Tonkatsu

Tonkatsu is a Japanese dish of breaded, deep-fried pork cutlet, usually made from pork loin or fillet and coated in panko breadcrumbs.

Tonkatsu is a Japanese dish of breaded, deep-fried pork cutlet, usually made from pork loin or fillet and coated in panko breadcrumbs. It developed in Japan as part of yōshoku, or Western-influenced Japanese cuisine, and is commonly served with shredded cabbage, rice, and sauce.

Origin and development

Tonkatsu emerged in Japan in the late 19th century, when Western-style dishes were being adapted into Japanese cuisine. It is widely described as part of the yōshoku tradition and is related to cutlet dishes introduced from Europe. The term combines ton, meaning pork, and katsu, from cutlet, and the dish became established in Japan around the turn of the 20th century.

Preparation

The dish is usually made with pork loin or fillet that is seasoned, coated in flour and egg, covered in panko breadcrumbs, and deep-fried. The result is a crisp coating around tender pork.

Serving and accompaniments

Tonkatsu is often served with shredded cabbage, rice, and a thick, sweet-savoury sauce commonly called tonkatsu sauce. Some sources also note mustard, lemon, or curry as common accompaniments or variations.

Place in Japanese cuisine

Tonkatsu is one of the best-known Japanese comfort foods and a staple in many restaurants. It is also used in other dishes such as katsu curry and katsu sandwiches. In Canada, tonkatsu is widely available in Japanese restaurants and is familiar to diners through these variations.