I wrote this recipe for my children who loved this dish when they were young. This is one of the dishes that bring back their childhood memories. I learned this dish from a dietician who was working at a school lunch centre in Japan. The primary school I was teaching at was so isolated and too far from the district’s lunch centre. That’s why we had our own lunch centre, which was basically a very large kitchen, right next to the school building. We enjoyed freshly cooked delicious school lunch everyday. So this dish brings back my old memories as well.
Makes
4 Servings
Ingredients
500g Lean Beef Mince OR Beef & Pork Mince
1 Onion *finely chopped
1/2 cup ‘Panko’ Breadcrumbs
1 Egg
1 tablespoon Parsley *finely chopped
1/2 teaspoon Salt
Ground Pepper as required
2 to 3 tablespoons Potato Starch
2 tablespoons Oil *I used Sunflower Oil
1 cup Beef Stock *OR 1 cup Water & 1 Beef Stock Cube
1/3 cup Tomato Ketchup
2 to 3 tablespoons ‘Tonkatsu’ Sauce *OR 1 tablespoon each Worcestershire Sauce & Soy Sauce can create similar flavour
Method
- Combine Beef Mince, finely chopped Onion, Panko, Egg and finely chopped Parsley. Season with Salt & Pepper and form into 8 patties.
- Coat the patties with Potato Starch very well. This will create jelly like layer around the patties and thicken the sauce.
- Heat Oil in a frying pan over medium heat, brown the patties on both sides. The insides can be still raw at this stage.
- Add Beef Stock, Tomato Ketchup and Tonkatsu Sauce, and mix the liquid ingredients well, then cover with a lid and cook, occasionally turning, for ten minutes OR until cooked through and the sauce is thickened.
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