Tonkatsu originated in Japan during the Meiji era in the late 19th century, a dish derived from a French dish known as côtelette de veau, a veal cutlet coated in breadcrumbs and fried in a pan with butter.
Tonkatsu is a Japanese dish that consists of pork cutlets coated with flour, beaten egg, and breadcrumbs deep-fried in oil. It is usually served with shredded cabbage and a sauce.
Tonkatsu sauce is a sweet and savory fruit-based sauce with a tartness and a similar blend of spices to Worcestershire sauce. To make homemade tonkatsu sauce, you can combine equal parts Worcestershire sauce, ketchup, and oyster sauce.
Tonkatsu is tender pork loin that’s breaded and deep-fried to crunchy perfection. The word ton (豚) comes from “pork” while katsu (カツ) is an abbreviation of katsuretsu(カツレツ), derived from the word “cutlet.” When the recipe for fried cutlets first appeared
Tonkatsu was established in 2006 as a Japanese pork chop specialty store. Over the years, Tonkatsu has had a personal mission“: Making delicious pork chops is something Tonkatsu has always persisted in.”
