Tonkatsu | Articles on Japanese Restaurants | Japan Restaurant Guide by Gourmet Navigator
"Tonkatsu" refers to fried pork. Pork loin is mainly used for this dish, which is prepared by seasoning the meat with salt and pepper, sprinkling flour, beaten egg, and breadcrumbs on it, and deep-fried. It is very popular as a home cooked dish, but there are also many restaurants specialized in tonkatsu. Some restaurants stand out by using thick meat cuts, others use brand meat with unique flavors, and others boast unique frying times and temperatures or special breadcrumbs.
Tonkatsu is usually served after being cut into easy-to-eat slices. Also, an original way of eating tonkatsu consists of deepening tonkatsu which has been completely cooked into beaten egg flavored with soy sauce and sweet sake and cooking it again on fire, and then serving it on top of hot white rice – a dish known as "katsu don" . Lately, an original type of tonkatsu has been invented; called “mille-feuille katsu”, it consists of piling up to ten thin slices of meat, such as pork back ribs, coating them in batter and frying them. This way of serving tonkatsu is gradually gaining popularity.