How to Make Homemade Crunchy Menchi Katsu with Lotus Root

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Crunchy Menchi Katsu with Lotus Root.

Crunchy Menchi Katsu with Lotus Root

Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, crunchy menchi katsu with lotus root. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Crunchy Menchi Katsu with Lotus Root is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They're fine and they look wonderful. Crunchy Menchi Katsu with Lotus Root is something that I have loved my whole life.

To begin with this recipe, we must first prepare a few components. You can cook crunchy menchi katsu with lotus root using 15 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Crunchy Menchi Katsu with Lotus Root:

  1. {Get 100 grams of Ground beef (or pork or mixed beef and pork).
  2. {Take 1/2 of of a medium onion Onion.
  3. {Get 50 grams of Lotus root.
  4. {Make ready 1 of ◎ Egg.
  5. {Prepare 100 ml of ◎ Panko.
  6. {Make ready 1 of ◎ Japanese Worcestershire-style sauce.
  7. {Make ready 1 tsp of ◎ Mayonnaise.
  8. {Prepare 1/3 tsp of ◎ Salt.
  9. {Prepare 1 dash of ◎ Pepper.
  10. {Make ready 1 dash of ◎ Nutmeg.
  11. {Make ready 1 of Oil for deep frying.
  12. {Get of For the coating:.
  13. {Get 1 of Flour.
  14. {Prepare 1 of Beaten egg.
  15. {Take 1 of Panko.

Steps to make Crunchy Menchi Katsu with Lotus Root:

  1. Finely chop the lotus root and soak in a bowl of water with a little vinegar. Finely chop the onion..
  2. Combine the well drained lotus root, onion, ground beef and ◎ ingredients and mix very well. Form into patties..
  3. Put a thin layer of flour in a shallow pan, and lay the formed patties. Cover with plastic wrap and refrigerator for about an hour..
  4. Coat the patties in flour, beaten egg and panko in that order. Fry a couple at a time slowly in 320°F/160°C oil, and they're done..

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