If you’re craving something crispy on the outside and juicy on the inside, you absolutely must try this Menchi Katsu (Japanese Ground Meat Cutlet) Recipe. This classic Japanese comfort food offers a delightful combination of savory ground beef, sweet sautéed onions, and a perfectly crunchy panko coating. It’s simple yet satisfying, making it a favorite for weeknight dinners or special occasions. Once you master this recipe, Menchi Katsu will become your go-to for a deliciously hearty meal that’s sure to impress everyone at your table.
Ingredients You’ll Need
The beauty of this Menchi Katsu (Japanese Ground Meat Cutlet) Recipe lies in its straightforward ingredients, each playing a vital role in building its flavor and texture. From the finely diced onion that adds subtle sweetness to the crisp panko that gives it that irresistible crunch, these elements come together harmoniously.
- 100 g onion (finely diced): Sautéed until golden, adds natural sweetness and moisture to the meat mixture.
- 250 g ground beef (for frying): The juicy base of the cutlet, providing richness and depth.
- 1 egg yolk: Binds the meat and breadcrumbs for a cohesive texture.
- 3 tbsp panko breadcrumbs: Mixed into the patty for tenderness; also used for the crispy outer coating.
- 85 g all-purpose flour (for dusting): Essential for helping the egg and panko coating stick to the patties.
- 1 egg (for coating): Creates a sticky layer that ensures the panko clings beautifully.
- Cooking oil (for frying): Needed for that perfect golden crust, choose a neutral oil that fries well.
- Butter (for sautéing): Adds a luscious flavor to the onions during cooking.
- Mirin and Worcestershire sauce: These add a subtle sweet umami kick to the beef mixture.
- Salt and pepper: Simple seasonings that enhance all the flavors.
How to Make Menchi Katsu (Japanese Ground Meat Cutlet) Recipe
Step 1: Sauté the Onions and Cook the Beef
Start by heating butter in your frying pan until melted and fragrant. Add the finely diced onions and cook them gently until they turn a lovely golden color. This slow sauté brings out their natural sweetness, which beautifully complements the savory beef. Next, toss in the ground beef and cook until it’s nicely browned, breaking it up as it cooks to ensure even texture.
Step 2: Season and Cool the Meat Mixture
Once your beef and onions are ready, splash in some mirin and Worcestershire sauce. These ingredients inject a subtle sweetness and tang that elevate the overall flavor profile without overpowering it. After mixing well, transfer the meat mixture to a bowl and let it cool completely—this step is crucial to help the patties hold together effortlessly in the next stages.
Step 3: Mix in Egg Yolk and Breadcrumbs
With the meat mixture cooled, add the egg yolk alongside the panko breadcrumbs, salt, and pepper. The egg yolk acts as a natural binder, while the breadcrumbs lend moisture and tenderness without heaviness. Mix everything thoroughly but gently, so your patties stay light and juicy.
Step 4: Shape and Chill
Divide the mixture into equal portions and shape them into thick, compact patties. Pop these into the refrigerator for at least 30 minutes. Chilling helps firm up the patties, preventing them from falling apart during breading and frying.
Step 5: Bread the Patties
Prepare your breading station: place flour in one bowl, beaten egg in another, and panko breadcrumbs in a third. Take each chilled patty and first dust it lightly with flour, which creates a dry surface for egg to cling to. Then dip the patty into the beaten egg and finally coat it generously with panko breadcrumbs, pressing gently to adhere a perfect crunchy layer.
Step 6: Fry to Golden Perfection
Heat your cooking oil in a pan to the right temperature—hot enough to sizzle but not burn. Carefully place the breaded patties in the oil and fry each side until deep golden brown and crisp, roughly 3 to 4 minutes per side depending on thickness. The frying locks in juices while creating a beautifully crunchy shell you can’t wait to bite into.
Step 7: Serve Hot with Katsu Sauce
Drain any excess oil on paper towels and serve your Menchi Katsu straight away. Pair with a tangy homemade katsu sauce or your favorite dipping sauce to complete the authentic experience.
How to Serve Menchi Katsu (Japanese Ground Meat Cutlet) Recipe
Garnishes
Fresh garnishes can transform your Menchi Katsu into a visual and flavor-packed experience. Try thinly sliced cabbage tossed with a light vinaigrette or simply served fresh – its crispness balances the rich cutlets perfectly. A sprinkle of chopped green onions or a wedge of lemon can brighten every bite.
Side Dishes
This dish pairs wonderfully with steamed white rice, which soaks up all the delicious sauce and juices. For an added Japanese touch, serve alongside miso soup or pickled vegetables like tsukemono. These sides add freshness and complexity to round out the meal.
Creative Ways to Present
Take your Menchi Katsu to the next level by creating a katsu sandwich, layering slices between soft sandwich bread with shredded cabbage and a drizzle of tonkatsu sauce. Alternatively, slice the cutlets and serve them on a bed of salad greens for a lighter option. Either way, it’s a feast for both your eyes and taste buds.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Menchi Katsu, wrap each cutlet tightly in plastic wrap or store in an airtight container. Refrigerate them, and they should stay fresh for up to 2 days. When ready to enjoy, reheat carefully to keep the crust crispy.
