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Menchi Katsu with Oatmeal and Edamame
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Menchi Katsu with Oatmeal and Edamame

duration

20 Minutes

Servings
2
Ingredients
  • 150g (5.3oz) J-Basket Ground Amber Pork
  • 50g (1.8oz) J-Basket Frozen shelled edamame - thawed
  • Cake flour as needed
  • Beaten eggs as needed
  • WelPac Panko Breadcrumbs as needed
  • Frying oil as needed

Binder for the mixture

  • 50g (1.8oz) Oatmeal - quick oats or similar
  • 1 Egg
  • 2 Tbsps WelPac Panko Breadcrumbs
  • 2 Tbsps Mayonnaise
  • ½ tsp Salt
  • ½ tsp Pepper

Accompanying marinade

  • 100g (3.5oz) Red cabbage (julienned)
  • 1½ Nishiki Rice vinegar
  • 1 Tbsp Sugar
  • 2 tsps Olive oil
  • A pinch of Salt
  • A pinch of cracked black pepper a little

Toppings

  • Olives as needed
  • Wholegrain mustard as needed
Directions
  1. Finely chop the edamame into coarse pieces.
  2. Prepare the marinade by combining the ingredients listed in a bowl and place in the refrigerator.
  3. Make the Menchi Katsu mixture. In a large bowl, mix together the binder mixture ingredients listed under to soften the oatmeal and breadcrumbs. Add ground pork and chopped edamame, knead well, and shape into patties about 1.5cm (0.6in) thick.
  4. Dredge the patties in the following order: cake flour, beaten eggs, and panko breadcrumbs.
  5. Heat frying oil to 170°C (~335°F), fry the patties for 4-5 minutes or until cooked thoroughly, then drain excess oil. Serve on a plate, accompanied by the marinade, olives, and wholegrain mustard
Dish Type / Ethnic Cuisine
Appetizer
,
Japanese