Everyday of Minced Meat Cutlet with Shiitake Powder Packed with Umami Taste

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We hope you got insight from reading it, now let’s go back to minced meat cutlet with shiitake powder packed with umami taste recipe. To make minced meat cutlet with shiitake powder packed with umami taste you only need 17 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Minced Meat Cutlet with Shiitake Powder Packed with Umami Taste:

1. Get 450 g minced beef and pork
2. Use 1 and a half (300g) onion (finely chopped)
3. Use 1 Tbsp vegetable oil
4. Prepare 150 g cabbage (finely chopped)
5. You need 1 tbsp ● Shiitake powder
6. Take 4.5 gr ● salt
7. Take pinch ● black pepper
8. Use pinch ● nutmeg
9. Prepare 1 1/2 egg
10. You need As needed Cake Flour
11. Get as needed Beaten eggs
12. Take as needed Panko breadcrumbs
13. You need as needed Frying oil
14. Provide 2 potatoes (side dish)
15. You need 1/2 carrot (garnish)
16. Provide 10 g butter (garnish)
17. Use to taste Watercress (garnish),

Instructions to make Minced Meat Cutlet with Shiitake Powder Packed with Umami Taste:

1. Finely chop the onions and cabbage. Cube the potatoes and cut the carrots into sticks of 5cm long.
2. Heat up half of the vegetable oil in the frying pan, then stir fry the onions until they become transparent and lay aside on a baking pan to cool.
3. Fry the cabbage with the remaining vegetable oil, and lightly season with salt and pepper (not included in the above ingredients), then set aside to cool.
4. Mix the ● condiments with the minced beef and pork and knead thoroughly. Once it becomes sticky, add the ingredients from 2. and 3. and mix thoroughly again before finally adding the eggs and mixing thoroughly.
5. Separate 4. into 8 equal parts, mold them into oval shapes, and coat it first with flour, then beaten eggs, and finally panko breadcrumbs before frying in oil.
6. (Fry with 180℃ oil, take out after 5 minutes and let it cool off for about 3 minutes, then fry for another 3 minutes.)
7. (*Sides and Garnish) Boil the potatoes and carrot, and coat the potatoes with butter once cooked.

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