A Family Favorite! Menchi Katsu - Butcher-style Deep Fried Minced Meat Patties

A Family Favorite! Menchi Katsu - Butcher-style Deep Fried Minced Meat Patties

These menchi-katsu (breaded and deep fried ground meat patties) will surprise you with their juiciness and sweet aroma when you break them open. They're better than hamburgers or croquettes . This is a ground pork recipe using the best portions of the meat.

Ingredients: 4 people (8 patties)

Ground pork
250 g
250g (1.5 small onions)
A pinch (about 12g)
1 1/2 teaspoons
A small amount
A small amount
1 tablespoon
Soy sauce
1 tablespoon
Japanese Worcestershire-style sauce
1 1/2 tablespoons
★ Cake flour
1/2 cup
★ Egg
★ Panko
About 1 cup
About 6 leaves
Oil for frying
As needed


1. Mince the onions. Cut the onion in half, and cut along the grain leaving the root intact. Slice horizontally through the slices 3 times, again leaving the root intact. Slice the onion crosswise down through the other cuts.
2. Once you reach the uncut root, slice it, change direction, and mince. Finally, turn the knife at an angle, and scrape back and forth while holding the edge of the blade, finely mincing the onion.
3. In a bowl, mix the ground pork, onions, eggs, and seasoning and knead together. Add a pinch of panko for firmness. It should still be soft enough that the mixture will break in your hands. Divide into 8 portions and shape into oval patties.
4. Make the coating with the ★ ingredients. Add a tablespoon of water and flour to an egg and mix well. Coat the patty in the order of flour, beaten egg, and panko. To avoid the patty from breaking, coat with a generous amount of flour.
5. Deep fry in oil. Slowly fry at a lower temperature than croquettes. They are finished once they have plumped up and the center has hardened when you poke it with a chopstick. Tip: If you don't deep fry them slowly, the onion will not sweeten!
6. These have plumped up nicely. Eat it together with soy sauce or your favorite sauce.

Story Behind this Recipe

Previously, I saw a recipe a newspaper article by the father of Kitajima (an Olympic gold medalist in swimming) that runs a butcher shop. He shared his recipe for minced katsu that his son loves. I learned that it's delicious to use a 1:1 ratio of onions and ground meat, and upon tasting, it tasted store bought! Previously, I cooked the onions to make minced katsu, so this was a revelation. The flavoring is my own composition.