Tonkatsu Japanese cuisine

Image by takedahrs from Pixabay

Japanese cuisine's version of tonkatsu is a deep-fried, breaded pork cutlet. Usually, it is served with cabbage, rice, and tonkatsu sauce.

The dish's origins date back to the late 1800s in Japan, and its origins are said to be from the German schnitzel that German immigrants brought with them.

To make tonkatsu, a pork cutlet that is roughly one inch thick is cut. The meat is thinned out and made soft by pounding. After that, it is dusted with bread crumbs, egg, and flour. It's deep-fried until golden brown at the end.

Traditionally, tonkatsu is served with cabbage, rice, and tonkatsu sauce. Soy sauce, sugar, mirin, and vinegar are the ingredients of tonkatsu sauce, a savory and sweet sauce.

In Japan, tonkatsu is a widely consumed dish that can be found in a wide variety of restaurants and food establishments. Other nations, like China and South Korea, also love this cuisine.