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Menchi-katsu
is a Japanese breaded and deep-fried ground meat patty; a fried meat cake.''Kenkyusha's New Japanese-English Dictionary'', The meat is usually ground beef, pork, or a mixture of the two. It is often served in inexpensive ''bento'' and '' teishoku''. Preparation The ground meat is mixed with chopped onion, salt, and pepper, and made into patties. Flour is applied on both sides of these patties. They are coated with beaten eggs, further coated with bread crumbs, and deep fried until golden brown. The bread crumbs, called ''panko'', are specially dehydrated and have a coarser texture than other bread crumbs. ''Katsu'' are usually served with Japanese Worcestershire sauce or ''tonkatsu'' sauce (a variant of Worcestershire thickened with fruit and vegetable purees) and sliced cabbage. Etymology ''Menchi'' and ''katsu'' are phonologically modified versions of the words " mince" and "cutlet". ''Katsu'' may refer to any deep-fried meat cutlet coated with flour, egg, and bread crumbs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Breaded Cutlet
Breaded cutlet or braised cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it. Breaded cutlet is known as ''schnitzel'' in German-speaking countries, '' cotoletta'' in Italy, '' escalope'' in France, ''filete empanado'' or '' cachopo'' in Spain, ''filete empanizado'' in Cuba, '' milanesa'' in Latin America, '' katsu'' in Japan and Korea, kotlet in Poland, ''řízek'' in the Czech Republic, ''rezeň'' in Slovakia and ''kotleta'' in post-Soviet countries. Chicken fingers Chicken fingers or chicken tenders are an American dish prepared by breading and deep frying the pectoralis minor muscle of the chicken, which is the smaller cut of the chicken breast located along its underside, attached to the ribs. Chicken-fried steak Chicken-fried steak (also known as country-fried steak) is an American breaded cutlet dish that may have originated with German and Austrian immigrants to Texas in the 19th century. It is a piece ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ground Meat
Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, including pork, veal, lamb, goat meat, and poultry. Dishes Ground meat is used in a wide variety of dishes, by itself, or mixed with other ingredients. It may be formed into meatballs which are then fried, baked, steamed, or braised. They may be cooked on a skewer to produce dishes such as '' adana kebabı'' and '' ćevapi''. It may be formed into patties which are then grilled or fried (hamburger), breaded and fried ('' menchi-katsu'', Pozharsky cutlet), or braised ( Salisbury steak). It may be formed into meatloaves or pâtés and baked. It may also be used as a filling or stuffing for meat pies such as shepherd's pie and '' böreks'', and also as stuffing. It may be cooked and served as a hash or loosemeat. It may be made into mea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Breaded Cutlets
Breaded cutlet or braised cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it. Breaded cutlet is known as ''schnitzel'' in German-speaking countries, ''cotoletta'' in Italy, ''escalope'' in France, ''filete empanado'' or '' cachopo'' in Spain, ''filete empanizado'' in Cuba, '' milanesa'' in Latin America, '' katsu'' in Japan and Korea, kotlet in Poland, ''řízek'' in the Czech Republic, ''rezeň'' in Slovakia and ''kotleta'' in post-Soviet countries. Chicken fingers Chicken fingers or chicken tenders are an American dish prepared by breading and deep frying the pectoralis minor muscle of the chicken, which is the smaller cut of the chicken breast located along its underside, attached to the ribs. Chicken-fried steak Chicken-fried steak (also known as country-fried steak) is an American breaded cutlet dish that may have originated with German and Austrian immigrants to Texas in the 19th century. It is a piece of bee ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japan
Japan is an island country in East Asia. Located in the Pacific Ocean off the northeast coast of the Asia, Asian mainland, it is bordered on the west by the Sea of Japan and extends from the Sea of Okhotsk in the north to the East China Sea in the south. The Japanese archipelago consists of four major islands—Hokkaido, Honshu, Shikoku, and Kyushu—and List of islands of Japan, thousands of smaller islands, covering . Japan has a population of over 123 million as of 2025, making it the List of countries and dependencies by population, eleventh-most populous country. The capital of Japan and List of cities in Japan, its largest city is Tokyo; the Greater Tokyo Area is the List of largest cities, largest metropolitan area in the world, with more than 37 million inhabitants as of 2024. Japan is divided into 47 Prefectures of Japan, administrative prefectures and List of regions of Japan, eight traditional regions. About three-quarters of Geography of Japan, the countr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat
Meat is animal Tissue (biology), tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, goats, pigs, horses, and cattle, starting around 11,000 years ago. Since then, selective breeding has enabled farmers to produce meat with the qualities desired by producers and consumers. Meat is mainly composed of water, protein, and fat. Its quality is affected by many factors, including the genetics, health, and nutritional status of the animal involved. Without preservation, bacteria and fungi decompose and Meat spoilage, spoil unprocessed meat within hours or days. Meat is Raw meat, edible raw, but it is mostly eaten cooked, such as by stewing or roasting, or Processed meat, processed, such as by Smoking (cooking), smoking or Salting (food), salting. The consumption of meat (especially Red meat, red and processed meat, as opposed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Panko
Breadcrumbs are a culinary ingredient consisting of flour or crumbled bread of varying dryness, sometimes with seasonings added. They are used for a variety of purposes, including breading or crumbing foods before frying (such as breaded cutlets like tonkatsu and schnitzel), topping casseroles, stuffing poultry, thickening stews, and adding inexpensive bulk to soups, meatloaves, and similar foods. Types Dry Dry breadcrumbs are made from dry breads which have been baked or toasted to remove most remaining moisture, and may have a sandy or even powdery texture. Breadcrumbs are most easily produced by pulverizing slices of bread in a food processor, using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs. A grater or similar tool will also do. Fresh The breads used to make soft or fresh breadcrumbs are not quite as dry, so the crumbs are larger and produce a softer coating, crust, or stuffing. The ''crumb'' of ''breadcrumb'' also refers to the te ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bento
