Tonkatsu pork cutlets are one of the many yoshoku, or ‘western-style’ foods, that were originally introduced to Japan by Europeans.
Like most other yoshoku foods, the Japanese took the original tonkatsu and made it their own.
Today, tonkatsu is made by coating pork chops in crisp panko breadcrumbs and deep-frying them until they are golden brown in colour. They are normally served drizzled in fruit-and-vegetable based tonkatsu sauce with shredded cabbage and other crisp salad greens on the side. Tonkatsu are also often enjoyed as part of a bento boxed lunch, in a Japanese curry (known as ’katsu curry’), or as a sandwich filling.
Like most other yoshoku foods, the Japanese took the original tonkatsu and made it their own.
Today, tonkatsu is made by coating pork chops in crisp panko breadcrumbs and deep-frying them until they are golden brown in colour. They are normally served drizzled in fruit-and-vegetable based tonkatsu sauce with shredded cabbage and other crisp salad greens on the side. Tonkatsu are also often enjoyed as part of a bento boxed lunch, in a Japanese curry (known as ’katsu curry’), or as a sandwich filling.