Menchi Katsu Recipe / Minced Meat Cutlet [Calm BGM] скачать в хорошем качестве

Menchi Katsu Recipe / Minced Meat Cutlet [Calm BGM]

Menchi Katsu recipe Katsu sauce recipe Minced meat cutlet Japanese Please see below for the ingredients, written recipe, FAQ, and more!! (Chapter) 0:00 Prepare ingredients 2:31 Prepare patty 5:07 Katsu Sauce 5:44 Crumb 7:06 Fry Menchi Katsu *At CHEF'S LABO (Laboratory), all the videos have many cooking tips that makes you a better cook!! So subscribe the channel, and hit the 🔔 to turn on the notification!!!! ----------- [The Japanese plates] ⭐️5% off⭐️ *You don't have to buy the plates that I used. You still get 5 % off as long as you enter the shop from below, or use my promo code: CHEFSLABO [MUSUBI KILN website] https://musubikiln.com/?ref=chefslabo [Cherry blossom saucer ] https://musubikiln.com/collections/pl... [Black plate] https://musubikiln.com/products/hibin... [White bowl] ]https://musubikiln.com/collections/st... *International Shipping available. *Discount shipping for over 5000 JPY *Free shipping for over 50000JPY ↑ (The website will show the price in your currency) -------- [⭐️Please support the channel⭐️]    / @chefslabo   [📸✨My Instagram!!✨] https://www.instagram.com/chefslabo/?... ---------- (Recommended videos👀) [Tonkatsu]    • Tonkatsu recipe / Japanese pork cutlet / とんかつ   [Karaage]    • Karaage recipe (Japanese Fried Chicken) / 唐揚げ   [Chicken Nanban]    • Chicken Nanban Recipe / Japanese Fried Chi...   ------------- [Ingredients 2-3 serves] (GRAM) -Beef mince (10-20% fat) 250g -Pork mince (10-20% fat) 250g -Kombu salt 1tsp (5g) -Powder gelatine 1.5tsp (5g) -Water 2tbsp (30ml) -Onion 1 (150g) -Garlic 20g (as peeled) -All purpose flour -Egg -Panko (Breadcrumb) (Kombu salt) -Salt 50g -Kombu 4g (Sauce) -Water 2tbsp (30ml) -Worcestershire sauce 3tbsp (45ml) -Ketchup 3tbsp (60g) -Soy sauce 2tbsp (30ml) -Kombu salt 1/2tsp (4g) -Sugar 2tbsp (30g) ----------- [Ingredients 2-3serves] (OUNCE) -Beef mince (10-20% fat) 0.55lb -Pork mince (10-20% fat) 0.55lb -Kombu salt 1tsp (0.18oz) -Powder gelatine 1.5tsp (0.18oz) -Water 2tbsp (0.6oz) -Onion 1 (5.3oz) -Garlic 0.7oz (as peeled) -All purpose flour -Egg -Panko (Breadcrumb) (Kombu salt) -Salt 1.7oz -Kombu (Dried kelp) 0.1oz (Sauce) -Water 2tbsp (0.6oz) -Worcestershire sauce 3tbsp (0.95oz) -Ketchup 3tbsp (2.1oz) -Soy sauce 2tbsp (0.6oz) -Kombu salt 1/2tsp (0.15oz) -Sugar 2tbsp (1oz) ----------- [Method] [Chapter1: Prepare ingredients] -Blitz kombu and salt for kombu salt -Chop onion and garlic -Cold pan, vege oil, garlic. Low heat -Once the garlic starts to change colour, add onion -Fry them with kombu salt and black pepper -Once lightly coloured, set aside [Chapter2: Prepare patty] -MIx kombu salt, gelatine, water. -Microwave 10sec, then mix to the mince -Add onions, mix until combine -Portion 100g -Slap 10 times to remove air -Shape a patty about 1.5cm thick (0.4-0.6inch) -Chill 1 hour or freeze 20mins [Chapter3: Katsu sauce] -Mix all the ingredients [Chapter4: Crumb] -Coat the patty with Flour, egg, panko. (Coat twice with flour and egg) -Leave it at room temp [Chapter5: Fry Menchi Katsu] -Heat oil to 180-185℃ (356-365F) -Fry 2.5 mins each sides. -Rest 3 mins -Done mate! --------------------------- [FAQ] Q: Why do I use kombu for everything? A: As a Japanese chef, I want to introduce it to the world. And want to support Japanese Marine products industry. So I want to make this channel as socially meaningful ------------ [Business enquiry] e-mail: chefslabobusiness@gmail.com ------------- #ChefsLabo #ChefLabo #Menchikatsu #Mincedmeatcutlet #メンチカツ #メンチカツレシピ #メンチカツ作り方