Tonkatsu: When the breaded schnitzel came to Japan (2024)

FAQs

Is tonkatsu like schnitzel? ›

This is how the name came about: ton means pig, and katsu is the abbreviation of katsuretsu. This, in turn, is the Japanese pronunciation of the English word Schnitzel, translated as "Schnitzel." So, Tonkatsu is nothing but a pork Schnitzel. Nevertheless, the Japanese version is unique.

Tonkatsu (豚カツ, とんかつ or トンカツ, pronounced [toŋkatsɯ]; "pork cutlet") is a Japanese dish that consists of a breaded, deep-fried pork cutlet. It involves coating slices of pork with panko (bread crumbs), and then frying them in oil.

This is because the "katsu" in tonkatsu is a hom*onym for the Japanese word for "victory", as in the expression "victory over the enemy." Thus there is a custom of eating tonkatsu before a contest. Even today during entrance exam season, many examinees will eat tonkatsu before taking their exam.

In truth, tonkatsu and tonkotsu are very different. The main similarity is that they both feature pork: Ton translates to pig or pork. But the dishes differ: Tonkatsu refers to crispy fried pork cutlets, while tonkotsu is a type of ramen made from bone broth.

The dish's name actually comes from the German word schnitt, which translates to "cut." The most popular type of meat for schnitzel is veal (wiener-schnitzel) or pork (schweine-schnitzel), but you also see varieties made with chicken (hänchen-schnitzel), or turkey (puten-schnitzel).

Tonkatsu is tender pork loin that's breaded and deep-fried to crunchy perfection. The word ton (豚) comes from “pork” while katsu (カツ) is an abbreviation of katsuretsu (カツレツ), derived from the word “cutlet.”

The History of Tonkatsu

In 1899, Motojiro Kida, who is the founder of Renga-tei, a Western cuisine restaurant in Ginza, added pork cutlets to the menu. At that time, the preparation of cutlets was time-consuming: each slice of meat was first sautéed, and then grilled in the oven.

Of the wide range of meat dishes in Japan, tonkatsu (fried pork cutlet) is one of the most popular items, along with yakiniku (Japanese BBQ). The most common tonkatsu is pork deep fried in a batter of breadcrumbs and enjoyed with a sauce.

What's the shredded cabbage for in katsu dishes? - Quora. Shredded cabbage is essential for Japanese cutlet dishes. That's because cabbage contains an ingredient called cabazine (vitamin U), which helps digestion. Cabbage helps digestion when eating fatty pork cutlets.

After you've finished all the noodles and toppings, put down your chopsticks and spoon. With both hands, bring the bowl to your mouth and continue slurping, as though you are drinking a drink! The broth is not only the tastiest part of the dish, but it is also the part that is given the most effort and time to make.

Does tonkatsu taste good? ›

That's not a knock -- this tonkatsu is delicious! But in terms of prep and ingredients, it's all very familiar to American cooks. Well, there's one exception: The condiments. Japanese mustard is hotter than Western-style mustard; the Japanese variation doesn't have vinegar, so it's less tangy but more potent.

What is the difference between karaage and katsu? Katsu refers to deep-fried cutlet and commonly uses chicken breast that's been breaded with panko before frying, while karaage uses bite-size chicken thighs that are coated potato or corn starch. We serve katsu with a sweet-savory brown sauce called tonkatsu sauce.

Chicken katsu: Chicken katsu is similar to tonkatsu but with chicken cutlets instead of pork. Try this easy chicken katsu recipe, which adds furikake to the panko coating for a flavorful crunch. Takoyaki: Takoyaki is a savory, ball-shaped snack made from fried batter, chopped octopus, green onions and fresh ginger.

Chicken fried steak, also called country fried steak, is nearly identical to schnitzel. It is a breaded and deep fried beef steak.

The main differences between chicken katsu and Western-style chicken cutlet (also known as chicken schnitzel) are that chicken katsu does not tenderize the chicken meat by pounding it, it uses panko breadcrumbs, and it is deep-fried rather than shallow-fried.

Pork Schnitzel or "Cutlet"

"Schnitzel", for the uninitiated, is German for "cutlet" which is usually made with veal and thinly pounded, breaded and fried. As for this schnitzel recipe, it is made with thinly pounded pork cutlets. Those of you looking for a quick, mid-week dinner may be happy with this one.