Tonkatsu
Tokyo, Japan
Breadcrumbed pork cutlet fried crisp, served with shredded cabbage and rice.
Why locals eat it
Part of yōshoku, the Japanese adaptation of Western dishes that developed from the late 19th century.
Local tip
Grind the sesame at your table before adding the sauce.
Typically made with
pork loin, panko, cabbage, tonkatsu sauce. Recipes vary — always check with the vendor if you have allergies.