Tonkatsu

[Apollo]

Hiya!
I thought that I might share with you one of my favourite Japanese dishes Tonkatsu, which is very popular in Japan. I have checked that it is not a double-thread, since two recipes of tonkatsu is unnecessary.

You have to use:

2x 150-200 grams (5-7 oz) of boneless pork steaks
2 tablespoons of plain flour
1 egg, beaten
2-3 tablespoons of dry white breadcrumbs
Vegetable oil for deep frying
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The steps:

Beat meat to tender it.
Dust meat with flour and then dip into beaten egg.
Coat the meat with breadcrumbs.

Heat the oil and then deep fry the meat until cooked through (5-6 mins).
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Serve garnished with chopped lettuce, sliced tomato and cucumber, and white rice....YUMMY.

 

[RockLee]

Thanks man...*drools of thinking about tonkatsu*

 

[canadian_kor]

Thanks Apollo. Tonkatsu is one of my favourite Japanese dishes. It is also good for Westerners who have yet (or are afraid) to take the plunge into raw-fish eating.

 

[DoctorP]

mmmm, tonkatsu! I just ate that last night! :gohan:

 

[Reiku]

Sounds good...

...now I know what that "tonkatsu sauce" I've been buying is for.

 

[RinniGal]

ooo.. that's the easy recipe...lol
you're supposed to put it in the fridge for like 3 hours so it'll be crunchier or sumthin
that's why there are restaurants purely dedicated to it...
if i worked at one of those, i don't think i'd want to eat it ever

 

[carsony]

lol . . . yeah after working at restaurants u don't want to eat things from there again . . . *remembers working at fast food place*

 

[bezz]

とんかつ

It was Genjiro Kida, second-generation owner of Rengatei in Ginza, who developed the tonkatsu recipe in 1899. There was no such word as tonkatsu at that time though; they called it pork cutlet (and they still do there.)
Rengatei also was the first to serve the standard side, shredded cabbage in 1904.

Rengatei (est. 1895)
3-5-16 Ginza, Chuo-ku, Tokyo 104-0061 Japan
phone: +81(3)3561-3882


The word tonkatsu was coined circa 1930. There are a few theories about the origin though, such as Ohroji in Shinjuku and Rakuten in Ueno.
Asakusa/Ueno was the shopping/entertainment/nightlife district of Tokyo back when tonkatsu was getting popular among people; many old tonkatsu restaurants in the area are still around, including the famous three:

Ponta (est. 1905)
3-23-3 Ueno, Taito-ku, Tokyo 110-0005 Japan
phone: +81(3)3831-2351
[thick strip cutlet is one of specialties]

Horaiya (est. 1914)
3-28-5 Ueno, Taito-ku, Tokyo 110-0005 Japan
phone: +81(3)3831-5783
[tenderloin tonkatsu, fried in lard]

Futaba
2-8-11 Ueno, Taito-ku, Tokyo 110-0005 Japan
phone: +81(3)3831-6483
[trimmed loin. no kids allowed]


Recent trend is, very light texture of overly-tenderized meat, the signature recipe of Isen in Yushima and its branches/spawnouts as well as the imitators.

Isen (est. 1930)
3-40-3 Yushima, Bunkyo-ku, Tokyo 113-0034 Japan
phone: +81(3)3834-2901

Maisen (est. 1965)
4-8-5 Jingumae, Shibuya-ku, Tokyo 150-0001 Japan
phone: +81(3)3470-0071



Tonkatsu Restaurant League

 

[MeAndroo]

Beat meat to tender it.

I know, I know, I'm like a 12 year old. I just thought this was the best step

Me and my roomie used to toast the breadcrumbs to make them crunchier. Works pretty well even when hit by egg.

Homemade tonkatsu is great, but it can't beat the cheese-filled menchi katsu I had near Waseda...possibly the greatest breaded food ever.

 

[bezz]

味噌カツ

Misokatsu, tonkatsu with red miso sauce, is one of Nagoya-local dishes invented by Yoshio Suzuki, the founder of Yabaton restaurant.

Yabaton (est. 1947)
3-6-18 Ohsu, Naka-ku, Nagoya-shi, Aichi 460-0011 Japan
phone: +81(52)252-8810

 

[pipokun]

...
Homemade tonkatsu is great, but it can't beat the cheese-filled menchi katsu I had near Waseda...possibly the greatest breaded food ever.

The menchi katsu was really nice, but unfortunately, the restaurant was closed two years ago.

 

[xerxes99]

mmmmmm... I''m eating tonkatsu right now.

 

[MeAndroo]

The menchi katsu was really nice, but unfortunately, the restaurant was closed two years ago.

That makes me feel old all of a sudden.

 

[bezz]

メンチカツ

Homemade tonkatsu is great, but it can't beat the cheese-filled menchi katsu I had near Waseda...possibly the greatest breaded food ever.

Off-topic, menchi-katsu or ground meat cutlet.

Web Japan Link

The restaurant famous for menchikatsu is:

Kamiya (est. 1925)
3-18-18 Negishi, Tiato-ku, Tokyo 110-0003 Japan
phone: +81(3)3873-2116

 

[pipokun]

if fresh gound pork is available like in Germany, try the menchi katsu heated lightly. I'm sure it must be awesome.

MeAndroo
me, too.

 

[bezz]

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