Tonkatsu

Crispy panko-crumbed pork cutlet served with tonkatsu sauce, steamed rice and shredded cabbage.

Tonkatsu was created in Tokyo in 1899 at a restaurant called Rengatei, which adapted the European technique of breading and frying meat using Japanese ingredients. The name combines ton (pork) and katsu (cutlet, from the French). The use of panko breadcrumbs — larger, drier flakes than Western breadcrumbs — is the defining Japanese innovation, creating a dramatically crispier crust. Tonkatsu became associated with Japanese Western-style restaurants (yoshoku) that served Japanified European dishes. The sauce — a thick, sweet-savoury condiment resembling Worcestershire sauce — was developed specifically for tonkatsu.

Use Japanese panko breadcrumbs only. Fry at exactly 170°C. Rest before slicing. Serve with Bulldog tonkatsu sauce.