Japanese Food
I was born in 1960 (35th year of Showa) at Hiroo, Shibuya, Tokyo. What do I mean by that? Well, I want to make it clear that for me, menchi (short for menchi katsu) were, and still are, quite similar to korokke (Japanese croquettes). The only difference between them is that the former contains more ground meat (pork) while the latter contains little or no ground meat. I am no big fan of present-day menchi, which are supposed to be something like hamburger patties breaded and deep-fried.
As part of supper tonight, I was meant to make tonkatsu. It suddenly occurred to me that this would be a great opportunity to make menchi as well. So, I did.

Hitokuchi (one bite) tonkatsu in the plastic tray and 12 menchi, large and small.

Look very tasty, don’t they?

Naturally, I had mine with lots of shredded cabbage.

I guess I should have deep-fried them for another 2 minutes or so until the ground pork is done. Anyway, the home-made menchi were tasty enough.

But, I have to wonder. Store-bought menchi are tastier. I guess menchi should be bought, not made.

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