Menchi Katsu (Ground Meat Cutlet) served with homemade tartar sauce.

Menchi Katsu

Course: Main Course
Cuisine: Japanese
Keyword: menchi katsu
Prep Time: 30 minutes
Cook Time: 30 minutes
Resting time: 30 minutes
Total Time: 1 hour

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.



  • ½ onion
  • 1 Tbsp extra virgin olive oil
  • 1 lb ground beef & pork combination (normally 70% beef & 30% pork) (454 g)
  • 2 Tbsp panko (Japanese breadcrumbs)
  • 1 Tbsp milk
  • 1 large egg
  • ½ tsp nutmeg
  • ½ tsp salt (kosher or sea salt; use half if using table salt)
  • Freshly ground black pepper
  • 3 cups neutral flavor oil (vegetable, canola, etc) (700 ml)

For coating patties:

Sauce options:


  1. Gather all the ingredients.
    Menchi Katsu Ingredients
  2. Mince the onion.
    Menchi Katsu 1
  3. Heat the olive oil in a frying pan over medium heat and saute onion until translucent and golden brown.
    Menchi Katsu 2
  4. Transfer the onion to a large bowl and set aside to cool.
    Menchi Katsu 3
  5. 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.

    Menchi Katsu 4
  6. Knead well with hands until the meat mixture becomes pale and sticky.
    Menchi Katsu 5
  7. Roughly divide the mixture into 6 balls.
    Menchi Katsu 6
  8. Toss each ball from one hand to the other hand repeatedly about 5 times in order to release air inside the ball so the meat patty won’t break when you deep fry.
    Menchi Katsu 7
  9. Now shape each ball into an oval shape patty and place on a plate. Cover with plastic and rest in the refrigerator for 30-60 minutes in order to solidify the fat.
    Menchi Katsu 8
  10. Prepare 3 separate bowls: flour, beaten eggs, and panko. Dredge and coat each patty in flour, egg, and panko.
    Menchi Katsu 9
  11. 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.

    Menchi Katsu 10
  12. Heat the oil to 340 ºF (170 ºC) and gently place the patties into the oil. Do not crowd the oil as meat patties will decrease the oil temperature too fast.
    Menchi Katsu 11
  13. 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.

    Menchi Katsu 12
  14. Drain oil for 1-2 minutes and the remaining heat will cook inside the patty. Pick up the crumbs in the oil as they darken the oil and stick to the new patties.
    Menchi Katsu 13
  15. 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.

Recipe Notes

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.