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These poor pigs are coated in panko—but why?
These pigs wrapped in batter are made of plastic.
This little piggy went to market, this little piggy stayed home, and this little piggy ended up as pork katsu. But before you freak out, don’t worry — these pigs are plastic.
These uncanny pig photos, including one in a soup, have been making the rounds on Twitter, leaving some people troubled, reported Rocket News 24.
Turns out these pigs are from Nagao Sample, an online store that makes realistic-looking plastic foods. So that pork katsu pig — and the batter it’s covered in — is fake. Now we can all let out a collective exhale.
Scrolling through Nagao Sample’s Twitter, you’ll find that everything looks very realistic. It’s still unclear why they decided to make the pig food photos, although it looks like they’re also planning to use them for jewelry.
It’s no surprise that these photos originated in Japan — they always come up with the neatest ideas, like those tiny candy hamburgers. Just know that the pigs are plastic!
— 食品サンプルのながお食研 (@nagaosample) July 18, 2015
East Asia Edit
Chinese cuisine Edit
Some authors say that the original sweet and sour sauce (simplified Chinese: 糖醋酱 traditional Chinese: 糖醋醬 pinyin: tángcùjiàng ) came from the Chinese province of Henan,  but the sauce in this area is a light vinegar and sugar mixture not resembling what most people, including the Chinese, would call sweet and sour. Many places in China use a sweet and sour sauce as a dipping sauce for fish and meat, rather than in cooking as is commonly found in westernized Chinese cuisine. 
This style of using sauces is popular amongst Chinese who tie certain sauces to particular meats such as chili and soy for shrimp and vinegar and garlic for goose. There are, however, some dishes, such as the Cantonese sweet and sour pork or Loong har kow (sweet and sour lobster balls), in which the meat is cooked and a sauce added to the wok before serving. 
Not all dishes are cooked some, such as "sweet and sour fruit and vegetable" salad from the eastern regions of China, also find their way in Chinese cuisine.  This dish combines salad vegetables such as cucumber, tomato, bell pepper, and onion with a mixture of pineapple (or pear), vinegar, and sugar to make a cold served dish.
In China traditionally the sauces are made from mixing sugar or honey with a sour liquid such as rice vinegar, soy sauce, and spices such as ginger and cloves. Sometimes a paste made from tomatoes is used but this is rare and normally restricted to western cooking. 
Cantonese sweet and sour sauce is the direct ancestor of sauce of the same name in the West, and originally developed for sweet and sour pork. The late renowned chef from Hong Kong, Leung King, included the following as his sweet and sour source sauce recipe: white rice vinegar, salt, Chinese brown candy, ketchup, Worcestershire sauce, and dark soy sauce. Hong Kong's gourmet Willie Mak, himself a long time friend of Leung, suggests to contemporary eateries not to resort to cheap bulk manufactured versions of vinegar, ketchup, and Worcestershire sauce, or the sauce will risk being too sharp in taste and might break the balance of flavours. He suggests the more acidic white rice vinegar could be replaced with apple cider vinegar, and ketchup and Worcestershire sauce should be of renowned gourmet brands. 
Hong Kong/Cantonese Edit
The original Cantonese sweet and sour pork (simplified Chinese: 咕噜肉 traditional Chinese: 咕嚕肉 pinyin: gūlūròu Cantonese Yale: gūlōuyuhk lit. 'rumbling meat') is made with vinegar, preserved plums and hawthorn candy for an almost scarlet colour and sweet-sour taste.  A related Hong Kong/Cantonese-based dish is sweet and sour spare-ribs (Chinese: 生炒排骨 pinyin: Shēngchǎo páigǔ Cantonese Yale: sāangcháau pàaigwāt lit. 'stir-fried spare ribs') and it is identical in methods except spare-ribs are used in place of pork loins.
Guo bao rou Edit
Guo bao rou (simplified Chinese: 锅包肉 traditional Chinese: 鍋包肉 pinyin: Guō bāo ròu ) is a classic dish from Northeast China (Dongbei), originating in Harbin, Heilongjiang Province.  It consists of large thinly sliced pieces of chicken or pork in potato starch batter, deep-fried twice until crispy. They are then lightly coated in a variation of a sweet and sour sauce, made from freshly prepared syrup and rice vinegar, flavoured with ginger and garlic. The batter absorbs the sauce and softens. A Beijing variant has the sauce thin and watery, while the dish as prepared in the North East is often a thicker sauce with some ketchup added to it. However true guō bāo ròu is made with an amber coloured sauce due to the fact that it uses caramelized sugar. [ citation needed ]
Squirrel-shaped Mandarin fish Edit
Originating in Suzhou, Jiangsu province, the squirrel-shaped Mandarin fish (Chinese: 松鼠鳜鱼 pinyin: Sōngshǔ Guìyú ) has a crisp skin but soft centre. The fish body of Siniperca chuatsi is scored such that it fans out when cooked, similar in appearance to a bushy squirrel tail. The fish is served with a sweet and sour sauce drizzled on top and garnished with a little shrimp meat and dried bamboo shoots. 
Sweet and sour Yellow River carp Edit
A speciality of Shandong province, in particular the city of Jinan,  the Yellow River carp is prepared by making diagonal slices partway through its flesh. It is next coated in corn flour then deep fried causing the fish to curl and the slices to open out. Finally a sweet and sour sauce is poured over the cooked fish. This is one of the distinctive dishes typical of Lu Cuisine.
