Menchi Katsu

Why Make This Recipe

Menchi Katsu is a delicious Japanese dish that combines the comforting flavors of ground meat, onions, and a crisp breadcrumb coating. It’s not just a meal; it’s a culinary experience that brings warmth and satisfaction. Making Menchi Katsu at home allows you to customize the seasonings and ingredients to your taste, ensuring a fresh and delightful outcome. The crispy exterior paired with the juicy and flavorful filling makes each bite a treat!

How to Make Menchi Katsu

Ingredients:

• ½ tsp gelatin powder (optional)
• 50 ml chicken stock (optional)
• 1 tsp butter
• 100 g onion (finely diced)
• 100 g ground beef (or beef/pork mix, for frying)
• 150 g ground beef (or beef/pork mix, for using as it is)
• ½ tbsp mirin
• 1 tbsp Worcestershire sauce
• 3 tbsp panko breadcrumbs
• 1 ½ tbsp whole milk
• 1 egg yolk
• ½ tsp tomato ketchup
• 1 tsp sugar
• 1 pinch nutmeg powder
• 1 pinch salt and pepper
• 85 g all-purpose flour (for dusting)
• 1 egg
• 150 g panko breadcrumbs
• Dried parsley (to garnish)
• Cooking oil (to fry)
• 1 tbsp tomato ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp oyster sauce
• 1 dash olive oil
• 1 dash rice vinegar

Directions:

1. Optional Step: In a microwaveable bowl, add 50 ml chicken stock and ½ tsp gelatin powder. Let it sit for 5-10 minutes, then microwave in 20-second intervals until the gelatin dissolves. Refrigerate to set for about 3 hours. When ready, break it into small pieces with a spoon.

2. Heat a frying pan over medium heat and melt 1 tsp of butter. Add the finely diced onion and fry until softened and lightly golden.

3. Add 100 g of ground beef to the pan and cook until browned.

4. Pour in ½ tbsp mirin and 1 tbsp Worcestershire sauce, then stir. Continue to fry until most of the liquid is gone. Remove from heat and let it cool to room temperature.

5. In a small bowl, combine 3 tbsp of panko breadcrumbs with 1 ½ tbsp whole milk.

6. In a mixing bowl, place 150 g of ground beef and season it with a pinch of salt and pepper.

7. Add the wet panko mixture, 1 egg yolk, ½ tsp tomato ketchup, 1 tsp sugar, a pinch of nutmeg, and the cooled meat/onion mixture. Mix everything well. If using, add the chicken stock jelly here too.

8. Divide the mixture into equal portions (about 4) and shape them into oval or disc shapes.

9. Place the patties on a tray, cover them, and chill in the fridge for 30 minutes.

10. Preheat cooking oil to 160 °C (320 °F). While waiting, prepare three containers: one with 85 g flour, one with 1 whisked egg, and one with 150 g panko breadcrumbs.

11. Coat each patty in flour, shaking off the excess. Dip into the whisked egg, then coat generously with panko breadcrumbs. Press down gently without squashing.

12. For extra crispiness, coat each patty again with egg and panko.

13. Fry the breaded patties in the hot oil for 2 minutes on each side. Work in batches if the pan is overcrowded.

14. Once golden and crispy, remove the patties from the oil and set them on a wire rack. Increase the oil heat to 180 °C (356 °F).

15. Return the patties to the oil and fry for another 1-2 minutes until they are deeply golden and crunchy.

16. Drain the excess oil on a wire rack.

17. In a small bowl, mix all sauce ingredients together.

18. Serve Menchi Katsu garnished with dried parsley and the homemade sauce for dipping or drizzling. Enjoy!

How to Serve Menchi Katsu

Serve Menchi Katsu hot, directly from the frying pan, for the best taste. Pair it with a side of rice, some shredded cabbage, or a fresh salad for a complete meal. Don’t forget to drizzle your homemade sauce over the katsu for extra flavor!

