Recipe: Menchi-Katsu and Korokke

This recipe is about two Japanese dishes (more of the european dishes being Japanized). they are similar in process and some of the ingredients, so I decided to make both at the same time. Menchi-Katsu is well, like Meatloaf Cutlet, and Korokke is potato croquette. This time, instead of deep frying them, I decided to make it in oven. most of the cutlet type dish can be cooked in oven as healthier alternative to deep frying.


  • Ground Beef: 1 pack (about 1-1/2 lb)
  • Onion: 2 medium size
  • Cabbage: 3 leaves
  • Potato: 3 medium-large
  • Milk: 2 tbs
  • Cheese: 2 slices of your choice
  • Panko (Japanese style breading)
  • Egg: 2 (I used egg substitute…)
  • Worcestershire Sauce, mustard, soy sauce, salt and pepper


  1. Roast Panko by placing it in toaster oven set for 400 F°, for couple minutes, mix, then place back into oven for another couple minutes, repeat until panko browns
  2. In a pot, boil water with dash of salt, and cook potato for 20 minutes or so until it get soft
  3. Chop onion and cabbage
  4. Cook onion in a saucepan with salt and pepper, until color changes brown, then take half of onion to a plate
  5. Put cabbage in the saucepan, and cook until cabbage get soft, then take out and cool down on a plate (this is for Menchi-Katsu)
  6. Put the other half of the onion back in, and about 1/4 of the ground beef and a little salt and pepper. Once cooked, take out to a plate
  7. Potatos should be cooked by now, so take them out and peel the skin, then mash with 2 tbs of Milk
  8. Add Ground Beef-Onion Mix, to the Potato, then shape them into large meatball size, then flatten a little.
  9. Once Cabbage-Onion Mix is cooled down to the room temperature, mix it into the remaining ground beef. Add sprinkle of salt, pepper, soy sauce, worcestershire sauce, mustard (about 1 tsp each or so…), and then mix more using hand
  10. Make them into a large meatball shape, with cheese in the middle if you like cheese, or you can skip cheeses if you don’t like. then press it to flatten
  11. Cover each Menchi-Katsu and Korokke in flour, then dip into beaten egg, roll in Panko, then place in a 400 F° oven for 20 minutes. Check doneness by poking into the Menchi-Katsu with a toothpick, and if you see clear juice comes out it’s ready! (If you placed cheese in center, check a little offset from the center)
  12. eat with ketchup, worcestershire sauce, or “Tonkatsu Sauce” and Karashi (Japanese mustard)

– if you prefer traditional deep fried ones, skip the first step that roasting the panko, and instead of oven bake, fry in vegetable oil.

I cooked white rice, and prepare shredded cabbage. They match really well with the any cutlet type dishes!
also the leftover will be great for a sandwiches (that will be our tomorrow’s lunch)

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