Discover Crispy and Tangy Tonkatsu

Tonkatsu is a dish I grew up eating and knowing as Japanese food. To me, Tonkatsu is as Japanese as chicken teriyaki, tempura and sushi. So why is it that when I went to Japan, people looked at me like Im short a few brain cells when I called Tonkatsu washoku (Japanese food)? Just as Americans are probably shocked to go to Japan and find no California rolls at sushi restaurants, Japanese tourists are likely dumbfounded when they come to the States and cant find Tonkatsu on the menu at Dennys. Thats because in Japan, Tonkatsu is a type of y?shoku, or western food. Even the name is half English. Ton means pork in Japanese, but katsu is the transliteration of the English word cutlet (pronounced ka-tsu-re-toh in Japanese). As the name implies, its a dish that came to Japan over a century ago by way of American trade. Since then, its become a staple in most homes. There are even restaurants that specialize in Tonkatsu (much like our steakhouses over here), and yet its still not considered Japanese food over there. While it may look similar to pork schnitzel, the Japanese breadcrumbs (panko) give Tonkatsu a thick crispy crust, and a sweet tangy sauce compliments the moist cutlet inside. Leftovers are typically turned into rice bowls, or doused in Japanese curry, so dont be shy about making extras.

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Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marcs been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.