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–+ servings

Menchi Katsu (Japanese Ground Meat Cutlet)

Prep Time20 minutes
Cook Time20 minutes
Chilling time50 minutes
Total Time1 hour 30 minutes
Author Yuto Omura
Servings 4 servings

Ingredients 
 

Menchi Katsu

  • ½ tsp gelatin powder optional
  • 50 ml chicken stock optional
  • 1 tsp butter
  • 100 g onion 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 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

Sauce

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

Instructions 

  • Optional step: Add 50 ml chicken stock and ½ tsp gelatin powder to a microwaveable bowl. Let it bloom for 5-10 minutes and then microwave for 20-second intervals until the gelatin has dissolved. Place it in the refrigerator to set (approx 3 hours). Once set, use a spoon to mix and break it up into small pieces.
    Soaking gelatine in a small bowl of water
  • Heat a frying pan on medium and melt 1 tsp butter. Add 100 g onion and fry until softened and slightly golden.
    frying finely diced onions in a pan
  • Add 100 g ground beef to the pan and fry until browned.
    frying ground meat and onions in a pan
  • Pour in ½ tbsp mirin and 1 tbsp Worcestershire sauce. Stir and continue to fry until the liquid is almost gone, then remove the pan from heat and leave the mixture to cool to room temperature.
    ground beef and onions seasoned with mirin and Worcestershire sauce
  • In a small bowl, mix 3 tbsp panko breadcrumbs with 1 ½ tbsp whole milk.
    panko breadcrumbs with milk in a small glass bowl
  • Place 150 g ground beef in a mixing bowl and sprinkle with 1 pinch salt and pepper.
    seasoned ground beef in a bowl
  • Add the wet panko mixture, 1 egg yolk, ½ tsp tomato ketchup, 1 tsp sugar, 1 pinch nutmeg powder, and the cooled meat/onion mixture from earlier to the bowl. Mix well. (If using chicken stock jelly, add that here too.)
    menchi katsu mixture in a bowl
  • Divide the mixture into equal portions (I shaped into 4) and shape into ovals/discs.
    menchi katsu mixture divided into 4 portions in a mixing bowl
  • Place the patties on a tray, cover and rest in the fridge for 30 minutes.
    one shaped menchi katsu patty in a steel container
  • Preheat your oil to 160 °C (320 °F). While you wait, prepare 3 plates or containers. One with 85 g all-purpose flour, one with 1 egg (whisked) and one with 150 g panko breadcrumbs.
    3 trays containing flour, whisked egg and panko breadcrumbs
  • Coat each patty with flour and pat off the excess. Coat with an even layer of whisked egg and then a generous layer of panko breadcrumbs. Press them down gently without squashing the patty to secure them.
    menchi katsu patty coated with whisked egg
  • Coat each patty with egg and panko one more time.
    menchi katsu patty coated with panko breadcrumbs
  • Place the breaded patties in the oil and fry for 2 minutes on each side. Be careful not to overcrowd the oil and cook in batches if necessary.
    deep frying two menchi katsu in a pot of oil
  • Remove the patties from the oil and place them on a wire rack. Increase the heat of the oil to 180 °C (356 °F).
    draining menchi katsu on wire rack
  • Once the oil temperature has increased, return the menchi katsu to the oil for 1-2 minutes on each side or until golden and crispy.
    double frying menchi katsu in oil at a higher temperature
  • Place on a wire rack to drain the excess oil.
    draining four menchi katsu on a wire rack
  • Mix the sauce ingredients in a small bowl or serving jug.
    kabocha korokke dipping sauce mixed in a small glass bowl
  • Serve menchi katsu with a sprinkling of dry parsley and the homemade sauce. Drizzle or dip and enjoy!
    four menchi katsu on a white plate sprinkled with dry parsley next to a bowl of homemade katsu sauce

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.