You can also freeze leftover patties but only if they are not yet covered in crumbs. To reheat, place in a 350F/ 180C oven until heated through. You can keep them in the refrigerator for about 3 days or freeze them for up to a month.

Place the katsu in between two slices of bread or a bun, smear some of the homemade sauce, and add shredded cabbage or lettuce and sliced tomatoes.Īllow leftovers to cool down completely before storing them in an airtight container. If you don’t prefer rice, Menchi Katsu can also be served as a 'Katsu Sando,' which is the Japanese equivalent of a sandwich.This is also useful when serving children because it reduces the amount of mess they can make. This way, you can eat your Menchi Katsu right away. Another option is to drizzle your homemade sauce over the Katsu.To preserve the crispy texture of the Menchi Katsu, serve the sauce on the side. Serve with rice, shredded cabbage, and sliced tomatoes.Menchi Katsu can be served and enjoyed in a variety of ways. If you drop a bit of the panko into the pot and it floats and sizzles, then you’re good to go. Here’s a tip on how to check if the oil is hot enough when you don’t have a kitchen thermometer.Too much at once will cause the oil temperature to drop and will cause your Menchi Katsu to be tough and dry. If you have a regular-sized deep fryer or pan, make sure to deep fry in batches (about two meat patties at a time).Once deep fried, this will also ensure that your Menchi Katsu will be juicy. Chilled meat means that the fat in the mixture will be firmer. This will make it easier to shape and coat with flour, egg, and Panko breadcrumbs. If you have the time, chill the meat before the breading process.

This will also allow air pockets or air gaps inside your patties to be released. This will stop the heat of your hand from warming up the mixture.

It’s important to toss the patty around during the shaping process.

Lightly oil your hands before shaping the meat patties to make the handling easier.

Some easy-to-find samples of these are canola and sunflower oil.

Oil - use cooking oil with a high smoke point for the best results.

If you do not have Worcestershire sauce available, you may use liquid seasoning or soy sauce to replace it.

Katsu Sauce - a mixture of Worcestershire sauce, tomato ketchup, and soy sauce.

Seasonings - salt, pepper, and nutmeg powder were used to season the Menchi Katsu patty.

Worcestershire Sauce - gives a strong umami flavor to the meat mixture.

Milk - makes the patty juicy and tender when cooked.

Panko Bread Crumbs - gives the Menchi Katsu that delicious crunch! In a pinch, you may use regular bread crumbs, but take note that it might not give out the same crunchy exterior.

Yellow Onion - if unavailable, you may use red or white onion as alternatives.

But you may also use chicken to replace one of the other, if preferred.

Ground Meat - beef and pork were used.

The combination of beef and pork provides the ideal balance of juiciness and meaty flavors. You can go full ground pork if you’re on a budget, but note that the taste will be a bit different. It’s because ground pork has more fat content than ground beef, which is what we need so the Menchi Katsu doesn’t dry up while being deep-fried. I prefer to use an equal portion of ground pork and beef when creating this dish. Other Recipes using Panko Breadcrumbs Breaded Pork Chops Swedish Meatballs Parmesan Crusted Chicken Korean Corn Dog Pork and Beef Combination

A Tonkatsu is a breaded and deep-fried pork fillet or loin, while a Korokke is a deep-fried patty made with mashed potato mixed with sautéed ground beef and onion. It is somewhat similar to Tonkatsu (pork cutlet) and Korokke (croquette). The meat mixture is formed into a patty and then coated with Panko bread crumbs for a golden and crunchy finish. It is made with a combination of ground beef and pork mixed in with chopped onion, spices, and seasonings. Menchi Katsu, or 'Ground Meat Cutlet,' is a deliciously deep-fried meat patty served with a katsu sauce.

Fried chicken katsu