A taste of East meets West: Japanese-style meat patties

It's challenging to trace precisely how meat patties arrived in Japan, but it is certain that they are not a traditional Japanese creation. The dish known as menchi katsu belongs to meals known as "yōshoku", which are adaptations from Western culture. In restaurants, they are typically served with Japanese Worcestershire sauce or tonkatsu sauce and a side of Napa cabbage coleslaw.

Panko breadcrumbs are a crucial addition that contribute to the distinct crispiness of Japanese dishes. Panko not only enhances the taste of the ingredients but also does not absorb excessive fat, resulting in a lighter dish.

Japanese breadcrumbs differ from European ones in both structure and crispiness. They are made solely from white wheat bread, ideally without crusts or with only a few. The bread is dried in controlled conditions and then ground into large flakes.

In Japan, alongside meat patties, pork chops fried in panko breadcrumbs, known as katsudon, are also popular. These chops are fried in hot oil and then simmered with a sauce based on dashi broth. Eggs are added towards the end of cooking. The dish is served with rice, scallions, and onions.

Japanese meat patties are best made from ground pork and beef. At the butcher, request a mix of ground pork shoulder and beef, or perhaps ham or ribeye if you prefer the patties to be more tender and less fatty.

Ingredients for the patties:

• 450 grams of ground meat,
• 1 onion,
• 1 tablespoon of vegetable oil,
• 180 millilitres (¾ cup) of panko,
• 2 egg yolks,
• 60 millilitres (¼ cup) of heavy cream,
• Seasonings: a pinch of salt, pepper, ½ teaspoon of nutmeg,
• Optional: 5-6 soaked shiitake mushrooms, parsley.

Ingredients for the coating:

• 65 grams (½ cup) of flour,
• 2 eggs,
• 65 grams (½ cup) of panko,
• Oil for deep frying.

Instructions:

1. Heat a tablespoon of oil in a pan and sweat the finely chopped onion. Once softened and fragrant, set aside to cool.
2. In a separate bowl, mix the ground meats with the onion. Add 180 millilitres (¾ cup) of panko, 2 egg yolks, and 60 millilitres (¼ cup) of heavy cream. Optionally, add finely chopped soaked shiitake mushrooms and chopped parsley. Knead by hand into a smooth mass.
3. Divide the meat into eight portions. Form 8 neat balls with your hands. Toss them back and forth between your hands a few times to remove trapped air, preventing the patties from cracking.
4. In three separate dishes, prepare the ingredients for the coating: flour, beaten eggs, and panko breadcrumbs. Coat the slightly flattened patties in each of these bowls in sequence.
5. Fry the coated patties in a generous amount of hot oil. Once fried, place them on paper towels to drain excess fat.

You can serve the patties with a sauce made from a mixture of ketchup and barbecue sauce.