📝 About This Recipe
A beloved staple of Yoshoku (Japanese-Western) cuisine, Menchi Katsu is a soul-satisfying patty of juicy ground meat encased in a shatteringly crisp panko shell. Originating in the Meiji era, this dish combines the savory depth of a hamburger steak with the addictive crunch of Tonkatsu. Each bite releases a burst of umami and sweet onion nectar, making it a favorite in Tokyo butcher shops and family kitchens alike.
🥗 Ingredients
The Meat Mixture
- 300 grams Ground Beef (preferably 80/20 lean-to-fat ratio)
- 200 grams Ground Pork (cold from the fridge)
- 1 large Yellow Onion (finely minced)
- 1 tablespoon Unsalted Butter (for sautéing onions)
- 1/2 cup Panko Breadcrumbs (soaked in milk)
- 3 tablespoons Whole Milk
- 1 large Egg (lightly beaten)
- 1/4 teaspoon Nutmeg (ground)
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
The Breading (Breading Station)
- 1/2 cup All-Purpose Flour
- 2 Eggs (beaten with a splash of oil)
- 1.5 cups Panko Breadcrumbs (Japanese-style coarse crumbs)
- 3 cups Neutral Oil (for deep frying (vegetable or canola))
Tonkatsu Sauce & Garnish
- 1/4 cup Tonkatsu Sauce (store-bought (Bull-Dog brand) or homemade)
- 1/4 head Green Cabbage (shredded paper-thin and chilled in ice water)
- 1 teaspoon Karashi (Japanese hot mustard)
👨🍳 Instructions
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1
Sauté the minced onions in butter over medium-low heat until soft, translucent, and slightly caramelized (about 8-10 minutes). Let them cool completely before adding to the meat.
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2
In a small bowl, combine 1/2 cup panko with 3 tablespoons of milk. Let it sit for 5 minutes until it forms a soft paste.
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3
In a large chilled mixing bowl, combine the ground beef, ground pork, and salt. Knead the meat vigorously with your hand until it becomes pale and sticky (this ensures the juices stay inside).
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4
Add the cooled onions, milk-soaked panko, beaten egg, nutmeg, and black pepper to the meat. Mix well until fully incorporated.
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5
Divide the mixture into 8 equal portions. Take one portion and toss it back and forth between your hands about 10-15 times to release any air pockets.
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6
Shape each portion into an oval patty about 3/4 inch thick. Make a small indentation in the center with your thumb to prevent bulging during frying.
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7
Place the patties on a tray, cover with plastic wrap, and refrigerate for 20-30 minutes. This helps them hold their shape and stay juicy.
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8
Set up your breading station: one bowl with flour, one with the beaten eggs, and one with the dry panko crumbs.
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9
Dredge each chilled patty in flour (shaking off excess), dip into the egg wash, and finally coat thoroughly with panko, pressing gently to adhere.
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10
Heat 2-3 inches of oil in a heavy-bottomed pot to 340°F (170°C). If you don't have a thermometer, a panko crumb should sizzle and rise immediately.
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11
Fry the patties in batches of 2 or 3 to avoid overcrowding. Cook 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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12
Transfer to a wire rack or paper-towel-lined plate to drain for 3 minutes. This resting period allows the juices to redistribute.
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13
Serve immediately alongside a mound of shredded cabbage, a dollop of Karashi mustard, and a generous drizzle of Tonkatsu sauce.
💡 Chef's Tips
Use a mix of beef and pork (70:30 or 60:40) for the best balance of flavor and tenderness. Always chill the meat mixture before breading to prevent the patties from falling apart in the oil. Knead the meat until it is 'sticky'—this creates a protein bond that traps the steam and fat inside for a juicy interior. Don't skip the nutmeg; it is the secret ingredient that gives Menchi Katsu its characteristic Yoshoku aroma. Ensure your cabbage is shredded very thin and soaked in ice water for that classic, refreshing crunch.
🍽️ Serving Suggestions
Serve with hot steamed Japanese short-grain rice and a bowl of red miso soup. Pair with a cold Japanese lager or a refreshing Highball (whisky and soda). Add a side of Japanese potato salad or pickled cucumbers (sunomono) for acidity. For a modern twist, serve inside toasted white bread with shredded cabbage as a 'Menchi Katsu Sando'. Drizzle with a mix of Tonkatsu sauce and a little Worcestershire sauce for extra tang.