Comments on: Tonkatsu

By: Holly

Holly — Tue, 26 Mar 2013 00:55:13 +0000

We will be hosting a Japanese themed party next week and I am responsible for the entree. I decided on Tonkatsu as my entree… and found your recipe!

I made it as a practice this evening and it was fabulous! The meat was perfectly cooked and tender, the coating stayed on and was light and crispy!

Thanks for a fabulous recipe! Loved it!!

By: Loren

Loren — Sat, 23 Feb 2013 00:33:43 +0000

This is a lovely recipe for tonkatsu, and works very well. I just discovered this amazing site, and I’m looking forward to try many of the delectable sounding recipes!

By: Loren

Loren — Sat, 23 Feb 2013 00:32:04 +0000

Stu: Kosher salt refers to a special type of salt used for “koshering” fresh meats. It has a special shape to the individual grains. Until very recently coarse, large grained salt was virtually unknown to the majority of US home cooks. Only very fine grained highly processed salt was commonly available. Older cookbooks referred to a type of coarse salt normally used to draw blood out of fresh meats (“koshering”), as kosher salt. Nearly all american home cooks know this salt by that name.

Even today this specific coarse grained salt is sold in the US labeled “kosher salt”, so you are mistaken that it is only called that in “zionist” countries, and your use of that term implies an unflattering bias on your part. Kosher salt is NOT the same thing as “coarse” salt. Coarse salt can be ANY kind of salt that is allowed to crystalise in large grains. Himalayan pink, Celtic sea, Hawaiian Alaea, Normandy grey, all these salts are available in coarse grains. Kosher salt comes from a special process which gives the grains a special, somewhat flattened shape, and denominates a specific type of coarse salt which used to be pretty much the only kind of coarse salt widely available in the US. As Rasa Malaysia noted, it is a culinary term, NOT a religious one, something that experienced cooks generally know.

By: K. KIM

K. KIM — Sun, 14 Oct 2012 17:27:28 +0000

Having been born and raised here in Hawaii one of my favorite dishes that I grew up with and enjoy eating is Ton Katsu (Breaded pork fried in Panko flakes) or Chicken Katsu served over a bed of chopped cabbage. I have never tried cooking Ton Katsu before because it can be readily available at our local eating establishments here such as Zippys Drive In and L&L Drive In. But I did come across your recipe. Looks delicious. Can’t wait to try it one day. One of the most important item that was not included with your recipe is the Ton Katsu Sauce. Why? Can you include the Ton Katsu Sauce Recipe with your dish. I want to make one from scratch. Not the store bought. Thank you!

By: Rasa Malaysia

Rasa Malaysia — Thu, 01 Sep 2011 01:22:37 +0000

Stu – kosher salt is widely used in the US. It has nothing to do with religion in this sense.

By: Stu Dewan

Stu Dewan — Wed, 31 Aug 2011 23:55:53 +0000

I just don’t understand why you call coarse salt “kosher salt”…

it’s only called that on zionist countries…

please use the correct name…

By: Aldy

Aldy — Mon, 18 Jul 2011 01:33:50 +0000

Hi Bee, I come via Nami’s lovely blog–This gorgeous recipe sounds absolutely mouth-watering.This goes on my list to try :)

Beautiful job Nami!

Aldy.

By: purabi naha

purabi naha — Sat, 16 Jul 2011 10:28:05 +0000

Nami, great post! This crispy Tonkatsu has really won my heart!

Bee, I simply loved your blog. Just visited Nami’s site and hopped over here. I loved the variety and the quality here. I am an Indian living in Hong Kong and I have had great Malaysian dishes here. Asian food is so full of variety, isn’t it?

By: Mary

Mary — Thu, 14 Jul 2011 20:04:00 +0000

Mmm LOVE tonkatsu. You make it sound simple…I may have to test it out! Thanks for posting this.

By: Reese@SeasonWithSpice

Reese@SeasonWithSpice — Thu, 14 Jul 2011 09:45:31 +0000

Nami – wonderful to see your Tonkastu recipe on Rasa Malaysia. We’ve learned so much about Japanese cooking from you.

Thanks Bee for having Nami here.