Tonkatsu served with shredded cabbage in Sapporo, Hokkaido.

Katsu-sando, a tonkatsu sandwich, served as a bentō in Naha, Okinawa.

Tonkatsu (豚カツ, とんかつ, or トンカツ), invented in the late 19th century, is a popular dish in Japan. It consists of a breaded, deep-fried pork cutlet one to two centimeters thick and sliced into bite-sized pieces, generally served with shredded cabbage. Either a pork fillet (ヒレ, hire) or pork loin (ロース, rōsu) cut may be used; the meat is usually salted, peppered and dipped in a mixture of flour, beaten egg and panko (Japanese breadcrumbs) before being deep fried. Sapporo redirects here. ... For the dog breed, see Hokkaido (dog). ... This article or section does not adequately cite its references or sources. ... Naha (那覇市; -shi) is the capital city of 沖縄県 Okinawa Prefecture (Okinawan Uchinā) in Japan. ... This article is about the prefecture. ... Baked panko crusted pork with pineapple sauce over udon. ... A Deep fried Twinkie Breaded, deep-fried squid Deep frying is a cooking method whereby food is submerged in hot oil or fat. ... For other uses, see Pork (disambiguation). ... Percentages are relative to US recommendations for adults. ... For other uses, see Flour (disambiguation). ... Baked panko crusted pork with pineapple sauce over udon. ...

It was originally considered a type of yōshoku—Japanese versions of European cuisine invented in the late 1800s and early 1900s—and was called katsu-retsu ("cutlet") or simply katsu. Early katsu-retsu was usually beef; the pork version, similar to today's tonkatsu, is said to have been first served in 1890 in a western food restaurant in Ginza, Tokyo. The term "tonkatsu" ("pork katsu") was coined in the 1930s. See the individual entries for: // Belarusian cuisine Bulgarian cuisine Czech cuisine Hungarian cuisine Jewish cuisine Polish cuisine Romanian cuisine Russian cuisine Slovak cuisine Slovenian cuisine Ukrainian cuisine British cuisine English cuisine Scottish cuisine Welsh cuisine Anglo-Indian cuisine Modern British cuisine Nordic cuisine Danish cuisine Finnish cuisine Icelandic cuisine Lappish... The Ginza area of Tokyo, Japan The Wako department store occupies a busy corner in Ginza Ginza (銀座) is a place in Chūō Ward, Tokyo named after the silver coin foundry or Ginza established here in 1612 (Edo period). ... For other uses, see Tokyo (disambiguation). ...

Variations

Tonkatsu has Japanized over the years more so than other yōshoku and is today usually served with rice, miso soup and tsukemono in the style of washoku (traditional Japanese food) and eaten with chopsticks. Recently, some establishments have even taken to serving tonkatsu with the more traditionally Japanese grated daikon and ponzu instead of tonkatsu sauce. Miso soup with miso, wakame, negi and aburaage Miso soup packets Miso soup ) is a traditional Japanese soup consisting of a stock called dashi into which is mixed softened miso paste. ... Tsukemono (漬物) are Japanese pickles. ... Binomial name Raphanus sativus L. Daikon (Japanese: , literally large root; Traditional Chinese: , literally white carrot; Korean: mu, literally radish), is a mild-flavored East Asian giant white radish. ... Ponzu (ポン酢) is a citrus-based sauce commonly used in Japanese cuisine. ...

Tonkatsu is also popular as a sandwich filling (katsu sando), or served on Japanese curry (katsu karē). It is sometimes served with egg on a big bowl of rice as katsudon - an informal one-bowl lunchtime dish. A serving of Japanese curry and rice Curry , sometimes called カリー karÄ«) is one of the most popular dishes in Japan. ... A typical serving at a Japanese restaurant A katsudon (カツ丼) is a popular Japanese food; it is a bowl of rice topped with a deep-fried pork cutlet, egg, and condiments. ...

