Recipe Catalog

Tonkatsu is a crispy and juicy pork cutlet fried in a golden breading. Originating in Japan in the late 19th century under the influence of Western cuisine, it has become one of the most popular dishes. Classic tonkatsu is made from pork that is breaded in panko crumbs, giving it an airy and crunchy texture. Fried in oil until golden brown, it turns out incredibly juicy inside. It is usually served with cabbage and a tangy tonkatsu sauce that adds a rich sweet-spicy flavor to the dish. This perfect combination of crunch, tenderness, and vibrant flavor nuances makes tonkatsu a beloved dish not only in Japan but also far beyond its borders.

Thickly breaded cutlets that are believed to have come to Japanese cuisine from France: the French word côtelette became read as katsuretsu, or simply "katsu", in Japan. Essentially, these are deep-fried pork chops, an everyday food that is even sold frozen in supermarkets. But homemade tonkatsu is, of course, tastier: a crispy crust of airy panko breadcrumbs and a juicy core. Before serving, tonkatsu is cut into strips and complemented with fresh cabbage salad and sauce. The recipe is very simple, try to cook it and see for yourself.

Tonkatsu is one of the most popular dishes in Japanese cuisine, introduced to Japan in the late 19th century under the influence of Western culinary traditions. It consists of tender, crispy pork cutlets breaded and traditionally served with tonkatsu sauce and fresh vegetables. The fried meat has a rich flavor and appetizing texture, while the light crunch of the breading contrasts beautifully with the juiciness of the pork. This dish is loved not only in restaurants but also at home, where it is prepared with a minimal set of ingredients. It can be served with rice or cabbage salad, creating a harmonious balance of flavors. Tonkatsu is not just food; it is part of Japanese gastronomic culture that combines European and Eastern traditions.

Tonkatsu is a popular Japanese dish that emerged under the influence of Western cuisine in the late 19th century. It consists of a crispy and golden cutlet made from tender pork meat, fried in breadcrumbs. Juicy on the inside and crunchy on the outside, tonkatsu captivates gourmets with its simple yet rich flavor. It is usually served with thick tonkatsu sauce that adds savory and sweet notes, along with fresh cabbage and rice, creating a balanced and hearty meal. This dish is perfect for both everyday dinners and cozy gastronomic evenings.

Recipe from Chef Kobayashi Katsuhiko for the Izumi Restaurant.