How Tonkatsu Became a Japanese Dish

Although tonkatsu is known as a food that represents Japan, its roots lie in meat dishes such as European cutlets and schnitzel. After the Meiji Restoration, as Western culture rapidly entered Japan, Japan adapted it to its own food culture and created the tonkatsu of today. The early ‘katsuretsu’ was not the thickly fried pork dish it is now, but was closer to a Westernstyle cooking method that cooked thin slices of meat. Later, as it combined with Japan’s tempurastyle frying technique, it developed into tonkatsu with a crispy batter. The cabbage and sauce that are familiar accompaniments to tonkatsu also took hold in Japan and evolved together. Shredded cabbage served to cut through the richness, and the Japanesestyle sauce, modified from Worcestershire sauce, went well with rice as well, contributing to making tonkatsu a popular meal.