*Menchi katsu* is a classic example of *yōshoku*—Japanese recipes inspired by and adapted from Western-style dishes.

Menchi Katsu Recipe: 3 Tips for Making Ground Meat Cutlets

*Menchi katsu* is a breaded and fried minced meat cutlet. (“Menchi” is derived from the English word “mince.”) To make *menchi katsu*, cooks form round meat—usually, a combination of ground beef and ground pork—into a patty, bread it with a layer of [wheat flour](https://www.masterclass.com/articles/guide-to-wheat-flour), egg, and airy, crispy panko breadcrumbs, then deep-fry until it’s golden brown. In Japan, *menchi katsu* is served with sweet and savory [*tonkatsu* sauce](https://www.masterclass.com/articles/tonkatsu-sauce-recipe) or Worcestershire sauce, sometimes mixed with ketchup.

*Menchi katsu* is a hybrid of *korokke* (a Japanese-style croquette featuring meat, seafood, or vegetables combined with mashed potato) and *tonkatsu* (breaded and fried pork cutlet). The meat patty is a popular item in bento boxes or served alongside shredded [cabbage](https://www.masterclass.com/articles/how-to-cook-cabbage) and lemon.
*Menchi katsu* is a basic iteration of the *katsu* formula—the key to mastering it is in the patty. 

1. __Use both beef and pork__. Using both ground beef and ground pork creates an added depth of flavor and juiciness. Start with equal parts of each, or adjust the ratios to preference. (If there’s a Japanese market in your area, they may even sell pre-mixed ground meat, called *aibiki niku*.) 
2. __Refrigerate the meat before breading__. Chilling the meat before breading will make it easier to shape and coat with flour, egg, and breadcrumbs. Refrigeration will help firm up the fat in the meat mixture, similar to the way chilled butter firms pie dough, trapping all the flavor in the patty as soon as it’s exposed to heat.
3. __Oil your hands before shaping__. Just like when making meatballs, the hand-kneaded meat mixture will eventually become quite sticky. Oiling your hands before shaping will make the process go quicker—which also means the warmth from your hands is less likely to melt all the flavorful fat as it’s being handled.
*Menchi katsu* is a classic example of *yōshoku*—Japanese recipes inspired by and adapted from Western-style dishes.

Menchi katsu is a breaded and fried minced meat cutlet. (“Menchi” is derived from the English word “mince.”) To make menchi katsu, cooks form round meat—usually, a combination of ground beef and ground pork—into a patty, bread it with a layer of <a href='https://www.masterclass.com/articles/guide-to-wheat-flour' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/guide-to-wheat-flour","linkCopy":"wheat flour","category":null}'>wheat flour</a>, egg, and airy, crispy panko breadcrumbs, then deep-fry until it’s golden brown. In Japan, menchi katsu is served with sweet and savory <a href='https://www.masterclass.com/articles/tonkatsu-sauce-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/tonkatsu-sauce-recipe","linkCopy":"\u003cem class=\"mc-text--italic\"\u003etonkatsu\u003c/em\u003e sauce","category":null}'>tonkatsu sauce</a> or Worcestershire sauce, sometimes mixed with ketchup.Menchi katsu is a hybrid of korokke (a Japanese-style croquette featuring meat, seafood, or vegetables combined with mashed potato) and tonkatsu (breaded and fried pork cutlet). The meat patty is a popular item in bento boxes or served alongside shredded <a href='https://www.masterclass.com/articles/how-to-cook-cabbage' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-cook-cabbage","linkCopy":"cabbage","category":null}'>cabbage</a> and lemon.

What Is Menchi Katsu?

Menchi katsu is a basic iteration of the katsu formula—the key to mastering it is in the patty. <ol class="mc-m-4"><li class="mc-my-4"> 1. Use both beef and pork. Using both ground beef and ground pork creates an added depth of flavor and juiciness. Start with equal parts of each, or adjust the ratios to preference. (If there’s a Japanese market in your area, they may even sell pre-mixed ground meat, called aibiki niku.) </li><li class="mc-my-4"> 2. Refrigerate the meat before breading. Chilling the meat before breading will make it easier to shape and coat with flour, egg, and breadcrumbs. Refrigeration will help firm up the fat in the meat mixture, similar to the way chilled butter firms pie dough, trapping all the flavor in the patty as soon as it’s exposed to heat. </li><li class="mc-my-4"> 3. Oil your hands before shaping. Just like when making meatballs, the hand-kneaded meat mixture will eventually become quite sticky. Oiling your hands before shaping will make the process go quicker—which also means the warmth from your hands is less likely to melt all the flavorful fat as it’s being handled. </li></ol>

3 Tips for Making Menchi Katsu

Menchi Katsu Recipe

Menchi katsu is a classic example of yōshoku—Japanese recipes inspired by and adapted from Western-style dishes.

Menchi katsu is a classic example of yōshoku—Japanese recipes inspired by and adapted from Western-style dishes.
