Why You’ll Love This Recipe
Menchi Katsu is a delightful dish that combines the crunch of perfectly fried breadcrumbs with the juicy flavor of ground meat. Every bite is a satisfying experience, and it’s a sure hit among family and friends. The beauty of this recipe is not only in its taste but also in how easy it is to prepare, making it ideal for weeknight dinners or casual gatherings. Plus, you can customize the filling with your favorite seasonings or even experiment with different types of meat.
How to Make Menchi Katsu
Ingredients
- ½ tsp gelatin powder (optional)
- 50 ml chicken stock (optional)
- 1 tsp butter
- 100 g onion (finely diced)
- 100 g ground beef (or a beef/pork mix, for frying)
- 150 g ground beef (or a beef/pork mix, for using as it is)
- ½ tbsp mirin
- 1 tbsp Worcestershire sauce
- 3 tbsp panko breadcrumbs
- 1 ½ tbsp whole milk
- 1 egg yolk
- ½ tsp tomato ketchup
- 1 tsp sugar
- 1 pinch nutmeg powder
- 1 pinch salt and pepper
- 85 g all-purpose flour (for dusting)
- 1 egg
- 150 g panko breadcrumbs
- Dried parsley (to garnish)
- Cooking oil (for frying)
- 1 tbsp tomato ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp oyster sauce
- 1 dash olive oil
- 1 dash rice vinegar
Directions
If you’re using the gelatin, add 50 ml chicken stock and ½ tsp gelatin powder to a microwaveable bowl. Let it sit for 5-10 minutes, then microwave in 20-second intervals until dissolved. Chill in the fridge for about 3 hours until it sets. Once set, mix it to break into small pieces.
Heat a frying pan over medium heat and melt 1 tsp butter. Add the 100 g diced onion and fry until softened and lightly golden.
Add 100 g ground beef to the pan and fry until browned. Then, pour in ½ tbsp mirin and 1 tbsp Worcestershire sauce. Stir and let the liquid reduce before removing from heat. Allow this mixture to cool to room temperature.
In a small bowl, mix 3 tbsp panko breadcrumbs with 1 ½ tbsp whole milk.
In a larger mixing bowl, place 150 g ground beef and season with a pinch of salt and pepper. Then, incorporate the wet panko mixture, 1 egg yolk, ½ tsp tomato ketchup, 1 tsp sugar, a pinch of nutmeg, and the cooled meat/onion mix. Blend everything well (adding the gelatin mixture here if using).
Divide the mixture into equal portions (shaping about 4 patties), and form into oval or disc shapes.
Lay the patties on a tray, cover, and chill in the fridge for 30 minutes.
Preheat your frying oil to 160 °C (320 °F). While it heats, prepare three plates: one with 85 g all-purpose flour, one with the whisked egg, and one with 150 g panko breadcrumbs.
Coat each patty in flour, shaking off the excess. Next, dip in the whisked egg and then coat generously with panko breadcrumbs, pressing gently to secure.
Coat each patty in egg and panko once more for a thicker crust.
Fry the breaded patties in the hot oil for about 2 minutes on each side, careful not to overcrowd the pan. Remove and place on a wire rack to drain.
Increase the oil temperature to 180 °C (356 °F). Return the patties to the oil for an additional 1-2 minutes or until they’re golden and crispy.
Drain on a wire rack again. Mix the sauce ingredients in a small bowl or jug.
Serve Menchi Katsu garnished with dried parsley and enjoy with the homemade sauce.
Tips to Make Menchi Katsu
- Keep the oil at the right temperature to ensure a crispy coating. If it’s too cold, the patties will soak up oil and become soggy.
- Resting the patties in the fridge helps them firm up, making them easier to handle and fry.
How to Serve Menchi Katsu
Serve Menchi Katsu with a side of rice, a fresh salad, or some steamed vegetables. The sauce made from ketchup, Worcestershire sauce, and oyster sauce makes a perfect dip or drizzle over the cutlets, enhancing their flavor even more.
