Why Make This Recipe
Menchi Katsu is a beloved Japanese dish that combines the heartiness of ground meat with crispy breadcrumbs. It’s not just tasty; it’s also quite satisfying. Making Menchi Katsu at home allows you to control the ingredients and create a fresh and delicious meal. With its rich flavors and satisfying texture, this recipe is perfect for lunch or dinner. Plus, it’s fun to make!
How to Make Menchi Katsu
Ingredients:
- 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)
- Cooking oil (to fry)
- 1 tbsp tomato ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp oyster sauce
- 1 dash olive oil
- 1 dash rice vinegar
Directions:
Optional step: In a microwaveable bowl, combine 50 ml chicken stock and ½ tsp gelatin powder. Let it bloom for 5-10 minutes, then microwave until the gelatin dissolves, about 20 seconds at a time. Once dissolved, place it in the refrigerator to set for about 3 hours. After it sets, break it into small pieces with a spoon.
Heat a frying pan on medium heat and melt 1 tsp of butter. Add 100 g diced onion and fry until softened and slightly golden.
Add 100 g of ground beef to the pan and fry until browned.
Pour in ½ tbsp mirin and 1 tbsp Worcestershire sauce. Stir and cook until the liquid nearly evaporates. Remove from heat and let the mixture cool to room temperature.
In a small bowl, mix together 3 tbsp panko breadcrumbs and 1 ½ tbsp whole milk.
In a mixing bowl, place 150 g ground beef and season with a pinch of salt and pepper. Add the panko mixture, 1 egg yolk, ½ tsp tomato ketchup, 1 tsp sugar, 1 pinch nutmeg powder, and the cooled meat/onion mixture. Mix everything well. If using the chicken stock jelly, add it here too.
Divide the mixture into equal portions, typically shaping them into 4 oval or disc shapes.
Place the patties on a tray, cover, and let them rest in the fridge for 30 minutes.
Preheat your cooking oil to 160 °C (320 °F). While waiting, set up 3 plates: one with 85 g all-purpose flour, another with 1 whisked egg, and the last with 150 g panko breadcrumbs.
Coat each patty in flour, shaking off the excess. Next, dip it in the whisked egg, and then coat with a generous layer of panko breadcrumbs. Press down gently to secure the coating.
Coat each patty with egg and panko one more time for extra crispiness.
Carefully place the breaded patties in the oil and fry for 2 minutes on each side. Avoid overcrowding the pan; cook in batches if necessary.
Remove the patties from the oil and let them drain on a wire rack. Increase the oil temperature to 180 °C (356 °F).
Once hot, return the Menchi Katsu to the oil and fry for an additional 1-2 minutes on each side until golden and crispy.
Place on a wire rack to drain the excess oil and let them cool slightly.
In a small bowl or jug, mix together the sauce ingredients.
Serve Menchi Katsu garnished with a sprinkle of dried parsley and your homemade sauce. You can drizzle it or use it for dipping—enjoy!
How to Serve Menchi Katsu
Menchi Katsu is best served hot and can be enjoyed on its own or with steamed rice. The crunchy coating and juicy inside make for a delightful meal. Pair it with a drizzle of the sauce you prepared or serve it with a fresh salad for added crunch.
How to Store Menchi Katsu
If you have leftovers, let the Menchi Katsu cool down completely. Place them in an airtight container and store in the refrigerator for up to 3 days. To reheat, you can bake them in the oven or use an air fryer to regain the crispness.
Tips to Make Menchi Katsu
- For extra flavor, you can mix different ground meats, such as beef and pork.
- Make sure to let the patties rest in the fridge after shaping, as it helps them hold their shape while frying.
- Adjust the seasoning to your taste—add garlic powder or chili flakes for a kick.
Variation
You can add grated vegetables like carrots or zucchini into the meat mixture for added texture and nutrients. Alternatively, you can also experiment with different dipping sauces, like tonkatsu sauce or spicy mayo.
FAQs
Can I use chicken instead of beef?
Yes, you can use ground chicken instead of beef or a mix of meats to suit your preference.
Is Menchi Katsu served cold?
No, Menchi Katsu is best served hot to enjoy the crispy coating and juicy filling.
Can I freeze Menchi Katsu?
Yes, you can freeze uncooked patties before frying. Just make sure to separate them with parchment paper, and they can be stored in the freezer for up to a month.
Menchi Katsu
- Prep Time: 60 minutes
- Cook Time: 10 minutes
- Total Time: 70 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
- Diet: None
Description
Menchi Katsu is a satisfying Japanese dish made with ground meat and crispy breadcrumbs, perfect for lunch or dinner.
Ingredients
- 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)
- Cooking oil (to fry)
- 1 tbsp tomato ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp oyster sauce
- 1 dash olive oil
- 1 dash rice vinegar
Instructions
- Optionally combine 50 ml chicken stock and ½ tsp gelatin powder in a microwaveable bowl and let it bloom. Microwave until dissolved, then refrigerate to set.
- Heat a frying pan and melt 1 tsp of butter, then fry 100 g diced onion until softened and golden.
- Add 100 g of ground beef and fry until browned. Add ½ tbsp mirin and 1 tbsp Worcestershire sauce, stirring until almost evaporated. Let cool to room temperature.
- Mix 3 tbsp panko breadcrumbs and 1 ½ tbsp whole milk in a small bowl.
- In a larger bowl, combine 150 g ground beef with salt and pepper, added panko mixture, 1 egg yolk, ½ tsp tomato ketchup, 1 tsp sugar, 1 pinch nutmeg, and the cooled meat/onion mix. Mix well.
- Divide the mixture into 4 portions, shaping them into oval or disc shapes.
- Chill the patties in the fridge for 30 minutes.
- Preheat cooking oil to 160 °C (320 °F). Prepare 3 plates with flour, whisked egg, and panko breadcrumbs.
- Coat each patty in flour, then egg, then panko, pressing gently to secure. Repeat for extra crispiness.
- Fry patties for 2 minutes on each side. Remove and let drain on a wire rack, then increase oil temperature to 180 °C (356 °F).
- Fry again for an additional 1-2 minutes on each side until golden. Drain on a wire rack.
- Mix sauce ingredients together.
- Serve garnished with dried parsley and sauce for dipping.
Notes
Menchi Katsu is best served hot and can be paired with rice or salad. Store leftovers in an airtight container for up to 3 days.