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Menchi Katsu Japanese ground meat cutlet featured img

Menchi Katsu (Japanese Ground Meat Cutlet)


  • Author: Yuto Omura
  • Total Time: 1 hour 30 minutes
  • Yield: 3-4 portions 1x

Description

How to make crispy and delicious homemade Menchi Katsu with homemade sauce. (Makes 4)


Ingredients

Scale

Menchi Katsu

  • 1/2 tsp gelatin (optional)
  • 50ml chicken stock soup (optional)
  • 1 tsp unsalted butter
  • 1/2 onion finely diced
  • 100g + 150g (250g in total) beef/pork mince
  • 1/2 tbsp mirin
  • 1 tbsp Worcestershire sauce
  • 3 tbsp panko breadcrumbs
  • 1 1/2 tbsp whole milk
  • 1 egg yolk
  • 1/2 tsp ketchup
  • 1 tsp sugar
  • 1 pinch nutmeg
  • 1 pinch salt and pepper
  • flour for dusting (approx 1/4 cup)
  • 1 large egg (or 2 small)
  • 150g panko breadcrumbs (approx 1 1/2 cups)
  • Shredded cabbage (to serve)
  • Dry parsley (to garnish)

Sauce

  • 1 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tsp oyster sauce
  • 1 dash olive oil
  • 1 dash rice vinegar

Instructions

  1. Optional step: In a microwavable bowl, add 50ml of cold chicken stock and sprinkle in 1/2 tsp gelatin. Let it bloom for 5-10 minutes and then microwave for 30 seconds or in 20 second intervals until the gelatin is dissolved. Place in the refrigerator and leave to set for 3 hours. Once set, break up into small pieces using a spoon.
  2. Place a frying pan on the stove and heat on medium. Melt 1 tsp of unsalted butter and add your finely diced onion.
  3. Fry the onion until softened and slightly golden.
  4. Add 100g of mince to the pan and fry until browned on the surface.
  5. Pour in 1/2 tbsp mirin and 1 tbsp Worcestershire sauce. Stir and continue to fry until liquid is almost gone.
  6. Remove the pan from heat and allow the mixture to cool to room temperature.
  7. In a small bowl, mix 3 tbsp of panko breadcrumbs with 1 1/2 tbsp of whole milk.
  8. Take a mixing bowl and add 150g of uncooked mince. Sprinkle with a pinch of salt and pepper and roughly mix.
  9. Add the wet panko mixture, egg yolk, ketchup, sugar, nutmeg, and cooked cooled mince from earlier to the mixing bowl. Mix well by hand. (If using chicken jelly, add that too.)
  10. Divide the mixture into 4 portions and shape into ovals/discs.
  11. Place each patty on a plate, cover and rest in the fridge for 30 minutes.
  12. Preheat your oil to 160°C. (320°F)
  13. Prepare 3 plates or containers. One with flour, one with whisked egg and one with panko breadcrumbs.
  14. Coat each patty with flour, then egg, then panko breadcrumbs. Be sure to press the breadcrumbs down gently without squashing the patty.
  15. Coat each patty with egg and panko one more time.
  16. Place the menchi katsu in the oil and fry for 2 minutes on each side. (Preferably cook 2 at a time.)
  17. Remove from the oil and place on a wire rack. Increase the heat of the oil to 180°C (356°F).
  18. Fry the menchi katsu in the hotter oil for 1-2 minutes each side or until golden.
  19. Remove from the oil and place on a wire rack to allow the excess oil to drip off.
  20. Mix the sauce ingredients in a small bowl or serving jug.
  21. Serve menchi katsu with a sprinkling of dry parsley and a heap of shredded cabbage.
  22. Drizzle with sauce and enjoy!

Notes

Cooking time doesn't include chicken jelly because it's an optional step.

Adding chicken jelly makes the patty juicier and more flavourful, but takes longer and can be harder to shape. 

  • Prep Time: 20 mins
  • Cooling/Chilling time: 50 mins
  • Cook Time: 20 mins
  • Category: Meat
  • Method: Deep frying
  • Cuisine: Japanese

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