is a Japanese dish that consists of a

breaded Bread crumbs or breadcrumbs (regional variants including breading and crispies) consist of crumbled bread of various dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickeni ...

, deep-fried

pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; ...

cutlet. It involves coating slices of pork with panko (bread crumbs), and then frying them in oil. The two main types are fillet and loin. Tonkatsu is also the basis of other dishes such as ''

katsukarē Katsu curry ( ja, カツカレー, katsukarē) is a Japanese dish consisting of a pork cutlet () served with a portion of Japanese rice and curry. It is served on a large plate and is typically eaten using a spoon or fork. The cutlet is usually ...

'' and '' katsudon''.

Etymology

The word ''tonkatsu'' is a combination of the Sino-Japanese word ''ton'' () meaning "pig", and ''katsu'' (), which is a shortened form of ''katsuretsu'' (), an old transliteration of the English word '' cutlet.''

History

Tonkatsu originated in Japan during the

Meiji Era The is an era of Japanese history that extended from October 23, 1868 to July 30, 1912. The Meiji era was the first half of the Empire of Japan, when the Japanese people moved from being an isolated feudal society at risk of colonization b ...

in the late 19th century, a dish derived from European-style breaded and fried meat cutlets. European katsuretsu (

loanword A loanword (also loan word or loan-word) is a word at least partly assimilated from one language (the donor language) into another language. This is in contrast to cognates, which are words in two or more languages that are similar because th ...

/ 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's a type of yōshoku — Japanese versions of

European cuisine European cuisine comprises the cuisines of Europe "European Cuisine." Either a or cut may be used; the meat is usually salted, peppered, dredged lightly in

flour Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many culture ...

, dipped into beaten egg and then coated with '' panko'' ( bread crumbs) before being deep fried. Tonkatsu is then sliced into bits and served, commonly with shredded cabbage. It is most commonly eaten with a type of thick brown sauce called

tonkatsu sauce Tonkatsu sauce is a thick sauce served with tonkatsu (Japanese pork cutlet). It is a thick (viscosity over 2.0 pascal-second, per JAS Standard) Japanese Worcestershire-type sauce. It is similar to a brown sauce, and can include a fish sauce, ...

or simply ''sōsu'' (sauce), ''

karashi , also known as Oni Karashi is a type of mustard used as a condiment or as a seasoning in Japanese cuisine. ''Karashi'' is made from the crushed seeds of ''Brassica juncea'' (brown mustard) and is usually sold in either powder or paste form. ''Ka ...

'' (mustard), and perhaps a slice of lemon. It is usually served with rice,

miso soup is a traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed. In addition, there are many optional ingredients (various vegetables, tofu, ''abura-age'', etc.) that may be added depending on regional and sea ...

and '' tsukemono'' and eaten with chopsticks. It may also be served with ''

ponzu is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency and nearly colorless. or is ponzu with soy sauce () added, and the mixed dark brown product is widely referred to as simply . The term ...

'' and grated ''

daikon Daikon or mooli, ''Radish, Raphanus sativus'' Variety (botany), var. ''longipinnatus,'' is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, root. Originally native to continental East Asia, daikon ...

'' instead of tonkatsu sauce.

Variations

Nagoya is the largest city in the Chūbu region, the fourth-most populous city and third most populous urban area in Japan, with a population of 2.3million in 2020. Located on the Pacific coast in central Honshu, it is the capital and the most pop ...

and surrounding areas,

miso is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and ''kōji'' (the fungus ''Aspergillus oryzae'') and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spread ...

katsu, tonkatsu eaten with a

hatchō miso is a city located in Aichi Prefecture, Japan. , the city had an estimated population of 386,999 in 164,087 households, and a population density of 999 persons per km². The total area of the city was . Geography Okazaki is in the coastal plains o ...

-based sauce, is a speciality. Variations on tonkatsu may be made by sandwiching an ingredient such as

cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...

or shiso leaf between the meat, and then breading and frying. For the calorie conscious, konnyaku is sometimes sandwiched in the meat. Several variations of tonkatsu use alternatives to pork: *

Chicken katsu Chicken katsu (), also known as panko chicken, or tori katsu () is a Japanese dish of fried chicken made with panko bread crumbs which is also popular in Italy, Hawaii, London, California, and other areas of the world. Chicken katsu is general ...

() or Tori katsu (), which uses chicken instead, often appears in Hawaiian plate lunches. *

Menchi-katsu is a Japanese breaded and deep-fried ground meat patty; a fried meat cake.''Kenkyusha's New Japanese-English Dictionary'', The meat is usually ground beef, pork, or a mixture of the two. It is often served in inexpensive ''bento'' and ''teish ...

() or minchi katsu ( mince katsu), is a minced meat patty, breaded and deep fried. * Hamu katsu ( ham katsu), a similar dish made from ham, is usually considered a budget alternative to tonkatsu. * Gyū katsu ( beef katsu), also known as bīfu katsu, is popular in the

Kansai The or the , lies in the southern-central region of Japan's main island Honshu, Honshū. The region includes the Prefectures of Japan, prefectures of Nara Prefecture, Nara, Wakayama Prefecture, Wakayama, Kyoto Prefecture, Kyoto, Osaka Prefectur ...

region around

Osaka is a designated city in the Kansai region of Honshu in Japan. It is the capital of and most populous city in Osaka Prefecture, and the third most populous city in Japan, following Special wards of Tokyo and Yokohama. With a population of 2. ...

and

Kobe Kobe ( , ; officially , ) is the capital city of Hyōgo Prefecture Japan. With a population around 1.5 million, Kobe is Japan's seventh-largest city and the third-largest port city after Tokyo and Yokohama. It is located in Kansai region, whic ...

. In general, breaded and deep-fried foods are called ''furai'' (frys). ''Furai'' of mammal or bird meats, such as pork, beef, or chicken are called ''katsu'' (cutlet). ''Furai'' of ingredients other than that are just called ''furai'', such as ''aji-furai'' (fried horse mackerel) and ''ebi-furai'' (fried prawn). ''Tonkatsu'' and other ''furai''s are never called

tempura is a typical Japanese dish usually consisting of seafood, meat and vegetables that have been battered and deep fried. The dish was introduced by the Portuguese in Nagasaki through fritter-cooking techniques in the 16th century. The word ''tem ...

. Tempura is not breaded,No ''panko'' appears in definition of tempura: and is not seen as a kind of ''furai''. ''Tonkatsu'' is also popular as a sandwich filling (''katsu sando''), or served on

Japanese curry is commonly served in three main forms: , curry udon (curry over thick noodles), and (a curry-filled pastry). It is one of the most popular dishes in Japan. The very common "curry rice" is most often referred to simply as . Along with the sau ...

to become ''

''. ''Tonkatsu'' is sometimes simmered with egg and broth, then served on a big bowl of rice as '' katsudon''. There is also katsu rice, which is pork cutlet on rice topped with demi-glace sauce.

References

External links

{{Sandwiches Breaded cutlets Deep fried foods Japanese fusion cuisine Japanese pork dishes Sandwiches Fried pork

Etymology

History

Variations

See also

References

External links