why make this recipe
Menchi Katsu is a delightful Japanese dish that takes comfort food to a whole new level. This savory ground meat cutlet is not only crispy on the outside but also flavorful and juicy on the inside. It’s perfect for lunch, dinner, or even as a snack. Making Menchi Katsu at home allows you to enjoy this delicious dish with fresh ingredients and customize it to your taste. Plus, it’s a fun project for anyone who loves cooking!
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
- 150 g ground beef (or beef/ 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 (to fry)
- 1 tbsp tomato ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp oyster sauce
- 1 dash olive oil
- 1 dash rice vinegar
Directions:
Optional step: In a microwaveable bowl, combine 50 ml chicken stock and ½ tsp gelatin powder. Let it sit for 5-10 minutes. Microwave in 20-second intervals until the gelatin dissolves. Refrigerate to set for about 3 hours. Once set, break it into small pieces.
Heat a frying pan over medium heat and melt 1 tsp butter. Add 100 g diced onion and sauté until it softens and becomes slightly golden.
Add 100 g ground beef and cook until browned. Pour in ½ tbsp mirin and 1 tbsp Worcestershire sauce. Stir and cook until the liquid is almost gone, then remove from heat and let cool.
In a small bowl, mix 3 tbsp panko breadcrumbs with 1 ½ tbsp whole milk.
In a mixing bowl, place 150 g ground beef and sprinkle with a pinch of salt and pepper. Add the wet panko mixture, 1 egg yolk, ½ tsp tomato ketchup, 1 tsp sugar, 1 pinch nutmeg, and the cooled onion/meat mixture. Mix well. (If using chicken stock jelly, add it now.)
Divide the mixture into equal portions (about 4) and shape into oval or disc patties. Place them on a tray, cover, and refrigerate for 30 minutes.
Preheat cooking oil to 160 °C (320 °F). Prepare three containers: one with 85 g all-purpose flour, one with 1 whisked egg, and one with 150 g panko breadcrumbs.
Coat each patty with flour, then with the egg, and finally with panko breadcrumbs. Press gently to secure the breading.
Dip each patty in egg and panko one more time for extra crunch.
Fry the breaded patties in the oil for 2 minutes on each side. Do not overcrowd the oil; cook in batches if needed.
Remove the patties and place them on a wire rack. Increase the oil temperature to 180 °C (356 °F).
Return the menchi katsu to the oil for another 1-2 minutes on each side until golden and crispy. Drain excess oil on a wire rack.
Mix the sauce ingredients in a bowl or jug.
Serve menchi katsu with a sprinkle of dried parsley and your homemade sauce. Enjoy!
Menchi Katsu
Ingredients
Method
- In a microwaveable bowl, combine chicken stock and gelatin powder. Let it sit for 5-10 minutes.
- Microwave in 20-second intervals until gelatin dissolves then refrigerate to set for about 3 hours.
- Once set, break it into small pieces.
- Heat a frying pan over medium heat and melt the butter. Add diced onion and sauté until soft and slightly golden.
- Add 100 g ground beef and cook until browned, then pour in mirin and Worcestershire sauce. Stir until liquid is almost gone and let cool.
- In a small bowl, mix panko breadcrumbs with whole milk.
- In a mixing bowl, combine 150 g ground beef, cooled onion mixture, wet panko mixture, egg yolk, tomato ketchup, sugar, nutmeg, and a pinch of salt and pepper. Mix well.
- If using gelatin mixture, add it now. Divide the mixture into equal portions (about 4) and shape them into oval or disc patties.
- Place patties on a tray, cover, and refrigerate for 30 minutes.
- Preheat frying oil to 160 °C (320 °F). Prepare three containers: flour, whisked egg, and panko breadcrumbs.
- Coat each patty with flour, then egg, and finally panko. Press gently to secure the breading.
- Dip each patty in egg and panko one more time for extra crunch.
- Fry the breaded patties in the oil for 2 minutes on each side. Avoid overcrowding; cook in batches if necessary.
- Remove patties and place on a wire rack. Increase oil temperature to 180 °C (356 °F).
- Return menchi katsu to the oil for another 1-2 minutes on each side until golden and crispy. Drain excess oil.
- Mix the sauce ingredients in a bowl or jug.
- Serve menchi katsu hot with a sprinkle of dried parsley and your homemade sauce.
Nutrition
Notes
Tried this recipe?
Let us know how it was!how to serve Menchi Katsu
Menchi Katsu is best served hot and fresh. You can drizzle the homemade sauce over the cutlets or serve it on the side for dipping. Pair it with shredded cabbage, rice, or a simple salad for a complete meal.
how to store Menchi Katsu
If you have leftovers, store them in an airtight container in the refrigerator for up to two days. To reheat, use an oven or air fryer to maintain the crispy texture. If you prefer, you can freeze the cooked patties for up to a month. Just ensure they are well-wrapped to prevent freezer burn.
tips to make Menchi Katsu
- Ensure the meat mixture is well combined for even flavor.
- Let the patties chill in the fridge before frying to help them hold their shape.
- For extra crunch, consider double breading the patties.
- Experiment with your favorite sauces for dipping!
variation
For a twist on the classic Menchi Katsu, you can add finely chopped vegetables like carrots or mushrooms to the meat mixture. You can also use different types of ground meat, such as chicken or turkey, for a lighter version.
FAQs
1. Can I make Menchi Katsu without gelatin?
Yes! The gelatin is optional and mainly used for added moisture. You can skip it without affecting the overall taste.
2. Can I use other meats instead of beef?
Absolutely! Ground pork or a mix of beef and pork works great for Menchi Katsu.
3. How do I ensure my Menchi Katsu stays crispy?
Make sure the oil is hot enough before frying and avoid overcrowding the pan. This helps maintain the crispiness of the cutlets.
Crispy on the Outside, Juicy and Flavorful Inside
Menchi Katsu is the ultimate Japanese comfort food crispy, golden cutlets with a juicy, flavorful meat filling that’s pure satisfaction in every bite. It’s easy to make at home, and the results are restaurant-quality! The combination of tender ground meat, aromatic onions, and a crunchy panko crust makes it an irresistible dish for any occasion.
Serve it with rice, shredded cabbage, or a drizzle of homemade sauce for a complete meal that feels both hearty and comforting. Whether you’re cooking for family dinner or meal prepping for the week, this Menchi Katsu recipe will bring a taste of Japan’s homestyle goodness straight to your table.
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