View allAll Photos Tagged porkcutlet
Went to Ducks @ San Gabriel again tonight, and shooting their food for the nth time. I feel like I can get it right if I'm given the chance and time to set things "right" after tonight. Even with TTL I feel like I can be in enough control to get it to look pretty okay. Maybe I should really be bold and ask if they're interested in getting some shots to replace their very ghetto menu next time. :)
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Tonkatsu is an accident. He is 1% meat and 99% ambition. He is greasy and oily...
とんかつのはじっこ。おにく１％しぼう９９％。あぶらっぽいからのこされちゃった…
国籍 NIPPON
製造 クックファン
乗員 1名
重量 200～210g
全長 約16cm
履帯幅 ビスケット又は煎餅
最高速度 走れません
主砲 アスパラガス
有効射程 砲弾出ません
装甲 生パン粉2種ブレンド
cookfan.cocolog-nifty.com/blog/2012/12/post-c1d7.html
iPhone6
Tonkatsu Narikura, one of Tokyo's culinary treasures, redefines what it means to enjoy pork cutlet. This photo captures the perfection of their signature dish—a golden-brown masterpiece crafted from the highest-quality pork. The cutlet boasts a delicate crust, expertly fried to a crisp, offering just the right amount of crunch with every bite. Inside, the pork remains juicy and tender, reflecting the restaurant's meticulous frying technique and dedication to sourcing premium meat.
Paired with a mountain of finely shredded cabbage, the cutlet is balanced by refreshing crunch and a touch of bitterness, perfectly complementing the richness of the meat. The accompanying dollop of yellow mustard adds a zesty kick, while the soy-based tonkatsu sauce served tableside enhances the flavor further. The minimalist plating, with its stark white plate and thoughtful presentation, speaks to the Japanese emphasis on harmony and aesthetics.
In the background, you can spot quintessential Japanese dining staples—a small cup of tea, a cold glass of Asahi beer, and a carefully arranged assortment of condiments. These subtle details transport you straight into the heart of Tokyo’s dining culture, where every element enhances the dining experience.
Tonkatsu Narikura has earned a devoted following for its ability to elevate this comfort food into fine dining. Guests queue up, not just for a meal but for a taste of craftsmanship perfected over time. Whether you're a tonkatsu enthusiast or a first-timer, Narikura offers an unforgettable culinary experience that embodies Tokyo's passion for simple yet profound flavors.
Curry rice and ramen is like the Japanese food. I also no exception.
I ate this menu in the restaurant of Yokohama Zoological Gardens.
It was soo hard taking this picture! The light was really bad and the angle most difficult.
People were staring too!
Since the small one is so hard to spot in the picture on the top: It's on the right behind the soup bowl next to the real cutlet.
I was disappointed that I couldn't get it any bigger, so I took a close up of the small one to do re-ment's details justice.
東急田園都市線市が尾駅渋そばのカツ丼
As with curry rice and ramen, pork cutlet on rice is a dish that is preferred by many Japanese. I do not like curry rice, but the pork cutlet on rice and ramen is a favorite.
"Ranczo w Dolinie" is the Valley Ranch, and it is indeed a kind of ranch, plus a hotel plus a restaurant.
Breaded pork cutlet with potatoes and coleslaw
Maisen (まい泉), at 4-8-5 Jinguame, has been serving authentic tonkatsu in a former pre-World War II two-story public bathhouse since 1965. Its main dining hall was once the changing room and it sports a high ceiling and original architectural details.
Tonkatsu (豚カツ, とんかつ, or トンカツ), invented in the late 19th century, consists of panko breaded, deep-fried pork cutlet. It is generally served with either shredded cabbage or grated daikon, and either tonkatsu sōsu (トンカツソース), or tonkatsu sauce, a thick Japanese Worcestershire sauce made from pureed apples, or ponzu (ポン酢), a citrus based sauce. Early katsuretsu, or cutlets, were usually beef, with the first pork version served in 1890 in a Western-style restaurant in Ginza. The term "tonkatsu", or "pork katsu" was coined in the 1930's.
