Posted in Home Cooking, The Wonders of Japanese Cuisine

In Which the Blogger Tries Her Hand at Cooking Menchi-katsu

Menchi-katsu and BullDog sauce!
Menchi-katsu and BullDog sauce!

Menchi-katsu – deep-fried patties made with ground meat (beef usually) rolled in panko and deep-fried till crispy on the outside, are a something of a working-class staple in Japan.  An example of yoshoku – Western dishes given a Japanese twist – these have long been a tasty yet economical way of stretching meat to feed a household or, more commonly, a way to breathe new life into leftovers, so to speak.

This particular recipe is another of my off-the-wall attempts to clean out the fridge of any leftovers.  In this case, I ended up mincing the beef from my sister’s spin on sauteed beef with mushrooms (which was, truth be told, what she did to repair her first attempt at cooking salpicao on her own), finely chopping leftover mushrooms and asparagus (from the last time I made my ‘sparagus potato salad), and shredding the leftover humba [braised pork leg with black beans].  The whole lot was folded into a creamy mash made with potatoes and carrots, well-flavored with red onion, garlic, black pepper, and a touch of soy.

Roll up!  Roll up!
Roll up! Roll up!

The resulting dumplings were dredged in flour, dunked in egg wash, and rolled in panko before being flattened slightly and deep-fried to crunchy goodness.  I can’t exactly post the recipe here at this point; it still needs a lot of tweaking after all.  But I will tell you that it went down a treat with dollops of BullDog tonkatsu sauce, heaps of freshly steamed rice, and coleslaw.  Itadakimasu, minna-sama!  😉

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Author:

Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended earlier this year. These days, she works for a corporate governance advocacy in Makati. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel.

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