Tonkatsu (2024)

FAQs

Which is better, Rosu or Hire? ›

Rosu-katsu tends to be the juicier of the two because it contains layers of marbled fat, while hire-katsu tends to be more expensive, as a higher quality meat of meat is necessary so that the meat does not become dry when deep-fried.

On the other hand, the word Tonkatsu actually derives from two Japanese words. Let's break-up this word to make things easier: “ton” and “katsu.” The word “ton” translates to “pig, or pork”, and the word “katsu” is a shortened version of “katsuretsu”, which means “cutlet”.

Tonkatsu comes from the same pig character ton (豚) and katsu is short for katsuretsu, which is how “cutlets” is pronounced in Japanese. Tonkatsu, or pork cutlets, is made by seasoning and breading pork chops and then deep frying them.

You can check the temperature by dropping a bread crumb in the oil. If it comes up to the oil surface right after it's dropped, it's ready. Fry until the color turns golden brown and the meat floats in the oil, about 5-8 minutes, turning once or twice. Set the meat on a cooling rack for a minute.

The choice of rosu-katsu (loin cutlet) or hire-katsu (fillet cutlet) is a matter of personal preference. Rosu-katsu is juicier in taste as it contains marbled fat while hire-katsu is less fatty. Hire-katsu tends to be more expensive since it comes from a scarcer part of the pig.

But Renga-tei used pork instead of beef/veal and the meat was deep fried. Japanese word for pork is “buta” (豚) and this kanji character can be pronounced as “ton”, hence tonkatsu (豚カツ) meaning pork cutlet. When tonkatsu was first served at Renga-tei, it was accompanied by shredded cabbage.

Tonkatsu could be a dangerous food if you eat batter-fat one with lots of rice and dipping sauce. It's a carb and fat bomb. Curry contains flour and lots of sodium, so the combo of katsu and curry is even more dangerous even though it's really addictive.

Tonkotsu ramen is recognizable by its creamy beige color, which it gets from boiling pork bones for hours until all its fat, gelatin, and everything in-between has melted into a richly flavored broth. This cooking process renders tonkotsu ramen one of the fattiest and calorific ramens out there.

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.

Is tonkatsu just schnitzel? ›

This is how the name came about: ton means pig, and katsu is the abbreviation of katsuretsu. This, in turn, is the Japanese pronunciation of the English word Schnitzel, translated as "Schnitzel." So, Tonkatsu is nothing but a pork Schnitzel. Nevertheless, the Japanese version is unique.

The History of Tonkatsu

In 1899, Motojiro Kida, who is the founder of Renga-tei, a Western cuisine restaurant in Ginza, added pork cutlets to the menu. At that time, the preparation of cutlets was time-consuming: each slice of meat was first sautéed, and then grilled in the oven.

In truth, tonkatsu and tonkotsu are very different. The main similarity is that they both feature pork: Ton translates to pig or pork. But the dishes differ: Tonkatsu refers to crispy fried pork cutlets, while tonkotsu is a type of ramen made from bone broth.

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).

Another advantage of tonkatsu sauce in terms of taste is it's resistant to quality deterioration and oxidization thanks to vinegar, salt, and spices. However, for best quality and longer expiration date, it's recommended to refrigerate tonkatsu sauce once opened.

You get two kinds of Katsu meat options, rosu and hire. Rosu Katsu is cut from the tender pork loin with a layer of fat on one side. Hire Katsu is made from the almost fat-less tenderloin and is leaner.

The most well known cuts are ribu rosu (prime rib) and ribu rosu shin (ribeye). “Rosu” can roughly translate to “loin” and is a dorsal cut of meat running away from the shoulders.

ROSU (PORK LOIN) SETS. Thick & juicy pork cutlet. with a trimming of fat.

Loin (Rosu) or Fillet (Hire)? If you prefer your pork with more fat, focus on the loin cuts (rosu/ロース); if you prefer leaner and more tender pork, focus on the fillet cuts (hire/ヒレ).