Crunchy Menchi Katsu with Lotus Root

Crunchy Menchi Katsu with Lotus Root

This is a menchi katsu recipe with crispy lotus root. By chilling the meat mixture before cooking, they fry up very crispy and crunchy. For bentos, or to stock in your freezer for later.

Ingredients: 5 menchi katsu (6 to 7 cm in diameter)

Ground beef (or pork or mixed beef and pork)
100 g
1/2 of a medium onion
Lotus root
about 50 g
◎ Egg
◎ Panko
1/2 cup (100 ml)
◎ Japanese Worcestershire-style sauce
◎ Mayonnaise
1 teaspoon
◎ Salt
1/3 teaspoon
◎ Pepper
a small amount
◎ Nutmeg
a small amount
Oil for deep frying
As needed
For the coating:
As needed
Beaten egg
As needed
As needed


1. Finely chop the lotus root and soak in a bowl of water with a little vinegar. Finely chop the onion.
2. Combine the well drained lotus root, onion, ground beef and ◎ ingredients and mix very well. Form into patties.
3. Put a thin layer of flour in a shallow pan, and lay the formed patties. Cover with plastic wrap and refrigerator for about an hour.
4. Coat the patties in flour, beaten egg and panko in that order. Fry a couple at a time slowly in 320°F/160°C oil, and they're done.

Story Behind this Recipe

I just had 100 g of ground beef in the freezer. So I bulked it up with my favorite lotus root.