Tonkatsu

Tonkatsu: Japan’s way of proving that deep-frying is an art form. It’s a crispy, golden-brown pork cutlet, breaded with panko (Japanese breadcrumbs) and deep-fried to perfection. Usually, it’s made from pork loin (rosu katsu) for that juicy fat content or pork fillet (hire katsu) for a leaner bite. Either way, it’s crunchy on the outside, tender on the inside. It’s typically served with a mountain of finely shredded cabbage, a wedge of lemon, and a drizzle of tonkatsu sauce—a thick, tangy, Worcestershire-style condiment that brings everything together. Despite sounding fancy, tonkatsu has been a Japanese staple since the late 19th century, when Japan was obsessed with Western food. They took the European schnitzel idea, made it better, and turned it into an icon of Japanese comfort food. Now, you’ll find it everywhere, from cheap chain restaurants to high-end places where the breading is treated like sacred scripture.