Sweet and sour spare ribs Edit
A popular dish in Shanghai cuisine, sweet and sour spare ribs (Chinese: 糖醋小排 pinyin: tángcù xiǎopái ) are made using pork ribs that are lightly coated in corn starch and seasoned before being fried and served in a sweet and sour sauce.
Korean cuisine Edit
In South Korea, a sweet and sour meat dish known as tangsuyuk ( 탕수육 糖水肉 ) is one of the most popular Korean Chinese dishes. Made with either pork or beef, the bite-sized pieces are usually coated with potato/sweet potato starch/corn starch or glutinous rice flour, and double-fried in oil.    The dish is served with sweet and sour sauce, typically made by boiling vinegar, sugar, and water, with variety of fruits and vegetables like carrot, cucumber, onion, wood ear mushroom, and pineapple. Starch slurry is used to thicken the sauce. 
English cuisine Edit
Sweet and sour sauces have been used in English cuisine since the Middle Ages, with recipes for sweet and sour meat and fish in the 1390 cookery book The Forme of Cury. 
French cuisine Edit
In French cuisine, a sweet and sour sauce base made from sugar and vinegar is a gastrique. "Aigre-doux" is a sweet and sour sauce in general. 
Italian cuisine Edit
Agrodolce [ˌaɡroˈdoltʃe] is a traditional sweet and sour sauce in Italian cuisine. Its name comes from "agro" (sour) and "dolce" (sweet). Agrodolce is made by reducing sour and sweet elements, traditionally vinegar and sugar. Sometimes, additional flavorings are added, such as wine, fruit, or even chocolate. One recipe for lamb agrodolce is served over rigatoni or wide noodles, such as pappardelle. 
Southeast Asia Edit
Filipino cuisine Edit
In Filipino cuisine, sweet and sour sauces are known as agre dulce or Filipino sweet and sour sauce. It is made by mixing cornstarch with water, salt, sugar, and a tangy ingredient typically tomato ketchup, banana ketchup, or pineapples. The mixture is brought to a boil then simmered until it thickens. Labuyo chilis may also be added.    The name means "sour-sweet" in Philippine Spanish, from Spanish agrio ("sour") and dulce ("sweet"). It is also known as agri dulci in Chavacano and can refer to dishes cooked with the sauce.  Agre dulce is commonly used as a dipping sauce for appetizers like lumpia or okoy. 
Sweet and sour chicken is a dish frequently served in Chinese restaurants in various countries in Oceania, Europe, North America and South America, and is available at some restaurants in East Asia and Southeast Asia in an essentially identical version. The dish generally comprises cubes of white meat chicken deep-fried in batter and served with sweet and sour sauce. Sometimes it is topped with pineapple, green pepper, carrot, or sweet pickles.
Sweet and sour pork is a Chinese dish particularly popular in westernised Cantonese cuisine and may be found all over the world. Several provinces in China produce various dishes that claim to be the ancestor including a traditional Jiangsu dish called Pork in a sugar and vinegar sauce (糖醋里脊 pinyin: táng cù lǐjǐ).
The dish consists of deep fried pork in bite sized pieces, and subsequently stir-fried in a more customized version of sweet and sour sauce made of sugar, ketchup, white vinegar, and soy sauce, and additional ingredients including pineapple, green pepper (capsicum), and onion. In more elaborate preparations, the dish's tartness is controlled by requiring that Chinese white rice vinegar be used sparingly and using ketchups with less vinegary tastes, while some restaurants use unripe kiwifruits and HP sauce in place of vinegar. [ citation needed ] 
Western cultures use sweet and sour sauce in two different ways. Dishes can either include the sauce as an ingredient in cooking or use the sauce as a pour-over or dipping sauce for the meal.
Chinese restaurants in Western countries commonly serve chicken, pork, or shrimp that has been battered and deep-fried, then served with a sweet and sour sauce poured over the meat. It is also common to find the sweet and sour sauce cooked with sliced green peppers, onions and pineapple before it is poured over the meat.
Many western dishes involve cooking the meat with a variety of ingredients to make a complete sweet and sour dish in the manner of the Gu lo yuk. The most popular dishes are those of pork and shrimp. In French cuisine, it has been developed contrary to traditional French cooking practices and preparation of sweet and sour sauce (Aigre-douce) often involves immersing the food in a plentiful amount of sauce. 
Common in Western sweet and sour sauce is the addition of fruits such as pineapple and vegetables such as sweet pepper and green onions. Traditional rice vinegar is becoming more readily available due to the increase in Asian food stores but a mixture of vinegar and dry sherry is often still used in sweet and sour dishes. Also common is the use of corn starch as thickener for the sauce and tomato ketchup to give a stronger red colour to the dish and to add a Western taste. Most supermarkets across Europe and North America carry a range of prepared sweet and sour sauces either for adding to a stir-fry or for use as a dipping sauce.
Primarily in North America, sweet and sour sauce is available in small plastic packets or containers at Chinese take-out establishments for use as a dipping sauce.
