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.
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 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.
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.
- Add water to make it juicy
- The order for covering is flour-egg-panko
My tips are simple, but to make the best Menchi katsu, these points are so important!
- 300 g ground beef and pork mixture
- 1/2 large onion
- 1 egg 1/2 for mixture, and 1/2 for covering
- 3 tbsp panko for mixture
- 1/3 tsp salt
- 1/3 tsp freshly ground black pepper
- 1 tsp nutmeg
- 1 tbsp cake flour
- 1/2 cup panko for covering
- 2 cup neutral-flavored oil (vegetable, rice bran, canola, etc) to fry
- 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. Add water and knead again.
- 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!