📝 About This Recipe
A beloved staple of Japanese Yoshoku (Western-style) cuisine, Menchi-Katsu is a masterclass in texture, featuring a shatteringly crisp panko shell that yields to a shockingly juicy, savory interior. Unlike its cousin Tonkatsu, which uses a whole fillet, this cutlet utilizes a seasoned blend of ground beef and pork mixed with caramelized onions for a melt-in-your-mouth experience. It is the ultimate comfort food—salty, umami-rich, and deeply satisfying when paired with a tangy, spiced fruit sauce.
🥗 Ingredients
The Meat Mixture
- 250 grams Ground Beef (at least 20% fat for juiciness)
- 150 grams Ground Pork (finely ground)
- 1 large Yellow Onion (finely minced)
- 1 tablespoon Unsalted Butter (for sautéing onions)
- 1 Large Egg (lightly beaten)
- 1/2 cup Panko Breadcrumbs (for the binder)
- 2 tablespoons Whole Milk (to soak the panko)
- 1/4 teaspoon Nutmeg (ground)
- 1/2 teaspoon Salt (fine sea salt)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Breading (Breading Station)
- 1/2 cup All-Purpose Flour (for dredging)
- 1 Large Egg (beaten with 1 tsp oil)
- 1.5 cups Panko Breadcrumbs (Japanese-style coarse crumbs)
- 3 cups Neutral Oil (Vegetable or Canola for frying)
Tonkatsu Sauce (Quick Version)
- 3 tablespoons Worcestershire Sauce
- 2 tablespoons Ketchup
- 1 tablespoon Oyster Sauce
- 1 teaspoon Sugar
👨🍳 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 8-10 minutes until soft and translucent with a light golden hue. Remove from heat and let cool completely.
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2
In a small bowl, combine 1/2 cup panko breadcrumbs with 2 tablespoons of milk. Stir until the panko is evenly moistened; this creates a 'panade' that keeps the meat tender.
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3
In a large chilled mixing bowl, combine the ground beef, ground pork, and 1/2 teaspoon salt. Using your hands, knead the meat vigorously until it becomes pale and develops a sticky, tacky texture.
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4
Add the cooled onions, the soaked panko mixture, beaten egg, nutmeg, and black pepper to the meat. Mix well until all ingredients are thoroughly incorporated.
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5
Divide the mixture into 4 to 6 equal portions. Lightly grease your palms with oil. Take one portion and toss it back and forth between your hands to release any trapped air bubbles (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 of each patty with your thumb to ensure even cooking.
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7
Place the patties on a tray, cover with plastic wrap, and refrigerate for 20-30 minutes. This helps the fat solidify and the flavors meld.
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8
Prepare your breading station: one plate with flour, one shallow bowl with the beaten egg/oil mixture, and one plate with the coarse panko.
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9
Dredge each chilled patty in flour (shake off excess), dip into the egg wash, and then press firmly into the panko until completely coated.
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10
Heat 2-3 inches of oil in a heavy-bottomed pot or deep skillet to 340°F (170°C). Carefully slide 2 cutlets into the oil to avoid overcrowding.
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11
Fry for 3-4 minutes per side. The exterior should be a deep golden brown and the internal temperature should reach 160°F (71°C). Adjust heat as necessary to maintain the temperature.
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12
Transfer the cutlets to a wire rack or a paper-towel-lined plate to drain for 2-3 minutes. This resting period allows the juices to redistribute.
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13
While the meat rests, whisk together the Worcestershire sauce, ketchup, oyster sauce, and sugar in a small bowl to create the dipping sauce.
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14
Serve the Menchi-Katsu hot, either whole or sliced, with a generous side of shredded cabbage and the prepared sauce.
💡 Chef's Tips
Ensure the sautéed onions are completely cold before adding to the meat, otherwise the heat will melt the animal fat prematurely and result in a dry cutlet. Don't skip the 'tossing' step; removing air pockets is essential to prevent the meat from cracking and leaking juices into the hot oil. Use a mix of beef and pork (usually 7:3 or 6:4 ratio) for the best balance of flavor and tenderness. If the panko is browning too fast, lower the heat immediately; a medium-low fry ensures the center cooks through without burning the crust. For an extra-luxe version, place a small cube of mozzarella cheese in the center of the patty before shaping.
🍽️ Serving Suggestions
Serve with a mountain of finely shredded raw green cabbage to provide a refreshing, crunchy contrast to the fried meat. A side of Japanese hot mustard (Karashi) adds a sharp, sinus-clearing kick that cuts through the richness. Pair with fluffy white short-grain rice and a bowl of hot miso soup for a complete 'Teishoku' style meal. A cold Japanese lager or a refreshing Highball (whisky and soda) complements the savory, fried flavors perfectly. Leftovers make an incredible 'Menchi-Katsu Sando' (sandwich) on toasted milk bread with a layer of mayo and sauce.