Tonkatsu

When it comes to gourmet delights, tonkatsu takes the cake. Imagine a breaded pork (pon) chop (katsu) served with Bull-Dog or Worcestershire sauce, sliced cabbage, and karashi (Asian mustard); you’re there, and it’s hard to go back.

Very popular in Japan, tonkatsu is a thick slice of pork breaded in panko breadcrumbs and deep fried to perfection. Is that it? Yes, but not quite, because the dish is inseparable from the sauce of the same name that always accompanies it, a kind of ketchup whose recipe can vary considerably, but whose constants are thick, sweet, spicy and subtly hot.

Derived from the French-style breaded veal cutlet, tonkatsu arrived in Japan a little over a century ago. A successful transfer for this regressive dish, which is also the object of superstition: Japanese students are in the habit of eating it before their exams, the verb “katsu” meaning “to succeed”.

Uses

Tonkatsu is usually served with rice and miso soup. Funnily enough, its name changes depending on the assortment. Tonkatsu served on a plate with rice and curry sauce becomes katsukarē. Tonkatsu served on a bowl of rice with curry sauce becomes katsukarē, while tonkatsu served on a bowl of rice with soy sauce, chopped onion and beaten egg becomes katsudon.

As for the tonkatsu sauce, it’s not exclusive to the breaded pork it accompanies, but can be an original condiment with steak, chicken legs, or even pasta, or as a dip for dipping raw vegetables.