Description
Crispy Tofu Menchi Katsu is a Japanese-inspired dish featuring savory ground pork and smooth tofu patties coated in a light batter and crunchy panko breadcrumbs, then deep-fried to golden perfection. This recipe offers a delightful combination of textures and flavors, perfect for a satisfying appetizer or main course.
Ingredients
Scale
Main Ingredients
- 7 oz ground pork
- 1/2 block firm tofu
- 1/4 onion, finely chopped
- 1 tbsp Japanese mayonnaise
- 1/2 tbsp sake (or dry white wine)
- 1 tsp Worcestershire sauce
- Salt and pepper, to taste
Breading and Coating
- 1 egg, beaten
- 2 tbsp all-purpose flour
- 2 tbsp water
- Panko breadcrumbs, as needed
Others
- Frying oil, as needed
Instructions
- Drain the tofu: Wrap the tofu in paper towels, place a small weight on top, and let it drain for about 30 minutes to remove excess moisture and improve texture.
- Prepare the mixture: Mash the drained tofu with a whisk until smooth. Add the finely chopped onion, ground pork, Japanese mayonnaise, sake, Worcestershire sauce, and salt and pepper. Mix thoroughly until the mixture becomes sticky and well combined.
- Shape the patties: Divide the mixture into 6 equal portions. Squeeze out any trapped air gently and shape each portion into a patty approximately 2 cm (¾ inch) thick.
- Prepare the batter and coat: In a bowl, whisk together the beaten egg, all-purpose flour, and water until smooth. Dip each patty into the batter, then coat generously with panko breadcrumbs to ensure a crispy exterior.
- Heat oil and fry: Pour about 1/2 inch (1 cm) of frying oil into a deep frying pan and heat it to 350°F (180°C). Carefully fry each patty for about 2 1/2 minutes on the first side, then flip and fry for an additional 1 minute on each side until they turn golden brown and crispy.
- Drain and serve: Remove the patties from the oil and drain on a wire rack or paper towels to remove excess oil. Serve hot with your favorite tonkatsu sauce or Japanese-style Worcestershire sauce for a delicious accompaniment.
Notes
- Draining tofu properly is crucial to avoid soggy patties and ensure a crispy texture.
- Adjust seasoning to taste before shaping patties, as flavors may vary with different brands of Worcestershire sauce and mayonnaise.
- Maintain the oil temperature at 350°F (180°C) for optimal frying results and to prevent greasy cutlets.
- Panko breadcrumbs provide a light, crispy coating typical of Japanese katsu dishes.
- Serve immediately for best texture and flavor, as the coating may soften over time.