![]() ![]() A Brief Historyīefore tonkatsu exploded in popularity as a pork dish in the early 20 th century, it was mainly made with beef. ![]() And no plate of tonkatsu is ever complete without a mound of freshly shredded cabbage and a healthy drizzle of tonkatsu sauce. Like many other popular foods in Japan (think ramen, tempura, soba, etc.), there are tonkatsu restaurants that exclusively serve this juicy pork cutlet as their specialty. The word Ton (豚) comes from “pork” and Katsu (カツ) is an abbreviation of Katsuretsu (カツレツ), derived from the English word “cutlet.” ![]() It should take no more than 30 minutes! What is Tonkatsu?įor those of you who are new to this Japanese dish, tonkatsu consists of tender pork loin (or fillet) that has been breaded and deep-fried to crunchy perfection. So, what makes Tonkatsu special, and how can we make this popular dish at home? Believe it or not, making Japanese pork cutlet at home is easier than you think. This Western-inspired dish has been enjoyed for over 120 years, with the recipe remaining mostly unchanged since then. We have a specialty in Japan known as Tonkatsu (とんかつ, 豚かつ) or deep-fried pork cutlet. Serve it with my tangy sesame dipping sauce and a refreshing shredded cabbage salad for a satisfying meal. Crispy on the outside and juicy on the inside, this homemade Tonkatsu (Japanese Pork Cutlet) is my family‘s favorite! I‘ll show you the secret to an airy breading that makes a light and supercrisp coating. ![]()
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