Non-Fried, Oven-Baked "Menchi Katsu" (Minced Meat C

Name: Non-Fried, Oven-Baked "Menchi Katsu" (Minced Meat Cutlet)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 grams Mixture of ground pork and beef; 1 dash Nutmeg (if you have it); 1 Salt and pepper; 1/2 Egg; 3 tbsp Panko; 1/2 tbsp Mayonnaise; 1/2 tbsp Ketchup; 1/2 Onion; 1 dash less than 1 tablespoon Vegetable oil; 1 Plain flour; 1/2 Egg; 1 Panko; 1 Vegetable oil; 4 slice Bread (thick slices are best); 1 Butter; 1 Mayonnaise; 3 leaves Cabbage; 4 tbsp Thick Worcestershire-style sauce (chuuno sauce); 1 tbsp Worcestershire-style sauce; 2 tbsp Ketchup

Servings: persons

150 grams Mixture of ground pork and beef
1 dash Nutmeg (if you have it)
1 Salt and pepper
1/2 Egg
3 tbsp Panko
1/2 tbsp Mayonnaise
1/2 tbsp Ketchup
1/2 Onion
1 dash less than 1 tablespoon Vegetable oil
1 Plain flour
1/2 Egg
1 Panko
1 Vegetable oil
4 slice Bread (thick slices are best)
1 Butter
1 Mayonnaise
3 leaves Cabbage
4 tbsp Thick Worcestershire-style sauce (chuuno sauce)
1 tbsp Worcestershire-style sauce
2 tbsp Ketchup

1
Chop the onion.
2
Heat some oil in a frying pan and stir-fry the onions until soft.
3
Let cool.
4
Spread the panko on a baking sheet.
5
Bake at 200C for about 4 minutes.
6
Mix all the panko around once, then bake for an additional 4 minutes or until golden brown.
7
Spread out the panko in a shallow dish or pan and let cool.
8
In a bowl, combine the meat and the ingredients marked with .
9
Knead until very sticky.
10
Add the onion and the ingredients marked with and knead well.
11
When sticky, divide in half, and shape into round patties that are larger than the buns.
12
Dredge the meat patties in the flour, egg, then panko.
13
Lightly sprinkle oil over the entire patty.
14
Put a wire rack on top of a baking sheet and set the breaded patties on top.
15
Bake for 12~14 minutes at 230C.
16
Spread butter on the insides of the bread, then spread mayonnaise on one slice.
17
Shred the cabbage, put into a heatproof bowl, wrap lightly with plastic wrap, and heat in the microwave (600W) for about 50 seconds to wilt.
18
Put the cabbage on top of the mayonnaise, then the sauce, then the baked menchi katsu, then the sauce, and close with the other slice of bread.
19
Press down a bit on the bread.
20
Cut off the crusts if you like, then cut the sandwich in half, transfer to a plate, and enjoy!
21
You can freeze leftover panko in an airtight bag.
22
Use as-is when you need to.

1209

kcal

Calories

103

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 150 grams Mixture of ground pork and beef, 1 dash Nutmeg (if you have it), 1 Salt and pepper, 1/2 Egg, and more.

Yes, Non-Fried, Oven-Baked "Menchi Katsu" (Minced Meat Cutlet) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Non-Fried, Oven-Baked "Menchi Katsu" (Minced Meat Cutlet)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions