Daily Cooking Quest

easy Indonesian recipes

Menchi Katsu メンチカツ - Deep Fried Ground Meat

Menchi Katsu (メンチカツ) is a deep fried breaded patties made from a mixture of ground meat, typically beef, pork, or a mixture of both, covered with flour, egg, and panko (or Japanese style bread crumb). I like to this of it as a deep fried hamburger :) And it can be quite literal too, I mean, if you want to short cut this, you can simply buy burger patties, then coat them in flour, egg, and panko, and deep fried them to make menchi katsu.

Menchi Katsu メンチカツ - Deep Fried Ground Meat

Menchi Katsu メンチカツ - Deep Fried Ground Meat

Just as other katsu, like tonkatsu or torikatsu, menchi katsu goes really well with tonkatsu sauce. I usually serve my katsu with both tonkatsu sauce and a simple aurora sauce, not exactly the traditional one with bechamel sauce, but my approximate version mixing an equal part of tomato ketchup and Japanese mayonnaise (think Kewpie).

Menchi Katsu メンチカツ - Deep Fried Ground Meat

Menchi Katsu メンチカツ - Deep Fried Ground Meat

Menchi Katsu メンチカツ - Deep Fried Ground Meat

Categories:

Cuisine:

Prep Time: 30 mins

Cook Time: 15 mins

Total Time: 45 mins

Serves: 4

Ingredients

  • 6 tablespoon panko (Japanese bread crumb)
  • 3 tablespoon milk
  • 400 gram ground beef
  • 1 onion, minced
  • 1 egg
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/4 teaspoon nutmeg
  • all purpose flour, about 1/2-/14 cup
  • egg, about 1-2
  • panko, about 1 cup
  • enough oil for deep frying
  • Accompaniment
  • tonkatsu sauce
  • equal part of tomato ketchup and Japanese mayonnaise

Instructions

  1. In a mixing bowl, soak panko and milk. Then add ground beef, minced onion, egg, salt, ground pepper, and nutmeg. Mix well.
  2. Divide into 8 patties. Cover each with flour, followed by egg, and panko.
  3. Heat oil for deep frying, about 170 Celcius, deep fry the patties until golden brown and fully cooked.
  4. Serve hot with your favorite sauce.

Leave a comment

Your email address will not be published. Required fields are marked *

Rate this recipe:

Thank you! Your comment is awaiting moderation.
Something went wrong...