![]() Hamu katsu ( ハムカツ ham katsu), a similar dish made from ham, is usually considered a budget alternative to tonkatsu.Menchi-katsu ( メンチカツ) or minchi katsu ( ミンチカツ mince katsu), is a minced meat patty, breaded and deep fried.Chicken katsu ( チキンカツ) or Tori katsu ( 鶏カツ), which uses chicken instead, often appears in Hawaiian plate lunches.Several variations of tonkatsu use alternatives to pork: For the calorie conscious, konnyaku is sometimes sandwiched in the meat. Variations on tonkatsu may be made by sandwiching an ingredient such as cheese or shiso leaf between the meat, and then breading and frying. ![]() In Nagoya and surrounding areas, miso katsu, tonkatsu eaten with a hatchō miso-based sauce, is a speciality. Tonkatsu restaurant " jp:かつや" in Tokyo, Japan It's a type of yōshoku - Japanese versions of European cuisine invented in the late 19th and early 20th centuries - and was called katsuretsu or simply katsu. 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. Tonkatsu originated in Japan during the Meiji Era in the late 19th century, a dish derived from European-style breaded and fried meat cutlets. The word tonkatsu is a combination of the Sino-Japanese word ton ( 豚) meaning "pig", and katsu ( カツ), which is a shortened form of katsuretsu ( カツレツ), an old transliteration of the English word cutlet. Tonkatsu is also the basis of other dishes such as katsukarē and katsudon. It involves coating slices of pork with panko (bread crumbs), and then frying them in oil. Tonkatsu ( 豚カツ, とんかつ or トンカツ, pronounced "pork cutlet") is a Japanese dish that consists of a breaded, deep-fried pork cutlet.
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