Crispy Japanese Meat Empanadas
Main course
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Cook Time
1 h 15 min
Servings
4
Difficulty
Medium
Prep Time
45 Min
Description
These Japanese meat empanadas, known as Menchi Katsu, are a dish that always triumphs at home. The combination of beef and pork, together with the crispy touch of panko, makes them irresistible. Although the traditional recipe does not include onion, I sometimes add a little to give it an extra flavor. The key is to knead the meat well and fry the empanadas in very hot oil so that they are golden and juicy inside. Perfect for a festive meal or a special dinner! They can be accompanied with Japanese mayonnaise or pickled gherkins, according to everyone's taste. Go ahead and prepare them, you won't regret it!
Ingredients (10 ingredients)
-
800 g Minced meat (mixture of beef and pork)
-
1 tbsp Panko to mix with the meat
-
Abundant panko for breading
-
1 piece Egg
-
Wheat flour for breading
-
Salt
-
Pepper
-
Sunflower oil for frying
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20 ml Milk to add to the meat mixture
-
50 g Very finely chopped onion (optional)
Preparation (7 steps)
Chop the onion (optional)
If you want to add onion, put 50 g of onion in the bowl and chop for 3 seconds at speed 5. Remove and reserve.
Mix the meat
In the bowl, add 800 g of minced meat (mixture of beef and pork), 1 tablespoon of panko, 20 ml of milk and the chopped onion (if you use it). Mix for 20 seconds at speed 4.
Shape the empanadas
Remove the mixture from the bowl and divide into 4 portions. Shape into patties as if they were hamburgers. Throw the patties against the table several times to remove the air and prevent them from breaking when frying.
Bread the empanadas
Pass the meat patties through wheat flour, then through 1 beaten egg and finally through abundant panko. Make sure the breading is uniform.
Refrigerate the empanadas
Place the breaded empanadas on a plate and refrigerate for 30 minutes so that the breading adheres well.
Fry the empanadas
Heat abundant sunflower oil in a frying pan over medium-high heat. Fry the empanadas in small batches so as not to lower the oil temperature, until they are golden and crispy on the outside.
Drain and serve
Remove the empanadas and drain them on absorbent paper to remove excess oil. Serve immediately accompanied by Japanese mayonnaise or pickled gherkins.
Finished cooking? Great! 🎉
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Created by
Sara Molina
2
Rezepte
0
Kochbücher
Allergens
- Cereals with gluten
- Eggs
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