Tonkatsu

Dish information

Tonkatsu, a deeply cherished Japanese dish, consists of a thick slice of pork loin or fillet that is seasoned, coated in panko breadcrumbs, and deep-fried to a golden crisp. The name 'Tonkatsu' is a combination of 'ton' (豚), meaning pork, and 'katsu' (カツ), a truncated form of 'cutlet,' derived from the French 'côtelette.' This dish is a prime example of yōshoku, Western-influenced cuisine adopted and adapted by the Japanese. Its origins trace back to the late 19th century, specifically the restaurant Rengatei in Tokyo, which is credited with creating the first 'pork cutlet' in 1899, though it was initially pan-fried and served with a Western sauce. The modern deep-fried version, accompanied by shredded cabbage and a Worcestershire-based Tonkatsu sauce, became standardized in the 1920s. Tonkatsu is commonly served as a set meal (teishoku) with rice, miso soup, and pickles, or as a key ingredient in dishes like Katsu Curry or Katsudon. It represents a culinary triumph of simplicity and satisfaction, celebrated for its perfect balance of textures: the crunchy exterior, juicy, tender pork, and savory sauce. Esteemed Tonkatsu establishments like Maisen and Wako have perfected the art, becoming destinations for both locals and tourists seeking this definitive comfort food. Tonkatsu symbolizes a period of Japanese culinary innovation, blending foreign influences with local tastes and techniques to create something uniquely Japanese.

Timeline

• 1868

  Meiji Restoration opens Japan to Western culture and cuisine.

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  1899

  Rengatei restaurant in Tokyo invents a pan-fried pork cutlet, precursor to Tonkatsu.

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  1920s

  Deep-fried Tonkatsu gains popularity, served with shredded cabbage and Tonkatsu sauce.

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  1950s

  Tonkatsu becomes a widespread and beloved dish across Japan.