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Home » Main » Menchi Katsu (Ground Meat Cutlet)

August 6, 2019 By Yumiko 29 Comments

Menchi Katsu (Ground Meat Cutlet)

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When beef and pork patties are coated in breadcrumbs and deep-fried, you get a juicy soft cutlet called Menchi Katsu (Ground Meat Cutlet). It is another yōshoku (Western food) developed in Japan.

Hero shot of Menchi Katsu served on a plate.

Menchi Katsu – A Hybrid of Korroke and Tonkatsu

Menchi Katsu’s appearance is just like Korokke (Japanese Potato and Ground Meat Croquette) and when you see Menchi Katsu displayed along with Korokke at a shop in Japan, you really can’t tell the difference.

But Menchi Katsu is mainly made of minced/ground beef and pork with sautéed onions, while Korokke is made of mashed potatoes with a small amount of minced/ground pork.

Since Menchi Katsu is a breaded deep fried meat, it’s like Tonkatsu (Japanese Pork Schnitzel) and only difference is that the meat is ground meat. But unlike Tonkatsu, the filling is much softer and easier to bite into.

Menchi Katsu – A Japanese-made EnglishZoomed-in photo of a cooked piece of bench Katsu showing the patty inside.

It is said that Menchi Katsu originated from a similar dish sold at a Western food restaurant in Asakusa. It was in Meiji period (late 19th century to early 20th century) and the dish was called ‘minsu mīto katsuretsu’ (ミンスミートカツレツ) meaning minced meat cutlet.

This name, ‘minsu mīto katsuretsu’ must have been a bit of challenge for the Japanese consumers to say.

Then in the early Shōwa period, which started in 1925, the owner of a meat shop in Kobe named it Menchi Katsu, following the example of another Western dish ‘meatball’, which was called ‘menchi ball’.

The word ‘mench’ (in some regions in Japan, it is called ‘minchi’ which sounds closer to mince) is a Japanese version of ‘mince’. Because a meatball is made of minced meat, it was called mench ball.

The word ‘mince’ is not that difficult to pronounce even for Japanese, unlike something like Great Barrier Reef (I had so much trouble getting it right – too many ‘r’s!). But sound of ‘ce’ does not exist in Japanese – it is similar to ‘su’ but not quite the same. And ‘menchi’ is probably much easier for Japanese people to pronounce than ‘mince’.

You might call this dish ‘rissoles’, but I can tell you that for Japanese people, it is too hard to pronounce. ‘R’!

Ground Beef and Ground Pork PattiesMEnchi Katsu ingredients in a glass bowl.

The main ingredients of Menchi Katsu are the equal portions of beef mince/ground beef and pork mince/ground pork. It is OK to just use beef or pork, but I find that the combination of the two gives better flavour and texture. The pork gives the patties juicy and the beef gives the flavour.

In Japan, you can buy pre-mixed minced/ground pork and beef. It is called ‘aibikiniku’ (合挽き肉) which means meat (niku, 肉) that is minced together (aibiki, 合挽き).

Aibikiniku is more commonly sold and used in cooking than 100% beef mince/ground beef in Japan. There are a few theories about the reason, but it seems that in addition to the fact that beef is expensive, pork is more suited to Japanese people’s palate.

Flavours of Mench Katsu Patties

The ingredients of the Mench Katsu patties are very similar to the ingredients to make my Stewed Hamburg Steak (Nikomi Hamburg) – minced meat, sautéed onions, egg, breadcrumbs soaked in milk, nutmeg, salt and pepper.

But I mix a small amount of Worcestershire sauce and tomato ketchup (tomato sauce in Australia) into the patties to give flavour to them.

Mixed patty ingredients and patties shapes into flat oval.

If you are one of those people like me who likes light flavour in general, you might not even need a sauce to be poured over the top. The sauce is just a mixture of Worcestershire sauce and tomato ketchup.

Menchi Katsu is quite a filling dish and is often packed in a bento box. It is also great to make a sandwich with Menchi Katsu inside. Yum!

