Menchi Katsu

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150 grams ground beef Beansprout
½ onion Corn Flour Pinch Of Salt
½ teaspoon beef stock (optional) Beansprout
½ teaspoon
¼ teaspoon Yeast
1 chicken egg white
small pieces
Pepper and sesame

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Menchi Katsu

  • Medium




Menchi Katsu is a popular Japanese dish that consists of breaded and deep-fried ground meat patties. The dish is known for its crispy exterior and juicy, flavorful interior. “Menchi” is derived from the French word “mince,” which means minced or ground meat, while “katsu” refers to the Japanese style of breading and deep-frying. Here’s a description of Menchi Katsu:

Appearance: Menchi Katsu is typically presented as round or oval-shaped meat patties that are breaded and deep-fried to a golden-brown color. The crispy breading forms a delicious contrast with the juicy meat inside. Menchi Katsu is often served on a plate, and it may be garnished with shredded cabbage for freshness.

Texture: The texture of Menchi Katsu is a delightful combination of crispy on the outside and tender, juicy, and slightly fluffy on the inside. The breading provides a satisfying crunch, while the meat patty retains its moisture, making it succulent and flavorful.

Flavor: Menchi Katsu’s flavor is savory and rich, primarily due to the seasoned ground meat used in the filling. The meat is typically a mixture of ground pork and beef, seasoned with ingredients like onion, garlic, soy sauce, and Worcestershire sauce. These seasonings provide a savory and umami-packed taste.

Ingredients: The core ingredients of Menchi Katsu include:

  • Ground Meat: A combination of ground pork and beef is commonly used, but variations may use other types of ground meat.
  • Onion: Finely minced onion adds flavor and moisture to the meat mixture.
  • Garlic: Minced garlic enhances the savory profile.
  • Panko Breadcrumbs: Coarse Japanese breadcrumbs that create a crispy coating.
  • Milk: Used to soften the breadcrumbs and keep the meat moist.
  • Eggs: Bind the meat mixture and help with breading adherence.
  • Seasonings: Ingredients like soy sauce, Worcestershire sauce, salt, and pepper are used for seasoning.
  • Flour: Used for coating before breading.
  • Vegetable Oil: For deep-frying the Menchi Katsu.

Preparation: To make Menchi Katsu, the ground meat is mixed with minced onion, garlic, and seasonings. Panko breadcrumbs are soaked in milk and combined with the meat mixture, along with beaten eggs, to form a uniform mixture. The mixture is shaped into patties, coated with flour, then dipped in beaten egg, and finally coated with more Panko breadcrumbs.

Cooking: Menchi Katsu is deep-fried in hot oil until it achieves a crispy, golden-brown exterior and the meat inside is fully cooked.

Serving: Menchi Katsu is typically served hot and can be accompanied by shredded cabbage, a dollop of Japanese-style Worcestershire sauce (tonkatsu sauce), and sometimes a sprinkle of sesame seeds for added flavor. It is a popular dish at Japanese restaurants, especially those specializing in tonkatsu (breaded and deep-fried pork cutlets) or yoshoku (Japanese-style Western cuisine).

Menchi Katsu is a beloved comfort food in Japan, appreciated for its satisfying combination of crispy breading and savory, juicy meat. It offers a delicious and indulgent dining experience that is enjoyed by people of all ages.




1 chicken egg, beaten
Enough flour
50 grams of bread flour


How to Make Menchi Katsu:

Mix ground beef, chopped onions and chicken eggs. Then season with ground pepper, salt, sugar, ground pepper, and beef stock (optional).


Press the dough into a flat round shape, then roll it in the flour.


Dip the katsu mixture into the beaten egg, then finally coat with breadcrumbs.


Heat a large amount of cooking oil, then fry the menchi katsu over medium heat until golden brown.


Serve menchi katsu with tomato sauce or mayonnaise. Also include a vegetable salad consisting of thinly sliced cabbage, carrots, and tomatoes


That’s how to make menchi katsu, fried beef made from ground beef from Japan.


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