Tonkatsu
"Tonkatsu is a breaded, deep-fried pork cutlet (usually loin or fillet) pounded thin, coated in panko breadcrumbs, and fried at precise temperatures for a crispy exterior and juicy interior. Served with shredded cabbage (eaten with sesame dressing), miso soup, rice, and tonkatsu sauce (thick, sweet-savory). The breading should shatter; the pork should be tender and pale pink inside. It's surgical precision applied to fried pork."
Logistics
Moderate
Vibe
Crispy, comforting
Duration
30-45 minutes
Best For
Comfort food
The Backstory
Tonkatsu was created in Tokyo in 1899 at a restaurant called Rengatei, adapting European schnitzel using Japanese panko breadcrumbs. It became a staple comfort food post-WWII. High-end tonkatsu restaurants now source heritage-breed pork (Kurobuta, Berkshire) and fry at exact temperatures. The craft of tonkatsu is taken seriously.
Local Secret
"The best tonkatsu has 3-5mm crispy panko coating and juicy interior. Grind sesame seeds in the mortar at your table and mix with the provided sauce for fresh flavor. The shredded cabbage is unlimited—it's meant to cut the richness. Eat the cutlet with rice and miso soup in alternating bites (traditional Japanese eating style). Tonkatsu Maisen and Butagumi are reliable chains."