![]() ![]() Typically menchi katsu is made with both beef and pork, with beef being slightly more than pork. Today, one of the best places to enjoy Menchi Katsu is at the butcher shops as they use the freshest quality meat to make the patties and deep fry at the store.ģ Easy Tips to Remember When Making Menchi Katsu 1. Then early Showa era, it became popular in Kansai region where it’s known as Minch Katsu. Menchi Katsu originated in a western style Japanese restaurant in Tokyo during the Meiji era, which is over 100 years ago. Like a smaller size hamburger, but with an extra layer of crunchiness from the flake-like panko. If you have tried hambagu (Japanese-style Salisbury steak), Menchi Katsu is basically a hambagu that’s breaded in panko breadcrumbs like tonkatsu, and then deep-fried. In Kansai (Osaka area), it’s called Minchi Katsu (ミンチカツ) as Minchi or Menchi in Japanese means “minced”, and katsu is “cutlet”, anything panko-breaded and deep-fried. Simply speaking, Menchi Katsu (メンチカツ) is ground meat cutlet. They are actually pretty easy to make, so give this recipe a try at home! What is Menchi Katsu? However, if you are at butcher shops and delis in Japan, you will get to buy freshly made, juicy and delicious minced meat cutlets aka Menchi Katsu. In comparison to well-known western style Japanese food ( yoshoku) such as hamburger steak, omurice, and Japanese curry, Menchi Katsu (メンチカツ) may not be as recognizable outside of Japan. ![]()
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