鮭のメンチカツの写真

Salmon Menchi-katsu Recipe / How to Make



Photo of salmon minced meat cutlet

Cooking time: 30 minutes or less

This is a recipe for minced meat cutlet using “raw salmon fillet” that is easy to buy at supermarkets regardless of the season.

It takes a little time, but the volume is great and it’s delicious! This is Miso in the foreground, but it is a proud dish ww

Keywords for this recipe
salmon
onion
Fried food

How to make salmon minced meat cutlet

Preparation of salmon minced meat cutlet

The ingredients for salmon minced meat cutlet areRaw salmon fillet & onionis.

First, chop the onion (→ See also how to chop the onion)

Rather than adding raw onions to the onions, it is better to cook them lightly to balance them with the salmon, so cook them in the microwave.

Put the onions in a heat-resistant bowl andHeat in a microwave oven at 600 W for 2 and a half minutesplease. Remove from the microwave and set aside the rough heat.

* As a guideline for heating, the entire onion should be light and transparent, and steam should come out. Similarly, when heating in a frying pan, lightly heat and then remove the rough heat.

Chop the salmon while removing the heat. First, place the salmon with the skin down, as shown in the photo below.Put a knife between the skin and the body and move it to the right while holding the skin in your hand and moving the knife up and down., Separate the skin from the body.

Cut the body into 2-3 cm widths and remove any thick bones at that time.

After that, tap it with a kitchen knife to make it minced (as a guide, the photo below). When the onions are warm, put them in a bowl.

Seasoning salmon minced meat cutlet / how to make seeds

In the bowl1 egg yolk of A, 4 tablespoons of bread crumbs, 1 tablespoon of flour, 1 cm in a grated garlic tube, 1/2 teaspoon of soy sauce, 1/5 teaspoon of salt, a little pepperAdd.

After this, I will make seeds, but before my hands get dirty, it is good to prepare bread crumbs and frying oil, and also prepare batter liquid for battering.

(This time, I have a recipe for making a batter liquid by using up one egg white because it is left over →) Put the egg white in a bowl and stir it well with a whisk (* Be sure to use a whisk, not chopsticks!) Since then2 tablespoons of flour, 1 and 1/2 tablespoons of waterAdd and mix even more firmly without lumps.

Go back to making the seeds and knead the ingredients for the bowl.

Once you have the seeds, roughly divide them into four pieces in a bowl. Pick up one andThrow lightly from one hand to one hand to deflate the air several times and shape it into a round shape with a thickness of about 2 cm...

Return the molded product to a bowl or put it in another container to mold all four parts, then soak in batter and sprinkle with breadcrumbs.

* It is OK to pick up the seeds, pass them through the batter liquid, and add bread crumbs like a general fried food, but this time the batter liquid with egg white has a moderate viscosity, so as shown in the photo.Sprinkle the batter liquid over the whole rolled seeds → move to bread crumbsI think it’s easy to do even in the flow (because the more the number of movements of the minced meat cutlet, the easier it is to collapse)

Apply the batter liquid evenly and transfer to a container containing bread crumbs. Gently press the bread crumbs from above and apply the bread crumbs firmly to the entire seed.

How to fried salmon minced meat cutlet / recipe

Heat the frying oil to 170-180 ℃(Don’t try to fry at once, it’s better to fry in two times according to the size of the pan for deep-fried food and the amount of oil.)

Gently drop the salmon minced meat cutlet,Turn it upside down several times on the way, and take a total of about 4 to 5 minutes as a guide.When fried and cooked, drain the oil and take it out.

This minced meat cutlet is delicious with soy sauce,Mayonnaise and Worcestershire sauce are delicious!I think so, please try it.

[Supplement]

  • Adding only egg yolk, not whole egg,To give a crumbled textureis.
  • I use egg whites for the batter liquid,Be sure to use a whisk as the flour will be fooled when mixed with chopsticks...
  • By removing the skin of the salmon and using only the body, the fishy smell does not come out and the texture is improved.

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