Menchi Katsu Japanese Ground Cutlet (Print-Friendly Version)

Juicy patties with a golden panko crust and tangy sauce, perfect for lunch, dinner, or snacks.

# What You Need:

→ Menchi Katsu Patties

01 - ½ teaspoon gelatin powder (optional)
02 - 50 ml chicken stock (optional)
03 - 1 teaspoon unsalted butter
04 - 100 g onion, finely diced
05 - 100 g ground beef (for sautéing) or beef/pork blend
06 - 150 g ground beef (for main mixture) or beef/pork blend
07 - ½ tablespoon mirin
08 - 1 tablespoon Worcestershire sauce
09 - 3 tablespoons panko breadcrumbs
10 - 1½ tablespoons whole milk
11 - 1 egg yolk
12 - ½ teaspoon tomato ketchup
13 - 1 teaspoon granulated sugar
14 - 1 pinch ground nutmeg
15 - 1 pinch salt and black pepper

→ Dredging and Breading

16 - 85 g all-purpose flour
17 - 1 large egg
18 - 150 g panko breadcrumbs
19 - dried parsley, to garnish

→ For Frying

20 - neutral oil, for deep frying

→ Katsu Sauce

21 - 1 tablespoon tomato ketchup
22 - 1 tablespoon Worcestershire sauce
23 - 1 teaspoon oyster sauce
24 - 1 dash olive oil
25 - 1 dash rice vinegar

# How to Make It:

01 - Combine 50 ml chicken stock and ½ teaspoon gelatin powder in a microwaveable bowl. Allow to bloom for 5–10 minutes, then microwave in 20-second intervals until completely dissolved. Chill in the refrigerator for 3 hours until set, then break into small pieces if using.
02 - Heat a frying pan over medium heat, melt 1 teaspoon butter, and add 100 g finely diced onion. Sauté until softened and lightly golden. Add 100 g ground beef (or beef/pork blend) and cook thoroughly until browned.
03 - Stir in ½ tablespoon mirin and 1 tablespoon Worcestershire sauce. Continue to cook until the liquid has nearly evaporated. Remove from heat and allow mixture to cool to room temperature.
04 - In a small bowl, soak 3 tablespoons panko breadcrumbs in 1½ tablespoons whole milk until moistened.
05 - Place 150 g ground beef (or blend) into a mixing bowl. Add a pinch of salt and black pepper, the panko-milk mixture, 1 egg yolk, ½ teaspoon tomato ketchup, 1 teaspoon sugar, 1 pinch ground nutmeg, and the cooled onion-meat mix. Incorporate optional chicken stock jelly if using. Mix until uniform.
06 - Divide the mixture into 4 equal portions and shape each into an oval disc. Arrange on a tray, cover, and refrigerate for 30 minutes to firm.
07 - Place 85 g all-purpose flour on one plate, 1 whisked egg on a second, and 150 g panko breadcrumbs on a third plate.
08 - Coat each chilled patty in flour, shaking off excess, then dip in whisked egg and coat with panko breadcrumbs. Repeat egg and panko coating once more for extra crunch, pressing gently to secure crumbs.
09 - Preheat neutral oil in a deep pan to 160°C. Fry patties for 2 minutes on each side, working in batches to avoid overcrowding.
10 - Remove patties to a wire rack. Raise oil temperature to 180°C and return patties to the oil. Fry each side for another 1–2 minutes until deep golden and crisp. Transfer to a rack to drain excess oil.
11 - In a bowl or small jug, mix 1 tablespoon tomato ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon oyster sauce, a dash of olive oil, and a dash of rice vinegar.
12 - Plate patties, drizzle with sauce, and sprinkle with dried parsley. Serve immediately.

# Important Notes:

01 - For best texture, ensure patties are well chilled before breading and frying.
02 - Double coating with panko delivers a signature crisp crust.
03 - Use neutral oil with a high smoke point such as rice bran or canola for frying.

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