Menchi Katsu (Japanese Ground Meat Cutlet)
User Reviews
5.0
18 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
50 mins
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Total Time
1 hr 30 mins
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Servings
4 servings
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Course
Main Course, Snacks, Lunch, Dinner
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Cuisine
Japanese
Menchi Katsu (Japanese Ground Meat Cutlet)
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
Menchi Katsu
- ½ tsp gelatin powder optional
- 50 ml chicken bouillon optional
- 1 tsp unsalted butter
- 100 g yellow 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 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
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Instructions
- Optional step: In a microwavable bowl, add 50 ml chicken bouillon 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.
- 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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