Pork Katsu With Pickled Cucumbers and Shiso Recipe (2024)

FAQs

Which part of pork is best for katsu? ›

There are two main cuts of pork used for tonkatsu: hire-katsu meaning “pork fillet”, and rosu-katsu, meaning “pork roast”. Hire-katsu is made with a lean pork tenderloin, while rosu-katsu uses a richer cut of pork that comes with a strip of fat along the side.

The simplest phonetic translation of "cutlet" to Japanese vocalizations is katsuretsu, which in turn is shortened to katsu. Add ton—the Sino-Japanese word for "pork"—to the front of that and you've got tonkatsu, or breaded fried pork cutlets (not to be confused with tonkotsu, which is pork-based ramen broth). * Got it?

Tonkatsu (とんかつ, "pork cutlet") are thick slices of pork that are breaded and deep fried in a manner similar to German schnitzel. They are typically made from two cuts of pork: the lean and tender hire (ヒレ, tenderloin or filet) and the fattier rosu (ロース, loin).

Crispy juicy Tonkatsu is a Japanese comfort food staple and so delicious when paired with freshly shredded cabbage and rice!

Oil - I recommend using a neutral oil with a high smoke point. Rice bran oil, grapeseed oil, or avocado oil are ideal, but canola or sunflower oil will work as well. Tonkatsu Sauce - This sweet, tangy sauce is a perfect complement to the savory pork cutlet, bringing a balance of flavors that is distinctly Japanese.

This is your guide to getting better acquainted with the five most popular cuts of pork: chops, tenderloin, loin roast, spareribs, and shoulder.

This sauce is the traditional Japanese accompaniment for tonkatsu — Japanese-style breaded pork cutlets. It's made from a specially balanced blend of applesauce, onion, tomato paste, carrots and traditionally brewed Kikkoman® Soy Sauce that adds flavor to meat and poultry.

Tonkatsu (豚カツ, とんかつ or トンカツ, pronounced [toŋkatsɯ]; "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.

Meaning of katsu in English

a Japanese dish consisting of a piece of meat, usually chicken, or vegetable, covered in bread crumbs, fried, then usually cut into strips and eaten with a sauce: One of my favorite dishes growing up, chicken katsu is basically the Japanese version of fried chicken.

The katsu should only take a few minutes to brown the breadcrumbs and cook thru to an internal temp of 145F degrees. Most pork products are safe to eat slightly undercooked as well, so a little pink is totally fine and means that it's extra juicy!

What is served with katsu? ›

Serve rice, cabbage salad and chicken cutlets with tonkatsu sauce drizzled on top or on the side. Garnish with toasted sesame seeds and scallions if you like. Enjoy right away while cutlets are hot or transfer to a wire rack to rest so the bottoms don't get soggy.

Thanks to a coating of fluffy, brittle panko instead of regular bread crumbs, tonkatsu (or pork katsu) is crunchier than most pork schnitzel, and the accompanying sauce gives it a jolt of tangy flavor. Pork katsu is easy to make at home, especially if you borrow some techniques from its schnitzel sibling.

Shredded cabbage is almost always served with tonkatsu and it goes together nicely. Cabbage also protects your stomach from oily food and you can avoid heartburn. Some people eat the cabbage with dressing but some people put tonkatsu sauce on the cabbage.

What does pork katsu taste like? If you can imagine the most juicy, crunchy bite of pan-fried pork cutlet, laced with subtle flavors of garlic (in my version) – then your mind has wandered in the right direction. Each bite features juicy, succulent insides and a shatteringly crunchy exterior.

Yes, chicken katsu is served cold or at room temperature. Although the cutlet is deep-fried, the Japanese prefer to eat it at room temperature to enjoy the inside.

Now, katsu can be found everywhere from convenience store takeaway bento boxes, to yoshoku (Western-style Japanese food) eateries and katsu specialty restaurants. The dish is primarily made with pork cutlet, but can also be made with chicken, minced meat, and seafood.

Loin: The area between the shoulder and back legs is the leanest, most tender part of the animal. Rib and loin chops are cut from this area, as are pork loin roasts and tenderloin roasts. These cuts will be dry if overcooked.

The tenderloin is the most tender meat found on the pig and is exceptionally versatile. Tenderloins are boneless, making them easy to cook whole or break down into pieces. Tenderloins can overcook easily, so ensure you have your thermometer.

The Ideal cuts for a stir-fry are fillet, loin and leg. These cuts can be diced, minced or cut into portioned strips ready for stir-frying. When cutting meat, always ensure you cut the meat across the grain. Preheat wok to a high temperature.