A plate with Menchi Katsu (Ground Meat Cutlet), shredded cabbage, cherry tomatoes, a lemon wedge, and tartar sauce. In the background, bowls of steamed white rice and miso soup are visible. Chopsticks rest nearby.

This post may contain affiliate links. Please read my disclosure policy.

Recipe Highlights

I first fell for menchi katsu at Japanese butcher shops and delis. They fry the patties fresh to order. The crisp panko shell and juicy center won me over. These days I make this Menchi Katsu recipe at home and serve it with my homemade tartar sauce.

Here’s why I keep coming back to this recipe:

  • Crisp crust thanks to Japanese panko breadcrumbs
  • Juicy, tender center from combining ground beef and ground pork
  • Simpler to make at home than it looks

If you love Japanese fried foods, try my Tonkatsu, Baked Tonkatsu, and Katsu Curry next!

A plate with two Menchi Katsu (Ground Meat Cutlet) patties, shredded cabbage, cherry tomatoes, a lemon wedge, and a small cup of sauce. Bowls of miso soup and white rice are in the background with chopsticks beside the plate.

What is Menchi Katsu?

Menchi katsu (メンチカツ) is a Japanese ground meat cutlet—menchi from the English “minced” and katsu from “cutlet.”

A Tokyo restaurant created this yoshoku (洋食) dish during the Meiji era, over 100 years ago. Yoshoku refers to Western-style cooking adapted through a Japanese lens.

The dish later spread to the Kansai region, where it’s known as minchi katsu. Today, it’s a beloved staple at butcher shops and delis across Japan.

Ingredients for Menchi Katsu

  • Ground beef and pork
  • Onion
  • Egg
  • Panko
  • Milk
  • Nutmeg
  • All-purpose flour, beaten eggs, and panko – for breading
  • Salt and black pepper
  • Extra virgin olive oil
  • Neutral oil
  • Sauce of your choice – Tartar Sauce, tonkatsu, Worcestershire, or ketchup + tonkatsu

Find the printable recipe with measurements below.

Jump to Recipe

How to Make Menchi Katsu

  1. Sauté the onion. Mince the onion, then cook it in a frying pan with olive oil until golden. Let it cool to room temperature.
  1. Mix and shape. Combine the meat, onion, egg, milk, panko, and seasonings. Knead until sticky. Divide into six portions, shape into ovals, and chill 30–60 minutes.
  1. Bread the patties. Dredge each patty in flour, dip in beaten egg, then coat in panko breadcrumbs. Set aside on a tray.
  1. Deep-fry until golden. Heat the oil to 320–340°F (160–170°C). Fry about 4–5 minutes per side, until golden brown.
  1. Drain and serve. Transfer to a wire rack to drain, then serve hot with the sauce of your choice.
Chopped onions being sautéed in a black frying pan, stirred with a wooden spatula over a stove—perfect for preparing menchi katsu.
A person shaping a portion of raw ground meat mixture into an oval menchi katsu patty over a glass bowl filled with more meat mixture on a wooden surface.
A close-up of hands holding a breaded menchi katsu patty, ready to be fried, with crumbs and batter visible on the fingers and palm.
A golden-brown menchi katsu is being lifted from hot oil in a saucepan with chopsticks, showing deep frying in progress.
A plate with two Menchi Katsu (Ground Meat Cutlet) patties, shredded cabbage, cherry tomatoes, a lemon wedge, and a small cup of sauce. Bowls of miso soup and white rice are in the background with chopsticks beside the plate.
Namiko Hirasawa Chen

Nami’s Recipe Tips

These simple tips will help you make menchi katsu with ease every time.

