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Menchi Katsu (Japanese Ground Meat Cutlet)

Menchi Katsu (Japanese Ground Meat Cutlet)
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Menchi Katsu, a delightful Japanese Ground Meat Cutlet, is the perfect dish to bring an authentic taste of Japan to your home. Featuring seasoned ground beef patties coated in crispy panko breadcrumbs, this dish is served with a tangy homemade sauce that elevates each bite. Whether you enjoy it for lunch, dinner, or as a savory snack, Menchi Katsu promises to impress everyone at your table with its crunchy exterior and rich filling. Easy to prepare with common ingredients, it’s a versatile meal that can be paired with rice, placed in sandwiches, or included in bento boxes for a satisfying meal at any time.

Ingredients

Scale
  • 50 ml chicken stock (optional)
  • 1 tsp butter
  • 100 g onion (finely diced)
  • 100 g ground beef (for frying)
  • 150 g ground beef (for using as it is)
  • ½ tbsp mirin
  • 1 tbsp Worcestershire sauce
  • 3 tbsp panko breadcrumbs
  • 1 ½ tbsp whole milk
  • 1 egg yolk
  • ½ tsp tomato ketchup
  • 1 tsp sugar
  • 1 pinch nutmeg powder
  • 1 pinch salt and pepper
  • 85 g all-purpose flour (for dusting)
  • 1 egg
  • 150 g panko breadcrumbs
  • Dried parsley (to garnish)
  • Cooking oil (to fry)
  • 1 tbsp tomato ketchup (for sauce)
  • 1 dash rice vinegar (for sauce)

Instructions

  1. Add 50 ml chicken stock and ½ tsp Vegan gelatin powder to a microwaveable bowl. Let it bloom for 5-10 minutes. Microwave in 20-second intervals until dissolved. Refrigerate to set for approximately three hours. Once set, break it up into small pieces.
  2. Heat a frying pan over medium heat and melt 1 tsp butter. Add 100 g finely diced onion. Fry until softened and slightly golden.
  3. Add 100 g ground beef to the pan. Cook until browned. Then pour in ½ tbsp mirin and 1 tbsp Worcestershire sauce. Stir until the liquid reduces almost completely. Remove from heat and let cool to room temperature.
  4. In a small bowl, mix together 3 tbsp panko breadcrumbs with 1 ½ tbsp whole milk until combined.
  5. Place 150 g ground beef in a mixing bowl. Season with salt and pepper. Add wet panko mixture, egg yolk, tomato ketchup, sugar, nutmeg powder, and cooled onion/meat mix. Mix well. If using chicken stock jelly, add it now.
  6. Divide the mixture into equal portions—shaping into ovals or discs as preferred.
  7. Place patties on a tray; cover them with plastic wrap and chill in the fridge for about 30 minutes.
  8. Preheat cooking oil to 160 °C (320 °F). Set up three containers—one with flour, one with whisked egg, one with panko breadcrumbs.
  9. Coat each patty in flour, shaking off excess. Dip into whisked egg followed by panko breadcrumbs; press down gently without squashing the patty. Repeat once more for an extra crispy layer.
  10. Fry each breaded patty in preheated oil for about two minutes per side—avoid overcrowding the pan; do this in batches if necessary.
  11. Remove patties from oil onto a wire rack to drain excess oil while increasing oil temperature to 180 °C (356 °F). Return patties to hot oil for another minute or two until golden brown and crisp.
  12. Drain on wire rack again before serving. Mix sauce ingredients in a small bowl or jug. Serve Menchi Katsu garnished with dried parsley alongside your homemade sauce.

Nutrition

Find it online: https://dailyrecipetime.com/menchi-katsu-japanese-ground-meat-cutlet/