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Similar Katsudon, Donburi, Tempura, Udon, Breaded cutlet | ||
Tonkatsu deep fried pork recipe japanese cooking 101
Tonkatsu (豚カツ, とんかつ or トンカツ, pork cutlet), is a Japanese dish which consists of a breaded, deep-fried pork cutlet. There are two main types, fillet and loin. It is often served with shredded cabbage.
Contents
- Tonkatsu deep fried pork recipe japanese cooking 101
- Two classic japanese dishes breaded pork cutlets with sauces two ways tonkatsu and katsudon
- Preparation and serving
- History
- Variations
- References
Tonkatsu originated in Japan in the 19th century. As well as being served as a single dish, it is also used as a sandwich filling or in combination with curry.
Two classic japanese dishes breaded pork cutlets with sauces two ways tonkatsu and katsudon
Preparation and serving
Either a pork fillet (ヒレ, hire) or pork loin (ロース, rōsu) cut may be used; the meat is usually salted, peppered, dredged lightly in flour, dipped into beaten egg and then coated with panko (bread crumbs) before being deep fried.
Tonkatsu is generally served with shredded cabbage. It is most commonly eaten with a type of thick Worcestershire sauce called tonkatsu sauce or simply sōsu (sauce), karashi (mustard) and perhaps a slice of lemon. It is usually served with rice, miso soup and tsukemono and eaten with chopsticks. It may also be served with ponzu and grated daikon instead of tonkatsu sauce.
History
Early katsuretsu was usually beef; the pork version was invented in Japan in 1899 at a restaurant called Rengatei in Tokyo. It was originally considered a type of yōshoku—Japanese versions of European cuisine invented in the late 19th and early 20th centuries—and was called katsuretsu (cutlet) or simply katsu.
Variations
Tonkatsu is also popular as a sandwich filling (katsu sando) or served on Japanese curry (katsu karē). Tonkatsu is sometimes served with egg on a big bowl of rice as katsudon.
In Nagoya and surrounding areas, miso katsu, tonkatsu eaten with a Hatchomiso-based sauce, is a specialty.
Variations on tonkatsu may be made by sandwiching an ingredient such as cheese or shiso leaf between the meat, and then breading and frying. For the calorie conscious, konnyaku is sometimes sandwiched in the meat.
Several variations of tonkatsu use alternatives to pork:
Saengseonkkaseu (생선가스 fish katsu) is a Korean fish cutlet modeled on the Japanese dish. Tonkatsu in Korea is known as donkkaseu (돈까스) or donkaseu (돈가스), a simple transliteration of the Japanese word to Korean.
A similar cuisine with ingredients other than pork, beef or chicken is called furai (fry), not katsu (cutlet), such as aji-furai (fried horse mackerel) and ebi-furai (fried prawn).