Let’s make the homemade ground meat. Chop the beef, and pork slices into 2cm (0.8″) pieces with a knife.
Place the meat into a food processor. Add the salt. Sprinkle on the pepper and the nutmeg.
Cover and turn on the processor for about 20 seconds until the meat begins to look smooth and turn kind of gooey.
Uncover and pinch the meat to make sure it is ground smoothly. Remove the blade of the processor and place the ground meat into a bowl.
Let’s combine the meat mixture. Chop up an onion into fine pieces.
Place the onion into the bowl. Add the beaten egg, soft bread crumbs, tomato ketchup and Japanese Worcestershire sauce to the meat.
With your hands, thoroughly mix the ingredients until the onion blends in completely with the meat.
Flatten the meat mixture and divide it into four sections. Shape each quarter into a ball and throw it against your palm several times to remove the air inside.
Cool the meat balls in the fridge while preparing the next step.
Let’s bread the meat mixture. With a pair of spoons, place the meat ball onto a thick layer of cake flour.
Thoroughly cover the meat with the flour and place it onto a tray. Repeat the process for the rest of the meat balls.
Dust off the excess flour from the meat with your hands. Dip the ball into the beaten egg and thoroughly coat it with the egg using a spoon.
Place the meat onto a thick layer of soft bread crumbs and completely cover it.
Hold the meat and bread crumbs in your palms and shape it into an oval while removing the excess bread crumbs.
Place the breaded meat onto a tray. Repeat the process for the rest of the meat balls.
Let’s deep fry the menchi-katsu. Stir the oil with kitchen chopsticks to even out the temperature. The oil temperature should be at about 170°C (338°F). Drop in a bit of the bread crumbs to test the oil. If small bubbles form around them, the oil temperature is right.
With a mesh strainer, gently place the menchi-katsu into the oil.
Ladle the hot oil over the meat to cook thoroughly. Don’t touch the menchi-katsu for the first 1 minute.
When the outer layer firms up, gently rotate them with the chopsticks to brown evenly. Keep ladling the oil and then gently flip the menchi-katsu.
Continue rotating the menchi-katsu and ladling over the oil. Deep-fry them for a total of 6 minutes until golden brown. Deep-frying the onion slowly will make it sweeter, giving the menchi-katsu a more delicious taste.
Gently remove the menchi-katsu with tongs, drain the excess oil and temporarily place them onto a cooling rack.
Place the menchi-katsu next to the side vegetables on a plate. Enjoy this recipe with the sauce made from the ingredients above and dress the vegetables with your favorite salad dressing.
You can also place the menchi-katsu and plenty of vegetables between two slices of bread, making a delicious menchi-katsu sandwich!