Menchi Katsu

Instructions

1. Sauté the aromatics
   Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, and sauté until soft and translucent, about 5 minutes. Remove from heat and let cool completely.
2. Prepare the meat mixture
   In a large mixing bowl, combine the ground beef, ground pork, cooled onion-garlic mixture, soy sauce, Worcestershire sauce, salt, pepper, and 1 beaten egg. Mix thoroughly with your hands until well combined and slightly sticky.
3. Shape the patties
   Divide the meat mixture into 8 equal portions. With slightly wet hands, shape each portion into an oval patty about ½-inch thick. Place the shaped patties on a tray and refrigerate for 15 minutes to firm up.
4. Prepare the breading station
   Set up three shallow dishes: one with flour, one with the remaining beaten egg, and one with panko breadcrumbs. Season the flour lightly with salt and pepper.
5. Bread the patties
   Take each chilled patty and dredge it first in flour, shaking off excess. Then dip it in the beaten egg, ensuring it's fully coated. Finally, press it into the panko breadcrumbs, making sure the entire surface is evenly covered with a thick layer of breadcrumbs. Place the breaded patties back on the tray.
6. Fry the menchi katsu
   Heat vegetable oil in a deep pan to 350°F (175°C), about 1 inch deep. Carefully place 2-3 patties in the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes per side until golden brown and crispy. The internal temperature should reach 160°F (71°C). Transfer to a wire rack or paper towel-lined plate to drain excess oil.
7. Slice and serve
   Let the menchi katsu rest for 2 minutes before slicing each patty in half diagonally to show the juicy interior. Serve hot with tonkatsu sauce drizzled on top or on the side, and a heap of thinly sliced cabbage for a traditional presentation.