Tonkatsu
Tokyo, Japan
Tonkatsu is a breaded pork cutlet fried until the coating becomes crisp and golden while the meat stays juicy inside. It is typically served with shredded cabbage, rice, miso soup and a thick, sweet-savory tonkatsu sauce.
The dish is simple enough to be everyday food but has also developed a strong specialist culture in Tokyo. Restaurants may focus on particular cuts of pork, cooking temperatures and breadcrumb texture, making tonkatsu another example of Tokyo's ability to turn a familiar meal into a highly refined specialty.
Why locals eat it
Tonkatsu became part of Japanese urban food culture during the modernization of the late 19th and early 20th centuries and developed into a distinctly Japanese style of breaded cutlet. In Tokyo, specialist tonkatsu restaurants continue to emphasize the quality and cooking of the pork itself.
Local tip
Don't drown the entire cutlet in sauce immediately. Try a piece on its own first, then add sauce and mustard according to taste. The shredded cabbage is traditionally part of the meal rather than just decoration.
Typically made with
pork loin, panko, cabbage, tonkatsu sauce. Recipes vary — always check with the vendor if you have allergies.