How to Store Menchi Katsu
To store leftover Menchi Katsu, let them cool completely and then place them in an airtight container. They’ll last in the refrigerator for up to 3 days. If you want to keep them longer, consider freezing them—just make sure to wrap them well!
Variation
You can try using different meat blends like chicken or turkey for a lighter version. Additionally, spices like garlic powder or herbs can be added to the meat mixture for extra flavor.
FAQs About Menchi Katsu
Q: Can I make Menchi Katsu ahead of time?
A: Yes, you can prepare the patties and keep them in the fridge for a few hours before frying or even freeze them for later.
Q: What can I serve with Menchi Katsu?
A: Menchi Katsu pairs well with a side of rice, fresh salads, or even pickled vegetables for a crunchy contrast.
Q: Can I bake Menchi Katsu instead of frying?
A: While frying gives the best texture, you can bake them at a high temperature for a healthier option, though they may not be quite as crispy.
Q: What’s a good dipping sauce for Menchi Katsu?
A: A mix of ketchup, Worcestershire sauce, and oyster sauce makes a delicious dipping sauce! You can adjust the ratios to taste.
Menchi Katsu
A delicious fusion of crispy breaded patties filled with ground meat, perfect for weeknight dinners or gatherings.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
- Diet: Non-Vegetarian
Ingredients
- ½ tsp gelatin powder (optional)
- 50 ml chicken stock (optional)
- 1 tsp butter
- 100 g onion (finely diced)
- 100 g ground beef (or a beef/pork mix, for frying)
- 150 g ground beef (or a beef/pork mix, for using as it is)
- ½ tbsp mirin
- 1 tbsp Worcestershire sauce
- 3 tbsp panko breadcrumbs
- 1 ½ tbsp whole milk
- 1 egg yolk
- ½ tsp tomato ketchup
- 1 tsp sugar
- 1 pinch nutmeg powder
- 1 pinch salt and pepper
- 85 g all-purpose flour (for dusting)
- 1 egg
- 150 g panko breadcrumbs
- Dried parsley (to garnish)
- Cooking oil (for frying)
- 1 tbsp tomato ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp oyster sauce
- 1 dash olive oil
- 1 dash rice vinegar
Instructions
- If using gelatin, combine 50 ml chicken stock and ½ tsp gelatin powder in a microwaveable bowl. Let sit for 5-10 minutes, then microwave in 20-second intervals until dissolved. Chill in the fridge for about 3 hours until set. Once set, mix to break into small pieces.
- Heat a frying pan over medium heat and melt 1 tsp butter. Add the diced onion and fry until softened and lightly golden.
- Add 100 g ground beef to the pan and fry until browned. Stir in ½ tbsp mirin and 1 tbsp Worcestershire sauce, cook until reduced, then remove from heat and cool.
- In a small bowl, mix 3 tbsp panko breadcrumbs with 1 ½ tbsp whole milk.
- In a larger mixing bowl, place 150 g ground beef, season, then add the wet panko mixture, 1 egg yolk, ½ tsp tomato ketchup, 1 tsp sugar, nutmeg, and cooled meat mix. Blend well.
- Divide the mixture into 4 equal portions and shape into patties.
- Lay patties on a tray, cover, and chill in the fridge for 30 minutes.
- Preheat frying oil to 160 °C (320 °F). Prepare three plates with flour, whisked egg, and panko breadcrumbs.
- Coat each patty in flour, then dip in egg, and coat with panko, pressing gently.
- Fry patties in hot oil for about 2 minutes per side. Drain on a wire rack.
- Increase the oil temperature to 180 °C (356 °F) and fry again for an additional 1-2 minutes until golden.
- Drain and serve garland with dried parsley and the sauce mixture.
Notes
Keep the oil at the right temperature to ensure a crispy coating. Resting the patties in the fridge helps them firm up, making them easier to fry.