Maisen is especially known for its Kurobuta (かごしま黒豚), or black pig, a rare breed of Berkshire pig bred in the Kagoshima Prefecture. Originating from England, by way of New Zealand, the black pigs were brought to Japan by diplomats as a gift in the 19th century. Kurobuta is distinguished from most commercial pork by its sweetness and rich flavor, which comes from the high levels of intramuscular marbled fat. Maisen's most prized is the Okita Kurobuta Farm's "Satsuma Roppaku Kurobuta." Satsuma is a district in Kagoshima, and "Roppaku Kurobuta" are six-spotted black pigs. Hayao Okita raises his Kurobuta, using a proprietary feedstuff blend, at a large farm in the mountain region's Ookuchi city.
Maisen pork is tenderized through careful cutting and pounding producing a cutlet so tender it can be cut with chopsticks. It uses exclusively original raw breadcrumbs meeting unique specifications for size, shape and water-content and slow fries in high oleic 100% sunflower oil rich in vitamin E with a characteristic dry texture. Their homemade sauce once made by hand in a saucepan is now stewed in a large tank and matured with only fresh vegetables and fruit resulting in subtly changing flavors with the seasons.
Pork cutlet simmered in a sweet n' savory sauce with sliced onions and eggs-topped on a bowl of hot steaming rice. One my favorite Japanese dishes.
Maisen (まい泉), at 4-8-5 Jinguame, has been serving authentic tonkatsu in a former pre-World War II two-story public bathhouse since 1965. Its main dining hall was once the changing room and it sports a high ceiling and original architectural details.
Tonkatsu (豚カツ, とんかつ, or トンカツ), invented in the late 19th century, consists of panko breaded, deep-fried pork cutlet. It is generally served with either shredded cabbage or grated daikon, and either tonkatsu sōsu (トンカツソース), or tonkatsu sauce, a thick Japanese Worcestershire sauce made from pureed apples, or ponzu (ポン酢), a citrus based sauce. Early katsuretsu, or cutlets, were usually beef, with the first pork version served in 1890 in a Western-style restaurant in Ginza. The term "tonkatsu", or "pork katsu" was coined in the 1930's.
Maisen is especially known for its Kurobuta (かごしま黒豚), or black pig, a rare breed of Berkshire pig bred in the Kagoshima Prefecture. Originating from England, by way of New Zealand, the black pigs were brought to Japan by diplomats as a gift in the 19th century. Kurobuta is distinguished from most commercial pork by its sweetness and rich flavor, which comes from the high levels of intramuscular marbled fat. Maisen's most prized is the Okita Kurobuta Farm's "Satsuma Roppaku Kurobuta." Satsuma is a district in Kagoshima, and "Roppaku Kurobuta" are six-spotted black pigs. Hayao Okita raises his Kurobuta, using a proprietary feedstuff blend, at a large farm in the mountain region's Ookuchi city.
Maisen pork is tenderized through careful cutting and pounding producing a cutlet so tender it can be cut with chopsticks. It uses exclusively original raw breadcrumbs meeting unique specifications for size, shape and water-content and slow fries in high oleic 100% sunflower oil rich in vitamin E with a characteristic dry texture. Their homemade sauce once made by hand in a saucepan is now stewed in a large tank and matured with only fresh vegetables and fruit resulting in subtly changing flavors with the seasons.
