Menchi Katsu (Japanese Ground Meat Cutlet)

How about trying Menchi Katsu—crispy on the outside and filled with rich, juicy ground meat on the inside? This popular Japanese fried dish is a perfect choice for anyone looking for something satisfying and hearty.

Menchi Katsu is a Japanese dish made by mixing ground meat with chopped onions and other ingredients, shaping the mixture into oval or round patties, breading them, and deep-frying them. It was invented in the late 19th century by the owner of Rengatei, a yoshoku (Western-style Japanese) restaurant in Ginza. The dish was originally named “minced meat cutlet” to make it easier for foreigners to understand, but over time the name evolved into the Japanese pronunciation “menchi katsu.” In some regions of Japan, it is also called “minchi katsu.”

Today, the dish is one of Japan’s most popular fried foods, commonly found at butcher shops, yoshoku restaurants, and in the deli sections of grocery stores. Beneath its crispy, golden crust lies a juicy, hearty filling packed with rich, savory flavor. The recipe is designed to retain as much of the meat’s natural juices as possible to maximize flavor. It is a deeply satisfying dish that is sure to please anyone who loves hearty meat dishes or fried comfort food.

The main steps for making menchi katsu are as follows:

1. Finely chop the onion and sauté it.
2. Knead the ground meat, then combine it with the sautéed onion and binding ingredients.
3. Shape the mixture into patties.
4. Coat the patties with breading.
5. Deep-fry the patties.

By focusing on a few key points, the dish will turn out even more delicious. Let’s take a closer look at the details below.

When making this dish, the first thing to pay close attention to is kneading the ground meat.

The meat needs to be kneaded thoroughly until it becomes sticky and cohesive. However, be careful not to overwork it, as kneading for too long can raise the temperature of the meat from the heat of your hands. If the mixture warms up, the fat in the meat can start to melt, which may result in a dry, crumbly texture. On the other hand, if the meat is not kneaded enough, the patties may fall apart during deep-frying.

To avoid these problems, it is important to work quickly. Always use ground meat straight from the refrigerator. If the room is warm, it is even better to set the bowl in an ice bath to keep the mixture cold.

Additionally, it is best to add salt to the ground meat before kneading. The salt helps break down the meat’s proteins, improving binding and creating a stickier texture. As a result, the patties are less likely to crack during frying and can turn out juicier.

The next step to focus on is shaping the patties. In this step, it is important to remove air from the ground meat mixture and shape the patties to the proper thickness.

First, take a single portion of the mixture in your hands and shape it into a ball. Then, gently toss it back and forth between your hands about 10 times, as if you were playing catch. This action removes air pockets from the mixture, which ensures a uniform texture when frying and helps the patty hold its shape.

Once the air has been removed, shape each portion into an oval or round patty about ¾ inch (2 cm) thick. Even if you want a larger patty, keep it under 1.2 inches (3 cm). Anything thicker than this increases the risk that the center won’t cook through properly, leaving the inside potentially undercooked. When shaping patties, aim to make them moderately sized rather than overly large.

By using the right frying technique, you can also make menchi katsu both juicy and crispy while reducing the risk of undercooking it. The key is double frying.

If you cook it with just a single fry, it usually takes about 7-8 minutes at 320℉ (160℃). This longer frying time can cause the meat juices to escape, resulting in a dry, crumbly interior. On the other hand, shortening the frying time increases the risk of undercooking the center.

Double frying helps avoid these issues. First, deep-fry the menchi katsu patties at 320℉ (160℃) for about 4 minutes, then remove them from the oil and let them rest for at least 3 minutes. This resting period allows the residual heat to cook the inside while redistributing the juices. After that, fry them again at 360℉ (180℃) for about 2 minutes. This results in a juicier interior with a crispier exterior.

While managing the oil temperature and double frying might seem like extra work, once you taste the difference, you will see it’s well worth it.

By following the tips above, you should be able to make a delicious menchi katsu. It is delicious as it is, but you can also drizzle it with Worcestershire sauce or tonkatsu sauce for an even richer flavor.

When serving it, it is common to pair it with fresh vegetables, such as shredded cabbage. A squeeze of lemon also adds a nice touch. Feel free to enjoy your menchi katsu however you like!

Ingredients

---

---

Instructions

🕒 Total: 45 mins mins

Step 1
Finely chop the onion. Heat oil in a pan, add the onion along with salt, and sauté over medium heat until softened and translucent. Once softened, remove the pan from the heat and let the onion cool to room temperature, either in the pan or by transferring it to a separate dish to speed up the cooling process.

---

Step 2
In a bowl, combine the ground beef, ground pork, salt, black pepper, and nutmeg. Knead the mixture until it becomes sticky and cohesive. Once it reaches this stage, add the cooled onions, egg, panko breadcrumbs, and milk, and continue kneading until everything is well combined.

---

Step 3
Divide the mixture into equal portions according to the number of menchi katsu you want to make (I divided mine into six portions). Take one portion and shape it into a ball, then gently toss it back and forth between your hands about 10 times, as if playing catch, to remove any air pockets. Shape each portion into an oval or round patty about ¾ inch (2 cm) thick. (In Japan, a typical patty weighs about 2.7 ounces / 70-80 g.)

---

Step 4
Crack the egg into a small bowl and beat it. Prepare two containers, one with flour and the other with panko breadcrumbs.

---

Step 5
Coat each patty in this order: flour, beaten egg, and panko breadcrumbs. Make sure the patty is thoroughly coated at each stage.

---

Step 6
Heat oil in a pot to 320℉ (160℃). Once the oil is hot, carefully add the patties one at a time. Deep-fry them for 4 minutes, flipping once halfway through.

Be careful not to add too many patties at once, as this can cause the oil temperature to drop significantly. The patties should occupy no more than about two-thirds of the oil’s surface area.

---

Step 7
Remove the fried patties from the oil and let them rest on a wire rack for at least 4 minutes. If there are any fried bits left in the oil, skim them out with a mesh skimmer or strainer. Repeat steps 6 and 7 until all the patties are fried.

---

Step 8
Increase the heat and raise the oil temperature to 360℉ (180℃). Then, carefully add the patties back into the oil one at a time and fry them for about 2 minutes until golden brown. As before, avoid adding too many patties at once.

---

Step 9
Remove the patties from the oil and let them drain on a wire rack. If there are any fried bits left in the oil, skim them out with a mesh skimmer or strainer, then repeat steps 8 and 9 until all the patties are double-fried.

---

Step 10
Serve the menchi katsu with fresh vegetables, such as shredded cabbage, if desired. They are delicious as is, but you can also drizzle them with Worcestershire sauce or tonkatsu sauce to taste.

---

To store

You can store it in the refrigerator for up to 2 days. Once the menchi katsu has completely cooled, wrap each piece individually in plastic wrap and place them all in a freezer bag; they can be kept in the freezer for up to a month.