How To Make Menchi Katsu (Ground Meat Cutlet)-Japanese Taste

How To Make Menchi Katsu (Ground Meat Cutlet)

by Megumi Moriya

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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?


Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Total servings: 3

Difficulty: Medium

  • 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)

Expert's Tip

How To Make Menchi Katsu (Ground Meat Cutlet)

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1) Gathering the Ingredients

Gather the ingredients together.

2) Chopping & Sautéing the Onions

Cut the onion into small pieces. You don’t need to chop them too finely. Sauté the chopped onion until cooked, adding some salt to taste. Then, set it aside to let it cool.

3) Preparing the Meat Mixture

Once the sautéed onion has cooled, mix ground meat, egg, sautéed onion, salt, and black pepper together in a bowl until it becomes sticky.

4) Shaping the Meat Cutlets

Divide the ground meat mixture into 6 portions and shape each one into a round ball, ensuring to remove any air inside. If the balls are too soft for the next step, place them in the fridge and chill for about 30-40 minutes to make handling easier.

5) Making the Batter for Menchi Katsu

Mix egg, all-purpose flour, and water together to make the batter for menchi katsu.

6) Coating the Meat Cutlets

Dip the meat cutlets one by one in the batter, then coat them with panko bread crumbs. Remove any excess bread crumbs.

7) Frying the Menchi Katsu

Deep-fry each portion for 7-8 minutes, turning them over several times. Each time you find scum in the oil, remove it. After deep-frying, place them on a cooking tray with a mesh.

Tip: Avoid frying in large batches as frying too many menchi katsu at a time will cause the oil temperature to drop, resulting in a soggy final product. We recommend frying 2 to 3 in batches at a time. 

8) Serving the Menchi Katsu

It is best to enjoy Menchi Katsu while they are still fresh with your favorite sauce. Common sauce options for Menchi Katsu are worcestershire sauce, tonkatsu sauce, and chuno sauce. However, feel free to enjoy them with any sauce you like.

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