To achieve juicy patties, you will need to solidify the fat that has melted. While you are shaping the meat mixture into patties, some fat gets melted. Refrigerate the patties for at least 30 minutes Make sure to toss the patties between your hands and let the air escape from the meat patty. When the air pockets appear in the patties, it can be easily broken into pieces. To avoid the meat sticking to your hands, make sure to use a small amount of oil to rub on your hands before shaping the meat patties with your hands. Rub the oil on hands before shaping the meat mixture The mixture will turn into a pale color and become sticky. It’s important to knead the meat well with your hands or wooden spatula. Knead the meat mixture until sticky and pale in color You can adjust the ratio as you like, but using these two types of meat makes the patties juicy and tender. Typically menchi katsu is made with both beef and pork, with beef being slightly more than pork. There are a few theories about the reason, but it seems that in. Aibikiniku is more commonly sold and used in cooking than 100 beef mince/ground beef in Japan. It is called ‘aibikiniku’ () which means meat (niku, ) that is minced together (aibiki, ). 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. In Japan, you can buy pre-mixed minced/ground pork and beef. Then early Showa era, it became popular in Kansai region where it’s known as Minch Katsu. Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife. 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. 元68, 31.12.94, p.10) laying down the requirements for the production and placing on the market of minced meat and meat preparations. 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.

Minced meat