AIMenchi Katsu Pan (Minced Cutlet Bread)
メンチカツパン
“A juicy meat cutlet in a bun — the heartier cousin of korokke pan.”
A crispy, panko-crusted minced meat cutlet tucked whole inside a bread roll — deeply satisfying with tonkatsu sauce and shredded cabbage.
- Panko Crusted
- Meaty & Juicy
- Deeply Satisfying
- Sweetness
- 0 out of 5
- Spiciness
- 0 out of 5
- Richness
- 4 out of 5
- Adventure
- 2 out of 5
The Inside Scoop
Did you know?
Menchi katsu pan was born from shotengai (shopping street) butcher culture. Meat shops started frying up leftover ground meat as cutlets and selling them at the counter. Customers would grab one and stuff it into a bread roll from the bakery next door — a shotengai street-food style that became its own genre of sozai pan.
How to eat
- 1The cutlet is thick and juicy — bite firmly to get through the crispy panko shell and the fluffy bread in one clean go.
- 2Tonkatsu sauce is the classic pairing. It's usually already applied, or included as a small packet.
- 3One of the most filling savory breads. Best when you've got room in your stomach.