Mastering Tonkatsu: A Culinary Adventure

Daily writing prompt

What food would you say is your specialty?

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Over the years, I’ve cooked countless meals and experimented with various recipes. However, my recent foray into the world of Japanese cuisine has been particularly rewarding. Despite having only prepared a few dishes, I take great pride in my best creation so far-the delicious and crispy Tonkatsu.

I first learned about this dish through the work cafeteria. After prices rose, the meals in our cafeteria became more adventurous. One of their many meals was a thin pork tenderloin cut breaded in panko and deep fried with Japanese barbeque sauce.

Initially, I was skeptical about a piece of pork so thin that it made tissue paper seem sturdy. However, after a few rounds at the cafeteria, the enticing aroma won me over. After devouring a serving of Tonkatsu, I found myself contemplating the social acceptability of licking the leftover crumbs and sauce from a styrofoam to-go box.

The moment I finished my first serving of pork cutlet, I knew I had to recreate it. I was determined to find the recipe and make it my own.

This past summer, I discovered the ideal Tonkatsu pork loin and sauce combination! The tender, juicy, panko-breaded pork is seasoned with only a minimum of salt and dipped into a dark, tangy Japanese sauce.

I hope you’ll try Brian Lagerstrom’s recipe video, The Secret to Perfect Tokyo Style Tonkatsu. If you’re feeling brave enough dive into your own Tonkatsu sauce.