Wednesday, September 15, 2010

Healthy Pan-Fried Minced Cutlet

Thanks to all! Now over 100 people have tried my minced cutlet recipe and said yummy!!! You can find their photos and comments here :)

Do you know minced cutlet? We call it "Menchi Katsu" in Japanese. Well, it is kind of croquette, made from the mixture of ground meat (beef or pork, or both) and minced cabbage, breaded and deep-fried. Certainly my darling's favorite food, but is high in calories!!! Therefore, I came up with this idea. Instead of deep frying, I stuffed the meat in aburaage (deep-fried tofu pouch) and pan-fried it without using oil until crisp! Yummy indeed!!! My darling loves it :D

Healthy Pan-Fried Minced Cutlet

Difficulty: Easy
Time: 15min
Number of servings: 1

100g (3.5oz.) ground beef and pork mixture
50g (1.7oz.) cabbage
25g (0.8oz.) onion
* 1 tbsp. Panko (bread crumbs)
* 1 tsp. sesame oil
* 1 tsp. soy sauce
* salt and cracked black pepper
* 1 tbsp. ketchup
* 1 tbsp. Worcestershire sauce
1 aburaage (deep-fried tofu pouch)
vegetables of your choice

1. Mince cabbage and onion.

2. Mix ground beef and pork mixture, (1.), and (A) in a bowl by hand until the mixture comes together and sticky.

3. Pour boiled water over aburaage to remove the excess oil. Drain and dry with paper towels. Place the abura-age on a cutting board, and roll one cooking chopstick over it to make it easy to open. Cut a side of aburaage and gently open the pocket.

4. Stuff (2.) in (3.).

5. Heat cooking oil in a frying pan, place (4.), add 2 tbsp. of water. Cover the pan and steam it on medium heat until the water is almost gone. Then open and cook until the surface is crisp and brown.

6. Cut into bite-size pieces, pour (B) mixture over them. Serve with vegetables of your choice.

My original recipe in Japanese is here.


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