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Menchi Katsu メンチカツ

Crunchy, juicy little patties of meat from Japan - they're a texture and taste sensation. Delightful little crispy, deep-fried cutlets served simply with salad and dipping sauces. Perfection!

Prep Time
25 mins
Cook Time
25 mins
Resting time
30 mins
Total Time
1 hr 15 mins
Servings: 4
Calories: 686 kcal
Course: Main Course
Cuisine: Japanese

Ingredients

For the menchi katsu patties
  • ½ cup onion (finely diced)
  • 1 tbsp canola oil
  • ½ lb ground pork (mince)
  • ½ lb ground beef (mince)
  • ⅓ cup panko breadcrumbs
  • 1 tbsp soy sauce
  • ¼ tsp ground nutmeg
  • 1 tbsp tomato ketchup
  • 1 tsp Worcestershire sauce 
  • 1 egg
  • ½ tsp salt
  • pinch white pepper
For the breading and frying
  • 2 tbsp all-purpose flour (plain)
  • 1 egg (beaten with 2 tbsp water)
  • 2 cups panko breadcrumbs
  • canola oil (for deep frying)
Garnish
  • white cabbage (finely shredded)
  • cherry tomatoes
  • Takoyaki or Tonkotsu sauce
  • Japanese mayonnaise

Instructions

To make the Menchi Katsu patties
    Cup of Yum
  1. Heat the oil in a small frying pan until just hot. Fry the onion gently for 3-4 minutes until softened and lightly golden. Remove from the pan into a mixing bowl and cool for 5 minutes.
  2. Add all the other Menchi Katsu patty ingredients into the bowl with the onion and, using your hands, combine the mixture until very well combined. The mix should be sticky.
Create a breading station
  1. In 3 separate bowls add one with flour, another with the beaten egg and the last with Panko
  2. Divide the menchi mix into 8 equal portions and shape each into a thick burger-shaped patty. I press mine on either side to make them slightly oval too.
  3. Dip the menchi into the flour to coat. Tap off any excess flour then dip into the egg. Again carefully shake off any excess before dipping into the Panko. Cover well, shake off the excess and place on a plate.
  4. Repeat this process with all the menchi. Cover the plate loosely with plastic wrap and place in the fridge for ½ hour (or until you’re ready to cook – you can make up to 2 days in advance!). Refrigerating will help the breadcrumbs set, ensuring that they don’t slide off or break up during cooking.
  5. When you’re ready to cook, heat your deep fryer or heat a small pan to around 3-inches of oil until just hot (around 160ºC/320ºF) – a cube of bread should sink then gently rice to the surface bubble when added. If the oil is too hot, remove from the heat and cool.
  6. Using a slotted spoon, add a couple of menchi to the pan and fry for 6-8 minutes, turning a few times during cooking. The menchi should turn a dark golden brown but be careful to not let them burn.
  7. Remove the menchi and place on paper towels to absorb the excess oil. Place in a warm oven as you repeat the process with the remaining menchi in batches of two.
  8. Serve with a little salad and shredded cabbage and the sauces on the side.

Notes

  • Vary your meat choices - mixing pork and beef mince imparts a delightful, juicy texture to the menchi, but you can opt for one type exclusively. Consider experimenting with alternative ground meats such as chicken, turkey, or lamb.
  • Freezing Method 1: Freeze before frying - Arrange the menchi patties in a single layer on a baking sheet and freeze until solid. Transfer them to a large freezer bag for storage. Before deep frying, thaw thoroughly and cook as usual.
  • Freezing Method 2: Freeze after frying - After cooking the menchi, allow them to cool before freezing them in a single layer on a baking sheet. Once frozen solid, transfer them to a freezer bag. Prior to consumption, ensure thorough defrosting, then reheat in a 400ºF/200ºC oven for 10 minutes or until piping hot.
  • Refrigeration - Prepare the menchi up to the breading stage, then wrap them in plastic until needed. This can be done up to 2 days in advance, and they can be stored in the refrigerator. Leftover cooked menchi can be refrigerated for 3-4 days. To reheat, place them in the oven for 10 minutes to restore crispiness.

Nutrition Information

Calories 686kcal (34%) Carbohydrates 8g (3%) Protein 65g (130%) Fat 42g (65%) Saturated Fat 12g (60%) Cholesterol 259mg (86%) Sodium 816mg (34%) Potassium 1049mg (30%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 311IU (6%) Vitamin C 2mg (2%) Calcium 131mg (13%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 686

% Daily Value*

Calories 686kcal 34%
Carbohydrates 8g 3%
Protein 65g 130%
Fat 42g 65%
Saturated Fat 12g 60%
Cholesterol 259mg 86%
Sodium 816mg 34%
Potassium 1049mg 22%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 311IU 6%
Vitamin C 2mg 2%
Calcium 131mg 13%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.