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.
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Rest in fridge time 30 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Main Course
Cuisine Japanese
- neutral oil such as canola, for deep frying
For the cutlets
- ½ onion minced
- 1½ tbsp butter unsalted
- ½ lb ground beef
- ½ lb ground pork
- ¼ cup panko
- 2 tbsp whole milk
- 1 egg
- 2 tsp ketchup
- 1 tsp worcestershire
- ¼ tsp nutmeg
- 1 tsp salt
- ½ tsp ground black pepper
For the breading
- ¾ cup flour
- 2 eggs beaten
- 1½ cup panko
For serving
- tonkatsu sauce, Kewpie mayo, and/or karashi for dipping the katsu
Make the cutlets
Heat the butter in a saute pan on medium heat. Once the butter is hot, add the onions, and cook them for 3-5 minutes until just starting to brown, stirring frequently. Once the onions are finished, remove them from the heat and let them come to room temperature.
Add ¼ cup panko and 2 tbsp milk to a small bowl and mix thoroughly. Let the panko sit for five minutes to absorb the milk.
Add the cooked onions, the soaked panko, the beef, pork, one egg, ketchup, worcestershire sauce, nutmeg, salt, and black pepper to a medium bowl.
Mix thoroughly with your hands until the mixture becomes sticky and turns to a lighter pink color.
Now form the cutlets. First oil your hands with about ½ tbsp of oil to prevent the mixture from sticking and separate the mixture into six equal portions.
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 cutlets and deep fry them
Keyword Beef, Katsu, Panko, Pork