The obligatory food porn shot
Of Pork cutlet slash tonkatsu
My friend's most favorite-st food in the whole wide world
Made him rank one late night of drinking
So much so that he's spoken about bringing us to this joint
Every single time for the past five years
Before the old man goes off to the sweet beyond he would wistfully end
To which we finally made it
A four hour drive for which we had to wake up and start off
That unearthly dark morning before six
Cold blustery winds threatening to kidnap us back into warmer shelters
A nondescript office building outside
Almost to overbearing point, traditional, inlaid with tatami mats
An outdated decor in stasis since the eighties
The requisite crowd already built up on stools lined out front
Blinking in sheer disbelief at the size
Authenticity probably high on its priorities, jumbo tonkatsu
My eyes wandered to the side bar for the usual suspects
Couple condiments, karashi mustard and tonkatsu sauce, absent
A quick assessment on the state of cutlet
Outsides alas dark instead of golden brown
And the insides pink, certainly worrying even for my innard-chomping self
I opened my mouth to ask my friend
And he hushed me quickly, the sound wafting over to pinch my lips
Verboten! Such things are not spoken in here
Proceeding to tell me of the master chef's soup nazi proclivities
Once having witnessed him throw a slightly drunken patron out
That unforgivable crime, questioning the freshness of his deep fryer oil
As our table was within sight of the kitchen
An open counter well positioned
His crisp starched white uniform twirling with off-grey patches of oil
I contemplated and decided to pull out the camera
Take a quick shot and stuff it back in the bag
Calculated risk, writing off the pink cutlet
Oh the derring-do that I do
Maisen (まい泉), at 4-8-5 Jinguame, has been serving authentic tonkatsu in a former pre-World War II two-story public bathhouse since 1965. Its main dining hall was once the changing room and it sports a high ceiling and original architectural details.
Tonkatsu (豚カツ, とんかつ, or トンカツ), invented in the late 19th century, consists of panko breaded, deep-fried pork cutlet. It is generally served with either shredded cabbage or grated daikon, and either tonkatsu sōsu (トンカツソース), or tonkatsu sauce, a thick Japanese Worcestershire sauce made from pureed apples, or ponzu (ポン酢), a citrus based sauce. Early katsuretsu, or cutlets, were usually beef, with the first pork version served in 1890 in a Western-style restaurant in Ginza. The term "tonkatsu", or "pork katsu" was coined in the 1930's.
Maisen is especially known for its Kurobuta (かごしま黒豚), or black pig, a rare breed of Berkshire pig bred in the Kagoshima Prefecture. Originating from England, by way of New Zealand, the black pigs were brought to Japan by diplomats as a gift in the 19th century. Kurobuta is distinguished from most commercial pork by its sweetness and rich flavor, which comes from the high levels of intramuscular marbled fat. Maisen's most prized is the Okita Kurobuta Farm's "Satsuma Roppaku Kurobuta." Satsuma is a district in Kagoshima, and "Roppaku Kurobuta" are six-spotted black pigs. Hayao Okita raises his Kurobuta, using a proprietary feedstuff blend, at a large farm in the mountain region's Ookuchi city.
Maisen pork is tenderized through careful cutting and pounding producing a cutlet so tender it can be cut with chopsticks. It uses exclusively original raw breadcrumbs meeting unique specifications for size, shape and water-content and slow fries in high oleic 100% sunflower oil rich in vitamin E with a characteristic dry texture. Their homemade sauce once made by hand in a saucepan is now stewed in a large tank and matured with only fresh vegetables and fruit resulting in subtly changing flavors with the seasons.
Tonkatsu Breaded Pork Cutlet トンカツ
- pork loin, fresh panko bread crumbs, cabbage, Japanese mayo, mustard, mountain yam
Pork cutlet was mildly seasoned and nicely cooked, although there wasn't a touch of pink in the middle - that's just how it supposed to be done by Japanese standards. All the fixings were very traditional, and each added something to the overall sensation - crunchy cabbage, soft yam, spicy mustard, umami sweetened sauce.
My first tonkatsu experience was definitely a good one.
I did a little research: Tonkatsu was introduced to Japan by the Portuguese. It was originally considered a type of yōshoku—Japanese versions of European cuisine invented in the late 19th and early 20th centuries—and was called katsuretsu (cutlet) or simply katsu.
Early katsuretsu was usually beef; the pork version, similar to today's tonkatsu, is said to have been first served in 1890 in a Western-food restaurant in Ginza, Tokyo. The term "tonkatsu" (pork katsu) was coined in the 1930s.