  • Use a beef-and-pork blend – The mix keeps the patties juicy and tender. I use about 70% ground beef to 30% ground pork.
  • Don’t skip the sauteed onion – Cooked onion adds sweetness and depth to the filling, and driving off the moisture first helps the patties hold their shape and prevents them from cracking or falling apart during frying.
  • Knead until pale and sticky – Working the meat mixture well helps it bind, so the patties hold together as they fry.
A person pours ground meat from a glass bowl into a larger bowl of chopped onions with a blue spatula, prepping the mixture for homemade menchi katsu on a wooden surface.
A hand mixes raw ground meat with chopped onions and seasonings in a clear glass bowl on a wooden surface, preparing the filling for menchi katsu.
  • Oil your hands before shaping – A light coat of oil keeps the meat from sticking as you form the patties.
  • Toss the patty between your hands – This pushes out air pockets, so the patties won’t burst open in the hot oil.
  • Shape them thin – Aim for patties about ½–¾ inch (1.5–2 cm) thick. This ensures the inside cooks through before the crust gets too dark.
Hands shaping a portion of raw ground meat mixture into a patty for menchi katsu over a bowl filled with more of the same meat mixture, on a light wooden surface.
Six uncooked hamburger patties, perfect for making menchi katsu, are arranged in two rows on a white rectangular tray with a blue rim, placed on a wooden surface.
  • Press the panko firmly – After coating, press the panko firmly all over—bare spots let steam escape and can cause the patties to crack or burst during frying.
  • Refrigerate before frying – Rest the shaped patties for 30–60 minutes before frying. This firms up the fat and reduces moisture inside, so they hold their shape and won’t burst or crack in the hot oil.
A close-up of hands holding a menchi katsu patty, being coated in panko breadcrumbs, with a bowl containing more breadcrumbs in the background.
Six breaded menchi katsu patties are arranged in two rows on a rectangular white tray with a dark rim, placed on a wooden surface. The patties appear to be uncooked and coated with panko breadcrumbs.
  • Don’t crowd the pot – Fry only two or three patties at a time. Adding too many at once drops the oil temperature fast.
  • Check doneness with a skewer – Insert a thin skewer into the center of a patty. If the juices run clear, it’s done. If they run pink, fry for another minute or two.
  • Skim between batches – I scoop out loose crumbs in the oil with a fine-mesh skimmer so they don’t burn. Residual heat finishes the centers.
A golden-brown menchi katsu is being lifted from hot oil in a saucepan with chopsticks, showing deep frying in progress.
A metal strainer holds browned crumbs above a pot of hot oil, which is actively bubbling on the stovetop as menchi katsu is deep fried to crispy perfection.

Make Ahead Tips

  • Prep the meat – Make the meat mixture the night before and refrigerate overnight—this actually helps the flavors meld. Shape, bread, and fry the next evening. Use within 1 day.
  • Fry and freeze – Fry the patties, cool completely, and store properly. If you’re new to deep-frying, I recommend freezing the fried patties rather than raw ones—raw frozen patties are hard to cook through evenly.

Storage and Reheating Tips

To store: Let the menchi katsu cool completely, then refrigerate in an airtight container for up to 3 days.

To freeze: Let the menchi katsu cool completely, then freeze in a single layer until solid. Transfer to a freezer bag and freeze for up to 1 month.

To reheat: Place the menchi katsu on a wire rack or crumpled foil on a baking sheet. Bake at 325°F (160°C) for 20–30 minutes until heated through and crispy. No need to thaw—if reheating from frozen, bake longer.

A plate with two breaded and fried Menchi Katsu (Ground Meat Cutlet) croquettes, shredded cabbage, cherry tomatoes, a lemon wedge, and a small cup of dipping sauce. In the background are a bowl of rice and another plate. Chopsticks rest beside the plate.
A plate with two Menchi Katsu (Ground Meat Cutlet)—one cut in half—shredded cabbage, cherry tomatoes, lemon wedges, and a small dish of creamy sauce. Miso soup and rice are partially visible nearby.

Variations

Looking to change things up? Here are a few ideas to try.

  • Adjust the meat ratio. More beef gives a firmer, more robust patty, while more pork makes it softer and juicier. Or go all beef for a beefier, more intense flavor.
  • Try chicken or turkey. Ground chicken or turkey makes a leaner patty. Add a little extra panko to help it bind.
  • Bake it. Pre-toast the panko, then bake the patties for a lighter version. See my Baked Chicken Katsu recipe for the technique.
  • Add cheese. Tuck a small cube of mozzarella or cheddar into the center of each patty before breading. It melts into the filling as it fries—so good!
  • Go meatless. Use a firm plant-based ground in place of the beef and pork.
A hand uses a spatula to mix chopped eggs, celery, and mayonnaise in a glass bowl on a wooden surface—creating a base similar to chicken nanban sauce—with some spilled liquid around the bowl.
Menchi Katsu Sandwich is a ground meat patty coated with crispy panko and deep fried into golden brown. It is then topped with thinly sliced cabbage and homemade tartar sauce, and sandwiched in soft brioche buns.

What to Serve with Menchi Katsu

Round out the meal with these simple sides.

Wooden soup bowls containing Spinach and Mushroom Miso Soup.
A donabe pot containing Japanese Corn Rice (Butter Shoyu Flavor).

FAQ

What is the difference between menchi katsu and tonkatsu?

Tonkatsu uses a whole pork cutlet, while menchi katsu uses ground meat—beef, pork, or a blend—shaped into a patty. Both get a panko coating and a deep fry, but menchi katsu has a softer, juicier interior.

