A Love Letter to Tonkatsu Pork

I absolutely adore Japanese cuisine. Ever since my first trip to Japan, I have been captivated by the taste, the care in preparation, and the cultural significance of each dish. Luckily, I have a Japanese friend who has been gracious enough to open her world to me, introducing me to the intricate beauty of traditional Japanese food. Her family comes from a long line of Japanese heritage, and whenever I visit, I am treated like royalty. The way she presents a meal is steeped in tradition. Sometimes, she even serves tea on her knees, as her ancestors have done for centuries. There is a certain reverence in the way she prepares food, and through her, I have come to understand that food is much more than sustenance; it is a form of art and respect.

One dish, in particular, stands out among the many I’ve tasted: tonkatsu : a crispy, fried pork cutlet, perfectly tender and juicy on the inside. For me, this dish holds a special place in my heart, a reminder of my friend’s hospitality and the cultural connection we’ve forged over shared meals. Whenever I crave a taste of Japan in my London home, I turn to tonkatsu.

The Joy of Finding the Perfect Pork

When making tonkatsu, I like to use pork tenderloin. It is the perfect cut : tender, juicy, and just the right amount of lean meat. However, if you cannot find pork tenderloin, do not worry. You can easily use filet mignon instead. This cut will give you the same luxurious tenderness that makes tonkatsu so delectable.

Bulldog Sauce: The Perfect Accompaniment

No tonkatsu would be complete without the famous Bulldog sauce…

Did you know that the name was inspired by English culture, particularly the association of bulldogs with England.

Bulldogs are considered lovable, symbolic figures in England, which is the birthplace of Worcestershire sauce.

By choosing the name “Bull-Dog,” the company was likely trying to evoke a sense of English heritage and quality, while also creating a memorable and distinctive brand identity for their Japanese adaptation of Worcestershire-style sauce. This branding strategy helped establish Bull-Dog Sauce as a unique product that blended Western influences with Japanese tastes

You can find it in most Asian food stores, and believe me, once you try it, you will want to keep a bottle handy. I always keep it in my pantry ; a little taste of Japan right at home.

A Touch of History

Tonkatsu originated in the late 19th century as Japan began to embrace Western culinary influences. The dish is derived from the European-style cutlet, which was introduced to Japan during the Meiji era (1868-1912).

The word “tonkatsu” is a combination of two elements:

• “Ton” (豚): The Japanese word for pork,
• “Katsu”: A shortened form of the English word “cutlet”.

In the early 1900s, restaurants around Tokyo’s Ueno and Asakusa areas began offering thickly cut pork cutlets under the name “tonkatsu”.

The dish was initially served in a Western style, similar to other yoshoku (Western-influenced Japanese cuisine) dishes of the time.

What I love most about tonkatsu is how it embodies the spirit of Japanese cuisine, a seamless blend of old and new, tradition and innovation. While the dish may have Western roots, it has since become an integral part of Japanese dining, served everywhere from casual eateries to upscale restaurants.

Wine Pairing

Now, you might be wondering, what is the best wine to pair with tonkatsu? I’m a firm believer that wine can elevate any meal, and for tonkatsu, I recommend a Brouilly from Beaujolais.

Brouilly: The Southern Gem of Beaujolais

Brouilly is the largest and southernmost of the ten Beaujolais crus. Recognized as an Appellation d’Origine Contrôlée (AOC) since 1938, it covers around 1,200 hectares and includes six communes: Odenas, Quincié-en-Beaujolais, Saint-Lager, Saint-Étienne-la-Varenne, Cercié, and Charentay.

Terroir and Vineyards

The Brouilly vineyards sit at the foot of Mont Brouilly, about 290 meters above sea level. The soil here is quite varied:

• 46% pink granite
• 4% blue stone
• Limestone, marl, clay, and shale.

What Brouilly Wines Taste Like

Brouilly wines are ruby red with hints of dark purple. They smell fruity, with aromas of red fruits like redcurrants, raspberry, and plum. On the palate, the wine is smooth, with mellow tannins. The impression is mostly fruit-driven, though it can have subtle mineral notes too.

• Best served at: 13-15 °C.
• Drink young or aged: Younger for its fruity taste, older to bring out the mineral nuance.

Brouilly’s Cultural Importance

Brouilly is a favorite in Parisian brasseries and a staple in French cuisine. Its approachable, fruity character makes it popular with casual drinkers and wine enthusiasts alike.

A Long History

Brouilly’s winemaking tradition dates back to Roman times, when vineyards were planted on Mont Brouilly, then called Brulliacus. Nearby areas like Morgon were also developed by the Romans.
In the Middle Ages, from the 7th century, Benedictine monks took charge of the vineyards, and the region got its name from the town of Beaujeu. By the 15th century, it became part of the Duchy of Burgundy.
In the 19th century, with the French railroad system expanding, Brouilly wines found their way to new markets, especially Paris. Finally, in 1938, Brouilly received its official AOC status, securing its place as one of the top ten Beaujolais crus.

Itadakimasu!

Whenever I sit down to enjoy tonkatsu, I always say the traditional Japanese phrase: Itadakimasu! It means “I humbly receive” and is a way to express gratitude for the food, the cook, and the moment. This simple gesture, much like the dish itself, reminds me of the importance of appreciating every meal. Whether I’m dining in a quiet restaurant in Japan or enjoying a homemade tonkatsu here in London, I feel connected to a culture that cherishes every detail in the art of cooking and eating.

Tonkatsu may be a humble dish, but for me, it is definitely rich with meaning…

Craving a taste of Japan?

You may wish to discover or rediscover a recipe from the amazing archipelagic country!

What about a wasabi butter or a vegetarian udon noodle soup ?

Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it. Be sure to check out my other easy-peasy recipes on the blog for more culinary inspiration!

Happy cooking and bonne dégustation!

Sixtine ;)