In Britain, Thai-style sweet chilli dipping sauce has recently overtaken the previous popularity of Chinese-style sweet-sour sauce to the extent it can often be found at non-Asian establishments for a wide variety of western-style snacks from fishcakes to chips and seafood such as calamari and prawns.
A number of variations are used in barbecue cuisine, either home-made or prepared from a number of common brands.
Besides American Chinese restaurants, popular fast food restaurants such as McDonald's,   Burger King,   and Wendy's  carry their own proprietary brands of sweet and sour sauce packets. These are commonly offered and used as a dipping sauce for chicken fingers and chicken nuggets. 
What do I serve with menchi katsu?
Just like other Japanese katsu, like tonkatsu or torikatsu, menchi katsu goes really well with tonkatsu sauce and sliced cabbage. If your grocery store doesn&rsquot sell tonkatsu sauce, you can try making the sauce at home too.
My homemade tonkatsu sauce
At it&rsquos basic, tonkatsu sauce is Worcestershire sauce thickened with fruit and vegetable puree. By mixing these three ingredients together, you will get a sauce that is very close to Japanese tonkatsu sauce:
- 6 tablespoon Worcestershire sauce
- 4 tablespoon tomato ketchup
- 3 tablespoon soy sauce
If the sauce seems too thin to you, feel free to simmer it a little in a saucepot to thicken it.
My homemade aurora sauce
Another sauce that I like to serve with menchi katsu, or any katsu, is aurora sauce. My aurora sauce is a simple mixture of an equal part of tomato ketchup and Japanese mayonnaise (think Kewpie).
Menchi Katsu メンチカツ - Deep Fried Ground Meat
The Mystery of Japanese "Sauce"
Miso, soy sauce, bonito flakes. these are the kinds of ingredients you'd expect to be used in Japanese recipes. But there's another ingredient that appears very often, and it's usually just called "sauce" or so-su (ソース). What is this "sauce" anyway?
This is the most popular brand of Japanese "sauce", although there are several other makers. It features a picture of a Bulldog. Some people call all "sauce" Bull-Dog sauce.
On the English version of the Cookpad site, it was decided early on to call it "Japanese Worcestershire-style sauce". It does indeed taste like that classic English sauce made with mystery ingredients including anchovies, but it's a lot thicker, sweeter, browner. "Sauce" appears on all kinds of foods, from Japanese hamburgers (which are more like 'hamburger steaks' rather than American burgers).
. and a lot more. Besides being used as, well, a sauce, it's also used to add flavor to stews and soups, in marinades, and a lot more.
So what is this "sauce" anyway? While there are variations, called tonkatsu sauce (used on tonkatsu or breaded deep fried pork cutlets) chuunou sauce (pictured above) which just means 'medium-thick' sauce, usta- sauce, which is the Japanified version of Worcestershire (but usta- sauce is nothing like original Worcestershire sauce) okonomiyaki sauce, and so on. There's little difference between them though, except in the degree of sweetness, and a slight difference in fruitiness and viscosity. Most "sauces" list "vegetables, fruit and spices" as their ingredients, plus amino acids (umami), sweeteners, caramel coloring and other things depending on the type.
"Sauce" apparently made its debut in the late 19th century in Japan, when it was sold as a different kind of soy sauce. This didn't work out well, since it tasted so different from well, real soy sauce. "Sauce" really only took off in the post-World War II era, along with the rapid growth in popularity of westernized or yohshoku (yoshoku) cooking, which had previously been limited to the big cities.
While it's still associated with yoshoku, as its use on things like okonomiyaki and takoyaki shows it's now used as a flavoring ingredient for all kinds of cooking. For example the Japanese version of stir fried noodles, yakisoba, is flavored with "sauce", unlike the Chinese version (lo mein) which is flavored with a soy sauce base.
So do you need "sauce" in your Japanese cooking pantry?
Well..it all depends on how much it costs for you. If you live near a Japanese, Korean or general-Asian grocery store, and it's fairly inexpensive, then by all means have a bottle around. You can use any brand you like, although Bull-Dog brand is quite reliable. (Bull-Dog sauce apparently used to be called "Inu-jirushi So-su", which means "Dog Brand Sauce". I think the name change was a good idea. )
"Sauce" can be used for things other than Japanese food - on all kinds of meaty or deep fried dishes, in stir fries, and so on.
As I mentioned above, I don't think there's a big enough difference between the "sauce" types to require stocking up on all of them, unless you want to of course or can spare the cash and space. Okonomiyaki sauce is sweeter and thinner than chuuno sauce for example, but there's not a big difference. See below for ideas for doctoring any kind of "sauce". For what it's worth, right now I have one bottle of chuuno sauce in my fridge.
Reasonable substitutes for "sauce"
If you don't have a Japanese/Asian grocery store near you, you can substitute other brown sauces. Traditional British Worcestershire sauce (such as the one from Lea and Perrins) is a great sauce and flavoring ingredient to have around anyway, but it's not really a good substitute for Japanese "sauce".
For that purpose I have at various times used A-1 Steak Sauce in the U.S., and HP Sauce in Europe. (Here in France, the latter is sold in our local supermarché in the "ethnic" food section.)