Why did my patties fall apart while frying?

A few things can cause this: not kneading the meat enough, too much moisture from raw onion, or skipping the chill. Make sure to knead until the mixture is pale and sticky, sauté the onion first to drive off excess moisture, and refrigerate the shaped patties for at least 30 minutes before frying. Tossing each patty between your hands before shaping also helps push out air pockets.

Can I make menchi katsu ahead of time?

Yes. Make the meat mixture the night before and refrigerate overnight—this actually helps the flavors meld. Shape and bread the patties just before frying. You can also freeze the cooked cutlets and reheat them in the oven straight from frozen.

What sauce goes best with menchi katsu?

I love homemade Tartar Sauce for its creamy, tangy bite. A tangy sauce balances rich, deep-fried food. Tonkatsu and Worcestershire sauce work well too. A mix of tomato ketchup and tonkatsu sauce (or Worcestershire) is great in a pinch. Don’t forget to serve with Japanese Shredded Cabbage Salad shredded cabbage on the side.

I’d love to hear how yours turned out! 💛 Please leave a star rating and comment below to share your experience. Your feedback not only supports Just One Cookbook but also helps other home cooks discover recipes they can trust.

Menchi Katsu

4.54 from 52 votes
by Namiko Hirasawa Chen
A plate with two Menchi Katsu (Ground Meat Cutlet) patties, shredded cabbage, cherry tomatoes, a lemon wedge, and a small cup of sauce. Bowls of miso soup and white rice are in the background with chopsticks beside the plate.
Like hamburger steak? Then try Menchi Katsu, a Japanese ground meat cutlet that’s breaded in panko and fried until golden and crisp. The center stays juicy and tender from a blend of beef and pork. Serve hot with one of four sauces, including my favorite—homemade tartar sauce.
Save Remove Ads Print Review
Add Just One Cookbook as preferred on Google
Prep: 30 minutes
Cook: 30 minutes
Resting time: 30 minutes
Total: 1 hour

Ingredients 
 

Servings: 4

For the Breading

For Serving

  • sauce of your choice (tonkatsu sauce, Worcestershire sauce, or ketchup + tonkatsu sauce; I like to serve mine with homemade Tartar Sauce; see Notes)

Instructions

Before You Start

  • This recipe requires 30 minutes of resting time. 
    Gather all the ingredients.
    Overhead view of ingredients on a wooden surface for Menchi Katsu, including ground meat, eggs, flour, panko breadcrumbs, onion, oil, seasonings, a pepper grinder, and a measuring cup with broth or stock.

To Make the Meat Mixture

  • Mince ½ yellow onion (called mijingiri in Japanese). Place it cut-side down and make ¼-inch horizontal cuts toward the root, then vertical cuts, and finally slice crosswise for an even dice.
    Three side-by-side images show hands chopping an onion for Menchi Katsu: slicing the onion, making vertical cuts, and then finely dicing it on a cutting board with a knife.
  • Heat 1 Tbsp extra virgin olive oil in a frying pan over medium heat. Add the onion and sauté until translucent and golden brown. Transfer the onion to a large bowl and let cool to room temperature.
    Three images show the process of sautéing chopped onions for Menchi Katsu: onions in a pan with oil, being stirred with a wooden spatula, and finally cooked onions in a glass bowl.
  • Add 1 lb ground beef and pork combination, 2 Tbsp panko (Japanese breadcrumbs), 1 Tbsp milk, and 1 large egg (50 g each w/o shell) to the onions. Season with ½ tsp nutmeg, ½ tsp Diamond Crystal kosher salt, and freshly ground black pepper.
    Three-step collage showing ground meat, chopped onions, egg, breadcrumbs, spices, and milk being added to a glass bowl—then mixed with a blue spatula to prepare a classic Menchi Katsu meat mixture.
  • Knead the mixture by hand until it becomes pale and sticky. Divide it into 6 portions.
    Nami's Tip: To prep ahead, make the meat mixture the night before and chill it overnight—this actually helps the flavors meld. Shape, bread, and fry the next day. See Notes for more make-ahead tips.
    Three images show ground meat being mixed by hand in a glass bowl, the blended Menchi Katsu mixture in the bowl, and then the meat divided into portions.
  • Roll each portion into a ball, then toss it between your hands about 5 times.
    Nami's Tip: Tossing releases trapped air from the meat, so the balls won't break apart while deep-frying.
    Two images side by side show hands shaping ground meat mixture into an oval Menchi Katsu patty above a bowl containing more of the same mixture on a wooden surface.
  • Shape into oval patties and arrange on a plate. Cover with plastic wrap and refrigerate for 30–60 minutes to solidify the fat.
    Two images side by side: on the left, hands shaping raw Menchi Katsu meat into a patty over a bowl; on the right, six formed raw Menchi Katsu patties arranged on a white tray with a blue rim.

