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European katsuretsu (loanword/gairaigo for cutlet) was usually made with beef; the pork version was created in 1899 at a restaurant serving European-style foods named Rengatei in Tokyo, Japan. [ 6 ] [ 7 ] [ 8 ] It is a type of yōshoku —Japanese versions of European cuisine invented in the late 19th and early 20th centuries—and was called ...
a katsu-sando of Isen, where it was invented. Katsu-sando (Japanese: カツサンド or かつサンド, lit. ' cutlet sandwich ') is a Japanese sandwich which is made from Japanese-style cutlet (mainly tonkatsu) between slices of bread, and there are many variations.
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 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]
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 2011 Food & Wine Best New Chef is “cooking with no boundaries” in West L.A., where his gently priced menu will change often.
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Gateway Restaurant (3%) The Upstairs (2%) We also had more than 100 write-in submissions, with quite a few people submitting restaurants that were already in the poll.