Menchi Katsu (Japanese Ground Meat Cutlet)
https://sudachirecipes.comMenchi Katsu is a popular Japanese yoshoku dish made with a seasoned meat patty, coated with panko breadcrumbs, and deep fried until golden and perfectly crisp. It's then drizzled with a tasty homemade sauce and served with shredded cabbage and rice, it's seriously good!
Ingredients
Menchi Katsu
- ½ tsp gelatin powder optional
- 50 ml chicken stock optional
- 1 tsp unsalted butter
- 100 g yellow onion(s) finely diced
- 100 g ground beef or beef/pork mix, for frying
- 150 g ground beef or 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 pasteurized 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 large egg or 2 small
- 150 g panko breadcrumbs
- dried parsley to garnish
Sauce
- 1 tbsp tomato ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp oyster sauce
- 1 dash olive oil
- 1 dash rice vinegar
Instructions
- Optional step: In a microwavable bowl, add 50 ml chicken stock and sprinkle in ½ tsp gelatin powder. 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.
- Place a frying pan on the stove and heat on medium. Melt 1 tsp unsalted butter and add 100 g yellow onion(s).
- Once the onion is softened and slightly golden, add 100 g ground beef to the pan and fry until browned on the surface.
- Pour in ½ tbsp mirin and 1 tbsp Worcestershire sauce. Stir and continue to fry until liquid is almost gone, then remove the pan from heat and allow the mixture to cool to room temperature.
- In a small bowl, mix 3 tbsp panko breadcrumbs with 1 ½ tbsp whole milk.
- Take a mixing bowl and add 150 g ground beef. Sprinkle with 1 pinch salt and pepper and roughly mix.
- Add the wet panko mixture, 1 pasteurized egg yolk, ½ tsp tomato ketchup, 1 tsp sugar, 1 pinch nutmeg powder, and the cooled cooked meat and onions from earlier to the bowl. Mix well. (If using chicken stock jelly, add that too.)
- Divide the mixture into equal portions (I shaped into 4) and shape into ovals/discs.
- Place each patty on a plate, cover and rest in the fridge for 30 minutes.
- Preheat your oil to 160 °C (320 °F).
- Prepare 3 plates or containers. One with flour, one with whisked egg and one with panko breadcrumbs.
- Coat each patty with 85 g all-purpose flour, then 1 large egg, then 150 g panko breadcrumbs. Be sure to press the breadcrumbs down gently without squashing the patty.
- Coat each patty with egg and panko one more time.
- Place the menchi katsu in the oil and fry for 2 minutes on each side. (Preferably cook 2 at a time.)
- Remove from the oil and place on a wire rack. Increase the heat of the oil to 180 °C (356 °F).
- Fry the menchi katsu in the hotter oil for 1-2 minutes each side or until golden.
- Remove from the oil and place on a wire rack to allow the excess oil to drip off.
- Mix the sauce ingredients in a small bowl or serving jug.
- Serve menchi katsu with a sprinkling of dry parsley and the homemade sauce. Drizzle or dip 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.