Jung Ho-young's Menthi Katsus
A Japanese-style pork and beef cutlet with plenty of fresh onions, bursting with juicy flavor and a tender texture.
Ingredients needed 2 servings
Recipe
Cooking tips
- Soaking breadcrumbs in milk beforehand helps them blend smoothly into the meat mixture and results in a much softer texture.
- To prevent the fat in the meat from melting due to hand warmth, always work the mixture over ice and keep the process quick.
- Since this is a thick-cut bokkatsu, creating a small indentation in the center ensures even cooking throughout the inside.
- Avoid frying at high heat from the start—this causes the outside to burn before the inside is cooked through. Low and slow frying is essential.
Recommended for
- Those who want to make generous homemade versions of famous brand bokkatsu.
- Parents seeking a hearty, juicy fried dish perfect as a child’s side dish or beer snack.
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