Both are a lot tangier than Japanese "sauce" though, so you need to temper it a bit. Adding sugar works, but molasses or golden syrup may work better. You can try adding some grated apple (a sweet variety, not a sour cooking variety) too. For okonomiyaki, you may need to add sugar or other sweetener in a 1:2 ratio of sweetener to sauce to come close to commercial okonomiyaku sauce. Or, if you like your okonomiyaki with mayonnaise too, add a bit more mayo to neutralize the sauce's tanginess. Of course if you like tangy sauce anyway, you can just use one of those sauces straight.
I have seen a few recipes suggesting oyster sauce as a "sauce" substitute, but to me the flavor profile is quite different, so I recommend one of those sauces mentioned above instead.
[By the way, I'm boosting up my 'Japanese ingredients explained' section. If you need a Japanese ingredient explained in detail, and you can't find an explaination here yet, just let me know and I'll see what I can do.]
Check out these Asian inspired recipes from the Kikkoman kitchen. Enjoy authentic Asian or Asian fusion cuisines directly from your home kitchen with these easy recipes. Our recipes include appetizers, side dishes, salads, entrees, soups, vegetables, marinades, salad dressings and breads. You’ll find delicious dishes to cook up for easy, weeknight meals with your family &mdash including fried chicken, kara-áge, fish, shrimp, beef, pork, pasta, rice, turkey, chicken, as well as vegetarian options.
Use Tonkatsu in a sentence
1. A popular dish in Japan, Tonkatsu, or pork cutlets, are typically sliced into bite-size pieces and served with a side of shredded cabbage.
2. TURKEY Tonkatsu: Prepare the recipe for Pork Tonkatsu, using 4 turkey cutlets, each about 1/2inch thick, in place of the pork loin.
3. Tonkatsu, or pork cutlet, is a Japanese dish of pork filet that is breaded with panko breadcrumbs and deep fried
4. It is traditionally served with a dark savory Tonkatsu sauce and shredded green cabbage
5. My dear friend, Junie Obi's mom owned a food stand and served this traditional Japanese dish known as Tonkatsu
6. Tonkatsu is part of the katsu family in Japanese cooking
7. Katsu means fried cutlet of meat or seafood made with panko breadcrumbs so Tonkatsu is a katsu of pork cutlet
8. Tonkatsu is a fried Japanese pork cutlet that's usually served with a sweet and savory spiced fruit sauce
9. Tonkatsu is a type of Japanese dish wherein seasoned meat is lightly dredged in flour, dipped in eggs and coated in Panko bread crumbs before deep-frying in sizzling oil until golden and crisp
10. The deep-fried cutlets are then served with shredded cabbage on the side and a thick, sweet and salty Tonkatsu …
11. Tonkatsu is a popular lunch dish in Japan
12. Tonkatsu is a panko breaded, deep-fried pork cutlet
13. Like the curry rice I posted last time, Tonkatsu (called donkkaseu in Korea, 돈까쓰 or 돈가스 ) is another dish that made its way into Korea …
14. Tonkatsu Tamafuji is the most authentic on the island
15. My husband loves Tonkatsu and uses this sauce on more than just Tonkatsu
16. Tonkatsu is a Japanese dish of fried pork cutlet traditionally served with shredded cabbage salad, spicy mustard, and dipping sauce
17. Tonkatsu, which comes from the Japanese word ton, meaning pig, and katsuretsu, which is derived from the English “cutlet.”
18. Tonkatsu is a Japanese dish of a pork cutlet that has been coated in flaky panko breadcrumbs then deep-fried
19. Similar to a German schnitzel, Tonkatsu was first served in Japan around the turn of the 20th century when Japanese restaurants began to offer more western-style food, known as “ …
20. Tonkatsu sauce is an important seasoning for Tonkatsu
21. Tonkatsu is good by itself, but Tonkatsu sauce completes this dish
22. Tonkatsu Sauce is served with Tonkatsu (deep-fried pork cutlet) and often used for other deep-fried dishes like Ebi Fry and Korokke
23. Tonkatsu is a dish in itself or, if married with other ingredients, it can turn into many of its almost endless variations made like a sandwich, paired with ramen or rice, poured …
24. Tonkatsu is a Japanese dish that may look complicated in restaurants, but you can replicate it at home
25. Tonkatsu was believed to have been created during the 19th century
26. The beef was the usual piece of meat used Rengatei, a restaurant in Japan, tried using pork and from then on, a lot of people preferred using pork for Tonkatsu.
27. Tonkatsu is a Japanese dish made with fried pork cutlets and very crispy, served with a fruity sauce
28. What is Tonkatsu? Tonkatsu is a very popular dish in Japan, consisting of a breaded pork cutlet, fried and then cut into thin slices
29. Tonkatsu refers to deep-fried pork cutlets and is where the popular sauce derives its name
30. Tonkatsu is all about the sweet, tangy sauce, often referred to as Japanese-style barbecue sauce or katsu sauce
31. Tonkatsu sauce is super easy to make at home, especially if you can't find the popular store brand Bull-Dog sauce at your local supermarket.
32. Tonkatsu is the quintessential Japanese Katsu dish and when Japanese people just say “I want to eat Katsu” in daily life, in many cases the Katsu refers to Tonkatsu
33. Hire-Katsu is a type of Tonkatsu
34. In Japan, Tonkatsu—fried, breaded pork cutlets—are hugely popular
35. Tonkatsu is alao very popular in California, where it's widely known by the name "pork cutlet." The most important factor in making delicious Tonkatsu is the taste of the pork itself
36. The Tonkatsu made with flavorful kurobuta (black hog) meat is utterly …
37. Worcestershire Sauce: Usually, Worcestershire is used sparingly because of its strong flavor.But when it comes to making Tonkatsu sauce, as much as 1/4 cup is used.
