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Menchi Katsu (メンチカツ) – Fried Ground Meat Cutlets
More recipes: Japanese recipes · All Asian recipes
Menchi Katsu (メンチカツ) – Fried Ground Meat Cutlets
Laura Chen
4
30 minutes
20 minutes
600
Japanese
Main course
Menchi Katsu is a popular Japanese dish with a crisp breadcrumb coating and a juicy ground meat filling. These deep-fried cutlets are crunchy outside and very juicy and flavorful inside.
Ingredients
- 500 g mixed ground meat (beef and pork)
- 1 medium onion, finely diced
- 2 garlic cloves, finely chopped
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp soy sauce
- 1/2 tsp grated ginger
- 100 g panko (Japanese breadcrumbs)
- Flour for dredging
- 2 eggs, beaten, for the coating
- Oil for deep-frying
Instructions
- Cook the onion and garlic in a pan with a little oil until soft and lightly browned.
- In a large bowl, mix the ground meat with the cooked onion and garlic, egg, salt, pepper, soy sauce and ginger until well combined.
- Divide the mixture into four equal portions and shape them into flat cutlets.
- Coat each cutlet first in flour, then in beaten egg, and finally in panko, so it is fully covered.
- Heat enough oil in a deep pan to fry the cutlets on all sides until golden brown and crisp.
- Drain the fried Menchi Katsu on paper towels to remove excess oil.
- Serve the Menchi Katsu hot with rice or a salad.
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More recipes: Japanese recipes · All Asian recipes