Menchi Katsu (Japanese Ground Meat Cutlet)

Menchi Katsu (Japanese Ground Meat Cutlet) is a delightful dish that combines the rich flavors of seasoned ground beef with a crispy panko coating. Perfect for lunch, dinner, or even snacks, this Yoshoku classic will impress your friends and family. The unique blend of textures and tastes makes Menchi Katsu a standout choice for various occasions, from casual bento boxes to festive meals.

Why You’ll Love This Recipe

• Easy to Prepare: With straightforward steps and accessible ingredients, you can whip up Menchi Katsu in no time.
• Flavorful Experience: The combination of ground beef, spices, and a tangy sauce creates a mouthwatering experience that is hard to resist.
• Versatile Dish: Enjoy Menchi Katsu as part of a bento box, serve it with rice and vegetables, or have it as an appetizer at parties.
• Crispy Texture: The double coating of panko breadcrumbs ensures each cutlet is irresistibly crunchy on the outside while remaining juicy inside.
• Homemade Sauce: Pairing it with a homemade sauce elevates the dish and allows you to customize flavors to your liking.

Tools and Preparation

To make Menchi Katsu efficiently, having the right tools on hand will help streamline the cooking process.

Essential Tools and Equipment

• Frying pan
• Mixing bowl
• Whisk
• Wire rack
• Microwaveable bowl

Importance of Each Tool

• Frying pan: Essential for achieving that perfect golden-brown crust on your Menchi Katsu while keeping the meat tender.
• Wire rack: Helps drain excess oil after frying, ensuring your cutlets remain crispy without becoming greasy.

Ingredients

For this delicious Menchi Katsu recipe, gather the following ingredients:

For the Filling

• ½ tsp Vegan Vegan vegan gelatin powder (optional)
• 50 ml chicken stock (optional)
• 1 tsp butter
• 100 g onion (finely diced)
• 100 g ground beef (or beef/beef mix, for frying)
• 150 g ground beef (or beef/beef mix, for using as it is)
• ½ tbsp mirin
• 1 tbsp Worcestershire sauce
• 3 tbsp panko breadcrumbs
• 1 ½ tbsp whole milk
• 1 egg yolk
• ½ tsp tomato ketchup
• 1 tsp sugar
• 1 pinch nutmeg powder
• 1 pinch salt and pepper

For Coating and Frying

• 85 g all-purpose flour (for dusting)
• 1 egg (whisked)
• 150 g panko breadcrumbs
• Cooking oil (to fry)

For the Sauce

• 1 tbsp tomato ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp oyster sauce
• 1 dash olive oil
• 1 dash rice vinegar

How to Make Menchi Katsu (Japanese Ground Meat Cutlet)

Step 1: Prepare Optional Chicken Stock Gelatin

Optional step: Add 50 ml chicken stock and ½ tsp Vegan Vegan vegan gelatin powder to a microwaveable bowl. Let it bloom for 5-10 minutes and then microwave for 20-second intervals until the vegan gelatin has dissolved. Place it in the refrigerator to set (approx 3 hours). Once set, use a spoon to mix and break it up into small pieces.

Step 2: Cook Onions

Heat a frying pan on medium and melt 1 tsp butter. Add 100 g onion and fry until softened and slightly golden.

Step 3: Brown Ground Beef

Add 100 g ground beef to the pan and fry until browned.

Step 4: Add Seasonings

Pour in ½ tbsp mirin and 1 tbsp Worcestershire sauce. Stir and continue to fry until the liquid is almost gone. Remove the pan from heat and leave the mixture to cool to room temperature.

Step 5: Prepare Panko Mixture

In a small bowl, mix 3 tbsp panko breadcrumbs with 1 ½ tbsp whole milk.

Step 6: Combine Ingredients

Place 150 g ground beef in a mixing bowl. Sprinkle with 1 pinch salt and pepper. Add the wet panko mixture, 1 egg yolk, ½ tsp tomato ketchup, 1 tsp sugar, 1 pinch nutmeg powder, and the cooled meat/onion mixture from earlier. Mix well. If using chicken stock jelly, add that here too.

Step 7: Shape Patties

Divide the mixture into equal portions (about four patties), shaping them into ovals or discs.

Step 8: Chill Patties

Place the patties on a tray, cover them up, and rest in the fridge for about 30 minutes.

Step 9: Prepare Oil for Frying

Preheat your cooking oil to 160 °C (320 °F). While waiting, prepare three plates or containers—one with 85 g all-purpose flour, one with whisked egg, and one with 150 g panko breadcrumbs.

Step 10: Coat Patties

Coat each patty with flour first; pat off any excess. Then coat with an even layer of whisked egg followed by panko breadcrumbs. Press down gently without squashing them.

Step 11: Double Coat Patties

Repeat coating each patty again once more with egg followed by panko breadcrumbs for extra crunchiness.

Step 12: Fry Patties

Carefully place breaded patties in hot oil; fry for about two minutes on each side. Avoid overcrowding the oil; cook in batches if necessary.

Step 13: Drain Excess Oil

Remove patties from oil once cooked; place them on a wire rack. Increase oil temperature to about180 °C (356 °F).

Step 14: Final Frying

Return menchi katsu to hot oil for another one or two minutes on each side until they are golden brown and crispy.

Step 15: Serve

Place cooked patties on a wire rack again to drain excess oil. Mix together sauce ingredients in a small bowl or serving jug before serving alongside menchi katsu garnished with dried parsley. Drizzle or dip as desired!

How to Serve Menchi Katsu (Japanese Ground Meat Cutlet)

Menchi Katsu is a delightful dish that pairs beautifully with various sides and garnishes. Serving it thoughtfully can enhance the overall dining experience, making each bite memorable. Here are some creative ways to serve this delicious cutlet.

