Pork Katsu With Pickled Cucumbers and Shiso Recipe (2024)

FAQs

What is the difference between katsu and tonkatsu? ›

The simplest phonetic translation of "cutlet" to Japanese vocalizations is katsuretsu, which in turn is shortened to katsu. Add ton—the Sino-Japanese word for "pork"—to the front of that and you've got tonkatsu, or breaded fried pork cutlets (not to be confused with tonkotsu, which is pork-based ramen broth). * Got it?

There are two main cuts of pork used for tonkatsu: hire-katsu meaning “pork fillet”, and rosu-katsu, meaning “pork roast”. Hire-katsu is made with a lean pork tenderloin, while rosu-katsu uses a richer cut of pork that comes with a strip of fat along the side.

Tonkatsu, or pork katsu, is the kind that comes to mind for most people when they think of katsu. It can be made with leaner hire pork tenderloin or fattier rosu pork loin. The very best tonkatsu is made with kurobuta, or Japanese black Berkshire pork.

Pork – There are two cuts of meat we typically use for this dish: pork loin (ロース rōsu) or tenderloin/fillet (ヒレ hire). Both cuts are fairly lean, but pork loin has a layer of fat that gives the Tonkatsu an extra tender bite when cooked properly.

Katsu (カツ) is a shortened form of katsuretsu (カツレツ), the Japanese transliteration of the English word "cutlet".

Katsu is a tasty dish but has plenty of calories. You can make small changes to make your meals healthier. For example, instead of using the pork loin to make this dish, use the fillet. This makes it healthier since the fillet has less fat.

They are typically made from two cuts of pork: the lean and tender hire (ヒレ, tenderloin or filet) and the fattier rosu (ロース, loin). While tonkatsu is by far the most popular katsu dish, there are other variations made of chicken (chikinkatsu), beef (gyukatsu), ham (hamukatsu) and ground meat (menchikatsu).

It involves coating slices of pork with panko (bread crumbs), and then frying them in oil. The two main types are fillet and loin. Tonkatsu is also the basis of other dishes such as katsukarē and katsudon.

Don Katsu (Fried Pork Cutlet)

Several kinds of oils are used to make the frying oil, such as vegetable oil, lard, sesame oil, and olive oil. The amount of oil must be sufficient to completely submerge the meat. This is one of the secrets of frying, as it is this amount of oil which makes the tonkatsu so crispy, yet juicy inside.

Can pork katsu be pink? ›

The katsu should only take a few minutes to brown the breadcrumbs and cook thru to an internal temp of 145F degrees. Most pork products are safe to eat slightly undercooked as well, so a little pink is totally fine and means that it's extra juicy!

Thanks to a coating of fluffy, brittle panko instead of regular bread crumbs, tonkatsu (or pork katsu) is crunchier than most pork schnitzel, and the accompanying sauce gives it a jolt of tangy flavor. Pork katsu is easy to make at home, especially if you borrow some techniques from its schnitzel sibling.

The restaurant gained a lot more popularity after the switch, and other restaurants began to serve their tonkatsu with shredded cabbage. Now, Japanese pork cutlets with shredded cabbage is the classic way to serve the dish.

Pound the pork with the back of your knife to tenderize it and return it to the shape it originally was using your hands. Season with salt and pepper. 2. Make the batter by beating the egg and oil together well in a large bowl.

Tonkatsu sauce, or katsu sauce for short, is a popular Japanese condiment that's typically served with tonkatsu, chicken katsu, and any other fried cutlet. It's a thick, brown sauce that tastes savory, slightly tangy, and sweet, most closely resembling a Japanese-style barbecue sauce.

It is standard to serve tonkatsu with shredded cabbage. It is not only crunchy and tasty but helps reduce the oiliness of the cutlet and contains Vitamin C that aids in digestion.

Thanks to a coating of fluffy, brittle panko instead of regular bread crumbs, tonkatsu (or pork katsu) is crunchier than most pork schnitzel, and the accompanying sauce gives it a jolt of tangy flavor. Pork katsu is easy to make at home, especially if you borrow some techniques from its schnitzel sibling.