Regardless of presentation, tonkatsu is most commonly eaten with a type of thick Japanese Worcestershire sauce called Tonkatsu Sauce (tonkatsu sōsu) (トンカツソース), often simply known as sōsu ("sauce"), and often with a bit of spicy yellow karashi (Japanese mustard) and perhaps a slice of lemon. Some people like to use soy sauce instead. In Nagoya and surrounding areas, miso katsu—tonkatsu eaten with a miso-based sauce—is a specialty. 1900 advertisement Worcestershire sauce (IPA: (wuster-shur or wuster-sheer)) is a widely used fermented liquid condiment originally manufactured by Lea & Perrins, in Midland Road, Worcester, England. ... Karashi ) is a type of mustard used as a condiment or as a seasoning in Japanese cuisine. ... For other uses, see Mustard. ... Japanese name Kanji: Hiragana: Korean name Hangul: Vietnamese name Quoc Ngu: Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... Nagoya ) is the fourth largest city in Japan. ... A pot of commercial barley miso Miso for sale in a Tokyo food hall. ...

Variations on tonkatsu may be made by sandwiching an ingredient like cheese or shiso leaf between the meat, and then breading and frying. For the calorie conscious, konnyaku is sometimes sandwiched between the meat. And in Waseda, Tokyo, a restaurant serves a tonkatsu with a bar of chocolate sandwiched inside, sometimes compared to a Western creation: the Deep fried Mars bar. Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... Perilla is a genus of annual herb that is a member of the mint family, Lamiaceae. ... Binomial name Amorphophallus konjac K. Koch, 1858 Konnyaku Konnyaku (蒟蒻), also known as Konjak, Devils tongue, Voodoo lily or Snake palm, is a tubiferous plant grown in Japan used to create a flour of the same name. ... Waseda University (Japanese: 早稲田大学, Waseda Daigaku; often abbreviated to 早大, Sōdai) is a private university in Japan, known for the liberal culture symbolized by its motto Independence of learning. It is often compared with Keio University. ... For other uses, see Tokyo (disambiguation). ... Deep fried Mars bar - Wikipedia /**/ @import /skins-1. ...

There are also several variations to Tonkatsu which uses alternatives to pork:

• Chicken katsu (チキンカツ) is a similar dish, using chicken instead of pork. This variant often appears in Hawaiian plate lunches.
• Menchi katsu is a minced meat patty, breaded and deep fried.
• Hamu katsu (ハムカツ "ham katsu"), a similar dish made from ham, is usually considered a budget alternative to tonkatsu.
• Gyū katsu (牛カツ "beef katsu"), also known as bīfu katsu, made from beef instead, is popular in the Kansai region around Osaka and Kobe.
• Ssengseonkkaseu (생선까스 "fish katsu") is a Korean fish-cutlet modelled on the Japanese Fry. In Korea, this dish is known as donkkaseu (돈까스), a simple transliteration of the Japanese word to Korean.

Prices for a tonkatsu vary from 198 yen for a pre-cooked tonkatsu available in a supermarket to over 5000 yen in an expensive restaurant. The finest tonkatsu is said^{[citation needed]} to be made from kuro buta (black pig) from Kagoshima Prefecture in southern Japan. Plate Lunch (Hawaiian: pa mea ai) is a vaguely pan-Asian menu item that is part of local culture in Hawaii. ... Menchi katsu is a Japanese portmanteau of menchi and katsu, which are respectively the corruptions of mince and cutlet. ... This article is about the cut of meat. ... The Kansai (Japanese: 関西) region of Japan, also known as the Kinki region (近畿地方, Kinki-chihō), lies in the Southern-Central region of Japans main island, Honshu. ... For other uses, see Osaka (disambiguation). ... This article is about the Japanese city. ... Kagoshima Prefecture ) is located on Kyūshū island, Japan. ...

See also

• Korokke
• Wiener schnitzel

Korokke Korokke (Japanese: コロッケ) is a Japanese deep fried dish originally related to a French dish, croquette. ... Not to be confused with Wienerschnitzel, an American restaurant chain. ...

External links

• An article about Japanese Food including a recipe for Tonkatsu

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Tonkatsu