauce.

 

 

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