Tonkatsu
“Japanese breaded and deep-fried pork cutlet served with shredded cabbage, rice, and tangy tonkatsu sauce.”
Egg
Flour
Cabbage
Rice
PankoWhere it comes from
Tonkatsu, a Japanese dish of breaded pork cutlet, emerged in the late 19th century, influenced by Western culinary practices. It symbolizes Japan's adaptation to foreign cuisine, becoming a beloved comfort food. A surprising tidbit is that its name literally means 'pork cutlet' in Japanese, yet its roots lie in the introduction of Western-style breading techniques.
On the Palate
What goes into it
How it's made
- 1
Tenderize pork cutlets, then coat them in flour, dip in beaten eggs, and finally cover with panko breadcrumbs.
- 2
Deep-fry the cutlets in hot oil until golden brown and crispy, then drain on paper towels.
- 3
Serve with shredded cabbage, rice, and a drizzle of tangy tonkatsu sauce for an irresistible combination.