Top-down photo of Menchi Katsu on a place with sauce on the side.

YumikoYM_Signature

P.S. Don’t forget to see the section ‘MEAL IDEAS’ below the recipe card! It gives you a list of dishes that I have already posted and the new recipe in this post that can make up a complete meal. I hope it is of help to you.

5 from 10 votes
Hero shot of Menchi Katsu served on a plate.
Print
Menchi Katsu (Ground Meat Cutlet)
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Menchi Katsu looks like a Japanese-style croquette but this is basically a deep-fried patty/rissole. While Japanese croquette is made of mashed potatoes with a small amount of pork mince, this is mainly beef and pork mince.

Recipe Type: Main
Cuisine: Japanese
Keyword: beef mince, cutlet, ground beef, ground pork, korokke, menchi katsu, pork mince
Serves: 4
Author: Yumiko
Ingredients (tbsp=15ml, cup=250ml)
Patty:
  • 1 small onion finely chopped
  • 1 tbsp oil
  • 250g/8.8oz beef mince/ground beef
  • 250g/8.8oz pork mince/ground pork
  • 3 tbsp bread crumbs soaked in 2 tbsp milk (note 1)
  • 1 egg
  • 1 tsp tomato sauce/ketchup
  • 2 tsp Worcestershire sauce
  • ½ tsp salt
  • A pinch of pepper
  • A pinch of nutmeg
Frying:
  • 1 tbsp flour
  • 1 egg beaten
  • 1 cup panko bread crumbs (note 2)
  • Oil for deep frying
Sauce
  • 4 tbsp tomato sauce/tomato ketchup
  • 4 tbsp Worcestershire sauce
Garnish:
  • Shredded cabbage
  • Tomato wedges
  • Few stems of fresh parsley
Instructions
Sauce
  1. Mix the Sauce ingredients well until there are no lumps of the tomato ketchup.

Making Patties
  1. Add 1 tablespoon of oil to a frying pan and heat over medium high heat. Add chopped onions and sauté until they become translucent and the edges of the onion pieces start to brown. Put aside to cool.

  2. Add all the Patty ingredients including sautéed onion to a bowl and mix well until it becomes sticky (note 3). Divide the mince mix into 8 equal portions.

  3. Oil your hands, take one portion at a time and make a ball. Throw the mince ball from one hand to the other hand a couple of times to remove the air inside the patty.
  4. Shape it into a flat oval with about 2-2.5cm/¾-1' thickness. Repeat step 3 and 4 to make 8 patties.

Frying
  1. Arrange each of your ingredients on individual plates/bowls - patties, flour, beaten egg and panko. Place a new plate/cutting board next the panko.

  2. Take a patty and coat it with the flour, then dunk in the egg, followed by the bread crumbs. Place it on the new plate/cutting board. Repeat for the rest of the patties.

  3. Heat oil (about 3cm/1¼” deep) in a deep frying pan or a shallow pot over medium low heat to 160C/320F. Add a couple of breadcrumbs into the oil and if the bubbles around the crumbs are small and slowly increasing, it is the right temperature. If the crumbs are surrounded by lots of bubbles and surface instantaneously, the oil is too hot.

  4. Add patties to the oil gently in 2-3 batches (note 4). Fry for about 3-4 minutes until the bottom half of the cutlet is golden brown. Turn it over and fry further 3-4 minutes (note 5). Transfer to a plate lined with paper towels to absorb excess oil.

  5. Serve while hot with cabbage, tomato and parsley.

Recipe Notes

1. I used panko bread crumbs but if you don’t have them, you can use normal breadcrumbs or even torn up fresh bread.

2. You could use normal bread crumbs. But using panko makes the coating very crunchy when fried.

3. If the patty is too soft to handle, you can add more panko.

4. Do not overcrowd the oil with too many patties.

5. Time taken to cook meat depends on the frying pan/pot, thickness of the patty etc. When meat is cooked through, you will feel the Menchi Katsu is lighter and floats in the oil.

