menchi katsu

Japanese Menchi Katsu Sandwich is made of irresistible ground meat cutlet topped with thinly shredded cabbage and homemade tartar sauce sandwiched in brioche buns.

Menchi Katsu Sandwich

salted butter

cabbage

homemade tartar sauce

tonkatsu sauce ((or Worcestershire sauce))

pickles ((optional))

Toast the buns and spread the butter. Reheat Menchi Katsu in the oven or toaster oven - if it's leftover. Place shredded cabbage, Menchi Katsu, Tonkatsu / Worcestershire sauce, and tartar sauce on top. Serve with pickles.&nbsp;

Menchi Katsu looks like a Japanese-style croquette but this is basically a deep-fried patty/rissole. While Japanese croquette is made of mashed potatoes with a small amount of pork mince, this is mainly beef and pork mince.

Menchi Katsu (Ground Meat Cutlet)

onion

tbsp oil

250 grams/8.8 ounces beef mince/ground beef

pork mince/ground pork

bread crumbs

tomato sauce/ketchup

Worcestershire sauce

salt

pepper

nutmeg

tbsp flour

egg beaten

panko bread crumbs ((note 2))

tomato sauce/tomato ketchup

Shredded cabbage

Tomato wedges

parsley

Mix the Sauce ingredients well until there are no lumps of the tomato ketchup.

Sauce

Add 1 tablespoon of oil to a frying pan and heat over medium high heat. Add chopped onions and sauté until they become translucent and the edges of the onion pieces start to brown. Put aside to cool.

Add all the Patty ingredients including sautéed onion to a bowl and mix well until it becomes sticky (note 3). Divide the mince mix into 8 equal portions.

Oil your hands, take one portion at a time and make a ball. Throw the mince ball from one hand to the other hand a couple of times to remove the air inside the patty.

Shape it into a flat oval with about 2-2.5cm/¾-1&#x27; thickness. Repeat step 3 and 4 to make 8 patties.

Making Patties

Arrange each of your ingredients on individual plates/bowls - patties, flour, beaten egg and panko. Place a new plate/cutting board next the panko.

Take a patty and coat it with the flour, then dunk in the egg, followed by the bread crumbs. Place it on the new plate/cutting board. Repeat for the rest of the patties.

Heat oil (about 3cm/1¼” deep) in a deep frying pan or a shallow pot over medium low heat to 160C/320F. Add a couple of breadcrumbs into the oil and if the bubbles around the crumbs are small and slowly increasing, it is the right temperature. If the crumbs are surrounded by lots of bubbles and surface instantaneously, the oil is too hot.

Add patties to the oil gently in 2-3 batches (note 4). Fry for about 3-4 minutes until the bottom half of the cutlet is golden brown. Turn it over and fry further 3-4 minutes (note 5). Transfer to a plate lined with paper towels to absorb excess oil.

Serve while hot with cabbage, tomato and parsley.

Frying

How to make crispy and delicious homemade Menchi Katsu with homemade sauce. (Makes 4)

Menchi Katsu (Japanese Ground Meat Cutlet)

tsp gelatin (optional)

chicken stock soup (optional)

unsalted butter

mirin

panko breadcrumbs

milk

tsp ketchup

tsp sugar

salt and pepper

flour

egg (or 2 small)

panko breadcrumbs (approx 1 1/2 cups)

Shredded cabbage (to serve)

Dry parsley (to garnish)

ketchup

oyster sauce

olive oil

rice vinegar

Optional step

In a microwavable bowl, add 50ml of cold chicken stock and sprinkle in 1/2 tsp gelatin. Let it bloom for 5-10 minutes and then microwave for 30 seconds or in 20 second intervals until the gelatin is dissolved. Place in the refrigerator and leave to set for 3 hours. Once set, break up into small pieces using a spoon.

Place a frying pan on the stove and heat on medium. Melt 1 tsp of unsalted butter and add your finely diced onion.

Fry the onion until softened and slightly golden.

Add 100g of mince to the pan and fry until browned on the surface.

Pour in 1/2 tbsp mirin and 1 tbsp Worcestershire sauce. Stir and continue to fry until liquid is almost gone.

Remove the pan from heat and allow the mixture to cool to room temperature.

In a small bowl, mix 3 tbsp of panko breadcrumbs with 1 1/2 tbsp of whole milk.

Take a mixing bowl and add 150g of uncooked mince. Sprinkle with a pinch of salt and pepper and roughly mix.

Add the wet panko mixture, egg yolk, ketchup, sugar, nutmeg, and cooked cooled mince from earlier to the mixing bowl. Mix well by hand. (If using chicken jelly, add that too.)

Divide the mixture into 4 portions and shape into ovals/discs.

Place each patty on a plate, cover and rest in the fridge for 30 minutes.

Prepare 3 plates or containers. One with flour, one with whisked egg and one with panko breadcrumbs.

Coat each patty with flour, then egg, then panko breadcrumbs. Be sure to press the breadcrumbs down gently without squashing the patty.

Coat each patty with egg and panko one more time.

Place the menchi katsu in the oil and fry for 2 minutes on each side. (Preferably cook 2 at a time.)

Remove from the oil and place on a wire rack. Increase the heat of the oil to 180°C (356°F).

Fry the menchi katsu in the hotter oil for 1-2 minutes each side or until golden.

Remove from the oil and place on a wire rack to allow the excess oil to drip off.

Mix the sauce ingredients in a small bowl or serving jug.

Serve menchi katsu with a sprinkling of dry parsley and a heap of shredded cabbage.

Hello! I don't understand this instruction, so there is 2 separated minced meat and 2 different ways to handle them? the 100 gr is cooked and the 150gr is not cooked, then combined? Thanks!

Thank you for your reply! I'll try this this weekend but with baked version, hopefully it will be as good as your double fry version.. have a good weekend! Thank you for sharing all the wonderful recipes and techniques, cheers!

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The most viewed menchi katsu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine