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Katsu Menchi, crispy breaded meat patty with tonkatsu sauce
Crispy menchi katsu with tonkatsu sauce

Menchi Katsu

Author: Flavelo
Recipes Main Courses Quick Meals
'Menchi Katsu' (from 'mince' and 'cutlet') is the Japanese meat patty, but in a luxury edition. The juicy minced meat patty is dressed in crispy Panko breadcrumbs and deep-fried. Juicier and softer than its sliced meat counterparts, making it a big favourite with children and the elderly. Onions are often pre-fried for it to add sweetness to the meat.
🕒 Prep Time 25 mins
🍳 Cook Time 15 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 750 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Mixing bowl
  • Frying pan for sautéing onions and for deep frying
  • Wire rack

Allergen Information

⚠️ Glutén
⚠️ Eggs
⚠️ Soya

Instructions

1 ✓

Finely chop the onion and sauté in a little oil until translucent, then let it cool completely.

Tip: If you add it hot to the meat, the meat fat will melt and the egg will scramble, causing the patty to fall apart.
2 ✓

Mix the minced meat with the cooled onion, 1 egg, salt, pepper, soy sauce and a pinch of nutmeg. Knead thoroughly until you get a sticky, homogeneous mass.

Tip: During kneading, meat proteins (myosin) form a web, which holds the patty together without binders.
3 ✓

Shape into 4 oval patties. Toss them between your palms to compact them.

Tip: Air bubbles expand with heat and crack the coating.
4 ✓

Coat: Flour -> Egg -> Panko. Indent the centres slightly with your finger.

Tip: The indentation helps the centre not to dome up during frying, ensuring even cooking.
5 ✓

Fry in 160-170°C oil for 4-5 minutes per side until dark golden brown.

Tip: Lower heat is needed here than for sliced meat, because thick minced meat needs time to cook through to the centre.
6 ✓

Rest on a wire rack for 5 minutes before serving.

Tip: During resting, the juices redistribute.

Recipe FAQ

Why did it crack during frying?
Air remained in the patty. When shaping, toss the meatball from one palm to the other to knock the air out!

Ingredients

  • 500 g Minced pork (fattier, e.g. shoulder)
  • 1 head Onion
  • 1 pc Egg (for the mix)
  • 1 pc Egg (for the coating)
  • 100 g Panko breadcrumbs
  • 50 g Plain flour
  • 1 tbsp Soy sauce
  • 1 pinch Salt, pepper, nutmeg
  • 500 ml Oil
  • 4 tbsp Tonkatsu sauce