Treats Worth Their Weight in Beef
Still, I’ve discovered that there are some things that are worth the wait. Last Sunday, I lined up for close to an hour at Kichijouji’s Satou Meat Shop, for their famous fried-on-the-spot menchi katsu. The shop is located almost right in the center of the Shotengai there; about a five minute walk from the North Exit of Kichijouji Station. Menchi katsu is essentially fried breaded minced meat. Menchi is a derivative of ‘mince’ and katsu ‘cutlet’. What makes Satou's such a coveted delicacy? Rumor has it that it is a combination of things. While most menchi katsu comes cooked in a flattened oval shape typical of fried cutlets, Satou’s are big round balls. They are practically perfect spheres, each about the size of a snooker ball. Also, at 120yen a piece for five or more purchased (160yen if less), the katsu are a steal considering they are densely packed with pure beef not pork. Also, Satou’s menchi katsu are cooked to order batch by batch, which means that they are hot off the press when purchased.
Upon receiving my bag of menchi balls, I was told to wait ten minutes before consumption; a testament of their freshness. As I carried them into the train, and the doors shut behind me, the overpowering waft of only a truly addictive treat slowly began filling the cabin. My companion, with whom I shared the menchi with soon after noted upon biting into the crusty ball, “The meat is so juicy! How do they cook it through like this?” Indeed, the retention of the beef’s flavor and juiciness, embraced by a hint of onion, and the crispy doughy exterior made for a tantalizing taste and texture. I couldn’t help but instinctively hesitate when my friend asked for another…”please”. Time is money. And patience can be delicious.
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