Breaded minced meat cutlet (Menchi katsu)

1. Chop the onion very finely – it goes into the mixture raw, which is what keeps the cutlets juicy.

2. Knead the minced meats with the onion, one egg, salt and pepper until sticky, then chill the mixture for 15 minutes to make it easier to shape.

3. Shape eight smallish flat patties, about 2 cm thick.

4. Dredge the patties in flour, dip them in the other two eggs, beaten, and coat them generously in panko.

5. Heat the oil to 170 °C and fry the patties for 3-4 minutes per side until golden, then rest them on a rack for 2 minutes.

6. Serve with finely shredded cabbage and Worcestershire (or tonkatsu) sauce, with rice.

Tip: Menchi katsu is a classic of Japanese butcher shops: sold freshly fried in paper bags and eaten while strolling. When you cut one open, the meat juices should glisten inside the panko crust.