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| Place of origin | Japan |
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| Region or state | East Asia |
| Main ingredients | Cutlet (pork fillet or loin),panko,cooking oil |
Tonkatsu (豚カツ, とんかつor トンカツ,pronounced[toŋkatsɯ]; "porkcutlet") is a Japanese dish that consists of abreaded,deep-friedpork cutlet. It involves coating slices of pork withpanko (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 askatsu curry andkatsudon.
The wordtonkatsu is a combination of the Sino-Japanese wordton (豚) meaning "pig", andkatsu (カツ), which is a shortened form ofkatsuretsu (カツレツ),[1] an old transliteration of the English word "cutlet",[2][3] which was in turn adopted from theFrench wordcôtelette.[4]
Tonkatsu originated in Japan during theMeiji Era in the late 19th century, a dish derived from aFrench dish known ascôtelette de veau, a veal cutlet coated in breadcrumbs and fried in a pan with butter.[5]
Europeankatsuretsu (loanword/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.[6][7][8] It is a type ofyōshoku—Japanese versions ofEuropean cuisine invented in the late 19th and early 20th centuries—and was calledkatsuretsu or simplykatsu.[9]
Either apork fillet (ヒレ,hire) orpork loin (ロース,rōsu) cut may be used; the meat is usually salted, peppered, dredged lightly inflour, dipped into beaten egg and then coated withpanko (bread crumbs) before being deep fried.[10]
Tonkatsu is then sliced into bits and served, commonly with shredded cabbage.[10][11] It is most commonly eaten with a thickWorcestershire-style sauce calledtonkatsu sauce[10] or simplysōsu (sauce),karashi (mustard), and perhaps a slice of lemon. It is usually served with rice,miso soup andtsukemono and eaten with chopsticks. It may also be served withponzu and grateddaikon instead of tonkatsu sauce.[12]
Tonkatsu is also popular askatsu curry, where it is served withJapanese curry, or askatsudon, simmered with egg and broth, then served on a big bowl of rice; there is also katsu rice, which is pork cutlet served on rice topped with demi-glace sauce. Another popular variation,katsu-sando or pork cutlet sandwich, is said to be originated from the Isen, a tonkatsu restaurant. In the 1930s, the manager of the Isen came up with the concept, then improved it by making the sandwich smaller so that its clientele of localgeishas could enjoy it without wearing off their lipstick.[13]
InNagoya and surrounding areas,miso katsu, tonkatsu eaten with ahatchō miso-based sauce, is a speciality.[14]
Variations on tonkatsu may be made by sandwiching an ingredient such ascheese orshiso leaf between the meat, and then breading and frying.
Variations ofkatsu other than pork:
In general, breaded and deep-fried foods are calledfurai ("fry"),[15] such asebi-furai (fried prawn)[15] andaji-furai (friedhorse mackerel), but fried meat such as pork, beef and chicken is referred to askatsu (cutlet).[2]Katsu andfurai differ fromtempura, which is not breaded butbattered[16] and typically fried in sesame oil.
In recent years, chicken katsu curry has become extremely popular in theUnited Kingdom,[17] to the point that other varieties of Japanese curry and curry sauce are sometimes referred to as katsu erroneously.[18]
Media related toTonkatsu at Wikimedia Commons
Tonkatsu at the Wikibooks Cookbook subproject(rough translation): In Western cuisine, "frying" means to deep-fry or sautee in oils or fats. [...] In Japan, "furai" refers to foods that are dipped in wheat flour, beaten egg, bread crumbs and then deep-fried, [...]. If the ingredient is meat, it is called "chikin katsuretsu", "pōku katsuretsu (tonkatsu)" etc., respectively.[...]
(rough translation): 1.[...ingredients] dipped in batter made of wheat flour, egg and water, then fried in vegetable oil. Vegetable tempuras are sometimes distinguished and called "shōjin-age". [...]
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