Menchi Katsu with Cheese
Japanese cooking shows always inspire me to make something new! I’ve never had menchi katsu with cheese, so I had to try it. Let’s just say, I’ll always make menchi katsu with cheese from now on.
Menchi katsu (minced cutlet) is basically a panko coated, deep fried ground beef/pork cutlet. It’s often served with curry or tonkatsu sauce and it’s another dish that’s great for bentos! If you like Japanese Hamburg Steak, you’ll love this dish as well. If you’re not a fan of cheese, you can leave it out and still enjoy menchi katsu. I used pepper jack cheese for the filling, but you can use any cheese. Serve with shredded cabbage and rice.
This recipe makes about 3 servings
- 1 tablespoon butter
- 1/2 medium onion, finely chopped
- 300 grams ground pork or ground beef (10.7oz)
- salt and pepper, to season
- 4 tablespoon Panko Bread Crumbs
- 1 tablespoon Japanese Worcestershire sauce
- 1 egg
- 4 slices pepper jack cheese
- Flour, to dust
- 1 beaten egg
- Panko Bread Crumbs, to coat
- oil to fry
- Tonkatsu Sauce, for dipping
- Finely chop the onions. Heat a large pan over medium heat. Add 1 tablespoon butter and let it melt. Add the finely chopped onion and let it brown lightly (about 8 minutes). Constantly stir so it doesn’t burn. When the onion is light brown, remove from heat and let it cool down.
- In a large mixing bowl, add the ground pork or ground beef and mash until smooth. Lightly season with salt and pepper. Now add the cooled onion, egg, panko bread crumbs, and Japanese Worcestershire sauce and mix well.
- Divide the mixture into 4 patties. Fold the cheese into quarters and fill the center of each patty. Make sure the cheese is covered on all sides with the meat mixture. Don’t make the patties too thick (it will take longer to cook and it might burn).
- Dust each patty with flour and dip into the beaten egg.
- Now coat with Panko Bread Crumbs and deep fry until golden brown.
- Serve with rice, shredded cabbage, and Tonkatsu Sauce. Menchi katsu also goes great with curry.