Step 1

In a microwavable bowl, add 50ml of cold chicken stock and sprinkle in 1/2 tsp gelatin. Let it bloom for 5-10 minutes and then microwave for 30 seconds or in 20 second intervals until the gelatin is dissolved. Place in the refrigerator and leave to set for 3 hours. Once set, break up into small pieces using a spoon.

Step 2

Place a frying pan on the stove and heat on medium. Melt 1 tsp of unsalted butter and add your finely diced onion.

Step 3

Fry the onion until softened and slightly golden.

Step 4

Add 100g of mince to the pan and fry until browned on the surface.

Step 5

Pour in 1/2 tbsp mirin and 1 tbsp Worcestershire sauce. Stir and continue to fry until liquid is almost gone.

Step 6

Remove the pan from heat and allow the mixture to cool to room temperature.

Step 7

In a small bowl, mix 3 tbsp of panko breadcrumbs with 1 1/2 tbsp of whole milk.

Step 8

Take a mixing bowl and add 150g of uncooked mince. Sprinkle with a pinch of salt and pepper and roughly mix.

Step 9

Add the wet panko mixture, egg yolk, ketchup, sugar, nutmeg, and cooked cooled mince from earlier to the mixing bowl. Mix well by hand. (If using chicken jelly, add that too.)

Step 10

Divide the mixture into 4 portions and shape into ovals/discs.

Step 11

Place each patty on a plate, cover and rest in the fridge for 30 minutes.

Step 12

Preheat your oil to 160°C. (320°F)

Step 13

Prepare 3 plates or containers. One with flour, one with whisked egg and one with panko breadcrumbs.

Step 14

Coat each patty with flour, then egg, then panko breadcrumbs. Be sure to press the breadcrumbs down gently without squashing the patty.

Step 15

Coat each patty with egg and panko one more time.

Step 16

Place the menchi katsu in the oil and fry for 2 minutes on each side. (Preferably cook 2 at a time.)

Step 17

Remove from the oil and place on a wire rack. Increase the heat of the oil to 180°C (356°F).

Step 18

Fry the menchi katsu in the hotter oil for 1-2 minutes each side or until golden.

Step 19

Remove from the oil and place on a wire rack to allow the excess oil to drip off.

Step 20

Mix the sauce ingredients in a small bowl or serving jug.

Step 21

Serve menchi katsu with a sprinkling of dry parsley and a heap of shredded cabbage.

Step 22

Drizzle with sauce and enjoy!