38. Tonkatsu sauce is a thick, sweet, and savory Japanese sauce, which is usually served with Tonkatsu, but not only
39. And just in case you have some leftover Tonkatsu …
40. Tonkatsu is a common dish that can be found at a variety of restaurants across the country, such as shokudo, teishoku-ya and specialized Tonkatsu-ya
41. Tonkatsu-ya typically serve a variety of Tonkatsu dishes as well as other deep fried foods and seafood
42. The Tonkatsu was a good thickness and deliciously crispy without being greasy
43. Tonkatsu is a Japanese fried pork cutlet dish that’s breaded with Panko breadcrumbs then deep fried in oil
44. It’s such a comfort food for me! Paleo Air Fryer Tonkatsu Recipe.
45. Tonkatsu is a typical Japanglish word - ton is pig or pork, and katsu derives from the word cutlet
46. Tonkatsu is one of the western-style Japanese dishes that can be classified as yohshoku.However, Tonkatsu is so popular in Japan that there are even restaurants that only serve Tonkatsu and similar items such as kushikatsu (bite-sized fried bits of pork and other things on a …
47. Tonkatsu is a Japanese food dish that features breaded and deep-fried pork
48. Tonkatsu is served as a personal meal with shredded cabbage as an accompaniment
49. Tonkatsu sauce is a Worcestershire sauce-like condiment typically served with Tonkatsu in Japan
50. Commercial Japanese-style Tonkatsu sauce has some of the same ingredients found in ketchup, barbecue sauce, and other umami-rich dipping sauces these include …
51. Best Tonkatsu in Arlington, Virginia: Find 271 Tripadvisor traveller reviews of THE BEST Tonkatsu and search by price, location, and more.
52. Tonkatsu Sauce (Vegetable and Fruit Sauce) - 16.9oz by Bull-Dog
53. Bull-Dog Vegetable & Fruit Tonkatsu Sauce 10.1 Fl
54. Tonkatsu & Yoshoku Restaurants
55. ‘Tonkatsu is comfort food, not a gourmet delicacy.’ ‘We made a pork Tonkatsu with cherry salsa that was amazing.’ ‘I had Tonkatsu with miso soup and rice.’ ‘The pork in the Tonkatsu is dry and cut in chunks rather than in even slices.’ ‘The Tonkatsu is huge but did not blow us away.’
56. Kikkoman Tonkatsu (Katsu) Japanese Steak and Cutlet Sauce 2.1 Kilogram (4 Pound 11 Ounce) 4.7 out of 5 stars 339
57. Bull-Dog Tonkatsu Sauce, 10.1-Ounce Units (Pack of 3)
58. Tonkatsu is also used as a basis for other dishes, such as katsu kare: Tonkatsu served with a curry sauce and rice, katsudon: a bowl of rice with fried onion, Tonkatsu and egg, or katsusando: a sandwich with Tonkatsu
59. In addition to Tonkatsu, torikatsu – or chicken cutlet – is a popular dish in Japan.
60. Tonkatsu (とんかつ, also known as Capucine) is a piece of edge sliced fried pork cutlet 1 Appearance 2 Personality 3 History 4 Description 5 References Tonkatsu resembles a fried pork cutlet covered in batter
61. He has light, crispy and tan skin that makes him stand out form the rest of the Sumikkos Tonkatsu is a bit desperate to convince people that he's still edible,becuase he is made of 1
62. Tonkatsu Tamafuji, Honolulu: See 85 unbiased reviews of Tonkatsu Tamafuji, rated 4.5 of 5 on Tripadvisor and ranked #249 of 2,223 restaurants in Honolulu.
63. This Pork Tonkatsu is super easy to make, delicious and satisfying
64. Tonkatsu is a Japanese dish which consists of a pork cutlet coated in Panko (Japanese bread crumbs) fried, then topped with Tonkatsu sauce
65. Tonkatsu - Japanese Restaurant - Branch 1
66. We Serve The Best Tonkatsu Here !
Please leave your comments here:
What is the best tonkatsu?
It can be made with leaner hire pork tenderloin or fattier rosu pork loin. The very best tonkatsu is made with kurobuta, or Japanese black Berkshire pork. Menchikatsu is a patty of minced meat that has been breaded in panko crumbs and deep-fried.
What does tonkatsu sauce mean?
The word tonkatsu actually means pork cutlet so the literal translation for tonkatsu sauce is pork cutlet sauce. You might have seen it sold in Asian stores next to the ketchup or barbecue sauce.
What kind of pork to use for tonkatsu?
Tonkatsu, or pork katsu, is the kind that comes to mind for most people when they think of katsu. It can be made with leaner hire pork tenderloin or fattier rosu pork loin. The very best tonkatsu is made with kurobuta, or Japanese black Berkshire pork.
What is tonkatsu in Korea?
Tonkatsu is a panko breaded, deep-fried pork cutlet. Like the curry rice I posted last time, tonkatsu (called donkkaseu in Korea, 돈까쓰 or 돈가스 ) is another dish that made its way into Korea by way of Japan and became widely popular.
