Tonkatsu is one of the must-try dishes in Japan. Made by breading and frying seasoned pork, it offers a delightful crunch and savory flavor. Crispy on the outside and juicy on the inside, it’s a taste that appeals to both kids and adults alike.
Types of Tonkatsu
Tonkatsu is primarily made from pork loin, known for its flavorful fat content. If you prefer a leaner option, you can opt for tenderloin, which is a popular choice among those looking for less fat. Many people tend to favor tenderloin as they age, appreciating its tenderness and milder flavor.
How to Make Tonkatsu
How to Make Tonkatsu
1. Season the Pork: Begin by seasoning the prepared pork with salt and pepper.
2. Coat with Flour: Next, coat the seasoned pork with flour to create a base layer.
3. Dip in Egg: Dip the floured pork in beaten egg, ensuring it’s fully covered.
4. Coat with Breadcrumbs: Finally, coat the pork with breadcrumbs for that signature crunch.
5. Fry: Fry the breaded pork in plenty of oil. Using a generous amount of oil helps achieve a crispy texture.
Enjoy your homemade tonkatsu!
Tonkatsu sauce makes it delicious!
Tonkatsu is often served with white rice, shredded cabbage, and miso soup.
You can top it with either sauce or soy sauce.
I believe sauce complements tonkatsu better than soy sauce.
Tonkatsu sauce is made from various fruits, giving it a sweet flavor and thick texture.This delicious sauce pairs perfectly with the shredded cabbage served alongside tonkatsu. Additionally, it is versatile and can be used to enhance dishes like okonomiyaki and fried fish. Enjoy its rich taste in multiple meals!
Dishes with Tonkatsu Variations
Tonkatsu can be adapted into various delicious dishes. Here are a few popular variations:
Katsudon
Katsudon features sliced tonkatsu simmered in a seasoned soy sauce broth with egg, served over white rice.
Sometimes, seasoned onions are added, and mitsuba is placed on top to enhance the color. The key to its deliciousness lies in the tender katsu and the rice that absorbs all the flavors. Katsudon is perfect for lunch and is often sold as a bento option. it is hearty and satisfying, keeping you full for a long time. From a housewife’s perspective, it’s also a great way to repurpose leftover tonkatsu!
Katsu Sandwich
A katsu sandwich is tonkatsu placed between slices of bread like a sandwich. The key to its flavor is the sauce.
Katsu Curry
Katsu curry is tonkatsu served on top of curry. It’s perfect for hungry students or anyone wanting a filling meal.
Kushiatsu
Kushikatsu is a delightful variation of tonkatsu that features skewered pieces of meat. In addition to tonkatsu, you can skewer a variety of ingredients such as onions, green onions, bell peppers, quail eggs, pumpkin, and shiitake mushrooms, then fry them to perfection.
Before eating, dip the skewers into a jar of sauce for added flavor. This dish is particularly famous in Osaka, where Kushikatsu restaurants serve the sauce in containers, allowing you to dip your skewer and apply as much sauce as you like. It’s a fun and interactive dining experience that many enjoy!
Sauce Katsudon
Sauce katsudon is also popular. Similar to katsudon, but without the egg. The fried cutlet is placed on rice and topped with sauce. This is famous in Gunma Prefecture.
These are some of the variations of tonkatsu.
Recommended Restaurants Around Yokohama
If you live around Yokohama, here are some recommended places:
Katsuretsuan（勝烈庵） is a long-established shop with its main store in Bashamichi（馬車道）, Yokohama. You can enjoy a set meal (with miso soup, cabbage, and white rice) for around 2,000 yen.https://maps.app.goo.gl/mS21wsMpSXYn7qZ5A
Tonkatsu Wako とんかつ和幸 is also a well-known chain. It has several locations, including in the Yokohama Station building.https://wako-group.co.jp/shop/result/?pref=神奈川県
History of Tonkatsu
Finally, let’s talk about the history of tonkatsu.
The origin of tonkatsu is said to be the cutlet that was poplarized during the Meiji era.
The English word “cutlet” originally referred to lamb or beef with bones, but it came to mean mean as breaded meat and fried in butter.
During the Meiji era, there was a campaign to eat more meat, leading to the popularity of breaded and fried thin slices of beef.
Pork started to become more common around the time of the Russo-Japanese War (1904-1905). Due to the rising price of beef, “pork cutlet” appeared.
The first place known to have served tonkatsu is “Ponchiteiポンチ軒” in Ueno, Okachimachi, in 1929 . It was created by Shinjiro Shimada, a chef with experience in the Imperial Household Agency. The difference from cutlet was using thick-cut meat, frying it in plenty of oil like tempura, and slicing it before serving.Later, it became standard to serve tonkatsu with shredded cabbage, rice, and miso soup.
Ponchiteiポンチ軒 is still around and is now known as Pontahonkeポン多本家. The fourth generation has inherited the taste. It remains a Western-style restaurant, famous for its cutlets and beef tongue stew. It is very close to Okachimachi Station on the Yamanote Line. Be sure to check it out!
