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
Scale
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.