A is a Japanese-style single-portion take-out or home-packed meal, often for lunch, typically including rice and packaged in a box with a lid (often a segmented box with different parts of the meal placed in different sections). Outside Japan, similar meals are common in other East and Southeast Asian culinary styles, especially within Chinese, Korean, Singaporean, Taiwanese cuisines and more, as rice is a common staple food in the region. The term ''bento'' is derived from the Chinese term ''biandang'' (, ), which means "convenient" or "convenience". A traditional ''bento'' typically includes rice or noodles with fish or some other meat, often with pickled and cooked vegetables in a box."Bento: Changing New York's Lunch Culture," ''Chopsticks NY,'' vol. 27, July 2009, p. 10-11. Containers range from mass-produced disposable containers to hand-crafted lacquerware. Dividers are often used to separate ingredients or dishes, especially those with strong flavors, to avoi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Teishoku
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese: ) is based on rice with miso soup and other dishes with an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, tamagoyaki, and vegetables cooked in broth. Common seafood is often grilled, but it is also sometimes served raw as sashimi or as sushi. Seafood and vegetables are also deep-fried in a light batter, as '. Apart from rice, a staple includes noodles, such as soba and udon. Japan also has many simmered dishes, such as fish products in broth called , or beef in and . Historically influenced by Chinese cuisine, Japanese cuisine has also opened up to influence from Western cuisines in the modern era. Dishes inspired by foreign food—in particular Chinese food—like ramen and , as well as foods like spaghetti, curry and hamburgers, have be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Worcestershire Sauce
Worcestershire sauce or Worcester sauce (UK: ) is a fermented liquid condiment invented by pharmacists John Wheeley Lea and William Henry Perrins in the city of Worcester in Worcestershire, England, during the first half of the 19th century. The inventors went on to form the company Lea & Perrins. Worcestershire sauce has been a generic term since 1876, when the High Court of Justice ruled that Lea & Perrins did not own a trademark for the name "Worcestershire". Worcestershire sauce is used directly as a condiment on steaks, hamburgers, and other finished dishes, and to flavour cocktails such as the Bloody Mary and Caesar. It is also frequently used to augment recipes such as Welsh rarebit, Caesar salad, Oysters Kirkpatrick, and devilled eggs. As both a background flavour and a source of umami (savoury), it is also added to dishes such as beef stew and baked beans. History Fish-based fermented sauces, such as garum, date back to antiquity. In the seventeenth centur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yōshoku
In Japanese cuisine, refers to a style of Western-influenced cooking which originated during the Meiji Restoration. These are primarily Japanized forms of European dishes, often featuring Western names, and usually written in katakana. It is an example of fusion cuisine. History At the beginning of the Meiji Restoration (1868–1912), national seclusion was eliminated and the Meiji Emperor declared Western ideas helpful for Japan's future progress. As part of the reforms, the Emperor lifted the ban on red meat and promoted Western cuisine, which was viewed as the cause of the Westerners' greater physical size. ''Yōshoku'' thus relies on meat as an ingredient, unlike the typical Japanese cuisine at the time. Additionally, many of the Westerners who started to live in Japan at that time refused to touch traditional Japanese food ('' washoku''), so their private Japanese chefs learned how to cook them Western-style cuisine, often with a Japanese spin. The first recorded print ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tonkatsu
is a Japanese dish that consists of a breaded, Deep frying, deep-fried pork cutlet. It involves coating slices of pork with Bread crumbs#Panko, panko (bread crumbs), and then frying them in oil. The two main types are fillet and loin. Tonkatsu is also the basis of other dishes such as katsu curry and ''katsudon''. Etymology The word ''tonkatsu'' is a combination of the Sino-Japanese word ''ton'' () meaning "pig", and ''katsu'' (), which is a shortened form of ''katsuretsu'' (), an old transliteration of the English word "cutlet", which was in turn adopted from the French language, French word . History Tonkatsu originated in Japan during the Meiji era in the late 19th century, a dish derived from a French cuisine, French dish known as ''côtelette de veau'', a veal cutlet coated in breadcrumbs and fried in a pan with butter. European ''katsuretsu'' (loanword/gairaigo for 'cutlet') was usually made with beef; the pork version was created in 1899 at a restaurant serving Eu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kofta
Kofta is a family of meatball or meatloaf dishes found in South Asian, Central Asian, Balkan, Middle Eastern, North African, and South Caucasian cuisines. In the simplest form, koftas consist of balls of minced meat—usually beef, chicken, lamb or mutton, camel, seldom pork, or a mixture—mixed with spices and sometimes other ingredients. The earliest known recipes are found in early Arab cookbooks and call for ground lamb. There are many national and regional variations. There are also vegetable and uncooked versions. Shapes vary and include balls, patties, and cylinders. Sizes typically vary from that of a golf ball to that of an orange. Etymology In English, ''kofta'' is a loanword borrowed from the Hindi-Urdu कोफ़्ता / and Persian ''kofta'' meaning ''pounded meat''. The earliest extant use of the word in the Urdu language is attested in Mulla Nusrati's ''ʿAlī Nāma'' (1665). It was first used in English in '' Qanoon-e-Islam'' (1832), and the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