How to Store Menchi Katsu

If you have leftovers, store them in an airtight container in the fridge. They’ll last for about 2-3 days. To reheat, place them in a preheated oven to preserve their crispiness rather than microwaving, which can make them soggy.

Tips to Make Menchi Katsu

• To ensure crispiness, always use fresh panko breadcrumbs.
• Adjust the seasonings according to your taste. You can add garlic powder or other spices to the meat mixture for extra flavor.
• Use a thermometer to check the oil temperature for frying. This helps achieve a perfect golden color.

Variation

You can experiment with different ground meats like chicken or turkey for a leaner version. Adding finely grated vegetables like carrots or zucchini can also enhance the filling, making it nutritious and tasty!

FAQs

1. Can I make Menchi Katsu in advance?
Yes, you can prepare the patties ahead of time and store them in the fridge until you’re ready to fry them.

2. What can I serve with Menchi Katsu?
It pairs well with rice, miso soup, and a green salad or pickles for a complete meal.

3. Can I freeze Menchi Katsu?
Absolutely! You can freeze the uncooked patties. Just be sure to wrap them well so that they don’t get freezer burn. When ready to cook, fry them directly from the freezer, adding a few extra minutes to the cooking time.

Menchi Katsu

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• Author: admin
• Total Time: 55 minutes
• Yield: 4 servings
• Diet: None

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Description

Menchi Katsu is a crispy Japanese meat cutlet made from seasoned ground beef and onions, coated in panko breadcrumbs.

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Ingredients

• ½ tsp gelatin powder (optional)
• 50 ml chicken stock (optional)
• 1 tsp butter
• 100 g onion (finely diced)
• 100 g ground beef (or beef/pork mix, for frying)
• 150 g ground beef (or beef/pork mix, for using as it is)
• ½ tbsp mirin
• 1 tbsp Worcestershire sauce
• 3 tbsp panko breadcrumbs
• 1 ½ tbsp whole milk
• 1 egg yolk
• ½ tsp tomato ketchup
• 1 tsp sugar
• 1 pinch nutmeg powder
• 1 pinch salt and pepper
• 85 g all-purpose flour (for dusting)
• 1 egg
• 150 g panko breadcrumbs
• Dried parsley (to garnish)
• Cooking oil (to fry)
• 1 tbsp tomato ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp oyster sauce
• 1 dash olive oil
• 1 dash rice vinegar

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Instructions

1. In a microwaveable bowl, add chicken stock and gelatin powder. Let it sit for 5-10 minutes, then microwave until gelatin dissolves. Refrigerate to set for about 3 hours.
2. Heat a frying pan and melt butter. Add diced onion and fry until softened.
3. Add ground beef to the pan and cook until browned.
4. Pour in mirin and Worcestershire sauce, stir and cook until most liquid evaporates. Let cool to room temperature.
5. Combine panko breadcrumbs with whole milk in a small bowl.
6. In a mixing bowl, season the remaining ground beef with salt and pepper.
7. Add wet panko mixture, egg yolk, tomato ketchup, sugar, nutmeg, and cooled meat/onion. Mix well.
8. Divide mixture into 4 equal portions and shape into patties.
9. Chill patties in the fridge for 30 minutes.
10. Prepare flour, whisked egg, and panko breadcrumbs in three containers.
11. Coat each patty in flour, then in the egg, and finally in panko breadcrumbs. For extra crispiness, repeat coating.
12. Fry patties in hot oil at 160°C (320°F) for 2 minutes on each side. Remove and increase oil temperature to 180°C (356°F).
13. Fry patties again for 1-2 minutes until golden brown. Drain oil on a wire rack.
14. Mix sauce ingredients in a bowl.
15. Serve Menchi Katsu garnished with dried parsley and sauce.

Notes

For extra flavor, consider adding garlic powder to the meat mixture. Store leftovers in an airtight container in the fridge.

• Prep Time: 45 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Japanese