This Tastes Like Home
Maybe you have to leave to truly long for the taste. Maybe, like the literal li hing mui (“traveling plum” in Cantonese), you must experience your own personal odyssey to appreciate the foods of your youth. Because if anything evokes the complex flavors of a childhood in Hawai‘i, it’s the delicacies sold at the neighborhood crack seed shops, the pork hash behind the foggy plexiglass in the manapua man’s van, the aromas wafting from the bento and okazuya takeout windows.
Maybe no other such flavors capture the essence of growing up here like those of see mui or manapua, from the sweet (your first kiss), to the salty (a day at the beach park), to the sour (the lump in your throat as the aircraft pierces through the clouds and you watch your home slowly fade away).
Maybe the entire human experience is found within a preserved plum. Maybe li hing mui powder is pixie dust to find your way home. Second star to the right, straight on till Diamond Head…
The interior of the very literally named Crack Seed Store on Koko Head Avenue near Waiʻalae Avenue resembles a fabled medieval apothecary more than a modern small business. Multiple tiers of large glass jars showcasing the goods crowd the small shop, sharing space with an Icee machine, a beef jerky case, shelves of Tomoe Ame rice candies, boxes of Yan Yan dip sticks, and two scales—one analog, the other digital.
But instead of potions like witch hazel or laudanum, within the jars sit see mui, lemon peel, and other precious preserves labeled “Soft and Sweet,” “Red Seedless,” “White Seedless,” “Dry Rock Salt,” “Sweet and Sour Cherry,” “Wet Mui,” “King Mui,” “Baby Mui,” “Honey Ume.”
The ever-jovial K.P. Young still mans his shop alone, as he has for 37 years. He bought the business in 1979 from a woman who opened her own crack seed operation there in the late 1950s.
A wide range of local people from varying generations funnel in and out, with little break for Young. I watch as a customer asks for a quarter pound of rock salt plum, and Young shovels the seeds with one deft scoop, weighing the amount right on the money, like a magician.
It’s kind of sad, because there’s definitely less crack seed stores these days, since the children aren’t taking over.
Has he done much modernizing since 1979? Sure. Young has gone from twist ties to a sealing machine for the plastic baggies. And while it might look like he makes his own product, he tells me that he has been importing all the crack seed from Hong Kong, Taiwan, and now Thailand. The company that seasons the see mui has a family secret formula, he says, passed on through the ages.
I ask him if his own children will likely take over his business when he’s too old, and he smiles and shakes his head.
“My kids all have their own jobs,” he says. “Crack seed is a hard business. It’s not easy. First of all, it is a foreign product with a lot of regulations, and has to go through customs. Sometimes, when a shipment doesn’t come in, you even have to check on the foreign side. It’s kind of sad, because there’s definitely less crack seed stores these days, since the children aren’t taking over.”
Regardless of the decline of crack seed brick and mortars, I realize why Young’s smile won’t leave. Because on a gloomy Tuesday at 11 a.m., there’s still a line snaking out the door.
Just around the corner from Crack Seed Store, on Waiʻalae Avenue, is Okata Bento, a comfort-food cornerstone with only a takeout window that has been in Kaimukī since 1981. I walk up to the literal hole in the wall and order a teriyaki beef and char siu chicken bento, while wondering if the prices are typos because it’s so affordable. It’s not a mistake. Score.
As I wait, trade workers in long-sleeve neon yellow shirts, bank tellers, and businesspeople swing by and grab their boxes with ease. Clearly I have not called in my order. Rookie mistake.
Lyndon Okata, Okata Bento’s owner and chef, has been running the show since he started the business as a food truck. He has counter help and an assistant, but Okata still does the work of three men behind the glass, making every bento, plate lunch, donburi, and sandwich upon order—hence the benefit of calling in.
I ask Okata what the most popular bento is, and he laughs.
“It’s so funny, because everybody has their favorite, so there’s not really one in particular,” he says. “Whenever a customer comes, I already know what they want. They basically order the exact same thing every single time. They rarely ever change their order. Even my kids growing up who would help me, we’d have this thing like, ‘Oh, the chicken katsu guy or chicken teri guy.’ You could automatically equate the order with the name.”
I ask Okata if he plans to pass the business on to his two children, but he doesn’t see that happening. They helped him growing up—at the counter, washing dishes, cleaning, prepping—but both now live in New York City. One is a fashion stylist and consultant, the other, a graphic designer.
While he’s got some items that other bento shops don’t always carry, like tonkatsu and a special char siu sauce that is the secret recipe of a friend, Okata believes the reason for the joint’s ongoing popularity is consistency.
“It’s only me cooking, me preparing—it tastes the same every time,” Okata says. “Some places you go and they’ll have different cooks or maybe different staff, so taste can change. But not here, I feel.”
At this moment, a hurried businessman in an aloha shirt swings by for his order. I’m new at this, but I have a strange inkling it’s the chicken katsu guy.
If you are not from a neighborhood with a manapua man, it can be difficult to locate one. Manapua men and manapua women don’t do websites. They don’t take card. They don’t strive for sparkling Yelp reviews.
To find one of their aging vehicles—normally a white converted van—you must rely on word of mouth. That, or trending hashtags with GPS coordinates.
