Steps

1. Finely dice 1 onion. (Key Tip!) Dicing instead of mincing will leave a crispy texture.
   🕒 00:15
2. Place 400g of ground pork in a bowl and lightly break it apart.
   🕒 00:42
3. Add 1/2 tsp salt, 1 tbsp garlic paste, 1 tsp miso paste, and 3 shakes of nutmeg to the ground pork. (Key Tip!) Miso adds richness as a hidden flavor, and nutmeg helps eliminate any gamey smell from the meat.
   🕒 00:53
4. Mix thoroughly to distribute the seasonings evenly. (Key Tip!) Unlike hamburgers, Minchi Katsu doesn't require developing a sticky texture because it will be breaded.
   🕒 01:15
5. Add the diced onion to the mixed meat and combine loosely. (Key Tip!) Salt and onions will release moisture, so work quickly.
   🕒 01:31
6. Divide the meat mixture into 4 portions and shape them into balls, pressing out any air.
   🕒 01:52
7. Prepare separate dishes with all-purpose flour, 1 beaten egg, and panko breadcrumbs.
   🕒 02:16
8. Evenly coat the shaped meat patties with all-purpose flour. (Key Tip!) If the flour isn't adhered well, the coating may peel off during frying.
   🕒 02:21
9. Next, dip the patties into the beaten egg. (Key Tip!) Using your left hand for flour and your right hand for egg and panko can save you from washing your hands repeatedly.
   🕒 02:33
10. Coat the egg-dipped patties thoroughly with panko breadcrumbs on both sides. (Key Tip!) If using coarse panko, you can crush it in a plastic bag for easier handling.
    🕒 02:46
11. Fry the Minchi Katsu in oil heated to 160°C (320°F). Fry for 8 minutes for 4 cutlets. (Key Tip!) For 6 cutlets, aim for 7 minutes. Stir the oil periodically to maintain an even temperature.
    🕒 03:16
12. Remove any fried bits that appear during cooking.
    🕒 03:42
13. After 8 minutes, remove the Minchi Katsu from the oil and let it rest to finish cooking through with residual heat.
    🕒 03:48
14. Slice the fried Minchi Katsu. The seasoning is strong enough that it can be enjoyed without sauce.
    🕒 03:57