The cayenne pepper and yuzu add an unexpected twist to these breaded mince cutlets They're a bit different from your usual cutlets and have a refreshing taste They're not rich or heavy, so are very easy to eat
Ingredients: 2 servings (approx. 6 - 8 small cutlets)
Roughly chop the cabbage and mince the onion. Sprinkle with a generous amount of salt and rub in.
Thoroughly pat dry the vegetables from Step 1, add the ground meat, egg, panko, salt and pepper, and nutmeg and knead together.
Once the meat filling is complete, separate into portions and shape as desired. The flatter they are, the quicker they will cook through.
Coat with the coating. Sprinkle with flour, dip into the egg, and coat with a generous amount of panko!
Carefully and slowly deep-fry in oil on a medium heat. When nicely browned and the meat has been cooked through to the center, they're done.
Make the sauce. Grate the daikon radish and drain off any moisture. Add the ponzu sauce, the yuzu powder, and the ichimi spice. Lastly, top with the chopped green onion and they're done.
Story Behind this Recipe
I used to serve this with a refreshing grated daikon radish, but I added yuzu and ichimi spice and it was delicious! The tingling aftertaste of the cayenne pepper and the gentle flavor of yuzu that comes next – it's irresistible!!
If there is too much moisture from the vegetables, the cutlets won't absorb the oil properly. Rub with salt to draw out the water and pat dry thoroughly. The filling mixture may become loose and difficult to shape depending on the amount of vegetables, so if that happens, add more panko or flour to thicken and make it easier to shape.