Menchi Katsu Ground Meat Cutlet

Be the first to rate

(No Ratings Yet)

Loading...

Menchi Katsu is a beloved Japanese street-food favorite featuring seasoned ground beef and pork patties encased in a shatteringly crisp panko crust. Served piping hot with shredded cabbage and a sweet-savory tonkatsu sauce, these golden cutlets are a satisfying centerpiece for a quick weeknight dinner or bento box.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 8 gSaturated Fat
• 26 gCarbs
• 3 gFiber
• 6 gSugar
• 28 gProtein
• 680 mgSodium
• 480 mgPotassium
• 75 mgCalcium
• 3.5 mgIron
• 22 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Meat Patties

• 1 lb (450 g) ground beef and pork mix (50/50)
• 1 small onion, finely diced
• 1 large egg, lightly beaten
• 1/3 cup plain panko breadcrumbs
• 2 tablespoons whole milk
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon grated fresh ginger

For the Breading

• 1/2 cup all-purpose flour
• 2 large eggs, beaten with 1 tablespoon water
• 1 1/2 cups coarse panko breadcrumbs

For Frying and Serving

• 3 cups neutral frying oil (such as canola or vegetable)
• 4 cups finely shredded green cabbage
• 1/2 cup tonkatsu sauce, for serving
• Lemon wedges, for serving

Directions

1. Heat a small skillet over medium heat with a drizzle of oil and sauté the diced onion for 4-5 minutes until soft and translucent; let cool slightly.
2. In a large bowl, combine the ground meat, sautéed onion, egg, panko, milk, salt, pepper, and ginger. Mix gently with your hands just until evenly blended-do not overwork.
3. Divide the mixture into 4 equal portions and shape each into a patty about 3 inches wide and 3/4 inch thick, pressing gently so there are no cracks.
4. Set up a breading station with three shallow bowls: flour, beaten egg, and panko. Coat each patty in flour, dip in egg, then press firmly into the panko so the crumbs adhere in an even, thick layer.
5. Heat 1 1/2 inches of oil in a heavy pot to 350°F (175°C). Fry the patties one or two at a time for about 3 minutes per side, turning once, until deep golden brown and cooked through (internal temperature 160°F/71°C).
6. Transfer the fried cutlets to a wire rack to drain for 2 minutes so the crust stays crisp.
7. Mound shredded cabbage on each plate, place a hot menchi katsu beside it, drizzle generously with tonkatsu sauce, and serve immediately with a lemon wedge.

Cook’s Notes

• Maintain oil temperature at 350°F (175°C)-if it drops too low the crust will absorb oil and turn greasy, while too hot will burn the panko before the meat cooks.
• Use coarse Japanese-style panko for the signature shattery crunch; fine breadcrumbs will produce a denser, less crispy coating.
• Avoid compacting the meat mixture when shaping patties; a light touch keeps the interior tender and juicy.
• Resting the breaded patties on a tray for 5 minutes before frying helps the panko adhere and prevents it from falling off in the oil.
• For an extra-crispy crust, double-bread by dipping the floured patty in egg, then panko, then egg and panko once more.

You might also like

Asian

Takoyaki Octopus Balls

Asian

Braised Yellowtail with Daikon Radish

Asian

Rich Pork Bone Dipping Ramen

Asian

Japanese Miso Soup