Tonkatsu (豚カツ) is one of the most popular and simple dishes in Japan. It consists of a fried and breaded pork chop (or fillet, or loin), sliced into small pieces, and usually served with chopped cabbage and miso soup. The meat is salted, peppered, lightly passed through the flour, dipped in an egg mixture and breaded with panko before being dipped in frying.
Tonkatsu was invented in the late 19th century, originally tonkatsu was considered a variation of European cuisine, which was called “katsuretsu (cutlet)”, or simply Katsu.
The first katsuretsu were made with beef, however, the pork version, similar to the current dish, would have been served for the first time in 1890, in a Western food restaurant in Ginza, Tokyo. The term “tonkatsu“ was conceived in the 1930s.
Tonkatsu is basically breaded pork, it can be sirloin, steak or pork chop, more refined dishes usually use meat with a thickness between 1 and 2 centimeters, seasoned lightly with salt and pepper and breaded in a flour. thick donut, called panko (パン粉), and served with white rice, misoshiru (味噌汁), shredded cabbage and a katsu sauce.
Tonkatsu sauce is a very popular condiment in Japan. It is found on most restaurant and snack bar tables, it is so used that the Japanese simply call it sauce (sosu, ソース).
It is made from puree of fruits and vegetables, such as apples and tomatoes, sugar, salt, spices, starch and caramel. The ingredients are similar to Worcestershire sauce, but the tonkatsu is much thicker and tastes sweeter.
The sauce was meant to be used in tonkatsu but it is used in a wide variety of foods, especially western ones, like steak, hamburger and ebi furai.
How to do Tonkatsu
Our friend Santana Fonseca made a video showing step by step to make a tonkatsu using loin.
Today we will show you the recipe for tonkatsu, a simple and easy recipe.
- 1 sirloin steak or steak 1 or 2 centimeters thick
- Salt and pepper to season
- A beaten egg to dust
- Wheat flour or cornstarch (optional)
- Panko breadcrumbs
- Thinly sliced cabbage
- Tonkatsu sauce
- Frying oil
- Season the steaks with salt and pepper to taste;
- Pass in the beaten egg and then in the flour or cornstarch (This step is optional, but it is recommended to have a more dry and crispy frying.)
- Pass the egg again and then in the panko breadcrumbs, squeeze the steak well into the flour to stick well and leave a generous layer that will give all that desired crunchiness;
- Put to fry at not too high temperature until golden brown;
- Cut into slices and place on a plate;
- Place the cabbage next to the tonkatsu and serve with the sauce;
In Japan it is quite easy to find ready-made sauces in markets for use in tonkatsu and other dishes, but if you want, you can make a sauce similar to your own.
- 4 tablespoons of ketchup
- 1 tablespoon Worcestershire Worcestershire sauce
- 1 tablespoon of sake
- 1spoon (coffee) of grated ginger
- 1 spoon (coffee) of crushed garlic
- 1 tablespoon of sugar
Put everything in a pan and put on the fire until it thickens and it's ready.
And remember that you can prepare the dish to your taste, the way you want, always make dishes that please you and your palate.