Cooking Classes for Visitors

Tonkatsu (Japanese Pork Cutlet)

Have you ever tried “Tonkatsu”, the classic and all-time favorite of Japanese home cooking?

Tonkatsu is a dish where slices of pork loin or fillet are breaded with panko and then deep-fried.
It is usually served with loads of shredded cabbage and Japanese mustard. “Ton” means pork, and “Katsu” comes from cutlets and the origin is said to be the French “côtelette”. Côtelette is a slice of veal breaded with fine bread crumbs and then sautéed, and the Japanese version arranged this and used pork instead.
Tonkatsu is similar to the Schnitzel from Germany or Poland’s Kotlet schabowy, but the main differences are the kind of pork used and the thickness, the type of bread crumbs, the way the tonkatsu is deep-fried in lots of oil and the original sauce with sweetness and hints of spices.

Actually, there are restaurants that specialize in Tonkatsu since there is so much behind this dish. Since the cooking process is easy, it is frequently made at home but there are also lots of mistakes made such as the batter may turn out too oily, the meat may curl when fried, or the pork gets hard and dry.
At our lesson, we will teach you how to make crispy and juicy Tonkatsu from preparation to how you should fry it, in easy steps!