Crispy Menchi Katsu (Japanese Ground Beef Cutlet)

There’s something so comforting about biting into a crispy, golden Menchi Katsu.

Juicy on the inside, crunchy on the outside—this Japanese ground beef cutlet is one of those dishes that feels a little special but is actually simple enough to make at home.

Menchi Katsu was my favorite snack to pick up at a butcher shop on the way home when I was at high school. It became one of those foods I wanted to recreate for my family.

And the best part? It’s made with very simple ingredients you probably already have.

Perfect for dinner, meal prep, or even tucked into a sandwich the next day.

What is Menchi Katsu?

Menchi Katsu is a Japanese-style breaded and deep-fried ground meat cutlet, typically made with beef or a mix of beef and pork.

It’s similar to a croquette but much juicier and more savory, thanks to the seasoned meat mixture.

Tips for the Best Menchi Katsu

Mix until sticky → helps keep the juices inside
Don’t skip the milk → keeps the texture tender
Fry at the right temperature → too hot burns outside, too low makes it greasy
Let patties rest before frying → helps them hold shape

RECIPE

Servings: 6-8 pcs

Time: 60 min

Ingredients:

Patties

1/2 onion, finely chopped
1 lb ground beef
1 egg
3 tbsp panko
2 tbsp milk
1 tbsp worcestershire sauce
salt and pepper

Batter and coating

1 egg
1/4 cup flour
2 tbsp water
1 cup panko

For frying

Cooking oil

Instructions:

Prepare the onion
Finely chop the onion.
Sauté it until soft and let it cool before mixing.
Make the patties
In a bowl, combine ground beef, egg, panko, milk, worcestershire sauce, salt, and pepper.
Add the cooked onion and mix well until the mixture becomes slightly sticky.
Divide the mixture into equal portions and shape into oval or round patties, about 1/2 inch thick.
Prepare the batter
In a separate bowl, whisk together egg, flour, and water until smooth.
Coat the patties
Dip each patty into the batter, then coat thoroughly with panko.
Press gently so the panko sticks well.
Fry
Heat oil to about 340–350°F (170–175°C).
Fry the patties for about 3–4 minutes per side until golden brown and cooked through.
Avoid overcrowding the pan.
Drain and serve
Transfer to a wire rack or paper towel to drain excess oil.
Serve hot with tonkatsu sauce, shredded cabbage, or rice.