Product Code Database
4=; "Japanese pork cutlet" is a type of Japanese cutlet (カツレツ, katsuretsu) made from pork. Slices of pork loin or fillet are coated with panko (bread crumbs) and then deep-fried in oil.
Along with karē raisu and Korokke, tonkatsu was considered one of the "three great yōshoku", popular Western-style Japanese dishes that were introduced to Japan.
European katsuretsu (loanword/gairaigo for 'cutlet') was usually made with beef; the pork version was created in 1899 at a restaurant serving European-style foods named Rengatei in Tokyo, Japan. It is a type of yōshoku—Japanese versions of European cuisine invented in the late 19th and early 20th centuries—and was called katsuretsu or simply katsu.
In the early Meiji era, several variations of katsuretsu were developed. These included beef cutlets (ビーフカツレツ, bīfu katsuretsu), chicken cutlets (チキンカツレツ, chikin katsuretsu), and pork cutlets (ポークカツレツ, pōku katsuretsu). Of these variations, it was the pōku katsuretsu that became the direct predecessor of modern tonkatsu.
Pork cutlets (ポークカツレツ, pōku katsuretsu) began to gain popularity around 1907 and eventually became established as one of the "three great yōshoku" (三大洋食, sandai yōshoku) during the Taishō era. As its popularity grew among the Japanese public, the modern form of tonkatsu, distinguished by its use of a thick cut of pork, began to be sold in 1929 (Shōwa 4) in the Okachimachi neighborhood of Ueno, Tokyo.
Tonkatsu is then sliced into bits and served, commonly with shredded cabbage. It is most commonly eaten with a thick Worcestershire-style sauce called tonkatsu sauce or simply sōsu (sauce), karashi (mustard), and perhaps a slice of lemon. It is usually served with rice, miso soup and tsukemono and eaten with chopsticks. It may also be served with ponzu and grated daikon instead of tonkatsu sauce.
In Nagoya and surrounding areas, miso katsu, tonkatsu eaten with a hatchō miso-based sauce, is a speciality.
Variations on tonkatsu may be made by sandwiching an ingredient such as cheese or perilla leaf between the meat, and then breading and frying. Variations of katsu other than pork:
In general, breaded and deep-fried foods are called furai ("fry"), such as ebi-furai (fried prawn) and aji-furai (fried horse mackerel), but fried meat such as pork, beef and chicken is referred to as katsu (cutlet). Katsu and furai differ from tempura, which is not breaded but batteredNo panko appears in definition of tempura: and typically fried in sesame oil.
In recent years, chicken katsu curry has become extremely popular in the United Kingdom, to the point that other varieties of Japanese curry and curry sauce are sometimes referred to as katsu erroneously.
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