Burgers and
katsu, combined

This dish was prepared by Kunihiko Nagai of Mr. Ojisan Restaurant on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Hamburger Katsu

1/2 pound ground beef
1 cup diced onion
1/2 egg, whisked
1/8 teaspoon pepper
1/2 teaspoon salt
1 teaspoon milk
1/2 teaspoon ketchup
1 clove garlic, minced
Canola or vegetable oil, for deep-frying
» Coating:
1/2 cup panko
1/2 cup flour
1 egg

Combine ingredients except oil; mix well. Shape into 4 patties or smaller meatballs.

To make coating: Sprinkle panko and flour on separate plates. Beat egg in small bowl.

Press each burger in flour so it covers the entire patty. Dip in egg wash, then coat in panko.

Pour oil into 9-inch pot, about 4 inches deep. Heat oil. To test oil, drop in some panko. If it sizzles quickly, the oil is ready.

Fry burgers in hot oil, flipping over at least once, until they float to the top. Serve with tonkatsu sauce. Serves 4.

Nutritional information unavailable.

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