With Homemade Katsu Sauce

• Drizzle or dip your Menchi Katsu in homemade katsu sauce for a tangy flavor boost that complements the meat perfectly.

Over Rice

• Serve the cutlet over a bed of fluffy white rice. The rice absorbs the flavors, making for a satisfying meal.

In a Sandwich

• Slice the Menchi Katsu and place it in a soft bun with shredded lettuce and your favorite condiments for a tasty sandwich option.

With Cabbage Salad

• Pair with a crunchy cabbage salad dressed in sesame oil. The freshness of the salad balances the richness of the cutlet.

As Part of a Bento Box

• Include Menchi Katsu in your bento box alongside rice, pickles, and seasonal vegetables for a well-rounded meal that’s great for lunch on-the-go.

Garnished with Parsley

• Finish off each serving with a sprinkle of dried parsley. It adds color and an extra layer of flavor that enhances presentation.

How to Perfect Menchi Katsu (Japanese Ground Meat Cutlet)

Creating the perfect Menchi Katsu requires attention to detail and technique. Here are some tips to ensure your cutlets turn out crispy and delicious every time.

• Use Fresh Ingredients: Fresh ground beef and onions will enhance the flavor significantly. Avoid using frozen meat if possible.
• Chill Before Frying: Letting the shaped patties rest in the fridge helps them hold their shape during frying.
• Double Coating: For an extra crispy texture, coat each patty twice in egg and panko breadcrumbs before frying.
• Temperature Control: Maintain oil temperature between 160 °C (320 °F) and 180 °C (356 °F) for optimal frying results.
• Drain Excess Oil: Place cooked patties on a wire rack after frying to allow excess oil to drain, keeping them crisp.
• Serve Immediately: Enjoy Menchi Katsu fresh from the fryer for the best texture and flavor.

Best Side Dishes for Menchi Katsu (Japanese Ground Meat Cutlet)

To elevate your meal, consider pairing Menchi Katsu with these delicious side dishes. Each option complements the flavors of the cutlet while adding variety to your plate.

1. Miso Soup: A comforting bowl of miso soup brings warmth and depth, making it a classic Japanese side dish.
2. Steamed Rice: Lightly seasoned steamed rice is perfect for soaking up any katsu sauce or juices from the cutlet.
3. Pickled Vegetables: Adding tangy pickles can provide contrast to the richness of Menchi Katsu, enhancing overall flavor.
4. Sautéed Spinach: Quickly sautéed spinach with garlic offers a nutritious green component that’s easy to prepare.
5. Potato Salad: A creamy potato salad adds heartiness without overpowering the main dish, creating balance in textures.
6. Edamame Beans: Steamed edamame is a simple yet flavorful addition that provides protein and crunch alongside your meal.
7. Coleslaw: Crunchy coleslaw adds freshness and texture, making it an excellent companion to fried dishes like Menchi Katsu.
8. Grilled Zucchini: Lightly grilled zucchini drizzled with soy sauce adds a smoky element that complements the savory cutlet nicely.

Common Mistakes to Avoid

To make the perfect Menchi Katsu, be sure to steer clear of these common mistakes.

• Bold Preparation: Skipping the resting time after shaping patties can lead to them falling apart while frying. Always chill them for at least 30 minutes.
• Bold Overcrowding the Pan: Frying too many patties at once can lower the oil temperature, resulting in soggy Menchi Katsu. Cook in batches for a crispy finish.
• Bold Incorrect Oil Temperature: Not preheating the oil or using too low a temperature may cause uneven cooking. Use a thermometer to ensure it’s at 160 °C (320 °F) before frying.
• Bold Inconsistent Coating: A thin layer of breadcrumbs won’t yield that satisfying crunch. Make sure to coat each patty generously and press firmly before frying.
• Bold Ignoring Sauce Balancing: Neglecting to taste and adjust your sauce can lead to unbalanced flavors. Always sample and tweak your homemade katsu sauce for the best results.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Menchi Katsu in an airtight container.
• They will keep well for up to 3 days in the refrigerator.

Freezing Menchi Katsu (Japanese Ground Meat Cutlet)

• Wrap individual patties tightly in plastic wrap or foil.
• Store in a freezer-safe bag or container for up to 3 months.

Reheating Menchi Katsu (Japanese Ground Meat Cutlet)

• Oven: Preheat to 180 °C (356 °F). Place on a baking sheet and heat for about 10-15 minutes until hot and crispy.
• Microwave: Heat on medium power for 1-2 minutes, but this may result in a less crispy texture.
• Stovetop: Reheat in a skillet over medium heat for about 5 minutes on each side until warmed through.

Frequently Asked Questions

Here are some common questions about making Menchi Katsu.

What is Menchi Katsu (Japanese Ground Meat Cutlet)?

Menchi Katsu is a popular Japanese dish made from seasoned ground meat patties that are breaded and fried until golden brown.

Can I use chicken or turkey instead of beef?

Yes! You can substitute ground chicken or turkey for the beef if you prefer a lighter option.

How do I make Menchi Katsu gluten-free?

To make gluten-free Menchi Katsu, use gluten-free panko breadcrumbs and all-purpose flour alternatives like almond flour or rice flour.

Can I prepare the patties ahead of time?

Absolutely! You can shape the patties and refrigerate them up to a day in advance before cooking.

Final Thoughts

Menchi Katsu is not only delicious but also versatile, making it perfect for lunch boxes or dinner. Feel free to customize your filling with different herbs or spices according to your taste preferences. Give this recipe a try, and enjoy every crunchy bite!