6. Nutrition per serving (two Menchi Katsu pieces), assuming that the amount of oil absorbed into a Mench Katsu is 10% of the weight of the Mench Katsu.

serving: 273g calories: 758kcal fat: 55g (85%) saturated fat: 13g (65%) trans fat: 1.3g polyunsaturated fat: 17g monounsaturated fat: 20g cholesterol: 183mg (61%) sodium: 991mg (41%) potassium: 695mg (20%) carbohydrates: 35g (12%) dietary fibre: 1.9g (8%) sugar: 8.5g protein: 30g vitamin a: 5.5% vitamin c: 8.7% calcium: 10% iron: 28%

 

Meal Ideas

A typical Japanese meal consists of a main dish, a couple of side dishes, a soup and rice. I try to come up with a combination of dishes with a variety of flavours, colours, textures and make-ahead dishes.

The main is a deep-fried meat dish so I use fresh daikon in my salad to help digestion. I picked Snow Pea Leaves Nibitashi for a side to give a bright green colour to the meal. It also gives a different texture and flavour to the meal.

Miso soup can have any ingredients, but I think there is enough vegetables in the dishes and the addition of seaweed to the meal is always a good thing, so I chose Tofu and Wakame Miso Soup.

  • Main: Menchi Katsu – today’s recipe
  • Side dish 1: Snow Pea Leaves Warm Salad (Nibitashi) – make ahead
  • Side dish 2: Persimmon Daikon Salad – can chop ingredients the day before but dress before serving
  • Soup: Tofu and Wakame Miso Soup – or any other combinations of miso soup ingredients
  • Rice: Cooked Rice

Menu idea with Menchi Katsu.

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Filed Under: All Recipes, Beef, Collections - Quick Meal, Main, Pork, Yōshoku (Western-style Japanese Dish)

Reader Interactions

Comments

  1. C says

    December 9, 2024 at 10:21 pm

    Hello 😊

    Would you recommend airfryer for this?
    And if so, what would the time and temperature roughly be?

    Thanks!,
    Cara

    Reply
    • Yumiko says

      December 11, 2024 at 6:34 am

      Hi Cara, I don’t have air fryer, so I cannot answer to your question. Based on what air fryer can do, I am sure you can fry menchi katsu in your air fryer, but it. might be very difficult to achieve the consistent golden brown colour all around the menchi katsu.

      Reply
  2. Rebecca Moran says

    January 10, 2024 at 3:16 pm

    The timing was hard to get right at first but even the crisp ones were happily eaten thank you so yummy

    Reply
    • Yumiko says

      January 11, 2024 at 6:34 am

      Hi Rebecca, I am glad you enjoyed it.

      Reply
  3. Denise Lau says

    May 8, 2023 at 4:28 pm

    Hi I just want to ask whether it’s possible to make these cutlets ahead of time (like night before) before the frying. If so, what stage is it best left at before frying.

    Reply
    • Yumiko says

      May 8, 2023 at 7:02 pm

      Hi Denise, you can make menchi katsu up to the crumbing stage, ready to deep-fry and store them in the fridge. I would suggest that you put excess crumbs around the menchi katsu, or put extra crumbs around just before deep-frying. this is because the breadcrumbs around the menchi katsu becomes slightly wet due to the moisture of the meat.

      Reply
  4. Nathaniel Sheehan says

    January 24, 2023 at 12:06 pm

    The sauce, in my opinion, was eh but still very good, and the dish was absolutely fantastic, a smash hit in my house. Even my younger sister, who is overly picky, enjoyed this with rice instead of the vegetables, but I will definitely have to try it with them next time.

    Reply
    • Yumiko says

      January 24, 2023 at 4:26 pm

      Hi Nathaniel, thank you very much! You must be thrilled to see your picky sister enjoying the dish.

      Reply
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Hi, I’m Yumiko!

I was born and raised in Japan and migrated to Australia with my family in 1981. I got tired of my kids constantly asking me for their favourite Japanese recipes, so I decided to collate them in one place so they can help themselves - and now you can too! Read More…

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