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First steps in Japanese food: Tonkatsu

The japan cuisine It is one of the most important in the world and is the result of the influence of social and economic changes that this country has gone through, and it also has a marked influence on the Chinese culture.

In Japan, the cymbal preparation is linked to the culture of the country, therefore, the great masters of the Japanese cuisine They are generally considered great artisans. In addition, each typical dish of the japanese cuisine It has its own history and with a particular way to be decorated and served.

Between the kitchen Recipes most popular of the Japanese cuisine we meet him Tonkatsu. He Tonkatsu it's a plate of the japanese cuisine very delicious consisting of elongated pieces of Pork Meat (lean or pork loin) that are seasoned with salt and pepper; breaded in flour mixed with beaten eggs and bread flakes; and later fried in abundant oil. When he Tonkatsu It is cooked, cut into smaller pieces to facilitate intake.

In comparison with other dishes belonging to the japanese cuisine, it is considered that the Tonkatsu He is young within other legendary japanese dishes. Its origins refer to the last part of the nineteenth century, and its conception has some western dyes since its preparation is very similar to that of Milanese, which is mostly consumed in Argentina and Uruguay.

It should be noted that in recent times modifications have been implemented on the original presentation of the Tonkatsu. The traditional thing is that the Pork Meat next to a portion of cabbage cut in julienne, but currently, there are variants such as: the Katsusando, which is served as a snack; the katsukarē, when accompanied by Tonkatsu with Japanese curry; and the Katsudon, when the Tonkatsu accompanied by rice and eggs.

Quite apart from the Tonkatsu presentation that we prepare or go to taste, the Tonkatsu It is traditionally accompanied by sauces such as japanese mustard, lemon juice with soy sauce, or a sauce that is created based on miso (pasta created from soybeans and sea salt) that is traditional Nagoya.

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