Description
PORK: KATSU 20 (CTN)
Pork Katsu, traditionally known as Tonkatsu (豚カツ) in Japan, is a foundational Japanese comfort food consisting of a juicy, tenderised pork cutlet coated in flaky panko breadcrumbs and deep-fried until crisp and golden brown. The word ton means pork, while katsu is a shortened form of katsuretsu, derived from the French word for cutlet.
Key Components
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- The Meat: Typically made using thick slices of pork loin (Rosu-katsu) for a richer, juicier flavor with a signature strip of fat, or pork tenderloin (Hire-katsu) for a leaner, exceptionally tender bite.Â
- The Breading: The pork is standardly dredged in flour, dipped in beaten egg, and firmly pressed into panko breadcrumbs. Panko consists of large, jagged flakes that form an airy structure, ensuring a lighter and far crunchier crust than European-style breadcrumbs.
- Tonkatsu Sauce: A dark, thick, sweet, and tangy Japanese barbecue sauce heavily infused with umami flavours. You can easily make a quick version at home by blending ketchup, Worcestershire sauce, oyster sauce, and a touch of sugar or honey. [1, 2]
Traditional Serving Style
A classic pork katsu is cut into thick, bite-sized vertical strips right before serving so it can be easily eaten with chopsticks. It is traditionally presented as a teishoku (set meal) featuring:Â
- A mountain of thinly shredded raw green cabbage to balance the richness of the fried meat.
- Steamed short-grain white rice.
- A warm bowl of miso soup and Japanese pickles (tsukemono)
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