Menchi katsu

Menchi katsu (メンチカツ) is a popular Japanese dish, which is a breaded and deep-fried ground meat patty. The name "menchi" is a transliteration of the English word "mince", and "katsu" is a short form of "katsuretsu", the transliteration of the English word "cutlet".

History

The dish is believed to have been introduced to Japan during the Meiji era (1868–1912), when Western-style dishes started gaining popularity. It is a variant of the tonkatsu, a breaded and deep-fried pork cutlet.

Preparation

Menchi katsu is typically made from a mixture of ground pork and beef, which is seasoned with onions, salt, and pepper. The meat mixture is then shaped into patties, coated in flour, dipped in beaten egg, and finally covered in panko breadcrumbs before being deep-fried until golden brown.

Serving

Menchi katsu is often served with shredded cabbage and a side of tonkatsu sauce, a thick, sweet and tangy sauce. It can also be served as a sandwich filling, or as a topping for curry rice.

Variations

There are several variations of menchi katsu, including cheese-filled menchi katsu and menchi katsu made with ground chicken instead of pork and beef. Some regions in Japan have their own unique versions of the dish. For example, in Hokkaido, menchi katsu is often made with lamb.

See also

• Japanese cuisine
• Tonkatsu
• Korokke