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Oishi Book

Easy, Quick, and Tasty Asian Recipes

Dinner, Find by type, Meat, Recipes · 01/30/2022

Menchi Katsu (メンチカツ – Ground Meat Cutlet)

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Menchi katsu is traditional Japanese food and it is also a Yoshoku (western style Japanese food). It’s a patty of ground beef covered with panko and deep-fried, so the inside is juicy and the outside is crispy. We eat this by itself or with soy sauce or katsu sauce, and since it is fried dish, we also eat it with a lot of vegetables.

 

How to make Menchi Katsu

 

I sometimes forget some of my favorite foods because I have so many of them! Recently, I had Menchi Katsu, some call ground beef katsu, and I remembered how much I love this food. You probably have heard of Tonkatsu before (I introduced my Tonkatsu recipe in this blog too), and Menchi Katsu uses the same cooking process. The difference is Menchi Katsu has ground beef and onion inside of the golden crispy skin.

My mom makes homemade Menchi Katsu whenever she has time, but we also order it at a local Menchi Katsu store which we’ve gone to for decades. So today I introduce my Menchi Katsu recipe from my mom and inspired by the store.

 

 What is Menchi Katsu?

menchi katsu article

Menchi Katsu is made from ground beef with diced onions covered with panko then deep fried. The outside is golden brown and crispy, and the inside is juicy and warm. This is categorized as a Yoshoku, western-style Japanese food, which is a famous style of food in Japan. I am one of the many people who love western style food.

 

How do you eat Menchi Katsu?

You can eat Menchi Katsu by itself. It fills you up and is great as a snack. But this is a deep fried food, so I recommend you don’t eat too much and when you do, you should add some vegetables on the side.

Also, if you want to add some extra flavor you can add katsu sauce, mayonnaise, or soy sauce. This totally depends on what people prefer. I personally love to eat it with katsu sauce.

Super tasty so you have hard time stop eating!

 

The tips to make the best Menchi Katsu

I will share my Menchi Katsu recipe below but I want to share 2 tips to make the best Menchi Katsu.

  1. The order for covering is flour-egg-panko
  2. Toss the each patties from one hand to the other 8-10 times

My tips are simple, but to make the best Menchi katsu, these points are so important!

 

Some similar dish as Menchi Katsu

I also recommend the dish that are so similar to Menchi katsu!

  • Mille-feuille Katsu
  • Chicken Katsu
  • Tonkatsu
  • Cheesy Pumpkin Croquette
  • Korokke

 

CHECK We have Instagram and Pinterest too. Please stay connected and let us know if you are satisfied with our recipes or have any suggestions!

 

deep fried Ground Meat Cutlet

Menchi Katsu

Yuka
Menchi katsu is traditional Japanese food and it is also a Yoshoku (western style Japanese food). It's a patty of ground beef covered with panko and deep-fried, so the inside is juicy and the outside is crispy. We eat this by itself or with soy sauce or katsu sauce, and since it is fried dish, we also eat it with a lot of vegetables.
5 from 4 votes
Print Recipe Pin Recipe
Cook Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine Japanese
Servings 4 people
Calories 467.95 kcal

Ingredients
  

  • 300 g ground beef and pork mixture
  • 70 g large onion
  • 1 egg 1/2 for mixture, and 1/2 for covering
  • 3 Tablespoon panko for mixture
  • 1/3 teaspoon salt
  • 1/3 teaspoon freshly ground black pepper
  • 1 teaspoon nutmeg
  • 1 Tablespoon cake flour
  • 1/2 cup panko for covering
  • 2 cup neutral-flavored oil (vegetable, rice bran, canola, etc) to fry

Topping (option)

