Menchi Katsu Recipe

Ingredients

• 227 g (1/2 lb)minced beef
• 227 g (1/2 lb)minced pork
• 1brown onion, chopped
• 1egg
• 30 g (1/4 cup)panko breadcrumbs
• 1/2 tspsalt
• 1/4 tsppepper
• 1/8 tspnutmeg
• 60 g (1/2 cup)plain flour
• 1–2eggs, beaten
• 90 g (1 1/2 cups)panko breadcrumbs
• for deep-fryingoil
• to tasteTonkatsu sauce
• to tastecabbage, shredded

Instructions

1. 1

   Mix and shape

   Add the minced beef and pork, chopped onion, egg, 30 g panko, salt, pepper and nutmeg to a large bowl. Knead thoroughly until the mixture feels very sticky. Divide it into 8 round patties and flatten them.

2. 2

   Coat and chill

   Coat each patty in flour, then beaten egg, then panko. Rest the coated patties in the fridge for 15–30 minutes.

3. 3

   Fry the patties

   Heat the deep-frying oil to 175–190°C (350–375°F). Fry the patties for 3–4 minutes on each side.

4. 4

   Serve with sides

   Serve with shredded cabbage and Tonkatsu sauce.

What is menchi katsu?

Menchi katsu is a Japanese breaded and fried patty made from minced meat; its name draws on the Japanese adaptation of the English word “minced” and the cutlet style known as katsu. It is often served as a homestyle meal or a filling snack.

This version combines beef and pork, with onion and nutmeg for savoury depth. A panko coating crisps in the hot oil, while shredded cabbage and Tonkatsu sauce provide a fresh, tangy contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 31g protein, 37g carbs, 31g fat.

The minced beef and pork contribute most of the protein and fat, while the flour, panko and onion provide most of the carbohydrates. The frying oil also adds fat, and the exact amount absorbed can vary. Serve with plenty of shredded cabbage, and add rice if you would like more on the plate.

Building a cohesive mixture

Meat and onion: the beef and pork make a juicy, full-flavoured base, while chopped onion brings sweetness. Kneading until the mixture is very sticky helps the patties hold together.

Panko and seasoning: the small amount of panko inside the mixture helps bind it, and salt, pepper and nutmeg season the meat. Keep the larger quantity of panko for the outside coating.

A crisp, even coating

Three-stage coating: flour gives the beaten egg a surface to cling to, and the egg helps the outer panko adhere. Coat all sides, including the edges, for an even crust.

Chilling: the 15–30 minute rest firms the coated patties and gives the crumb time to settle. Keep them refrigerated during this rest.

Getting the frying right

Oil temperature: bring the oil to 175–190°C before frying. If the oil is too cool, the coating can absorb more oil; if it is too hot, the outside can brown before the centre is cooked.

Batch size: fry without overcrowding the pan, so the oil temperature has a chance to recover. The stated time is 3–4 minutes per side; cook the patties through before serving.

Texture and doneness cues

Panko crust: the coarse crumbs create a craggy, crisp exterior. Turn the patties carefully so the coating stays intact.

Meat centre: the patties should be cooked through, with no raw mince in the middle. If unsure, check the centre with a food thermometer rather than relying only on the colour of the crust.

Serving the patties

Cabbage: serve the shredded cabbage alongside the hot patties for a cool, crisp counterpoint. Prepare it while the patties rest or fry.

Tonkatsu sauce: spoon or drizzle the sauce over the patties at the table to keep the crust crisp for longer. Rice makes a useful accompaniment if you want a more substantial plate.

Recipe notes & tips

• Chop the onion finely so it is easy to distribute through the meat mixture.
• Knead until the meat mixture is sticky before shaping the patties.
• Set up the flour, beaten egg and panko in separate dishes for easier coating.
• Rest the breaded patties in the fridge for at least 15 minutes.
• Use a thermometer to bring the oil to 175–190°C before frying.
• Fry in batches if needed to avoid crowding the pan.

Variations

• Add garlic: mix a little finely chopped garlic into the meat for a sharper savoury note.
• Use all beef: replace the pork with the same amount of minced beef for a beef-only version.
• Use all pork: replace the beef with the same amount of minced pork for a softer, pork-forward flavour.
• Make smaller patties: shape more, smaller portions and keep a close eye on frying time.
• Serve with rice: add steamed rice alongside the cabbage and patties for a fuller meal.

Common mistakes to avoid

• Under-kneading: the patties may fall apart; knead until the mixture is very sticky.
• Uneven patties: thick centres can cook more slowly; flatten each portion to a similar thickness.
• Loose coating: crumbs may slip off; follow the flour, egg and panko order and coat all sides.
• Skipping the chill: the crumb may not hold as well; rest the coated patties in the fridge for 15–30 minutes.
• Oil at the wrong temperature: the coating may brown too quickly or absorb excess oil; check that it reaches 175–190°C.
• Overcrowding the pan: the oil temperature can drop; fry the patties in batches.

How to store

Refrigerate leftover patties in a covered container for up to 3 days. Reheat in an oven or air fryer until hot throughout to help restore some crispness; the crumb may soften in the microwave.

Frequently asked questions