Please take a look at the entire Katsuhana Tonkatsu picture set Katsuhana Tonkatsu picture set
Maisen (まい泉), at 4-8-5 Jinguame, has been serving authentic tonkatsu in a former pre-World War II two-story public bathhouse since 1965. Its main dining hall was once the changing room and it sports a high ceiling and original architectural details.
Tonkatsu (豚カツ, とんかつ, or トンカツ), invented in the late 19th century, consists of panko breaded, deep-fried pork cutlet. It is generally served with either shredded cabbage or grated daikon, and either tonkatsu sōsu (トンカツソース), or tonkatsu sauce, a thick Japanese Worcestershire sauce made from pureed apples, or ponzu (ポン酢), a citrus based sauce. Early katsuretsu, or cutlets, were usually beef, with the first pork version served in 1890 in a Western-style restaurant in Ginza. The term "tonkatsu", or "pork katsu" was coined in the 1930's.
Maisen is especially known for its Kurobuta (かごしま黒豚), or black pig, a rare breed of Berkshire pig bred in the Kagoshima Prefecture. Originating from England, by way of New Zealand, the black pigs were brought to Japan by diplomats as a gift in the 19th century. Kurobuta is distinguished from most commercial pork by its sweetness and rich flavor, which comes from the high levels of intramuscular marbled fat. Maisen's most prized is the Okita Kurobuta Farm's "Satsuma Roppaku Kurobuta." Satsuma is a district in Kagoshima, and "Roppaku Kurobuta" are six-spotted black pigs. Hayao Okita raises his Kurobuta, using a proprietary feedstuff blend, at a large farm in the mountain region's Ookuchi city.
Maisen pork is tenderized through careful cutting and pounding producing a cutlet so tender it can be cut with chopsticks. It uses exclusively original raw breadcrumbs meeting unique specifications for size, shape and water-content and slow fries in high oleic 100% sunflower oil rich in vitamin E with a characteristic dry texture. Their homemade sauce once made by hand in a saucepan is now stewed in a large tank and matured with only fresh vegetables and fruit resulting in subtly changing flavors with the seasons.
Maisen (まい泉), at 4-8-5 Jinguame, has been serving authentic tonkatsu in a former pre-World War II two-story public bathhouse since 1965. Its main dining hall was once the changing room and it sports a high ceiling and original architectural details.
Tonkatsu (豚カツ, とんかつ, or トンカツ), invented in the late 19th century, consists of panko breaded, deep-fried pork cutlet. It is generally served with either shredded cabbage or grated daikon, and either tonkatsu sōsu (トンカツソース), or tonkatsu sauce, a thick Japanese Worcestershire sauce made from pureed apples, or ponzu (ポン酢), a citrus based sauce. Early katsuretsu, or cutlets, were usually beef, with the first pork version served in 1890 in a Western-style restaurant in Ginza. The term "tonkatsu", or "pork katsu" was coined in the 1930's.
Maisen is especially known for its Kurobuta (かごしま黒豚), or black pig, a rare breed of Berkshire pig bred in the Kagoshima Prefecture. Originating from England, by way of New Zealand, the black pigs were brought to Japan by diplomats as a gift in the 19th century. Kurobuta is distinguished from most commercial pork by its sweetness and rich flavor, which comes from the high levels of intramuscular marbled fat. Maisen's most prized is the Okita Kurobuta Farm's "Satsuma Roppaku Kurobuta." Satsuma is a district in Kagoshima, and "Roppaku Kurobuta" are six-spotted black pigs. Hayao Okita raises his Kurobuta, using a proprietary feedstuff blend, at a large farm in the mountain region's Ookuchi city.
Maisen pork is tenderized through careful cutting and pounding producing a cutlet so tender it can be cut with chopsticks. It uses exclusively original raw breadcrumbs meeting unique specifications for size, shape and water-content and slow fries in high oleic 100% sunflower oil rich in vitamin E with a characteristic dry texture. Their homemade sauce once made by hand in a saucepan is now stewed in a large tank and matured with only fresh vegetables and fruit resulting in subtly changing flavors with the seasons.