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Menchi Katsu’s got that perfect crunch on the outside and stays super juicy inside. It’s a classic from Japan that’s actually easy to make at home if you don’t mind waiting a bit. The first time I cooked it, I couldn’t believe how well the panko kept it crispy and extra tasty in every bite. This one’s awesome for lazy Sunday dinners or packing up for your lunchbox.
The first time I made these, they disappeared so fast I had to start making a bigger batch. Now, my family asks for it at nearly every get-together.
Tasty Ingredients
- Ground beef or a mix with pork: makes everything really juicy—go for fresh for better taste
- Onion: gives nice sweetness and flavor—chop it up tiny so it blends right in
- Panko crumbs: create the crunchy bite—Japanese versions are the best here
- Egg and an extra yolk: keep the patties from falling apart—fresh eggs work best
- Whole milk: softens panko and smooths things out
- Worcestershire sauce: brings out that bold flavor—pick your favorite brand
- Mirin: gives a gentle hint of sugar—Japanese ones are top notch
- Ketchup and sugar: make the flavor punchy and bright
- Nutmeg powder: adds a cozy warmth
- Salt and pepper: for big flavor—use fresh cracked pepper if you have it
- All-purpose flour: helps the crispy layer cling—unbleached tastes cleanest
- Chicken stock and gelatin, if you want: dial up the juiciness—not needed, but fun to try
- Butter: gives onions a lovely richness while they cook
- Dried parsley for topping: sprinkle for green color and a fresh taste
- Oyster sauce plus rice vinegar: make the homemade sauce nice and tangy
- Olive oil: brings a smooth feel to your sauce—light types blend in easiest
Simple How-To
- First, Chill the Gelatin Stock (If You Want):
- Stir gelatin with chicken stock in a bowl that’s microwave-safe. Let it sit a few before microwaving until melted. Chill till jiggly in the fridge, then break it up with a spoon. Only do this if you’re after max juiciness.
- Sauté the Meat and Onions:
- Melt butter in a pan on medium. Toss in diced onions and cook till soft and just a little golden. Add your ground beef and brown it up, breaking up bits as you go. Splash in mirin and Worcestershire, letting the liquid almost all bubble away. Take off heat and let it cool off.
- Get the Panko Ready:
- Put panko in a bowl, pour over the milk, and give it a few minutes to soak so it turns soft.
- Mix It All Together:
- In another bowl, toss in the rest of your ground meat, add salt and pepper, then the milky panko, egg yolk, ketchup, nutmeg, sugar, and your cooled onion mix. Stir really well. Now’s the time to mix in your gelatin stock if you’re using it.
- Mold and Cool Down:
- Split the mix into equal parts. Shape each into a round or oval. Lay them out on a tray, cover, and let them chill in the fridge for at least half an hour so they firm up.
- Prep the Layers:
- Line up flour, beaten egg, and more panko in their own dishes. Coat each patty with flour and shake off the extra, then dip in egg so it’s covered, and then press into panko. Don’t squash them down, just make sure crumbs stick.
- Double Crunch Time:
- For super crispiness, dip back in egg and panko one more time.
- Fry Round One:
- Heat up your oil on the gentle side and fry the patties in batches, giving each about two minutes per side. Don’t stuff the pan or they won’t cook right.
- Fry Again Hotter:
- Crank up the heat and fry briefly on each side so they turn deep golden and crunchy. Drain on a rack to keep them crispy.
- Mix Your Sauce:
- Throw together ketchup, Worcestershire, oyster sauce, oil, and vinegar in a bowl and stir till smooth. Drizzle over or put on the side.
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Even after these cool off, the panko stays nice and crispy. I always whip up extra sauce ‘cause it’s perfect with fries or veggies too. One year I made a batch for my mom’s birthday—she still brings it up every year since.
Storage Advice
Let the cooked patties cool down before stashing away. Pop them in a sealed container in the fridge for up to three days. Need to save them longer Just freeze tightly wrapped and rewarm in an air fryer or toaster oven to get that crunch back.
Swaps and Changes
Forgot the mirin Try a mix of apple juice and a sprinkle of vinegar for that hint of sweetness. If you’re out of Worcestershire, splash some soy sauce with just a bit of vinegar instead. Want a new protein Ground turkey works pretty well, just know the taste will be different.
How to Serve
Enjoy Menchi Katsu hot over fluffy rice with plenty of shredded cabbage on the side. It’s awesome in a sandwich with extra sauce on pillowy bread. Leftovers? They’re great as mini burgers or wrapped up for lunch.
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About Menchi Katsu
Menchi Katsu is part of yoshoku—Japan’s spin on Western food and Japanese flavors. It caught on back in Tokyo’s early 1900s as a wallet-friendly, filling meal. These days you’ll spot it everywhere, from diners to food stalls on the street.
Recipe FAQs
- → Which meats work best for this dish?
Ground beef, pork, or a combo of both keeps your cutlets moist and brings out big flavor.
- → What’s the trick for extra juicy patties?
Mash up ground meat, fried onions, and some milk-soaked panko. Mixing in a tiny bit of chicken broth with gelatin can make them even juicier.
- → How does the outside turn out so crunchy?
First toss patties in flour, then egg, and double panko coat 'em before frying—you'll get max crunch after that.
- → Can I make these in advance?
Totally—shape and stash in the fridge for later. Just do your breading and frying right before eating so you keep all that crispiness.
- → What sauce goes great with it?
Whip up oyster, Worcestershire, and ketchup for a sauce that pairs perfectly and gives each bite a sweet, tangy kick.