Tonkatsu: Pork cutlet
When my American husband was living in Japan 15 years ago, tonkatsu became one of his favorite yoshoku ("western-style") dishes. We would go to a local tonkatsu restaurant and enjoy a different variety every time. Most of my American friends and neighbors who have lived in Japan also like this dish. When I cook tonkatsu for my husband's family or friends, it's always a hit.
Ton (pork) katsu means "fried pork". Katsu evolved from French word for "cutlet", into katsuletsu. It's thought that it was invented by a restaurant in Ginza, Tokyo in the early 1900s. Japanese people had just started adding western-style meat to their diet back then, after a long period of national isolation.
When you go to a tonkatsu restaurant, the entrée usually comes with rice, miso soup and condiments like pickles. They usually call this a "combo set" (loan word setto), and I guarantee that it will satisfy your appetite. Some restaurants use regular pork, while others use famous gourmet pork types like Kurobuta (black pig), Tokyo X, Ibericobuta (Spain), or Kinkabuta (Chinese).
Very basic tonkatsu uses boneless pork chops. I personally like fillet (tenderloin) myself, so I'm using tenderloin here in this recipe. It's very tender, and you don't have to cut it into smaller pieces when it is eaten (a mom with three children has to be efficient, right?). You can just bite into it.
The "must-have" items with tonkatsu are tonkatsu sauce (a fruit- and vegetable-based sauce), which you can usually find at any oriental grocery store, and shredded cabbage on the side. Tonkatsu sauce tastes like a mild barbecue sauce − which you can substitute, if you can't find the real thing. Or you can mix two parts ketchup and one part Worcestershire sauce for a homemade version. The shredded cabbage is a wonderful combination with pork; pour some barbecue sauce on the cabbage, too. If you want a little extra bang, my husband and I like to use Japanese mustard (karashi), which is really thick and spicy, You can find it at oriental food stores as well.

Written by Hiroko Burtner
A member of TranNet and freelance translator based in East Coast, U.S.A.

♦ INGREDIENTS
(4-5 servings)
T   = tablespoon
c   = cup

1-2    pork tenderloin chops (cut cross -grain into medallions, 1 to 2 cm thick)
         salt and pepper
3-4 T   flour
1-2     eggs (beaten)
1-2 c   panko(large-crumb) bread crumbs
         vegetable oil for deep frying
         shredded cabbage
         tonkatsu sauce
         Japanese mustard (karashi)

*Tonkatsu sause and karashi can be found at Asian markets.

♦ How to make Tonkatsu
1. Sprinkle salt and pepper on both sides of the pork tenderloin. If you are using regular loin (boneless pork chops), slit 2-3 places on the fat side to prevent shrinkage.
2. Dust with flour evenly and shake off excess flour. Dip into egg and coat evenly with dried bread crumbs.
3. Shred cabbage and soak in cold water for 15 minutes to crisp. Drain.
4. Heat oil (320°F-340°F/160°C-170°C), enough to cover meat; more is better. Place breaded pork gently in oil and fry till the underside turns golden brown. Ensure that the meat is evenly browned, by turning as needed. Frying time is about 5 minutes. Do not fry too many pieces at one time, as it will lower the oil temperature too much. Remove pork from pan and place on a rack to drain off excess oil.
5. Mound shredded cabbage on a serving dish. Slice larger pieces of the tonkatsu and place on serving dish. Garnish with sliced tomatoes and lemon. Pour tonkatsu sauce over meat and on cabbage, served with Japanese mustard (optional). Enjoy!

How do you study the written Japanese characters known as kanji? You stare at each kanji and make up a story in your head that you can mentally "attach" to the kanji to help you recall its meaning when you meet it again in the future. Some types of kanji have retained their pictographic forms and look very much like the objects they represent.