Making use of my full bars on the coconut wireless, I hear of a van that parks across from the Kalakaua Boxing Gym at District Park on McNeill Street in Kalihi Kai.
I go there, find a spot on the bend in the road by the basketball courts, and while I fiddle with my windshield sun shade, I notice two separate drug deals go down in a span of 30 seconds. I approach a van with middle schoolers and park goers huddled around its side window, and get a couple curious looks like, “You ain’t from around these parts are ya, boy?”
Manapua men and manapua women don’t do websites. They don’t take card. They don’t strive for sparkling Yelp reviews.
Manapua is a savory local version of the Chinese pastry char siu bao. But I’ve always wanted to get to the bottom of the food’s Hawaiian etymology: Is it from mea ʻono puaʻa, meaning, “delicious pork,” or mauna puaʻa, meaning “mountain of pork?” There is a fierce debate over this, but I keep my nerdy questions to myself, and study the menu.
Manapua, rice cake, pork hash, fried pork hash, fried noodles, SPAM musubi, and other local hits, most for under $2. Also available, a collection of soft drinks, Hawaiian Suns, and enough candy to trigger type 2 diabetes.
I’m going with a “mountain of pork” because it’s leg day, plus a musubi because I’m starving. I squirt some shoyu from the Sriracha bottle I snagged from the counter over the musubi rice because I love myself.
Fathers with toddlers on their shoulders cross the street from their apartments and get in line. A tūtū and her grandson make their way from the elementary school.
A kid pushes over from the courts on a skateboard. I realize that my carbon footprint was a few sizes larger than everyone’s here. If you gotta drive to a manapua man, you’re not from the neighborhood.
There are flavors that bring us back to places that still exist—though there may not be any successors. They transport us back to hanabada dayz. Their aromas emanate from holes in walls and counters in vans that were established well before the food truck craze.
These flavors transcend health codes and seating and advertisement. They are safe havens and crafts, and spaces that smell and sound and taste, like home.
A literal translation of the Japanese word ‘tonkatsu’ is deep-fried pork, which usually translates in our minds as an “unhealthy” dish. For those who love this deep-fried breaded indulgence, you can enjoy it even more knowing that a key focus on this store is in giving healthier alternatives without compromising on the taste and quality.
First of all, diners are welcomed with a free-flow salad bar. We were so happy that there were ingredients such as broccoli, fresh baby tomatoes and finely grated white cabbage to choose from. Select from a variety of salad dressings like the all-time favourite sesame sauce and Japanese soybean dressing.
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On the topic of sauces, diners can create their own blend of tonkatsu sauce at the Tonkatsu Sauce Bar from a spread of over 10 different sauce bases, as well as familiar local garnishes such as spring onions, chilli padi and fried onions.
The first dish we ordered was the Shiokoji Pork Mix Katsu with a mix of both pork loin and tenderloin parts. Each set meal comes with a fried half-boiled egg, rice, miso soup and Japanese pickles. For a heartier rice accompaniment, try blending the runny yolk
from the fried egg with the Japanese rice and a dash of soy sauce – its good stuff.
The fine cuts of pork loin and tenderloin are marinated with “shiokoji”, low sodium fermented rice seasoning ingredient which boasts of health benefits such as aiding digestion, boosting anti-ageing and skin-clearing. They are then deep-fried using a Water Molecule Control technology which used 50% less oil as compared to traditional frying methods.
The cutlet was light and crispy – even after taking a good number of photos. The meats were tender and we could taste the rich flavour of the meat. We also tried dipping it in the samurai sauce (a mixture of chilli sauce, tomato ketchup and Mayonnaise) and it is highly recommend. After finishing the entire cutlet, we were so glad to say that we did not have that “jelak” feeling and had space to sample other dishes as well.
This Resto's Coughin' Sisig is a Full-Blown and Delicious Dining Experience
Try it, then sample the other delectable street food choices on its expanded menu.
There's a reason why the sisigis the best selling dish on the menu of Cargofish. The moment the flavorful sauce hits the hot sizzling plate, a powerful smoke erupts, causing a coughing frenzy around the table . But that shouldn't deter you. It's a literal smoke screen as the waiter presents the sliced-up chili, chopped onions, minced garlic, and the crunchy beer-battered fish, tofu, and chicken slivers which immediately soak the sauce up . It's already tasty on its own but each bite gets even better when seasoned with their delicious cucumber -infused house vinegar . This is why you have got to try its Coughin' Sisig (P245) .
The sisig, however, isn't the only dish you should have at Cargofish. I t has an equally delicious fish and chips menu, and because its bustling branch in Uptown Mall in BGC has done so well, it has decided to expand its menu with the launch of its new branch in Citygolf in Pasig City. The menu, however, isn't exactly changing instead, it's attaching another concept to it: Burnt Bamboo, a street food-style concept set in a bricks-and-mortar spot.
Burnt Bamboo follows in the footsteps of Cargofish's concept of a customizable menu. This means you and your friends can find a flavor that suits everyone's palate because everyone can get precisely what they're craving. It's that flexible.
Favorite pork chop recipes?
Pork was on sale, so I bought a large pack of ɻoneless center cut pork chops'. Each piece is about 3"x4". I've never cooked pork before, and would love to hear your favorite recipes, favorite way to cook pork, or just general tips. Thanks!
