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 a nice oval shape.
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.
Let cool Menchi Katsu completely and store in an airtight container. You can freeze for up to a month. When you're ready to eat, reheat at 350 ºF (180 ºC) in the oven.
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.
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