Tonkatsu sauce or katsu sauce is a Japanese sauce served with tonkatsu (pork cutlet). It is a thick (viscosity over 2.0 pascal-second, per JAS Standard) Japanese Worcestershire-type sauce. It is similar to a brown sauce (British Isles), and can include a fish sauce, tomatoes, prunes, dates, apples, lemon juice, carrots, onions, and celery among its ingredients. [1] [2]
The first tonkatsu sauce was made in 1948 by Oliver Sauce Co., Ltd. of Hyōgo Prefecture. The Bull-Dog brand of tonkatsu sauce, for example, is made from malt vinegar, yeast, and vegetable and fruit purees, pastes, and extracts. [3] In the United States, Kikkoman brand sells a fruity tonkatsu sauce with applesauce as the main ingredient. [4]
Worcestershire sauce or Worcester sauce is a fermented liquid condiment invented by pharmacists John Wheeley Lea and William Henry Perrins in the city of Worcester in Worcestershire, England, during the first half of the 19th century. The inventors went on to form the company Lea & Perrins.
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.
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, texture, and visual appeal to a dish. Sauce is a French word probably from the post-classical Latin salsa, derived from the classical salsus 'salted'. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in Rites of Zhou 20.
Kikkoman Corporation is a Japanese food manufacturer. Its main products and services include soy sauce, food seasoning and flavoring, mirin, shōchū, and sake, juice and other beverages, pharmaceuticals, and restaurant management services. As of 2002, the company was the world's largest producer of soy sauce. As of 2024, the company's motto is "To promote the international exchange of food culture."
Gyūdon, also known as gyūmeshi, is a Japanese dish consisting of a bowl of rice topped with beef and onion, simmered in a mildly sweet sauce flavored with dashi, soy sauce and mirin. It may sometimes also be served with toppings such as raw or soft poached eggs, negi onions, grated cheese or kimchi. A popular food in Japan, it is commonly eaten with beni shōga, shichimi, and a side dish of miso soup.
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:
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".
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.
Japanese cuisine has a vast array of regional specialities known as kyōdo ryōri (郷土料理) in Japanese, many of them originating from dishes prepared using local ingredients and traditional recipes.
Tare is a general term in Japanese cuisine for dipping sauces often used in grilling as well as with sushi, nabemono, and gyoza. It can also be used to make the soup for ramen by combining it with stock and/or broth in order to add to the complex combination of flavors, and as a braising liquid for meat.
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.
Chicken katsu, also known as panko chicken or tori katsu is a Japanese dish of fried chicken made with panko bread crumbs. It is related to tonkatsu, fried pork cutlets. The dish has spread internationally and has become a common dish served at Japanese and East Asian restaurants 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.
Furai (フライ) is a form of yōshoku developed in the late 19th and early 20th century. The term refers to breaded seafood or vegetables, while breaded meats such as pork and chicken are considered to be another form of yōshoku known as katsu (cutlets).
Katsu-sando is a Japanese sandwich which made from Japanese-style cutlet between slices of bread, and there are many variations.
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