Menchi Katsu

Breaded in panko and deep fried, this tender menchi katsu recipe uses a combination of beef and pork and is super crunchy on the outside.

Menchi katsu is very similar to Japanese hambagu, also known as hamburger steak.  Both recipes use a mixture of beef, pork and other ingredients that are formed into round cutlets.

The difference with menchi katsu is that it’s then breaded and deep fried.  

So menchi katsu is essentially a breaded and deep fried burger.  And what could be better than that?

What is menchi katsu?

Menchi katsu is a Japanese dish consisting of ground beef and pork cutlets that have been breaded and deep-fried. 

Besides meat, the cutlets typically contain eggs, panko, and flavorings like nutmeg, ketchup, and worcestershire sauce. 

The meat cutlets are breaded in a three step process. First they’re dipped in flour, then in eggs, and then in crispy panko.

Menchi katsu, like all other katsus, is a yōshoku (Western-inspired Japanese food) recipe.  For other classic yōshoku recipes, check out this Spaghetti Napolitan, this creamy Corn Soup, or this Omurice recipe. 

The word “menchi” comes from the English word “mince” in a reference to the minced meat used to form the cutlets.  And the word “katsu” comes from the English word “cutlet”. 

Ingredients in menchi katsu

Oil.  A neutral oil such as canola is used for deep frying the cutlets. 

Mixture for the meat cutlets

Ground beef.  Beef gives the katsu a strong, hamburger-like flavor. 

Ground pork.  This recipe uses a mixture of half pork and half beef.  The pork helps keep the katsu super moist. 

Onion.  Onion is sautéed before being added to the patties.  It adds depth to the katsu. 

Butter.  We’ll sauté the onion in butter to make the dish even more rich and give it a luxurious feel. 

Panko.  Panko is added to the meat mixture.  It helps prevent the katsus from becoming dry by absorbing some of the juice from the meat and keeping it inside the cutlet during the deep frying process. 

Milk. Two tablespoons of milk is used to rehydrate the panko before it’s mixed in with the rest of the ingredients. 

Egg.  Egg is used to bind the meat together. 

Ketchup.  Ketchup is mixed in with the meat to add a bit of sweetness and umami to the mix. 

Worcestershire sauce.  Worcestershire is added to the meat mixture to bring more depth and a bit of funkiness to the katsu. 

Nutmeg.  Really betraying its western roots, a bit of nutmeg adds a tiny bit of warmth to the flavor profile. 

Salt & black pepper.  Adequately seasoning the meat mixture before frying it is important.  Use one full teaspoon of salt and a half teaspoon of ground black pepper. 

Breading

Flour – Egg – Panko.  A three step breading of flour, egg, and then panko creates a shattering crunch on the outside of the katsus.  Good quality Japanese panko will really make a difference in achieving a great crunch. 

Why do you use a mixture of ground beef and pork?

Ground pork typically has a higher fat content than ground beef.  The higher fat content in the pork helps to prevent the katsu from drying out white it’s deep frying, keeping it super moist.

What kind of panko do I need?

Many American brands of panko aren’t actually panko and are more similar to traditional breadcrumbs.  These American brands won’t give you the crunch you’re looking for in a katsu.

If you can find a Japanese brand of panko, it’s definitely worth it.  Seek out Japanese brands of panko have jagged pieces of breadcrumbs that aren’t uniform in shape.  They’ll look a bit more spiky and irregular than other types of breadcrumbs.

How to make menchi katsu

Prep onions and panko

1. Prepare the onions. Chop the onions and sauté them in butter on medium heat for 3-5 minutes until starting to brown.  Then remove the onions from the pan and let them cool to room temperature. 
2. Prepare the panko. Soak the panko bread crumbs in milk for a few minutes.

Make the katsu cutlets

1. Mix the ingredients.  In a medium bowl, combine the ground beef, pork, onions, panko in milk, egg, ketchup, worcestershire sauce, salt, and black pepper.  Mix the ingredients with your hand very thoroughly until fully combined.  Separate the meat into six equal-sized portions.  
2. Form the cutlets.  First oil your hands with about a half tablespoon of oil to prevent the mixture from sticking to your hands while you make the cutlets.  Take a single portion of the meat in one of your hands and gently toss it to your other hand.  And then toss it back to your first hand, and then the other.  Repeat this process about 15-20 times until you form an oval-shaped cutlet.  Now place the cutlet on a plate that’s been lined with slightly oiled parchment paper.  Repeat for the other five cutlets.  This process removes air bubbles from the meat to prevent the katsus from breaking apart while deep frying.  Rest the cutlets in the refrigerator for 30 minutes so that they meld together.

Bread the cutlet & deep fry

1. Bread the cutlets.  Once the cutlets have finished resting, begin the breading process.  Place the flour in one plate, the beaten egg in a medium bowl, and the panko in another plate.  Dip each cutlet in the flour first and coat the outside of the cutlet with the flour.  Tap off the excess flour.  Now dip the cutlet in the egg and let the excess egg drain off.  Finally, dip the cutlet in the panko.  Gently press the panko into the cutlet and get a good amount of the breadcrumbs to stick.  Don’t worry if you break or crush some of the panko while you’re pressing it into the cutlet.  Repeat for all cutlets.

1.  Deep fry the katsu.  Heat 3 inches of oil in a pan to 350°.  Once the oil is hot, place the cutlets in the oil and fry for three minutes on each side, for a total of six minutes.  Fry the cutlets in batches so that you don’t overcrowd the pan.  When the katsu are finished frying, place them on a paper towel-lined plate to drain some of the oil.  Let them rest for 3-5 minutes and then enjoy.

How to reheat menchi katsu

Remove the menchi katsu from the refrigerator and let them come to room temperature. 

Now bake the katsu for 10-15 minutes at 400°.  The katsu won’t be quite as crispy as when they’re fresh, but the oven is still your best bet to maintain some crunch.

What to serve with menchi katsu

Cabbage salad.  A simple salad of thinly sliced cabbage is an absolute must for any katsu.  The fresh, crisp cabbage balances out the heaviness of the fried katsu really well.  It also helps aid the digestion process of the oily katsu.  

Top the cabbage with Kewpie mayo or sesame dressing and some kernels of corn, if you have them.

Japanese-style potato salad.  Potato salad is another classic side dish for katsu.  Try out this super creamy recipe with carrots and cucumbers.

Tonkatsu sauce, mayonnaise, karashi for dipping.  Dip the katsu in either (or a combination of) tonkatsu sauce, Kewpie mayo, or karashi (Japanese mustard).