Katsu karē is a Japanese curry variation made with a combination of tonkatsu (breaded and fried pork or chicken cutlet) and curry sauce. The dish is sometimes…
Similarly, it is asked,What’s the difference between deep fried tonkatsu and breaded pork?
The usual tonkatsu involves frying the entire piece of breaded pork, while the layered cutlet lines thinly sliced pork together into a single cutlet and deep fried. The result – you don’t get a tough piece of meat and instead a lighter and leaner version which does not feel as heavy.
Additionally,What do you call deep fried pork cutlet in Japan?
We have a specialty in Japan known as Tonkatsu (とんかつ, 豚かつ), or deep-fried pork cutlet. This western-inspired dish has been enjoyed for over 120 years, with the recipe remaining mostly unchanged since then. So, what makes Tonkatsu special, and how can we make this popular dish at home?
In respect to this,Where did the Japanese pork cutlet tonkatsu come from?
Tonkatsu is said to be inspired by the French dish, côtelette de veau, which is essentially breaded veal cutlet pan-fried in butter. One Tokyo restaurant called Rengatei 煉瓦亭 (still open today!) took this concept and made a few changes to appeal to the Japanese palette, and in 1899, Tonkatsu made its debut.
How is a pork cutlet served in a katsudon?
Katsudon is served with the pork cutlet served in a bowl, on top of the rice. The word “donburi” (丼) literally means rice bowl after all. The pork cutlet is cooked together with the egg, but it doesn’t lose too much crispiness because the egg is not fully cooked.