how to make tonkatsu

Tonkatsu is a popular Japanese dish made with breaded and deep-fried pork cutlets. It is typically served with a sweet and tangy tonkatsu sauce, shredded cabbage, and rice. Here's a recipe to make tonkatsu at home:

Ingredients:

4 pork loin or pork tenderloin cutlets, about 1/2 inch thick

Salt and pepper, to taste

1/2 cup all-purpose flour

2 large eggs, beaten

1 cup panko breadcrumbs (Japanese breadcrumbs)

Vegetable oil, for frying

Tonkatsu sauce (available in Asian grocery stores)

Shredded cabbage, for serving

Cooked white rice, for serving

Instructions:

Start by preparing the pork cutlets. Place them on a cutting board and season both sides with salt and pepper.

Set up a breading station. Place the flour in a shallow dish. In a separate shallow dish, beat the eggs. Finally, spread the panko breadcrumbs in a third shallow dish.

Dredge each pork cutlet in flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, press the cutlet into the panko breadcrumbs, ensuring it is coated evenly on both sides. Repeat this process for all the cutlets.

Heat vegetable oil in a large frying pan or deep fryer to a temperature of about 350°F (175°C). Make sure there is enough oil to submerge the cutlets.

Carefully place the breaded pork cutlets into the hot oil, two at a time, and fry for about 4-5 minutes on each side, or until they turn golden brown and crispy. Adjust the cooking time depending on the thickness of your cutlets.

Once cooked, remove the tonkatsu from the oil and transfer them to a wire rack or paper towels to drain any excess oil.

Slice the tonkatsu into thick strips or bite-sized pieces. Serve them alongside shredded cabbage and white rice. Drizzle tonkatsu sauce over the cutlets or serve it on the side for dipping.

Tonkatsu is typically enjoyed with miso soup and pickled vegetables as well. Feel free to garnish with a sprinkle of sesame seeds or green onions for added flavor and presentation. Enjoy your homemade tonkatsu!

THE ORIGIN OF TONKATSU

The story of tonkatsu begins in the late 19th century during the Meiji period in Japan. This period marked a time of significant cultural and culinary transformation in the country as it opened up to the influences of the Western world.

Tonkatsu, which translates to "pork cutlet" in Japanese, is believed to have been inspired by Western dishes such as schnitzel brought to Japan by European visitors. It was adapted and transformed to suit Japanese tastes and preferences.

The exact origin of tonkatsu is attributed to a restaurant called Rengatei, located in Tokyo's Ginza district. Rengatei was established in 1895 by a Swiss chef named Seiichiro Masaoka, who introduced a variety of Western-style dishes to his menu. It is said that Masaoka's wife suggested using pork instead of the traditional veal or beef for the cutlets, which eventually led to the creation of tonkatsu.

The dish gained popularity over time, and other restaurants started serving their own versions of tonkatsu. It quickly became a staple in Japanese cuisine, beloved for its crispy exterior and tender, juicy interior. Tonkatsu was particularly favored by the working-class population as an affordable and satisfying meal.

Tonkatsu received a significant boost in popularity after World War II when the availability of ingredients increased, and people began experimenting with different variations. Tonkatsu sauce, a thick and tangy condiment, was developed to complement the dish and became an essential accompaniment.

Today, tonkatsu is widely enjoyed throughout Japan and is also a popular dish in other parts of the world, thanks to the global interest in Japanese cuisine. It can be found in specialized tonkatsu restaurants, family-style eateries, and even fast-food chains.

Tonkatsu has also inspired variations like chicken katsu (torikatsu) and seafood katsu (e.g., ebi katsu and kaki katsu). These versions use chicken or seafood instead of pork but follow a similar breading and frying technique.

The story of tonkatsu reflects the fusion of culinary traditions, the adaptability of dishes, and the enduring appeal of comfort food. Its simplicity and deliciousness continue to make it a beloved classic in Japanese cuisine and a favorite among food enthusiasts around the world.