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Tonkatsu sauce or katsu sauce is a Japanese sauce served with tonkatsu (pork cutlet). It is a thick ( viscosity over 2.0 pascal-second , per JAS Standard ) Japanese Worcestershire -type sauce. It is similar to the British and Irish brown sauce , and can include a fish sauce , tomatoes , prunes , dates , apples , lemon juice , carrots , onions ...
Chicken katsu. Chicken katsu (chicken cutlet (Japanese: チキンカツ, Hepburn: chikinkatsu)), also known as panko chicken or tori katsu (torikatsu (鶏カツ)) is a Japanese dish of fried chicken made with panko bread crumbs. It is related to tonkatsu, fried pork cutlets. The dish has spread internationally and has become a common dish ...
In Nagoya and surrounding areas, miso katsu, tonkatsu eaten with a hatchō miso-based sauce, is a speciality. [14] Variations on tonkatsu may be made by sandwiching an ingredient such as cheese or shiso leaf between the meat, and then breading and frying. Variations of katsu other than pork:
Tofu Katsu Curry. This hearty Japanese curry comes complete with crispy sesame-panko-crusted tofu, tender vegetables, and a rich and flavorful curry sauce. For a quicker version, swap out the ...
Katsu curry (Japanese: カツカレー, romanized: katsukarē) is a Japanese dish consisting of a pork cutlet served with a portion of Japanese rice and curry. It is served on a large plate and is typically eaten using a spoon or fork.
Tofu Katsu Curry. This hearty Japanese ... For a quicker version, swap out the curry for some cold shredded green cabbage, along with some katsu sauce for dipping. Get the Tofu Katsu Curry recipe.
Along with the sauce, a wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. Beef, pork, and chicken are the most popular meat choices. Katsu curry is a breaded deep-fried cutlet (tonkatsu; usually pork or chicken) with Japanese curry sauce. [2]
The tonkatsu for the katsudon dish is prepared by dipping the cutlet in flour, followed by egg, then dipping in panko breadcrumbs, and deep-frying. [3] Next, into a boiling broth of dashi, soy sauce and onions, the sliced tonkatsu and a beaten egg is cooked.