Easy Low Cal Recipes

Healthy Pan-Fried Minced Cutlet (Menchi Katsu) Recipe 揚げ焼きメンチカツ レシピ

“Menchi Katsu” is minced cutlet. It is kind of croquette, made from the mixture of ground meat (beef or pork, or both) and minced cabbage, breaded and deep-fried. Certainly my darling’s favorite food, but it is high in calories!!! Therefore, I came up with this idea. Instead of deep frying it, I stuffed the meat in aburaage (deep-fried tofu pouch) and pan-fried it until crisp! Yummy indeed!!! My darling loves it 😀

Now over 270 people have tried this recipe and said it was good!!!
You can find their photos and comments down in the linked page 🙂

Healthy Pan-Fried Minced Cutlet

Difficulty: Easy
Time: 15min
Number of servings: 2

200g (7oz.) ground beef and pork mixture
100g (3.5oz.) cabbage
50g (1.7oz.) onion
* 2 tbsp. panko (bread crumbs)
* 2 tsp. sesame oil
* 2 tsp. soy sauce
* salt and cracked black pepper
* 2 tbsp. ketchup
* 2 tbsp. Worcestershire sauce
2 aburaage (deep-fried tofu pouch)
vegetables of your choice

1. Mince cabbage and onion.
2. Mix ground beef and pork mixture, (1.), and (A) in a bowl by hand until the mixture comes together and sticky.
3. Pour boiled water over aburaage to remove the excess oil. Drain and dry with paper towels. Place the aburaage on a cutting board, and trace the aburaage with cooking chopsticks to make it easy to open. Cut a side of aburaage and gently open the pocket.
4. Stuff (2.) in (3.).
5. Heat a frying pan, place (4.), add 40ml of water. Cover the pan and steam it on medium heat until the water is almost gone (4-5min). Then open and cook until the surface is crisp and brown (3-4min).
6. Cut into bite-size pieces, pour (B) mixture over them. Serve with vegetables of your choice.

* It is better served before the aburaage softens. BUT it tastes good, anyways! hehe



It goes great with white rice and perfect for bento box 🙂

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  1. Watching these videos make me wanna cook! But I'm afraid of a knife like a pansy, and these videos remind me sooo much of Cooking Mama, especially with your look, Japanese background + music!

  2. I guess I would call this more of a meat loaf then a cutlet. A cutlet is different, it's a tenderized cut of meat (like a chop, steak or filet.) sounds like an awesome recipe all the same.

  3. basically the difference between this and the original (or typical? xD) menchi katsu is the aburaage? because the broccoli menchi katsu seems a little bit different (besides the broccoli)

  4. I have actually seen chefs say do not use stale bread, but instead dry it out in the oven at low temp until it's dry. There is a difference but at this moment I forget exactly, it has to do with the moisture that is still locked up in "stale" bread I believe which drying manually solves. Something to look into if curious.

  5. OMG! I love watching the bento and other stuff that I know I will never make, but when you bread and basically deep-fry a hamburger, you have my love and devotion forever! That looks so amazing. If I wasn't such a horrible cook, I would actually try it.

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