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Japanese Tori Menchi Katsu | Crispy & Juicy
(0)
35 min
Quick
Knuspr-Küche
Außen herrlich knusprig durch goldenes Panko, innen saftig und mit Ingwer, Knoblauch und Sesam aromatisiert: Tori Menchi Katsu sind japanische Streetfood-Koteletts vom Feinsten. Serviert mit feinem Weißkohl und Katsu-Sauce bringen sie Izakaya-Flair auf den Tisch.
Preparation method
Preparation & Patty Mixture
Finely dice the onion. Peel and finely chop the garlic cloves, peel the fresh ginger and grate it finely.
In a bowl, thoroughly knead the minced chicken with the diced onion, garlic, ginger, 1 egg, 30 g panko breadcrumbs, 15 ml soy sauce, 15 ml dark sesame oil, and one teaspoon each of fine table salt and black pepper until a sticky, homogeneous mixture forms.
With damp hands, shape the mixture into 4 equal-sized, oval patties (approx. 1.5 to 2 cm thick) and chill in the refrigerator for 10 minutes so they firm up.
Chef's tip
For an especially juicy texture, sauté the onions briefly in a little vegetable oil before mixing in and let them cool.
Traditionally, it is served with a bowl of freshly steamed jasmine rice or miso soup.
30 min
Under an hour
