Normally we deep-fry Menchi Katsu in Japan, but living in the US, I want to take advantage of using our big oven. I just leave it in the oven to cook while I play with the kids. And of course, it’s a lot healthier if you use less oil to cook. I prepare double amount so we can enjoy two ways, by itself and in a sandwich using freshly baked bread next day!
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- ½ onion (finely minced)
- ½ tsp water
- ½ tsp extra virgin olive oil
- 2 Tbsp panko (Japanese breadcrumbs)
- 1 Tbsp milk
- ¾ lb ground beef & pork combination (normally 70% beef & 30% pork)
- 1 large egg
- 1 cup all purpose flour (for dredging)
- 2 large eggs (for dredging)
- 2 cup panko (Japanese breadcrumbs) (for dredging)
- 1 cube vegetable bouillon
- 1 tsp ketchup
- ½ tsp nutmeg
- ½ tsp Kosher salt
- Freshly ground black pepper
- 2 soft/hard-boiled egg (smashed with fork)
- 2 Tbsp Japanese mayonnaise
- ¼ tsp Kosher salt
- Freshly ground black pepper
- Parsley (chopped)
- 6 Tbsp ketchup
- 3 Tbsp Tonkatsu Sauce (See Notes for homemade recipe)
- In a micro-wave safe container, put onions, water, and olive oil in it. Cover and microwave for 3 minutes. Set aside to cool down.
- In a large bowl, combine Panko and milk. Add the meat in it and mix well with hands. Then add the egg, onions, and seasonings. Mix all together with hands.
- Pinch off 2 inch from the mixture and make a ball shape. You can probably make 10 small balls. Toss each ball from one hand to the other hand repeatedly about 5 times in order to release air inside the balls. When you release air, the meat patties won’t break when you cook them. Now make oval shape patties from the ball shape. The top surface shouldn’t be flat, more like round. But don’t worry about making a perfect shape at this point because you will be able to fix it later. Finish making the patties.
- Preheat oven to 450F and cut parchment paper to fit the bottom of the baking pan. Then spray oil on top of the paper.
- Prepare 3 separate bowls: flour, beaten eggs, and Panko. You apply flour on all sides of the patties, and coat with eggs next, and finally coat with Panko. When you are coating Panko, fix the shape to a nice oval shape. After you apply Panko, place the patty on top of the parchment paper. Continue the rest. If you don’t bake right now, cover and keep in the fridge until you are ready to cook.
- Drizzle olive oil over the patties as you see in the picture, and bake in the oven for 30-40 minutes, or until golden brown.
- While baking, we make Egg Toppings. In a small saucepan, put water and eggs and bring it to boil. As soon as the water starts to boil, turn the heat to medium or medium high. You need to keep it boiling, but it doesn’t have to be on high heat. Set timer for 12 minutes. When it’s done, immediately run cold water into the saucepan and let the eggs cool down for 2-3 minutes. Then peel the egg shell. It should come off very nicely.
- In a small bowl, smash the eggs with fork and add the rest of ingredients and mix it all up. Set aside or keep in the fridge to cool down.
- In another small bowl, combine Ketchup and Tonkatsu Sauce, and set aside.
- When Menchi Katsu is done, pour the sauce over and put Egg Toppings. Serve immediately.
Tonkatsu Sauce: Homemade recipe, click here.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.