简明 Tonkatsu 释义 n. 日语。猪排,豚カツ。因为猪排[豚カツ ( TonKaTsu)]的后面两个音与胜利[勝カツ (KaTsu)]发音相同,因此日本人常常会吃猪排来讨个吉利。
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Our crisp, juicy, well-browned pork tonkatsu starts with ¾-inch-thick boneless chops with a thin fat cap. We cut slits in the fat to prevent the chops from buckling and then sprinkled them with salt. We revamped the bound breading process so that a triple dip—first in flour, then...
Tried this place for lunch and it was quite crowded. The food was really good and the service fast. The only thing maybe lacking is that in comparison to other Tonkatsu places in Tokyo, they serve only a max of 2 pork loin pieces. ...
Located inside Kyoto station, Tonkatsu Wako is a popular place to enjoy scrumptious tonkatsu, with the distinctive yuzu dressing on cabbage salad. This place offers refillable rice, miso soup, and cabbage salad. The staff won’t read out the number in English; so just get the tick...
It is said that tonkatsu has its origins in the beginning of the 20th century when the popular dish of pork cutlet was made in the yoshoku (Japanese-style Western cuisine) restaurants of Tokyo. Tonkatsu, which has thick slices of pork coated in panko and then deep fried, is usually ...
Etymologically, tonkatsu (豚カツ) means “pork chop”. Ton is the Japanese word for pork, and katsu is the shortened form of katsuretsu, itself derived from the English “cutlet” or “côtelette” in French. Tonkatsu is one of those Japanese dishes strongly inspired by Western cuisine....
If you weren't familiar with Japanese cuisine, you might not think there was anything particularly Japanese about tonkatsu, a simple dish of breaded and fried pork cutlets. But if you've ever been in a Japanese shopping mall food court, you've seen that, just like pizza in the US, ton...
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). While ton...
I recommend using homemade panko for tonkatsu. The larger crumbs create a thicker coating that stays crisp longer and it's what differentiates this Japanese dish from Western cutlet dishes. I've tested frying tonkatsu at various temperatures, and using a relatively low temperature of 320°F ...