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1. In a saucepan, bring the ketchup, apple butter, Worcestershire, soy, mustard and vinegar to a simmer; transfer to 4 bowls. Cool. 2. Put the flour, egg whites and panko in 3 separate shallow bowls.
Freshly-served tonkatsu with shredded cabbage. Tonkatsu (豚カツ, とんかつ or トンカツ, pronounced; "pork cutlet") is a Japanese dish that consists of a breaded, deep-fried pork cutlet. It involves coating slices of pork with panko (bread crumbs), and then frying them in oil. The two main types are fillet and loin.
Tonkotsu ramen (豚骨ラーメン) is a ramen dish that originated in Kurume, [1] [2] [3] Fukuoka Prefecture, Japan, and is a specialty dish on the island of Kyushu.. The broth for tonkotsu ramen is based on pork bones, which is what the word tonkotsu (豚骨/とんこつ) means in Japanese.
Side dishes for sake is particularly called sakana (肴, 酒菜), or otsumami おつまみ or ate あて. Shōchū is a distilled beverage , most commonly made from barley, sweet potatoes, or rice. Typically, it contains 25% alcohol by volume.
In Japan, tonkatsu is a deep-fried pork cutlet breaded with panko. [6] Katsu of other meats cooked in a similar manner include chicken katsu, [7] gyū katsu [8] or bifukatsu (beef) and menchi-katsu (ground meat patty). [9] Katsukarē is a Japanese curry dish topped with tonkatsu. [9] In Hawaii, chicken katsu is a part of local cuisine.
The dish takes its name from the Japanese words tonkatsu (for 'pork cutlet') and donburi (for 'rice bowl dish'). It has become a modern tradition for Japanese students to eat katsudon the night before taking a major test or school entrance exam. This is because "katsu" is a homophone of the verb katsu (勝つ), meaning "to win" or "to be ...
The types of meat used are beef, pork, and chicken. A popular dish is Katsu-karē which is a breaded deep-fried cutlet (tonkatsu; usually pork or chicken) with Japanese curry sauce. [86] Japanese curry can be found in foods such as curry udon, curry bread, and katsukarē, tonkatsu served with curry.
The dish was introduced to Korea around 1930s during the period of Japanese rule, but the thick, Japanese-style tonkatsu failed to gain popularity. [1] Don-gaseu became popular in the 1960s, with the spread of gyeong-yangsik —light western food—restaurants. [2]