Traditional Menchi Katsu

Traditional Menchi Katsu (メンチカツ) features a juicy ground beef and pork patty mixed with sweet sauteed onions, breaded in airy panko, and deep-fried to a golden crisp.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Melt 1 tablespoon of butter in a skillet over medium heat. Add the diced onions and cook for 6–8 minutes until soft, translucent, and lightly golden. Transfer to a plate and let them cool completely before mixing with the raw meat.

Step 2

In a small bowl, soak 1/2 cup panko in 3 tablespoons of milk for 2 minutes to soften. In a large mixing bowl, combine the ground beef, ground pork, cooled onions, milk-soaked panko, egg, salt, pepper, and nutmeg. Knead vigorously with your hands until the mixture becomes sticky and pale (this binds the proteins so the patties hold juice without cracking).

Step 3

Divide the mixture into 4 equal portions. Toss each portion back and forth between your hands 5–10 times to slap out trapped air pockets. Shape into oval patties about 3/4-inch thick, pressing a slight dimple into the center of each to ensure even cooking.

Step 4

Set up three shallow bowls: flour in the first, beaten egg in the second, and panko in the third. Lightly dredge each patty in flour (shake off excess), dip in the egg wash, and press firmly into the panko to coat thoroughly on all sides.

Step 5

Heat 1.5 inches of oil in a heavy pot to 340°F–350°F (170°C–175°C). Carefully lower 2 patties into the oil. Fry for 3 to 4 minutes per side, adjusting the heat so the panko doesn't burn before the meat cooks through. Transfer to a wire rack to drain for 3 minutes.

Step 6

Plate hot alongside a mound of crisp shredded cabbage, Warm Steamed White Rice and drizzle generously with savory-sweet Tonkatsu sauce.