Panko power: The crunch behind Japanese meat patties
Meat patties are also quite popular in Japan. Preferring bold flavours, the Japanese prepare them somewhat differently. Their patties have a delightful crunch owing to panko breadcrumbs, which may initially resemble our regular breadcrumbs. However, there's a notable difference between the two.
It is challenging to trace the exact origins of meat patties in Japan. What is certain is that they are not a native Japanese creation. The dish they call menchi katsu belongs to meals known as "yōshoku", which are adaptations of Western cuisine. In bars, they are served with Japanese Worcestershire sauce or tonkatsu sauce and a side of Napa cabbage coleslaw.
What is panko?
Panko breadcrumbs are a crucial addition that accounts for the distinctive crunchiness of Japanese dishes. Panko not only enhances the flavour of the contents but also does not absorb excessive fat, making the dish lighter.
Japanese breadcrumbs differ from European ones in terms of structure and crispiness. They are made solely from white wheat bread, ideally without crusts or very few. The bread is dried under controlled conditions and then ground into large flakes.
Japanese pork chops in panko
In the Land of the Rising Sun, alongside meat patties, pork chops fried in panko breadcrumbs, known as katsudon, are also popular. These chops are fried in deep oil and then simmered with a sauce based on dashi broth. Eggs are added towards the end of cooking. The dish is served with rice, spring onions, and onions.
Recipe for menchi katsu, or Japanese-style meat patties
Japanese meat patties are best made from minced pork and beef. When shopping, ask to grind pork shoulder and beef or ham, or ribeye if you prefer the patties to be more delicate and less fatty.
Ingredients for the patties:
- 450 grams of minced meat,
- 1 onion,
- 1 tablespoon of vegetable oil,
- 90 grams of panko,
- 2 egg yolks,
- 60 millilitres of double cream,
- seasonings: a pinch of salt, pepper, half a teaspoon of nutmeg,
- optional: 5-6 soaked shiitake mushrooms, parsley.
Ingredients for the coating:
- 65 grams of flour,
- 2 eggs,
- 65 grams of panko,
- oil for deep frying.
Instructions:
- Heat a tablespoon of oil in a pan and gently fry the finely chopped onion. Once it becomes soft and fragrant, set it aside to cool.
- In a separate bowl, mix the minced meats with the onion. Add 90 grams of panko, 2 egg yolks, and 60 millilitres of double cream, and optionally add finely chopped soaked shiitake mushrooms and chopped parsley. Knead by hand into a smooth mixture.
- Divide the meat into eight portions. Form 8 neat balls in your hands. Toss them back and forth between your hands a few times to remove trapped air, which prevents the patties from cracking.
- In three separate dishes, prepare the ingredients for the coating: flour, beaten eggs, and panko breadcrumbs. Coat the slightly flattened patties in each of these bowls sequentially.
- Fry the coated patties in a substantial amount of hot oil. After frying, place them on paper towels to drain any excess fat.
You can serve the patties with a sauce made from ketchup mixed with barbecue sauce.
