This type of katsu, known as menchi katsu in Japan, is made from pork mince instead of the more widely used pork fillet. These patties are really easy to throw together for a quick weeknight meal that everyone will love – and because they are made with mince, you can be sure they will be tender and juicy every time. Ingredients 2 Lebanese cucumbers, sliced thinly 1 tsp fine sea salt 2cm piece fresh ginger, peeled 1 tbsp sugar 2 tbsp soy sauce + 1 tbsp extra 1⁄2 cup rice wine vinegar 500g pork mince 1 small brown onion, peeled 3 eggs 1⁄4 cup + 2 cups panko breadcrumbs 1 cup plain flour salt and black pepper 200ml neutral fry oil, such as vegetable or sunflower oil 1⁄2 head cabbage cooked white sushi rice tonkatsu sauce Method Place the cucumber slices in a sieve and sprinkle over the sea salt.
Toss, and allow to drain, extracting excess moisture from the cucumbers for 10-15 minutes. Then, rinse the cucumbers. Add the cucumbers to a bowl or jar and use a microplane to grate the ginger over the top.
Add in the sugar, 2 tablespoons of soy sauce and rice wine vinegar, and toss to combine in the bowl or place the lid on the jar and shake to mix and dissolve the sugar. Refrigerate for at least 30 minutes. This will keep in the fridge for several days.
To prepare the pork, add the mince to a mixing bowl. Grate the onion on the large holes of a box grater and add to the mince. Add in 1 egg, 1 tablespoon soy sauce, 1⁄4 cup of panko breadcrumbs and a pinch of salt and black pe.