tonkatsu
Japan · East Asia
Tonkatsu belongs to Japan’s Western-influenced cooking. Pork loin or tenderloin is seasoned, coated successively in flour, beaten egg and panko, then deep-fried. The large flakes of Japanese breadcrumbs form the cutlet’s crisp coating. Small cuts in the connective tissue help the meat remain flat while it cooks.[1]
The fried cutlet is sliced across its width and served with finely shredded cabbage and tonkatsu sauce. Rice and pickles can accompany it. In Namiko Hirasawa Chen’s preparation, ground sesame seeds are mixed into the dipping sauce; plain tonkatsu sauce is also customary. The cutlet can also be used in a rice bowl such as katsudon.[1]
References
Sources checked:
- Tonkatsu (Japanese Pork Cutlet) — Namiko Hirasawa Chen, Just One Cookbook
image credit
- creator:
- Ceazar77
- source:
- Wikimedia Commons
- license:
- CC BY-SA 3.0
- modified:
- Resized for Gochizu; no content edits.
audio credit
- voice:
- marin (gpt-4o-mini-tts)
- source:
- OpenAI API Text to Speech
- license:
- OpenAI API generated audio
- modified:
- AI-generated voice audio.