Menchi Katsu (Japanese Deep-Fried Breaded Minced Meat Patty)
Quick answer
Menchi katsu is a Japanese deep-fried minced meat cutlet that combines ground pork and beef with caramelized onion, shaped into thick patties, coated in flour, egg wash...
What makes this special
- Menchi Katsu consists of ground meat and caramelized onion patties coated in coarse panko crumbs.
- Onions sauteed until dry, cooled before mixing to hold patty shape
- Thick panko fried at 170°C for 5-6 minutes builds layered crust
Key ingredients
Core cooking flow
- 1 Finely chop 120g onion. Add a little oil to a pan and cook over low heat for...
- 2 Put 250g ground pork, 150g ground beef, 1 egg, 1 tsp salt, and the cooled onion in a large bowl.
- 3 Divide the meat mixture into 4 to 6 portions.
Menchi katsu is a Japanese deep-fried minced meat cutlet that combines ground pork and beef with caramelized onion, shaped into thick patties, coated in flour, egg wash, and coarse panko breadcrumbs, then fried at 170 degrees Celsius until the crust turns a deep, shattering golden brown. The onion must be cooked down properly in oil and cooled before mixing into the meat so that the patties hold their shape and do not leak moisture into the breading. Coarse panko, applied generously and pressed firmly, builds a layered, craggy shell with multiple breaks and ridges that shatter on the first bite. Cutting the finished katsu open releases a rush of steaming, savory juice, and the sweetness of the cooked onion rounds out the richness of the two meats. Worcestershire or tonkatsu sauce is the standard accompaniment, though Japanese hot mustard works equally well as a sharp contrast. In Tokyo, neighborhood butcher shops fry fresh batches daily, displaying them in glass cases for customers to buy and eat on the street while still hot. The menchi katsu sandwich, where a freshly fried cutlet is pressed between thick slices of milk bread with shredded cabbage, has grown into a regional specialty category of its own.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Finely chop 120g onion.
Add a little oil to a pan and cook over low heat for 8 to 10 minutes until translucent and less wet, then spread it out and cool completely before mixing.
- 2Season
Put 250g ground pork, 150g ground beef, 1 egg, 1 tsp salt, and the cooled onion in a large bowl.
Knead by hand for about 5 minutes until sticky and cohesive enough to hold juice.
- 3Prep
Divide the meat mixture into 4 to 6 portions.
Lightly oil your hands, press out trapped air, and shape round patties 1.5 to 2cm thick so the centers are not too bulky.
- 4Control
Dust the patties evenly with 70g flour, keeping the layer thin but covering any wet spots.
Press 140g panko firmly over the surface with your palms so the crust stays attached during frying.
- 5Heat
Heat 900ml frying oil to 170C and add 2 to 3 patties at a time.
Leave them undisturbed for the first 3 minutes so the bottom sets, then flip once when pale golden.
- 6Finish
After flipping, fry for about 3 more minutes, aiming for 5 to 6 minutes total.
When the crust is deep golden and the patty feels springy when pressed with chopsticks, drain upright and serve with sauce.
After the steps
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