Soma’s Menchi Katsu Hamburger Steak ~w/ Honey Sauce~
Home version using beef and pork mince instead of bear meat
- Difficulty
- Total time
- 45 min
- Hands-on
- 45 min
- Cost
- ¥¥¥¥
- Servings
- 8
Equipmentfrying pan, pot, deep-fry thermometer, blender
Tastesweet, tangy, crispy
Ingredients
- 1 large onion
- 1 cup panko bread crumbs
- Flour, to taste
- 1 beaten egg
- Panko bread crumbs, to taste
- Frying oil, to taste
[A]
- 300 g ground pork
- 1 egg
- 1 tsp salt
- Pepper, to taste
Honey Sauce
- 2 tbsp butter
- 2 tbsp soy sauce
- 1 tbsp honey
- 5 tbsp balsamic vinegar
- 1 tsp grated garlic
Method
- 1
Mince the onion.
- 2
Put the [A] ingredients in a mixing bowl and mix thoroughly with your hands. Then add the minced onion and the panko and mix everything again. Split the mixture into 8 equal portions and form each into patties.
- 3
Dust each patty with flour, then brush them with some of the beaten egg, and then sprinkle them with panko. Heat some frying oil to 320°F/160°C and fry the patties for 6 minutes, turning them over once. Heat the butter and honey in a frying pan, stirring constantly until they caramelize. Pour in the balsamic vinegar and blend thoroughly. Add the soy sauce and grated garlic, mix, and simmer until thickened into a sauce.
Let’s make the Honey Sauce now
4Pour the honey sauce onto a plate, plate a patty on top of it, and you’re done! Suggestion: I would personally place the patty on the plate and then pour the sauce over it, but that’s just my preference. I’m a bit surprised that there’s no garnish or suggestion to eat it with rice!
Food safety
- Cook minced meat through to 71 °C / 160 °F — no pink in the centre.