To Bread the Patties

  • Prepare 3 separate bowls for ½ cup all-purpose flour (plain flour), 2 large eggs (50 g each w/o shell) (beaten), and 1½ cups panko (Japanese breadcrumbs). Dredge each patty in the flour, then coat in the beaten egg.
    Close-up of hands breading a Menchi Katsu patty: on the left, coating it with flour; on the right, dipping it into a beaten egg mixture in a glass bowl.
  • Coat with panko, fix the oval shape, and set on a tray.
    A close-up of hands coating a round Menchi Katsu croquette in breadcrumbs on the left, and six breadcrumb-coated croquettes arranged on a white tray with a blue rim on the right.

To Deep-Fry

  • Heat 3 cups neutral oil to 340ºF (170ºC). Check the oil temperature with an instant-read thermometer or wooden chopsticks dipped in the oil—if small bubbles form around the tips, the oil is ready.
    Add 2–3 patties at a time and deep-fry in batches (I cooked 2 at a time).
    Nami's Tip: Do not crowd the pot, or the oil temperature will drop quickly. Your ingredients should take up no more than half the oil's surface area at any time. For more tips, read my How to Deep-Fry Food guide.
    Split image: Left shows chopsticks testing hot oil in a pot; right shows a hand holding a breaded Menchi Katsu patty over the pot, preparing to fry it.
  • Leave the patties undisturbed for the first 2 minutes so they don't break apart. Cook for 3 minutes, flip, and cook another 3 minutes, until golden brown.
    Drain on a wire rack for 1–2 minutes, then continue frying the remaining patties.
    Nami's Tip: Residual heat will finish cooking the inside. Before frying the next batch, scoop out any crumbs in the oil with a fine-mesh skimmer—otherwise they'll burn, stick to your new patties, and darken the oil.
    On the left, a metal strainer removes crumbs from hot oil in a pot. On the right, six golden-brown Menchi Katsu croquettes cool on a wire rack set over a baking sheet.

To Serve

To Store

  • Cool completely, then store in an airtight container. Refrigerate for up to 3 days or freeze for up to 1 month.
    To reheat, no need to thaw first—bake straight from frozen (or refrigerated) at 325ºF (160ºC) until warmed through and crispy, about 20–30 minutes.
    Nami's Tip: Crumple your aluminum foil first, then spread it out. This allows the grease to drain away and makes your food crispier.

Notes

Make Ahead
  • Prep the meat – Make the meat mixture the night before and chill—this actually helps meld the flavors. Shape, bread, and fry for dinner the next evening.
  • Fry and freeze – Cook the patties, cool completely, and flash-freeze in a single layer. Transfer to a freezer bag and freeze for up to 1 month. To reheat, bake from frozen in an oven at 325°F (160°C) for 20–30 minutes, until warmed through.
  • Don’t freeze raw –Frying frozen raw patties browns the outside before the center cooks. Frying first, then freezing preserves quality better too.
Variations
  • Adjust the meat ratio. More beef makes a firmer patty, while more pork makes it softer. 
  • Try chicken. Ground chicken or turkey makes a leaner patty. Add a little extra panko to bind it.
  • Bake it. Pre-toast the panko, then bake the patties for a lighter cutlet. See my Baked Chicken Katsu recipe for the technique.
  • Go meatless. Swap in a firm plant-based ground meat for the beef and pork.
  • Make it a sando. Tuck a cutlet into toasted milk bread with shredded cabbage and sauce for my Menchi Katsu Sandwich.

Nutrition

Calories: 477kcal, Carbohydrates: 25g, Protein: 32g, Fat: 27g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 182mg, Sodium: 425mg, Potassium: 506mg, Fiber: 1g, Sugar: 2g, Vitamin A: 169IU, Vitamin C: 1mg, Calcium: 74mg, Iron: 5mg

The nutrition facts shown are generated by an online calculator and are estimates only. Please consult a professional nutritionist for specific dietary needs.

Did you make this recipe?

Tag @justonecookbook on Instagram so we can see your delicious creation!

Editor’s Note: This post was originally published on January 14, 2011, updated with new images and revised recipe on August 17, 2018, and republished with more helpful content on July 12, 2026.