They are completely different things; it’s hard to say if one is better than the other. Breaded Pork Tenderloins are blue-collar, mid-western food while Katau is exotically foreign, so it wins in the P.C. race.
Katsu is more of a breaded, boneless pork chop served with a dipping sauce. The meat in BPTs is usually pounded so thin not much of the pork flavor comes through.
You got it!!!!!!
A very popular bento box front end.
We do a great tonkatsu sandwich with sweet potato fries. I make a pickled shredded cabbage and onion cole slaw that I put on the bun with the pork, tonkatsu sauce, tomato and a little mayo. I ran it as a lunch special on occasion and it sold out every time.Tonkatsu sauce is available in bottles, but it’s so easy to make I keep it on hand in the refrigerator. It lasts a long time. It’s good with scrambled eggs and hash browns.
Hate to break this one to you but Taste Yummy is wrong. It is almost always from a restaurant for lunch. Picture is correct however.
Thanks ADJ. just took the guess work out of that one. Chow Jim
Twelve years w/ Itochu Intl makes me familiar w/ your question. The Japanese version, done properly, is much better. Tonkatsu is such a common dish in Japan it is almost like a hamburger here. Can be awesome, can be crap and greasy. I usually went for potstickers and ramen for lunch in Japan. Fried pork I could get in the states
By the way we use panko to bread fish and make meat loaf. Always use only one hand to do the dipping and breading, reduces the mess.
By the way, it is best to flour all your servings of meat first and then dip them through the egg wash and bread crumbs one at a time. This may be a little messy especially on the finger tips.
Was wondering if any roadfooders (who lived in Japan) could tell me if they prefer the Japanese Tonkatsu (ton=pork, katsu is short for cutlet or "katsuretsu") versus the mid-west’s pork tenderloin that are featured in sandwiches.
For the unitiated the Japanese version is a half-inch thick slice of pork (tenderloin or filet at the expensive restaurants) salted and peppered. It is first floured, put in egg wash and then breaded in Japanese panko or breadcrumbs. Now some of you may wonder "Japanese bread crumbs?". Well I think it’s a better product, lighter, fluffier and made specifically for this purpose. This technique of breading can also be used on chicken and shrimp (not so well on beef). Please try this technique the next time you fry something and tell me what you think.
The cutlet can also be used in a Katsudon (pronounced dohn which means a bowl or a bowl of rice). Sliced cutlets are placed in a bowl of hot rice and immediately topped with a melange (?) of sauteed sliced onions that are then braised (until soft) with chicken stock, soy sauce and sugar plus a beaten egg poured into the pan at the last minute. It’s a pretty substantial dish.
I like cutlet sandwiches, usually with something the Japanese call "Bulldog Brand Sauce". It taste something like Worchestshire sauce and ketchup but saltier and thicker.
I’ve never tried the mid-west’s pork tenderloin. For those of you who have tried both, I would like your opinion please.
Katsu versus Pork Tenderloin
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