Crispy Menchi Katsu

better than chicken

Chicken Katsu Curry became the most iconic and best loved Japanese dish in the UK. There are

many recipes around and you can even find a Katsu Curry Kit at supermarkets. If you like something new, you may like Menchi-Katsu. It's a fried meat cake which often served in bento box. Try our Wagyu Menchi Katsu recipe and serve with curry. Itadakimasu.



  • 200g Wagyu Beef (finely minced)

  • 300g Pork Mince

  • 1/2 Medium Onion (finely diced)

  • 1 tbsp Butter

  • 7 tbsp Panko Bread Crumbles

  • 1 tbsp Milk

  • 1 tbsp Mayonnaise

  • 2 Large Eggs

  • 1/2 tsp Beef Stock Cube

  • 1/2 tsp Sea Salt

  • 1/2 Black Pepper

  • 1 Large Eggs (for coating)

  • 30g Plain Flour (for coating)

  • 45g Panko Bread Crumbles (for coating)


  1. Heat a large frying pan over medium heat. Add butter and let it melt. Add the onion and let it golden. Remove from heat and let it cool down.

  2. In a large mixing bowl, add the beef and pork mince, cooled onion, milk, mayonnaise, eggs, panko bread crumbs, beef stock cube, salt and black pepper. Mix well until smooth. Don't be afraid to get your hands dirty!

  3. Form patties into 12 oval shapes and remove the air in each by tossing from one hand to another. This process will help it from breaking into pieces while frying.

  4. Cool them down in a fridge for 30mins.

  5. Put the flour, eggs and panko breadcrumbs into three separate shallow bowls.

  6. Dredge each croquette in the flour, egg, and panko breadcrumbs.

  7. Heat up a few inches of oil in a fryer or large frying pan, and fry the patties for 3mins on each side until the panko breadcrumbs turns golden.

  8. Transfer Menchi Katsu to a paper towel-lined plate and let the oil absorbed in the paper.

  9. Serve immediately and enjoy hot out of the fryer.


You can also serve with Tonkatsu sauce or tartar sauce and thinly sliced cabbage aside.