Menchi Katsu – メンチカツ

Cook Eat World ↣ Asian ↣ Menchi Katsu – メンチカツ

By Lee Jackson↣Published On: October 23rd, 2020↣

For the juiciest, crunchiest taste and texture sensation there is nothing quite like the amazing Japanese Menchi Katsu! It’s actually quite the revelation – learn all about it here…

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I do love a Japanese Katsu (cutlet). I've long been singing the praises of Katsudon and Katsu Curry but the newest member of my Japanese Katsu obsession is the Menchi Katsu!

What is Menchi Katsu?

From Japanese, Menchi Katsu has a roundabout translation of "minced cutlet". The cutlet itself is just that, a combination of ground (minced) pork and beef which is seasoned and shaped into patties. The real magic happens when those patties are coated in Panko breadcrumbs and deep-fried. The results are nothing short of miraculous. A crunchy, juicy, soft and crisp taste and texture delight. Panko are the king of breadcrumbs - I use them for ALL my breading needs - the larger sized crumb really does make the WORLD of difference when it comes to deep frying. The results are a crunchier, more textural experience.

Menchi katsu, named minchi-katsu (ミンチカツ) in some parts of Japan are typically included in Bento box meals, but also as a meal in itself served with shredded cabbage and salad. They're perfect snack foods too!

There are many reasons to love Menchi Katsu!

They're juicy and full of flavour.
They're deep-fried.
You can dip them into delicious Japanese sauces.

I just love Japanese mayonnaise! I know in my heart that it's probably the most calorific nightmare, but oh boy, it's umami heaven! And while we're on the topic of umami, my other favourite Japanese sauce is Takoyaki Sauce - a brown sauce usually reserved for takoyaki octopus balls, but I much prefer it to the traditional Tonkatsu Sauce (a Worcestershire sauce based condiment) which is most often paired with katsu. I find takoyaki milder and less astringent than tonkatsu. But you can decide yourself which you prefer.

To make the menchi katsu is simple, we simply combine ground pork and beef - pork will bring the fat (moisture) and beef brings the taste. We also add lightly sauteed onion. Cooking it first will give a more mellow onion flavour. It makes a wonderful difference. Further flavour is added to the ground meats in the form of salt, pepper, soy sauce, Worcestershire sauce, nutmeg and interestingly - tomato ketchup. All this combined ensures that when the katsu are cooked they remain soft and juicy. And when I say juicy, I mean JUICY!

All that's left is to plate up. I like to eat my menchi with a simple salad of leaves and cherry tomatoes and some finely shredded cabbage. I normally don't bother with a salad dressing and instead use my dipping sauces for flavour.

I know it's not really a hard sell to a deep-fried, breaded meat pattie, but I need to underscore just how delicious these Menchi Katsu are and with a recipe so simple, you can have them whipped up and on the plate in no time at all. ENJOY!