Starting with some well marbleized pork.

Dust with corn starch, then into a beaten egg.

Dredge in panko.

Fry...

Slice and enjoy with tonkatsu sauce...

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Posted by MeridianDog

Home on the range

Member since Nov 2010

14186 posts

Posted on 2/23/15 at 7:31 am to Degas

One of the best things I had in Japan was Tonkatsu. Went to a place that had a big U shaped bar around maybe seven large woks. Each wok was at some stage of empty (no pork frying) to the Chef removing the cooked portion. They served it with a "hay stack" of finely shredded cabbage and (for us) Kerin Beer from a big bottle, served in maybe 6 ounce glasses. Tradition says that your host should never let your glass get less than 3/4 empty. My friend (O'San) was a very good host and I got wasted.

As I recall, there are multiple levels - maybe 4 - ranked on how fat the pork is. The better Tonkatsu is pretty fat and very much preferred by Japanese.

Good stuff.

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Posted by NOX

Member since Dec 2009

5917 posts

Posted on 2/23/15 at 7:51 am to Degas

never heard of this.. will try.

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Posted by MeridianDog

Home on the range

Member since Nov 2010

14186 posts

Posted on 2/23/15 at 9:18 am to NOX

I pulled a photo from the web that represents my memories of Tonkatsu.

Simple and delicious.

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Posted by Degas

2187645493 posts

Member since Jul 2010

11391 posts

Posted on 2/23/15 at 1:45 pm to MeridianDog

quote:
Tradition says that your host should never let your glass get less than 3/4 empty.

Yup. It's mind boggling how much etiquette there is at a Japanese table.

As far as Kirin beer, all employees at the restaurant I worked at were allowed a beer at the end of the night. I swore by Kirin, and my friend Sapporo. We would argue the attributes of each until one day we did a blind taste test. I liked Sapporo better and he the Kirin.