Tonkatsu

My Favourite Food <(^-^)>

Tonkatsu

Tonkatsu, is a Japanese food which consists of a breaded, deep-fried pork cutlet. There are two main types, hire and rosu. It is often served with shredded cabbage.




As well as being served as a single dish, it is also used as a sandwich filling.


Preparation and serving
Either a pork fillet (hire) or pork loin ( rōsu) cut may be used; the meat is usually salted, peppered, dredged lightly in flour, dipped into beaten egg and then coated with panko (bread crumbs) before being deep fried.


 
It is most commonly eaten with a type of thick Worcestershire 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.

Tonkatsu is also popular served on Japanese curry (katsu karē).

 
Tonkatsu is sometimes served with egg on a big bowl of rice as katsudon.



In Nagoya and surrounding areas, miso katsu, tonkatsu eaten with a miso-based sauce, is a specialty.

 

Tonkatsu burger

Variations on tonkatsu may be made by sandwiching an ingredient such as cheese 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, which uses chicken instead, often appears in Hawaiian plate lunches.

 

Menchi Katsu with Cheese

 

• Menchi-katsu  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 region around Osaka and Kobe.

 
Saengseonkkaseu (fish katsu) is a Korean fish cutlet modeled on the Japanese dish. Tonkatsu in Korea is known as donkkaseu or donkaseu, a simple transliteration of the Japanese word to Korean.


A similar cuisine with ingredients other than pork, beef or chicken is called furai (fry), not katsu (cutlet), such as aji-furai (fried horse mackerel) and ebi-furai (fried prawn).