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Menchi katsu

Prep Time:

25 minutes

Cook Time:

6 minutes


2 servings



About the Recipe

"Menchi" is the Japanese adoption of the word, "minced." When it comes to eating meat in Japan, the norm is to finely cut or mince meat rather than consuming as, say, a steak or cutlet. (Tonkatsu is an exception to this rule). You could say that menchi katsu is the ultimate adaption of katsu style cooking in Japan. Served with a green salad and a bowl of rice, this dish makes for a filling lunch or evening meal. In Japan, a squirt of brown sauce and/or ketchup would be obligatory but I'll leave that one up to you!


220g minced pork

40g finely minced onion

1.5tbsp frozen green pea

1/8tsp salt

1/8th tsp pepper

40g plain flour

1 egg, beaten

40g japanese breadcrumbs

veg oil for deep frying

some kitchen paper


put the minced pork, onion, peas, salt & pepper in a bowl and mix well

divide the mixture into 2 halves and form two round patties

coat each patty with flour, then next coat in the beaten egg and finally the breadcrumbs

fill a saucepan with 3cm of veg and heat to 180 C

deep fry each patty for 5-6 mins, turning over 2/3 times,

taking care to keep the oil at 180 C

drain on kitchen paper

eat with a green salad and rice

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