Tonkatsu (Pork Cutlet) (2pcs)

Tonkatsu (Pork Cutlet)

The crispy texture and juicy umami that captivates your palate
This tonkatsu's greatest feature is the "fresh breadcrumbs" that create a generous-sized, crispy texture. By using fine, fluffy fresh breadcrumbs, the coating achieves a light finish that perfectly enhances the natural umami flavor of the pork. The coating layer, neither too thick nor too thin, produces a pleasant sound with each bite while sealing in the juicy meat flavors.

What are fresh breadcrumbs?

Fresh breadcrumbs are an essential ingredient that greatly influences the deliciousness of tonkatsu. Unlike dried breadcrumbs, they are made by finely chopping freshly baked bread while retaining its moisture. The greatest appeal of fresh breadcrumbs is the crispy texture and visual volume they create when fried. The large breadcrumb particles cause the coating to puff up, resulting in a crispy exterior and moist interior.

A taste acknowledged by professionals

The pork is carefully selected by experienced professional buyers who scrutinize meat quality, fat balance, and freshness to choose only the finest cuts. Since the quality of ingredients significantly affects the flavor of tonkatsu, we maintain an uncompromising selection process.

Thorough seasoning and dedication to handcrafted preparation

Each slice is carefully seasoned before being coated with breadcrumbs to further enhance the pork's umami flavor. All processes are performed by hand by skilled artisans, achieving a warmth and delicacy impossible to replicate with machines. This delivers a handmade deliciousness that cannot be experienced in mass-produced products.

How to Enjoy

1. Place into the oil while still frozen
   Put the tonkatsu into the oil before heating. This prevents splattering and allows for safe frying.

2. Fry gently at medium heat (160°C) — 10 to 12 minutes
   Cook slowly until the coating turns a light golden color.
   *Medium heat indicator: when a wooden chopstick is placed in the oil, small bubbles rise gently from the tip.

3. Finish at high heat (180°C) — 1 to 2 minutes
   Remove once, raise the oil temperature to 180°C, and return the tonkatsu to the oil to crisp up the coating.

4. Rest — 3 to 5 minutes
   Place on a wire rack to rest, letting the residual heat reach the center. This allows the juices to settle, keeping the meat tender.

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Tips

• Fry no more than two pieces at a time to maintain oil temperature.

• Because these are thick cuts, extra time and gentle heat are key to a perfect result.
  
  

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