I also like to go real simple with it, just salt, pepper, hot skillet, and cook it medium-ish, maybe a little under. Over cooked pork chops are sad, and apparently American pork is relatively safe now to cook pink.
That looks amazing! Do you think the buttermilk is necessary? I don't use it very often and don't want to waste the extra.
I made (by accident or divine inspiration who knows) some of the best chops the other night. I used an online recipe but I honestly couldn't tell you where to find it.
Season the chops with Montreal Steak Seasoning (you can just use S&P and some other spices as well)
Fry the chops in butter until cooked
Used plenty of butter (2tbl or so for every few few chops as this becomes the base for your pan gravy)
Add to the remaining butter/drippings: Some basil, beef boullion, and flour
Cook flour mixture until browned slightly
Add in a couple cups of milk and cook until thickened
I made mine with green beans and roasted potatoes, but you can use just about any veggie/starch combination it's so good.
I make this one all the time and everyone loves it. Season chops with s&p, a little blackening spice. Sear lightly.
Mix in a bowl 1.5 cups chicken broth, and 1-2 tbs tomato paste. (I usually use 2)
Slice up some onions and green peppers.
Grease 8x8 glass dish, pour in 1 cup raw rice, add s&p, put pork chops on top, then onions, peppers, tomatoes (edit, if you wish, I don't use them) , cover with mixed broth. Bake covered at 350 for 45-50 mins.
Here's my take on Lemon-Caper Smothered Pork Chops. I've done a few times that was a big hit. This is for four pork chops. I eyeball most of it, but these are my best estimates at quantities.
You'll need: pork chops, garlic, onion, flour, white wine, chicken broth, capers and 1 lemon. Optional is also 1 sprig each fresh thyme and rosemary, but not necessary.
Salt and pepper chops and sear both sides over high heat in pan with oil and 2 tbsp butter, remove and set chops aside. If they're a tad under cooked at this point, that's ok.
Turn heat down to medium, add 2tbsp more butter and 3 diced garlic cloves and 3 diced shallots and saute until translucent.
Add 2 tbsp flour and stir well into butter-onion-garlic mixture. Cook flour out 1-2 minutes, stirring constantly to prevent sticking/burning. Add more butter if flour mixture is too thick.
Deglaze with 3/4 cup white wine, stirring to mix well, and reduce by 1/4 until you just barely no longer have a sharp smell of alcohol when wafting.
Add 2 cups chicken broth and stir well to incorporate. Mix in 2 tbsp capers and juice from 1/2 lemon. Optional addition of fresh rosemary and thyme here.
Return chops to pan, cover and let simmer under low heat until the sauce thickens, about 10-15 minutes. Finish with 1-2tbsp dab of butter. Serve and enjoy.
I just bought a jar of capers last week, I'll try this tonight. Thanks!
Marinate and grill: pretty much anything goes with this method
Bread and fry: sometimes I'll make them like you would a chicken parm, served over spaghetti with spinach
Chop up and sautee: throw in some veggies and your favorite stir-fry sauce, serve over rice
Sub in pork. Make sure you pound it thin and even.
Season the chops on both sides with granulated onion, salt, and lemon pepper. Sear in a combination of butter and olive oil until deep golden brown on both sides, then remove to a plate. Deglaze the pan with a bit of broth or water and reserve with the chops. In the now empty pan, add more butter and olive oil (you don't need a lot in either use). Add a few tablespoons of flour to make a roux. Cook the roux, whisking, for a minute to get rid of the raw flour taste, then pour in milk. Simmer, whisking, until it thickens, then for an additional minute. In the meantime, slice the chops. Add them and the reserved liquid to the sauce. Taste, adjust seasoning. Serve over rice.
If they're thick, you can stuff them. Make a basic sage-bread stuffing and slice a pocket into each of the chops, and fill. Brush with oil and season, then bake at 375*f for about 20 minutes, or until cooked through.
You can also pound them and bread them to make smothered chops or pork sandwiches.
Pound the chops. If they're thick slice book-style horizontally through the center, but not all the way through the last edge and pound. Marinate in a mixture of fresh garlic, dijon mustard, and white wine. tear up a loaf of french bread and pulse in a processor to make rough bread crumbs. Combine with shredded parmesan, sage, salt & pepper. Remove the chops from the marinade to a baking sheet lined with parchment. Top with the seasoned crumbs. Drizzle each with melted butter, and bake at 350*f until cooked through.
Ice Cream Cone + Fried Chicken = Chicken and Waffle Cone
The mashup: Water Street Brewery has ingeniously found a way to turn chicken and waffles into a sushi handroll, so you can walk around the Wisconsin State Fair with this in one paw and an oversized stuffed Spongebob in the other. Instead of ice cream, the rosemary cornmeal waffle cone is filled with blue cheese slaw, fried chicken, the brewery’s Honey Lager maple syrup, and their Oktoberfest beer candied bacon.
Staying power: Low. The Wisconsin State Fair runs through the end of this week, but this sounds so goddamn delicious that we’re considering road tripping over to binge eat these babies until our love handles merge in the middle of our backs, and wash them down with Mike’s Hard Lemonade because that’s a thing in Wisconsin. (Photo: Reddit)