Tonkatsu is a classic Japanese dish made of pork cutlet fried in breadcrumbs. It’s a bit like German schnitzel, Polish kotlet schabowy, and Italian piccata in appearance and texture.
It’s one of the simplest dishes you can make at home and is a great way to add extra protein to your diet. The sauce is made of a mix of fruits, vegetables, spices, and vinegar that features an excellent balance of sweet, sour, and spicy flavors.
The first thing you need to do is make sure the meat is fresh and tender, then coat it in panko (Japanese-style breadcrumbs) and fry until golden brown. You can use a variety of cuts, but pork loin or tenderloin works best for this dish.
Another important ingredient is tonkatsu sauce, which is often thicker and sweeter than Worcestershire sauce. It’s also more aromatic and tangy.
There are many different types of tonkatsu sauce, but most have the same basic ingredients: sugars, vinegar, and seasonings. Some, such as Bull-Dog’s tonkatsu sauce, are based on traditional Japanese cooking techniques and are made with selected vegetables and fruits. 돈까스창업
While some tonkatsu sauces are seasoned with a lot of salt, others are not. If you have allergies to sodium, it’s best to opt for a lower-sodium version.
Other common ingredients are garlic, ginger, and shoyu. These are commonly used in Japanese katsu dishes and help to add a bit of flavor without overpowering the dish.
It’s also common to find a variety of toppings on katsu. Some restaurants even offer an option to have the tonkatsu topped with grated daikon radish or a sweet miso sauce.
The best place to get tonkatsu in SF is a tiny dine-in only restaurant that consistently draws crowds for its perfectly executed katsu dishes. The fried pork and chicken cutlets are layered with a choice of dipping sauces or cooked in bubbling clay pots of vegetable stew. Other small plates include yakitori, grilled mackerel, and shaved octopus. 배달창업
In addition to katsu, this Wallingford restaurant also serves sushi and ramen. The “tonkotsu black” ramen from Kousuke Yoshimura is a creamy pork-based broth that radiates thumping base notes through garlic oil and gritty black pepper. The menu also features thin noodles and luscious pork chashu.
Boulevard has become one of those SF restaurants that don’t get’starred’ by Michelin, but have a rep for consistently good, high-end cooking. While Mourad is Morocan-influenced, Boulevard is more of an upscale-bistro place (think: Zuni Cafe, Chez Panisse and others) with a lot of emphasis on local ingredients.
The ramen at this South Bay outpost of this popular Tokyo chain from chef Kousuke Yoshimura is hearty and satisfying, with a rich, pork-based broth that is complemented by thin noodles, fatty chashu, and a flavored egg. There are also a few vegetarian options, including a vegan ramen with tofu and carrots.
This izakaya in Capitol Hill’s Little Saigon neighborhood is a favorite for its katsu, but it also has a great selection of other Japanese small plates and drinks. The fried chicken cartilage is a must-try, and the kushikatsu — skewered, breaded pork cutlets — are also quite delicious.