Mincemeat Katsu is a dish made by Sōma Yukihira during his cooking duel against Akira Hayama.

Description Edit

The dish utilizes meat closest to the bear's bones, which was considered to be a risky gamble since it increased the chances of the bear's natural stink carrying over with the increased flavor. The dish is accompanied by a sauce made from caramelized Amur Cork honey, which accelerates the natural flavors of the bear meat.

Recipe Edit

  • Mincemeat Katsu
    • Ground Bear Meat (Marbled & Lean)
      • Roast
      • Back Ribs
      • Round
        • Bear Meat Fond
      • Diced Onion
      • Salt
      • Pickled Five-Flavor Berry
        • Japanese Sake
    • Panko Breadcrumbs
    • Frying Oil
  • Sauce
    • Slowly Caramelized Amur Cork Honey
      • Balsamic Vinegar
    • Minced Onion (Sauteed)
    • Sauteed Garlic
    • Pickled Five-Flavor Berry (Simmered)
      • Japanese Sake
    • Bear Fond
      • Salt

How to Cook Edit

  1. For preparation, pickle the five-flavor berries using Japanese sake in order to extract more flavor.
  2. Prepare batter and frying oil.
  3. Grind the various parts of marbled and lean meats to get a rough mixture of both.
  4. Add diced onion and salt to preference for the ground meat.
  5. Cover meat mixture with fond made from the bear meat and mix them together.
  6. Form patties from the meat, cover them in the batter and fry in hot oil.
  7. To create the sauce, slowly heat the honey to caramelize it then use the balsamic to melt and thicken it.
  8. Sautee finely diced garlic and onions in a frying pan along with the five-flavor berry, letting the mixture reduce.
  9. Add the bear fond and adjust seasoning with salt.

Gallery Edit

Real FactsEdit

  • In Japanese cuisine, Katsu (カツ) refers to deep-fried cutlets.
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