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Dinner

Crispy Japanese Menchi Katsu

These golden brown ground meat cutlets are incredibly juicy on the inside and perfectly crunchy on the outside.

By Daily Recipes Book· 🌍 Japanese· July 15, 2026
Crispy Japanese Menchi Katsu
dailyrecipesbook.com
Prep
20 minutes
Cook
10 minutes
Total
30 minutes
Serves
4

If you are a fan of Japanese comfort food, you really have to try making Menchi Katsu at home. These are essentially breaded and deep fried patties made from a mix of ground beef and pork, which keeps them much moister than using just one type of meat alone.

The secret to the best texture is to keep your meat mixture cold while you work with it. I recommend keeping the meat in the fridge until the very last second before you start shaping your patties, as this helps the fat stay solid for a super juicy result.

Ingredients

  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1 small onion, finely diced
  • 1/2 cup panko breadcrumbs
  • 1 large egg
  • 1 tablespoon milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup all purpose flour
  • 1 large egg, beaten (for coating)
  • 1 cup panko breadcrumbs (for coating)
  • Oil for frying

Instructions

  1. 1

    Sauté the diced onion in a small pan until it is soft and translucent, then set it aside to cool down completely.

  2. 2

    In a large bowl, combine the ground beef, ground pork, cooled onion, 1/2 cup panko, the first egg, milk, salt, and pepper.

  3. 3

    Mix everything by hand until the meat becomes sticky and holds together well.

  4. 4

    Divide the meat mixture into four equal portions and shape them into thick oval patties.

  5. 5

    Set up three shallow dishes. Place the flour in the first, the beaten egg in the second, and the extra panko breadcrumbs in the third.

  6. 6

    Dredge each patty in the flour, dip it into the egg, and then press it firmly into the panko until it is coated all over.

  7. 7

    Heat about an inch of oil in a deep skillet to 340 degrees Fahrenheit.

  8. 8

    Fry the cutlets for about four to five minutes on each side until they are deep golden brown and cooked through.

  9. 9

    Drain the cutlets on a wire rack or paper towels before serving.

💡 Tips

Serve these with a generous drizzle of tonkatsu sauce and a side of shredded cabbage. If you have leftovers, you can store them in an airtight container in the fridge for up to two days and reheat them in an oven to bring back the crunch.

#Japanese#Dinner#Comfort Food#Meat

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