Deep-fried Ground Meat Patties
Ground pork and onion mix, coated with panko, then deep-fried. It is juicy and satisfying.
Photographed by Akio Takeuchi
Calorie count is per serving.
Ingredients (Pieces 5-6 )
- 200 g coarsely ground pork
- 100 g onion
- 2 eggs
- 6 tbsp flour
- Panko, as needed
- 2 tbsp chicken stock
- 1 tbsp white wine
- 1 egg
- Shredded cabbage, as needed
- Japanese-style Worcestershire sauce, as desired
- Ketchup, as desired
- Japanese mustard, as desired
- Lemon (wedges), as desired
- Sudachi (halves), as desired
- A pinch of salt
- A pinch of pepper
- Vegetable oil for deep frying
Prepare the chicken stock. Dilute granuled chicken stock (Chinese) with 1/4 of warm water.
Cut the onion into 7-8 mm dices.
Thoroughly beat the egg for use in the [breading], add the flour and gently mix together till smooth.
Put the meat in a bowl and add [A] according to the order in which the ingredients are listed, plus a pinch each of salt and pepper. Knead thoroughly until homogenized and sticky. Add the onions and mix thoroughly.
It may seem runny at first, but with enough kneading it will become very sticky.
Divide the meat mixture into 5-6 pieces and form oval patties. Pour as much panko as you need into a tray and coat the patties. Heat the oil to 170-180°C and gently place the patties in the oil using a heat-resistant spatula.
Fry the patties as soon as they're breaded to prevent the panko from becoming soggy.
Fry for 4-5 minutes. When the breading is golden brown, remove and drain thoroughly. Plate and garnish with shredded cabbage, lemon wedges and sudachi halves. Serve with condiments.