📝 About This Recipe
A beloved staple of Japanese yoshoku (Western-style) cuisine, Menchi-katsu is a soul-satisfying patty of juicy ground meat encased in a shatteringly crisp panko crust. This recipe balances the richness of premium beef and pork with the sweetness of caramelized onions and a hint of nutmeg for a deeply savory profile. When bitten into, these golden cutlets release a burst of umami-rich juices that make them a favorite in bento boxes and family dinner tables across Japan.
🥗 Ingredients
The Meat Mixture
- 250 grams Ground Beef (80/20 lean-to-fat ratio for juiciness)
- 150 grams Ground Pork (adds tenderness and flavor)
- 1 large Yellow Onion (finely minced)
- 1 tablespoon Unsalted Butter (for sautéing the onion)
- 1/2 cup Panko Breadcrumbs (dried)
- 2 tablespoons Whole Milk (to soak the panko)
- 1 Large Egg (beaten, at room temperature)
- 3/4 teaspoon Salt
- 1/2 teaspoon Black Pepper (freshly ground)
- 1/4 teaspoon Nutmeg (ground; the secret ingredient)
The Breading Station
- 1/2 cup All-purpose Flour (for dredging)
- 1 Large Egg (beaten with 1 tsp oil for the wash)
- 1.5 cups Panko Breadcrumbs (for the final coating)
- 3 cups Vegetable Oil (for deep frying)
For Serving
- 1/4 head Green Cabbage (shredded very thinly and soaked in ice water)
- 4 tablespoons Tonkatsu Sauce (or a mix of Worcestershire and ketchup)
- 1 teaspoon Karashi (Japanese hot mustard)
👨🍳 Instructions
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1
Heat 1 tablespoon of butter in a skillet over medium heat. Add the minced onions and a pinch of salt. Sauté for about 8-10 minutes until they are soft, translucent, and just beginning to turn golden. Transfer to a plate and let them cool completely.
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2
In a small bowl, combine 1/2 cup panko with 2 tablespoons of milk. Let it sit for 5 minutes until the breadcrumbs have absorbed all the liquid and become a paste.
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3
In a large mixing bowl, combine the ground beef, ground pork, and 3/4 teaspoon salt. Using your hands, knead the meat vigorously until it becomes pale and tacky/sticky. This step is crucial for the right texture.
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4
Add the cooled onions, the soaked panko paste, the beaten egg, black pepper, and nutmeg to the meat. Mix well until everything is evenly incorporated.
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5
Divide the mixture into 8 equal portions. Take one portion and toss it back and forth between your palms about 10 times to release any trapped air. This prevents the cutlets from bursting while frying.
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6
Shape each portion into an oval patty about 3/4 inch thick. Make a slight indentation in the center with your thumb to ensure even cooking. Place them on a tray and refrigerate for 15-20 minutes to firm up.
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7
Prepare three shallow bowls for breading: one with flour, one with the beaten egg/oil mixture, and one with the 1.5 cups of panko.
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8
Dredge each patty in flour (shake off excess), dip into the egg wash, and finally coat thoroughly with panko, pressing gently to make sure the crumbs adhere.
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9
Heat about 2 inches of vegetable oil in a deep heavy-bottomed pot to 340°F (170°C).
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10
Carefully slide 2-3 patties into the oil. Do not overcrowd. Fry for 3-4 minutes per side until the exterior is a deep golden brown and the internal temperature reaches 160°F (71°C).
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11
Remove the cutlets and drain them on a wire rack for 3 minutes. This keeps the bottom from getting soggy.
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12
Serve immediately while hot and crispy with shredded cabbage and a generous drizzle of Tonkatsu sauce.
💡 Chef's Tips
Always cool the sautéed onions before adding them to the meat; warm onions will melt the fat and ruin the texture. Kneading the meat with salt first creates a protein bond that holds the juices inside the cutlet. If the panko is too coarse, you can gently crush it with your hands for a more delicate, even crust. Use a thermometer to maintain the oil temperature; if the oil is too hot, the outside burns before the inside cooks. For an extra-rich version, place a small cube of chilled mozzarella in the center of the meat patty before shaping.
🍽️ Serving Suggestions
Serve with a side of steamed short-grain Japanese rice and miso soup for a complete meal. Pair with a cold Japanese lager or a refreshing Highball (whisky and soda). A side of Japanese potato salad provides a creamy contrast to the crunchy cutlet. Always include thinly shredded cabbage; its crispness and enzymes aid in digesting fried foods. Add a small dab of Karashi (Japanese mustard) on the side for a spicy kick that cuts through the richness.