Breaded in panko breadcrumbs and deep fried to golden color, these Menchi Katsu (Japanese Ground Meat Cutlet) are one of the popular yoshoku foods (western style Japanese food) in Japan.
In the large bowl with the onion, add the ground meat, 2 Tbsp panko, 1 Tbsp milk, 1 large egg, ½ tsp nutmeg, ½ tsp Kosher salt, and freshly ground black pepper.
When you are coating panko, fix the patties into nice oval shape. If you don’t cook right away, cover with plastic wrap and flash-freeze in the freezer (until frozen), then transfer to a freezer bag. You can keep in the freezer for up to a month. When you are ready to cook, do not defrost. Deep fry the frozen patties.
Deep fry for 3 minutes on each side (total 6 minutes). For the first 2 minutes, don’t touch the patties as they are soft and easy to break.
Serve immediately with tonkatsu sauce, Worcestershire sauce, the combination of the two sauces, or the homemade tartar sauce. To store, let cool completely and freeze for up to a month.
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.