Tonkatsu is a Japanese dish that consists of a breaded, deep-fried pork cutlet. It involves coating slices of pork with panko, and then frying them in oil. The two main types are fillet and loin. Tonkatsu is also the basis of other dishes such as katsukarē and katsudon.
Tempura is a typical Japanese dish that usually consists of seafood and vegetables that have been coated in a thin batter and deep fried. Tempura has its origins dating back to the 16th century, when Portuguese Jesuits brought the Western-style cooking method of coating foods with flour and frying, via Nanban trade.
Donburi is a Japanese "rice-bowl dish" consisting of fish, meat, vegetables or other ingredients simmered together and served over rice. Donburi meals are usually served in oversized rice bowls which are also called donburi. If one needs to distinguish, the bowl is called donburi-bachi and the food is called donburi-mono.
Schnitzel is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. Schnitzel originated as wiener schnitzel and is very similar to other breaded meat dishes.
Korokke is a Japanese deep-fried yōshoku dish originally related to a French dish, the croquette. Korokke is made by mixing cooked chopped meat, seafood, or vegetables with mashed potato or white sauce, usually shaped like a flat patty, rolling it in wheat flour, eggs, and Japanese-style breadcrumbs, then deep-frying this until brown on the outside.
Katsudon is a popular Japanese food, a bowl of rice topped with a deep-fried breaded pork cutlet, egg, vegetables, and condiments.
Cutlet refers to:
- a thin slice of meat from the leg or ribs of mutton, veal, pork, or chicken
- a dish made of such slice, often breaded
- a croquette or cutlet-shaped patty made of ground meat
- a kind of fish cut where the fish is sliced perpendicular to the spine, rather than parallel ; often synonymous with steak
- a prawn or shrimp with its head and outer shell removed, leaving only the flesh and tail
- a mash of vegetables fried with bread
Many Japanese words of Portuguese origin entered the Japanese language when Portuguese Jesuit priests and traders introduced Christian ideas, Western science, technology and new products to the Japanese during the Muromachi period.
Japanese curry is commonly served in three main forms: curry over rice, curry udon, and curry bread. It is one of the most popular dishes in Japan. The very common "curry rice" is most often referred to simply as "curry".
Shrimp or prawn dishes are often prepared by frying, especially deep frying. There are several styles.
Menchi-katsu (メンチカツ) is a Japanese breaded and deep-fried ground meat patty; a fried meat cake. The meat is usually ground beef, pork, or a mixture of the two. It is often served in inexpensive bento and teishoku.
Satsuma-age (薩摩揚げ) is a fried fishcake originating from Kagoshima, Japan. Surimi and flour is mixed to make a compact paste that is solidified through frying. It is a specialty of the Satsuma region. It is known by a variety of regional names throughout Japan.
In Japanese cuisine, yōshoku refers to a style of Western-influenced cooking which originated during the Meiji Restoration. These are primarily Japanized forms of European dishes, often featuring Western names, and usually written in katakana. It is an example of fusion cuisine.
Wiener schnitzel, sometimes spelled Wienerschnitzel, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet served without sauce.
A croquette is a deep-fried roll originating in French cuisine, consisting of a thick binder combined with a filling, which is then breaded. It is served as a side dish, a snack, or fast food worldwide.
Breaded cutlet or braised cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it.
Haipai cuisine is a Western-style cooking that is unique to Shanghai, China. It absorbs the traditions of several cuisines from other regions of China and of Western cooking, adapting them to suit the local taste according to the features of local ingredients. It is divided into several major types: French, Italian, Russian, British, and German, among which the Russian-type dishes, such as the Shanghai-style borscht, receive a great welcome as they are more affordable. Today, the most famous dishes of Haipai cuisine are luó sòng tāng, fried pork chops, and Shanghai salad. Apart from the above-mentioned common dishes, baked clams, baked crabs, and jin bi duo soup are also popular among the Haipai dishes.
