Hello, how are you all doing? Here we will introduce delicious food from Japan.
This article is designed so that you can also view and study in Japanese.
【history】
Tonkatsu is a dish that originally came from European cutlet culture that was introduced to Japan. It began to be served as “pork cutlet” at Western-style restaurants during the Meiji era, and later evolved to suit Japanese tastes as a “side dish that goes well with rice.”
By the Taisho to early Showa periods, the current style of coating it generously with breadcrumbs and deep-frying it took hold, and after the war, “tonkatsu specialty restaurants” appeared. Eventually, various derivative dishes such as tonkatsu set meals, katsudon, and katsu curry emerged, making tonkatsu a representative of Japanese Western-style cuisine.
トンカツは、ヨーロッパから伝わったカツレツ文化を起源とする料理です。明治時代には洋食店で「ポークカツレツ」として提供されるようになり、その後、日本人の好みに合わせて「ご飯に合うおかず」として進化を遂げました。
大正から昭和初期にかけては、パン粉をたっぷりつけて揚げる現在のスタイルが定着し、戦後には「トンカツ専門店」が登場しました。そして、トンカツ定食、カツ丼、カツカレーなど、様々な派生料理が生まれ、トンカツは日本の洋食を代表する存在となりました。
【characteristic】
Tonkatsu is a simple dish where pork is breaded and deep-fried, but it can be said that the true essence of this dish lies in the balance between the crispy coating and the juicy meat.
Crispy coating
By coating the pork with breadcrumbs and frying it at a high temperature, it gets a light and crisp texture.
Juicy pork
The amount of fat and texture vary depending on the cut, such as loin or fillet.
Pairs well with shredded cabbage
This classic combination helps to lighten the heaviness of the fried food.
Variety in ways to eat, such as with sauce, salt, or miso
The ‘face of tonkatsu’ can change depending on the region or restaurant, which is part of its appeal.
トンカツは豚肉に衣をつけて揚げるシンプルな料理ですが、その真髄はサクサクの衣とジューシーな肉のバランスにあると言えるでしょう。
サクサクの衣
豚肉にパン粉をまぶして高温で揚げることで、軽くてパリッとした食感に仕上がります。
ジューシーな豚肉
ロースやヒレなど、部位によって脂の量や食感が異なります。
千切りキャベツとの相性抜群
この定番の組み合わせは、揚げ物の重たさを軽くしてくれます。
ソース、塩、味噌など、食べ方のバリエーションも豊富
地域や店によってトンカツの「顔」が変わるのも魅力の一つです。
【category】
■Loin Cutlet（ロースかつ）
This classic pork cutlet is the most popular, boasting the delicious flavor of pork fat.
It has a perfect balance of fat and lean meat.
It’s moist, juicy, and satisfying.
The crispy batter and the sweet flavor of the fat are a perfect match.
This classic dish is synonymous with pork cutlets, with many people saying, “When it comes to pork cutlets, it’s all about loin.”
もっともポピュラーで、脂の旨味が楽しめる王道のとんかつ。
脂身と赤身のバランスが良い
しっとりジューシーで食べ応えがある
サクサクの衣と脂の甘みが相性抜群
「とんかつといえばロース」という人も多い、定番の一品です。
■Tenderloin Cutlet（ひれかつ）
Tenderloin Cutlet
Lean and healthy, with a refined flavor.
Tender, mild red meat.
Light and easy to eat.
Popular with women and seniors.
A light cutlet that even those who don’t like fatty foods can enjoy.
■Mille-feuille Cutlet (Layered Cutlet)（ミルフィーユかつ・重ねかつ）
Made with layers of thinly sliced meat, this tonkatsu has a tender, light texture.
It’s fluffy and soft, making it a favorite with children.
It’s also available in a variety of variations, with cheese or shiso leaves sandwiched between the layers.
It’s low in fat and easy to eat.
It’s also easy to make at home.
薄切り肉を重ねて作る、柔らかく軽い食感のとんかつ。
ふんわり柔らかく、子どもにも人気
チーズや大葉を挟むアレンジも豊富
脂身が少なく、食べやすい
家庭でも作りやすいのが魅力です。
How was it? There are still many delicious things in Japan.
Be sure to try it when you visit Japan.
Let’s Enjoy！
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