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"Tonkatsu" breaded pork cutlet / Japanese Food

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JAPANESE TREND / Japanese Cooking (28) / Japanese Cooking (30)

This time refer to Tonkatsu (豚カツ, とんかつ, or トンカツ, pork cutlet).
Tonkatsu, invented in the late 19th century, is a popular dish in Japan. It consists of a breaded, deep-fried pork cutlet one to two centimeters thick and sliced into bite-sized pieces, generally served with shredded cabbage and/or miso soup.

Either a pork fillet (ヒレ, hire) or pork loin (ロース, rōsu) cut may be used; the meat is usually salted, peppered and dipped in a mixture of flour, beaten egg and panko (Japanese breadcrumbs) before being deep fried.

File:Tonkatsu set by zezebono in Sapporo, Hokkaido.jpg
(Tonkatsu served with shredded cabbage and miso soup in Sapporo, Hokkaido.)

File:Katsu sandwich by jetalone in Naha, Okinawa.jpg
(Katsu-sando, a tonkatsu sandwich, served as a bentō in Naha, Okinawa.)

It was originally considered a type of yōshoku—Japanese versions of European cuisine invented in the late 1800s and early 1900s—and was called katsu-retto ("cutlet") or simply katsu. Early katsu-retsu was usually beef; the pork version, similar to today's tonkatsu, is said to have been first served in 1890 in a western food restaurant in Ginza, Tokyo. The term "tonkatsu" ("pork katsu") was coined in the 1930s.
Taking up herewith YouTube Video regarding how to make Katsudon.

How to Make Katsudon (Tonkatsu Deep Fried Pork and Egg Bowl)


*1kg/ 2.2lb pork shoulder
*1/2 cup (100 ml) flour
*1-2 eggs
*2 cups (400ml) bread crumbs
*Salt and pepper
*1/2 head cabbage
*Oil for deep frying
* "Tonkatsu" sauce
(thick Worcestershire sauce) to taste
*Japanese mustard to taste

How to cook.

1. Cut the cabbage into fine strips and soak in cold water for about 5 minutes to make them crispy. Drain the cabbage and put in a plastic bag and refrigerate.

2. Slice the pork shoulder into about 2cm (1/2-1inch) slices. 
3. Make small incisions into the surface of the pork slices so that they will cook without shrinking. Season them with salt and pepper.

4. Dust the pork slices with flour, dip them in raw beaten eggs and coat them with bread crumbs.

5. Heat the oil for deep frying in a sauce pan. Check the temperature of the oil by dropping bread crumbs into the oil. If they float immediately, it is ready to deep fry (170°C/ 338°F) the pork slices.

6. Deep fry the pork on medium heat for about 4-5 minutes, until it is cooked throughout and is golden brown. Remove and drain off excess oil with paper towel. Cut the fried pork into bite-size pieces. Serve on a serving plate and garnish with the thinly sliced cabbage. Pour "Tonkatsu" sauce to your taste. If you like hot taste, add Japanese mustard.

By J.S. on Sep 7, 2009



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