What is tonkatsu?
Tonkatsu is a Japanese dish that consists of pork cutlets coated with flour, beaten egg, and breadcrumbs deep-fried in oil.
It is usually served with shredded cabbage and a sauce.
The pork cuts used in tonkatsu are loin and fillet.
Tonkatsu was invented during the Meiji era in the late 19th century when Western culture was introduced to Japan.
The name tonkatsu is derived from the French cutlette, côtelette de veau.
It was originally made with beef, however a pork version of the dish was created.
In recent years, the meat is sometimes fried twice to create a crisper texture.
Varieties of tonkatsu
Tonkatsu is not only enjoyed with sauce or salt, but is also used in other dishes.
Katsudon (pork cutlet rice bowl)
This dish is made by cooking tonkatsu with dashi broth, onion, and egg, and then served on top of a bowl of rice.
The sweet broth and crispy tonkatsu are perfectly combined in this gorgeous-looking dish.
Sauce katsudon (pork cutlet rice bowl with sauce)
The entire tonkatsu is dipped in sauce and served on a bed of rice.
The tonkatsu sauce has a Worcestershire sauce base, with various other spices and seasonings added.
Shredded cabbage is sometimes placed between the tonkatsu and rice.
Katasu curry (curry with pork cutlet)
Curry and rice topped with tonkatsu.
Katasu sando (pork cutlet sandwich)
The sandwich is made by placing tonkatsu coated with sauce, or Worcestershire sauce, between two slices of bread.
Shredded cabbage is sometimes sandwiched with the cutlet.
Extra thick tonkatsu
This tonkatsu is thicker than the usual ones and has gained popularity in recent years.
Katsudon (pork cutlet rice bowl) using this type of tonkatsu is so hearty that the lid can't fully close.
How to make tonkatsu
Choose pork loin or fillet for tonkatsu.
To prepare the meat, pound it until it becomes tender and even in thickness.
Season the meat with an appropriate amount of salt and pepper, then dredge it in flour, beaten egg, and breadcrumbs in that order.
Fry in oil heated to the appropriate temperature until crispy on the outside.
Drain and let it rest for a few minutes to allow excess oil to drain off.
Cut into bite-size pieces and serve with shredded cabbage or other garnishes.
At restaurants, a skilled chef is required to ensure the batter is evenly coated and temperature and frying time are controlled to make the perfect tonkatsu.
How to eat tonkatsu
Cut meat
Cut the tonkatsu into bite-size pieces with a knife.
If it has already been cut, you can skip this step.
Add sauce or salt
Tonkatsu is usually served with special sauce or salt.
Adjust the amount to your liking.
Eat in bite-size pieces
Eat the cut tonkatsu in bite-size pieces and enjoy the crunchy texture.
Enjoy with cabbage and rice
Shredded cabbage and rice served with the tonkatsu are also eaten together.
Savor pickles and miso soup
For a balanced meal, also enjoy the pickles and miso soup along with the tonkatsu.