Tonkatsu
(豚カツ, とんかつ, トンカツ, Pork Katsu)
The breaded, deep-fried pork cutlet tonkatsu is a Japanese dish with a very recent history. It first appeared at the end of the 19th century as a type of yoshoku — the Western-influenced Japanese dishes — but with time, tonkatsu has become increasingly Japanized, widely available to the masses and thus more popular.
Tonkatsu is a dish in itself or, if married with other ingredients, it can turn into many of its almost endless variations; made like a sandwich, paired with ramen or rice, poured over with a thick miso sauce as done in Nagoya, or served with curry to make katsu karē.
As a result of such popularity, many other fried dishes were developed using ham, beef, minced patties, and chicken as substitutes. For serving, tonkatsu is sliced, then placed on a plate together with shredded cabbage. Rice and miso come in separate bowls, while pickled vegetables and a citrus-based sauce are placed on the side.
An essential element is the seasoning, traditionally either a type of thick Worcestershire sauce called sōsu or mustard.
Part of
Katsu karē
Katsu karē is a Japanese curry variation made with a combination of tonkatsu (breaded and fried pork or chicken cutlet) and curry sauce. The dish is sometimes ... Read more
Serve with
Karē raisu
Japanese curry is an extremely popular dish throughout Japan. Since the curry is almost always served with rice, one can hear the term karē raisu mentioned very ... Read more
Tonkatsu Authentic recipe
This tonkatsu recipe gives instructions on how to prepare it the traditional way. First, incisions are made around the edges of the tonkatsu pork cutlet and into it so it doesn't curl when frying, and then it is lightly tenderized. Next, the cutlet is dipped into flour, beaten egg, and panko, and, finally, fried. Serve it with shredded cabbage, tonkatsu sauce, and a lemon wedge.
WHERE TO EAT The best Tonkatsu in the world (according to food experts)
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