How To Make Menchi Katsu (Ground Meat Cutlet)
Craving a hearty dish with just a few ingredients? Enter 'Menchi katsu' – a deep-fried meat cutlet coated in crispy panko breadcrumbs. Resembling Hambagu (Japanese Hamburger Steak), Menchi Katsu shares similarities in its core ingredients of ground meat and onion. However, its uniqueness lies in achieving the perfect balance of juiciness inside and crispiness outside, setting it apart from Hamburg.
Belonging to the Yoshoku genre, strongly influenced by international cuisine, Menchi Katsu is said to have originated in a Meiji period Yoshoku restaurant in Ginza. Originally named 'Minced meat cutlet,' it evolved into the familiar term 'Menchi katsu.'
While some believe the name originated from the term 'Minchi Niku' (minced meat), the true origin remains uncertain. Ideal for lunch, dinner, or a hearty snack, especially for hungry children, Menchi Katsu's homemade version rivals the deliciousness found in local butcher stores.
In this recipe, we'll show you how to craft butcher-quality Menchi Katsu at home. Unlike recipes that incorporate cabbage to lighten the dish, ours focuses on delivering a meaty and juicy texture directly from the ground meat.
Best enjoyed hot, freshly made crispy Menchi katsu is elevated with a dash of Worcester sauce or Chuno sauce. Beyond savoring it on its own, explore its versatility in sandwiches and hamburgers – a delightful pairing with bread and freshly julienned cabbage.
Why not add this delectable Menchi katsu to your recipe repertoire?
Overview
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Total servings: 3
Difficulty: Medium
Ingredients
- 250g Ground Pork and Beef Mixture (Aibiki Niku)
- 1 Egg (for the patties)
- 100 g Onion
- Salt & Pepper, to taste
- 1 Egg (for coating the patties)
- 4 Tbsp All-Purpose Flour
- 2 Tbsp Water
- Panko Bread Crumbs, as needed
- Cooking Oil, as needed, for deep-frying
- Worcester Sauce (or your favorite sauce)
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