Menchi Katsu (Ground Meat Cutlet)
Juicier than a regular cutlet and twice as satisfying — menchi katsu is street food royalty.
Ingredients
| 10 oz (280g) | ground beef and pork mix (50/50) | |
| 1/2 | small onion, finely minced | |
| 1/4 cup (20g) | panko (for filling) | |
| 1 | egg yolk | |
| 1 tablespoon | 15 ml | Worcestershire sauce |
| to taste | salt and pepper | |
| 1/2 cup (60g) | all-purpose flour | |
| 2 | eggs, beaten | |
| 1 cup (80g) | panko (for coating) | |
| — | vegetable oil for deep frying |
Instructions
- Combine ground meat, minced onion, panko for filling, egg yolk, Worcestershire sauce, salt, and pepper. Mix until tacky.
- Divide into 4 portions and shape into thick oval patties, about 3/4 inch (2cm) thick. Refrigerate for 20 minutes.
- Coat each patty in flour, beaten egg, then panko — pressing firmly.
- Heat oil to 340°F (170°C). Fry patties for 3–4 minutes per side until dark golden and cooked through.
- Rest on paper towels for 2 minutes before serving. Slice in half and serve drizzled with tonkatsu sauce.