Easy Menchi Katsu Recipe - (with step-by-step Video) - Foxy Folksy (2024)

Japanese meat patties rolled in Panko breadcrumbs then deep-fried into golden perfection! Every delicious crunch of this Menchi Katsu is filled with juicy and tender meat. Best served with rice, shredded cabbage, and homemade sauce for a yummy lunch or dinner.

Much like any other Asian cuisine, Japanese cuisine has found its way to the heart of the Philippines. We have embraced their culture, technology, as well as taste. We definitely love JapaneseRamen,Gyoza,Omurice,Teppanyaki, and Menchi Katsu.

Menchi Katsu is one of the Japanese foods that was influenced by Western-style cooking, which is calledyōshoku.It may be one of the least-known Japanese foods, but it doesn’t mean it is not as delicious as the popular ones.

What is Menchi Katsu?

Menchi Katsu, or "Ground Meat Cutlet," is a deliciously deep-fried meat patty served with a katsu sauce. It is made with a combination of ground beef and pork mixed in with chopped onion, spices, and seasonings. The meat mixture is formed into a patty and then coated with Panko bread crumbs for a golden and crunchy finish.
It is somewhat similar to Tonkatsu (pork cutlet) and Korokke (croquette). A Tonkatsu is a breaded and deep-fried pork fillet or loin, while a Korokke is a deep-fried patty made with mashed potato mixed with sautéed ground beef and onion.

Other Recipes using Panko Breadcrumbs

Pork and Beef Combination

I prefer to use an equal portion of ground pork and beef when creating this dish. It’s because ground pork has more fat content than ground beef, which is what we need so the Menchi Katsu doesn’t dry up while being deep-fried. You can go full ground pork if you’re on a budget, but note that the taste will be a bit different. The combination of beef and pork provides the ideal balance of juiciness and meaty flavors.

Ingredients

• Ground Meat - beef and pork were used. But you may also use chicken to replace one of the other, if preferred.
• Egg - binder for the meat mixture.
• Yellow Onion - if unavailable, you may use red or white onion as alternatives.
• Panko Bread Crumbs - gives the Menchi Katsu that delicious crunch! In a pinch, you may use regular bread crumbs, but take note that it might not give out the same crunchy exterior.
• Milk - makes the patty juicy and tender when cooked.
• Worcestershire Sauce - gives a strong umami flavor to the meat mixture.
• Seasonings - salt, pepper, and nutmeg powder were used to season the Menchi Katsu patty.
• Katsu Sauce - a mixture of Worcestershire sauce, tomato ketchup, and soy sauce. If you do not have Worcestershire sauce available, you may use liquid seasoning or soy sauce to replace it.
• Oil - use cooking oil with a high smoke point for the best results. Some easy-to-find samples of these are canola and sunflower oil.

Cooking Tips

• Lightly oil your hands before shaping the meat patties to make the handling easier.
• It’s important to toss the patty around during the shaping process. This will stop the heat of your hand from warming up the mixture. This will also allow air pockets or air gaps inside your patties to be released.
• If you have the time, chill the meat before the breading process. This will make it easier to shape and coat with flour, egg, and Panko breadcrumbs. Chilled meat means that the fat in the mixture will be firmer. Once deep fried, this will also ensure that your Menchi Katsu will be juicy.
• If you have a regular-sized deep fryer or pan, make sure to deep fry in batches (about two meat patties at a time). Too much at once will cause the oil temperature to drop and will cause your Menchi Katsu to be tough and dry.
• Here’s a tip on how to check if the oil is hot enough when you don’t have a kitchen thermometer. If you drop a bit of the panko into the pot and it floats and sizzles, then you’re good to go. If it sinks, let it heat up some more.

Serving Your Menchi Katsu

Menchi Katsu can be served and enjoyed in a variety of ways. Here are a few ideas:

1. Serve with rice, shredded cabbage, and sliced tomatoes. To preserve the crispy texture of the Menchi Katsu, serve the sauce on the side.
2. Another option is to drizzle your homemade sauce over the Katsu. This way, you can eat your Menchi Katsu right away. This is also useful when serving children because it reduces the amount of mess they can make.
3. If you don’t prefer rice, Menchi Katsu can also be served as a 'Katsu Sando,' which is the Japanese equivalent of a sandwich. Place the katsu in between two slices of bread or a bun, smear some of the homemade sauce, and add shredded cabbage or lettuce and sliced tomatoes.

Storing Notes

Allow leftovers to cool down completely before storing them in an airtight container. You can keep them in the refrigerator for about 3 days or freeze them for up to a month.

To reheat, place in a 350F/ 180C oven until heated through.

You can also freeze leftover patties but only if they are not yet covered in crumbs. It’s not recommended to freeze breaded patties as they take longer to cook and will lower the temperature of your oil.Cook your Menchi Katsu and freeze it to store.

Printable Recipe