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Here are the ingridients that are required to make a heavenly Pork Mince Katsu:
- You need 500 g of Pork Mince *Beef Mince can be used.
- Get 1 of Onion *finely chopped, you can add other Vegetables as well.
- Get 1 clove of Garlic *grated.
- Use 1/2 cup of ‘Panko’ Breadcrumbs.
- Take 1 of Egg.
- Get 3/4 teaspoon of Salt.
- Take 1/2 teaspoon of Ground Black Pepper.
- You need 2 tablespoons of Plain Flour.
- Prepare 1 of Egg *for coating.
- Use of ‘Panko’ Breadcrumbs as required.
- Use of Oil for frying.
- You need of ‘Tonkatsu’ Sauce *store-bought ‘Tonkatsu’ Sauce is delicious, but you can make your own. Try my recipe below.
- You need of Mock ‘Tonkatsu’ Sauce.
- You need 1/4 cup of Tomato Ketchup.
- Prepare 2 tablespoons of Worcestershire (Lea & Perrins).
- You need 1 of & 1/2 tablespoons Soy Sauce.
- Get 2-3 teaspoons of Sugar.
Done with the ingridients? Here are the instructions on producing Pork Mince Katsu:
This Celtic Pork Mince Tart recipe can be made year-round and can be served and eaten cold or This Celtic pork mince tart does not use such a crust and is made with a simple pie crust, or short. Croquettes and Minced Katsu are only separated be the use of mashed potatoes and the fact that Japanese people decided long ago to splice ground beef with ground pork and call it ground meat. Menchi katsu (minced cutlet) is basically a panko coated, deep fried ground beef/pork cutlet. It's often served with curry or tonkatsu sauce and it's another dish that's great for bentos! Crumbed and fried, using Japanese fresh Panko.
Recipe : Pork Mince Katsu
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