menchi katsu recipe

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

onion

mirin

Worcestershire sauce

panko breadcrumbs

milk

tsp ketchup

tsp sugar

nutmeg

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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