  • tonkatsu sauce HERE to buy

Instructions
 

  • Gather all the ingredients.
  • Mince the onion into 0.2 inch chunks. Doesn't need to be minced too small.
  • Use a small microwave safe bowl and add the minced onion. Wrap it and microwave for 3 minutes.
  • In a small-medium bowl, beat an egg.
  • In another medium bowl, add ground beef and pork, microwaved onion, panko, salt, black pepper, and half a beaten egg. Then knead well.
  • Divide the mixture into 4.
  • Toss it from one hand to the other 8-10 times in order to get rid of the air inside the meat. It is soft so do not toss too hard.
  • Shape the patties 0.8 inch (2cm) thick and make a dent in the middle of the patties.
  • Dip the patties into flour first and dust with extra flour.
  • Then dip in the egg mixture bowl and brush off any excess.
  • Then, cover them in panko.
  • Heat the oil to 340 F° (171 c°). When the oil hits this point, gently put one in. Cook one at a time otherwise the oil's heat drops dramatically. Fry for 7 minutes.
  • Let's serve! It is super juicy and crispy. I recommend you eat when it's still warm!

Nutrition

Calories: 467.95kcal | Carbohydrates: 13.05g | Protein: 15.97g | Fat: 39.56g | Sodium: 416.66mg | Fiber: 0.87g | Sugar: 3.18g
Author Yuka
Keyword beef, deep-fry
Course Main Course
Did you make this recipe?We would like to see what you cook! Tag @oishibook on Instagram hashtag it #oishibook

Posted In: Dinner, Find by type, Meat, Recipes · Tagged: Classic, Less than 20 minutes, yoshoku

You’ll Also Love

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tofu recipe AburaageKitsune Don (きつね丼)
chinese food Chinjao rosuChinjao Rosu (チンジャオロース : Beef and Green Pepper Stir-Fry)

Comments

  1. A says

    02/22/2022 at 15:55

    What should I do the leftover oil? Let me know.

    Reply
    • Yuka says

      02/23/2022 at 09:50

      Thank you so much for commenting about that! Here is the way for leftover oil.

      In Japan, there are a lot of chances to use oil in our meals, so we keep cooking oil in a container with a strainer. Using this, you can reuse oil for deep frying 2-3 times! If you search ‘Oil Container with Strainer’ on Amazon, it will show up!

      If you toss the oil, there are 3 ways that I can introduce (recommend).
      1. Prepare a bag (Ziplock or plastic bag) and drain the oil into the bag. Close tightly so that it won’t leak.
      2. Use a paper towel or news paper to absorb the oil.
      3. Add katakuriko to solidified oil.
      Do one of them above. Then,
      Throw away with other garbage 🙂

      Please drain oil to the sink. It will be the reason to clog and bad for environment. I hope this answer helps you!

      Reply
  2. Naomi says

    03/09/2022 at 18:38

    5 stars
    I was worried how sticky and soft before deep-frying. But It went so well! Juicy juicy

    Reply
    • Yuka says

      03/10/2022 at 17:31

      I understand how much you got worried when making the patties haha But I am glad you made it successfully!

      Reply
  3. Willson says

    06/08/2022 at 12:06

    5 stars
    We enjoyed. Always surprise us how amazing Japanese foods are. Next Korokke!

    Reply
    • Yuka says

      06/08/2022 at 19:33

      Thank you! Japanese food is amazing 🙂 Let me know how it goes with korokke as well!

      Reply
  4. M family says

    08/05/2022 at 19:33

    5 stars
    Love your recipe! I have been using your recipes for a couple of months so far. My husband found your gyudon recipe and that was amazing. We tried this recipe recently. I didn’t know this meal but oh my god it was good!

    Reply
    • Yuka says

      08/06/2022 at 00:19

      Thank you for the sweet comment! I am so happy you enjoy what I love. I will keep sharing my recipes, so please give me feed back when you try other recipes:)

      Reply
  5. Bill says

    09/28/2022 at 19:20

    5 stars
    I made this after making Karaage in this blog. Amazing recipes.

    Reply
    • Yuka says

      09/29/2022 at 10:13

      Thank you! I am so glad you are happy using my recipes 🙂

      Reply

Trackbacks

  1. Chicken Katsu with Ranch Seasoning ( チキンカツ – Chicken Cutlet) says:
    05/15/2022 at 14:26

    […] Menchi Katsu […]

    Reply
  2. Hambagu Recipe ( 和風ハンバーグ – Japanese Hamburger Steak ) says:
    08/26/2022 at 17:26

    […] Menchi Katsu […]

    Reply

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