Freezing
To freeze, freeze the breaded patties on a baking sheet in a single layer until firm, then transfer them into a freezer bag or container. This way you can cook them straight from frozen by adjusting the frying time slightly—perfect for quick meals later.
Reheating
For best results, reheat Menchi Katsu in a preheated oven or air fryer to restore crispness without drying the meat. Avoid microwaving if you want to maintain that glorious crunch; if you must microwave, do so briefly and finish in a hot pan or toaster oven.
FAQs
Can I use ground pork or a mix of meats instead of beef?
Absolutely! Mixing ground pork with beef or using pork alone gives a slightly different flavor and juiciness. Feel free to experiment until you find your perfect blend for this Menchi Katsu (Japanese Ground Meat Cutlet) Recipe.
What is the best type of panko breadcrumbs to use?
Panko breadcrumbs labeled “Japanese style” tend to be lighter and flakier than regular breadcrumbs, giving that signature crisp finish. Using fresh, dry panko works best for achieving an airy, crunchy crust.
Why does the meat mixture need to be cooled before shaping?
Cooling the mixture helps the fat in the beef firm up slightly, making it easier to handle and preventing the patties from falling apart during breading and frying. It also ensures better binding with the egg yolk and breadcrumbs.
Can I bake Menchi Katsu instead of frying?
You can bake them, but frying is strongly recommended for the authentic crispiness. If baking, coat the patties well and bake at a high temperature, turning halfway through to get as much crunch as possible.
What sauces go well with Menchi Katsu?
Tonkatsu sauce, a thick and tangy Japanese condiment, is a perfect match. You can also try Worcestershire-based sauces or even a simple mix of ketchup and Worcestershire sauce for a quick homemade alternative.
Final Thoughts
This Menchi Katsu (Japanese Ground Meat Cutlet) Recipe is a shining example of how a few humble ingredients can come together to create something truly special. The combination of savory, the crunch of panko, and the cozy warmth of home-cooked meat makes it a dish worth making again and again. I encourage you to try it soon—you’ll soon see why it’s such a beloved favorite in Japanese kitchens and why it might just become a staple in yours.
Print
Menchi Katsu (Japanese Ground Meat Cutlet) Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Description
Menchi Katsu is a popular Japanese dish featuring juicy ground meat cutlets coated in crispy panko breadcrumbs and deep-fried to golden perfection. These flavorful patties combine sautéed onions, ground beef, and a blend of seasonings, offering a deliciously crunchy outside with a tender, savory inside. Perfect as a hearty appetizer or main course, Menchi Katsu pairs wonderfully with homemade katsu sauce for an authentic taste of Japan.
Ingredients
For the Meat Patties
- 100 g onion (finely diced)
- 250 g ground beef (for frying)
- 1 egg yolk
- 3 tbsp panko breadcrumbs
- Salt and pepper to taste
For Coating
- 85 g all-purpose flour (for dusting)
- 1 egg (for coating)
- Additional panko breadcrumbs (for coating)
For Frying
- Cooking oil (enough for deep frying)
For Seasoning
- 1 tbsp mirin
- 1 tbsp Worcestershire sauce
For Serving
- Homemade katsu sauce
Instructions
- Sauté onions and brown beef: Heat butter in a frying pan over medium heat. Add finely diced onions and sauté until golden brown and fragrant. Add the ground beef and cook thoroughly until browned, breaking it up with a spatula as it cooks.
- Season the meat mixture: Stir in mirin and Worcestershire sauce to the cooked beef and onions. Mix well and then remove from heat. Allow the mixture to cool completely to ensure proper binding in the next steps.
- Combine patties mixture: In a large bowl, combine the cooled beef and onion mixture with 3 tablespoons of panko breadcrumbs, 1 egg yolk, salt, and pepper to taste. Mix thoroughly to create a uniform meat mixture.
- Shape and chill patties: Form the mixture into round or oval patties of desired size. Place the patties on a tray and chill them in the refrigerator for at least 30 minutes to firm up and make coating easier.
- Coat patties: Prepare a dredging station with three shallow dishes: one with all-purpose flour, one with a beaten egg, and one with panko breadcrumbs. Dredge each chilled patty first in flour, shaking off excess, then dip in the beaten egg, and finally coat thoroughly with panko breadcrumbs.
- Fry the patties: Heat cooking oil in a deep frying pan or skillet to approximately 170-180°C (340-360°F). Carefully fry the coated patties in batches, turning occasionally, until they are golden brown and cooked through, about 3-4 minutes per side. Remove and drain on paper towels to remove excess oil.
- Serve hot: Plate the Menchi Katsu patties and serve immediately with a side of homemade katsu sauce for dipping, enjoying their crispy exterior and savory interior while warm.
Notes
- Chilling the patties before coating helps them hold their shape during frying.
- Use fresh panko breadcrumbs for the crispiest coating.
- Adjust seasoning to taste by adding more salt, pepper, or Worcestershire sauce as preferred.
- Ensure oil temperature is consistent to prevent greasy or undercooked patties.
- Katsu sauce can be made from a blend of ketchup, Worcestershire sauce, soy sauce, and sugar for authenticity.
