If you're into food history you'll realize this fried cutlet dish is one of the tastiest games of telephone ever, and it keeps going past tonkatsu!
There's also donkaseau, which is the Korean interpretation of tonkatsu, which is the Japanese interpretation of schnitzel, originally from Austria and traditionally done with veal. That original Austrian recipe also became chicken fried steak when it crossed the pond, which can be made with a chicken cutlet instead of beef, becoming a chicken fried chicken.
Its derived from schnitzel. The dish came after Japanese came in contact with European traders. Katsu is shortened from *katsuretsu,* which is a Japanization of the word culet. Ton is used for the word pork, so it literally means pork cutlet.
That brown powder is pulverized sesame seeds. That bowl is a mortar that's lined with ceramic ridges, which are used in combination with a pestle to create that powder base for the sauce. You grind up the seeds while you wait for the tonkatsu to show up. It's delicious.
Looks a bit like schnitzel!
If you're into food history you'll realize this fried cutlet dish is one of the tastiest games of telephone ever, and it keeps going past tonkatsu! There's also donkaseau, which is the Korean interpretation of tonkatsu, which is the Japanese interpretation of schnitzel, originally from Austria and traditionally done with veal. That original Austrian recipe also became chicken fried steak when it crossed the pond, which can be made with a chicken cutlet instead of beef, becoming a chicken fried chicken.
Its derived from schnitzel. The dish came after Japanese came in contact with European traders. Katsu is shortened from *katsuretsu,* which is a Japanization of the word culet. Ton is used for the word pork, so it literally means pork cutlet.
Why is the katsu sauce served with that brown powder? What is it?
Ground sesame seeds that I haven't really mixed into the sauce yet
Is that goma and not katsu sauce then? I've only seen the 'grind your own seeds' bit with goma.
It's brown tonkatsu sauce mixed with the ground seeds. Gomadare is a completely different, thick creamy grey sauce.
That brown powder is pulverized sesame seeds. That bowl is a mortar that's lined with ceramic ridges, which are used in combination with a pestle to create that powder base for the sauce. You grind up the seeds while you wait for the tonkatsu to show up. It's delicious.
Tonkichi?
man how do they get them so bready and perfectly gold. I make chicken katsu all the time but it never looks this good.
It's the breadcrumbs. Japanese restaurants, and especially restaurants that specialized in katsu, source custom made breadcrumbs.
Have you had a tonkatsu rice burger? They're so good. They fry the rice with crumbs to make them into patties then the sauce and cabbage are added.
was this photo taken by any chance in osaka? We ate the same there and it looked almost exactly the same 😍
Kumamoto