What is
Katsu?

Katsu is a popular Japanese dish consisting of a breaded and deep-fried cutlet, typically made from pork (tonkatsu), chicken (chicken katsu), or even vegetables. It is served often with shredded cabbage, rice, and a flavorful sauce, usually tonkatsu sauce, which is sweet and tangy.

Origins & History

Katsu originated in Japan during the late 19th century, influenced by Western culinary practices. The term "katsu" comes from the word "katsuretsu", a loanword from the English term "cutlet." Over the years, it has become a fundamental part of Japanese cuisine, enjoyed as a comfort food in homes and served in restaurants.

Taste & Texture

Katsu has a crunchy exterior that gives way to a tender and juicy interior. The flavor is savory with a hint of sweetness from the sauce, complemented by the freshness of the cabbage.

Ingredients

Pork Cutlet

A thick slice of pork loin that is pounded to tenderize and coated in breadcrumbs.

Breadcrumbs

Typically panko breadcrumbs are used to achieve a light and crispy coating.

Egg

Used as a binder to help the breadcrumbs adhere to the meat.

Flour

A light dusting of flour is applied to the meat before the egg wash to help the breadcrumbs stick.

Tonkatsu Sauce

A thick sauce made from fruits and vegetables, similar to BBQ sauce, providing sweetness and tang.

Cabbage

Finely shredded cabbage served raw as a crunchy side, enhancing the dish.

Rice

Steamed white rice is typically served as a side to complement the dish.

This item may contain the following allergens:

Gluten

Pork