Menchi Katsu
A comforting fried ground-meat cutlet wrapped in a crunchy panko shell, perfect for weeknight dinners.
Ingredients
For the patties
- 100 g ground beef (beef mix — for frying) Use ground beef or a mix of beef and chicken.
- 150 g ground beef (beef mix — for using as it is) Other half of the meat mixture.
- 100 g onion, finely diced For sautéing.
- 1 tsp butter For sautéing the onion.
- ½ tbsp alcohol-free mirin
- 1 tbsp Worcestershire sauce
- 3 tbsp panko breadcrumbs For mixing.
- 1 ½ tbsp whole milk For wetting panko.
- 1 egg yolk
- ½ tsp tomato ketchup
- 1 tsp sugar
- 1 pinch nutmeg powder
- 1 pinch salt
- 1 pinch pepper
- 85 g all-purpose flour For dusting.
- 1 egg whisked For coating patties.
- 150 g panko breadcrumbs For coating.
- Dried parsley to garnish
- Cooking oil for frying — vegetable, canola or peanut oil
For the sauce
- 1 tbsp tomato ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp oyster sauce
- 1 dash olive oil
- 1 dash rice vinegar
Optional
- ½ tsp gelatin powder For chicken stock jelly.
- 50 ml chicken stock For chicken stock jelly.
Instructions
Preparation
- (Optional) Make the chicken stock jelly: sprinkle ½ tsp gelatin over 50 ml chicken stock in a microwave-safe bowl. Let bloom 5–10 minutes. Heat in 20‑second bursts until dissolved. Chill ~3 hours until set. Before using, break into small crumbled pieces with a spoon.
- Heat a frying pan over medium and melt 1 tsp butter. Add 100 g finely diced onion. Sauté until softened and lightly golden, about 6–8 minutes.
- Add 100 g ground beef to the pan. Break up and brown the meat until no longer pink.
- Pour in ½ tbsp alcohol-free mirin and 1 tbsp Worcestershire sauce. Stir and cook until most liquid evaporates. Remove from heat and cool to room temperature.
- In a small bowl, combine 3 tbsp panko breadcrumbs with 1 ½ tbsp whole milk. Let sit until softened, about 5 minutes.
- Place 150 g ground beef in a mixing bowl and season with a pinch of salt and pepper.
- Add the wet panko mixture, 1 egg yolk, ½ tsp tomato ketchup, 1 tsp sugar, a pinch of nutmeg, and the cooled onion/beef mixture. If using, fold in the chilled chicken-stock jelly pieces now. Mix thoroughly but gently until evenly combined.
- Divide the mixture into 4 equal portions. Shape each into an oval or flat disc. Place on a tray, cover, and chill in the fridge for 30 minutes to firm up.
Cooking
- Heat cooking oil in a deep pot. Preheat to 160 °C (320 °F). While it heats, set up three stations: 85 g flour, 1 whisked egg, and 150 g panko breadcrumbs.
- Dredge each patty in flour, shaking off excess. Dip in egg, then press into panko to coat. Repeat egg + panko once more for a double coating. Press gently to secure breadcrumbs without compressing the patty.
- Fry patties at 160 °C for 2 minutes per side. Do not overcrowd; fry in batches. Remove to a wire rack.
- Increase oil temperature to 180 °C (356 °F). Return patties for 1–2 minutes per side to crisp and brown evenly. Drain on a wire rack.
Serving
- Combine sauce: 1 tbsp ketchup, 1 tbsp Worcestershire, 1 tsp oyster sauce, a dash of olive oil, and rice vinegar. Stir to combine.
- Garnish menchi katsu with dried parsley. Serve with sauce for drizzling or dipping.
Notes
Patties can be made ahead and frozen. Reheat in the oven for best results.