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Jja Jang Myun (짜장면) Korean Noodles with Black Bean Sauce and Tonkatsu トンカツ, pork cutlet, donkkaseu, 돈까스.
I cooked this today for lunch.
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. When served in a bowl of rice topped with egg, as pictured here, is called katsudon (カツ丼).
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 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 changi
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. When served in a bowl of rice topped with egg, as pictured here, is called katsudon (カツ丼).
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 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 changi
... with fried potatoes and carrots. Our dinner last Thursday.
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Bio-Schweinenackenkotelett...
... mit Bratkartoffeln und Möhren. Unser Abendessen am vergangenen Donnerstag.
KP: An idea of how the food can be pretty. Though really, it should incorporate some more natural color mixing. Phillipe and Tristan are good at this.
Tonkatsu kare raisu aka Japanese curry over rice with a pork cutlet
teafortwosisters.blogspot.ca/2013/10/tonkatsu-kare-raisu....
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
Donkkasseu, from The Ubiquitous Kimchi.
The latest edition of The Ubiquitous Kimchi has been flying off store shelves!
... okay, maybe not. We've sold like, ten. And those shelves are digital. But the reviews have been good!
... maybe there aren't any reviews yet. But the photos look good!
This is one of my favorite fusion foods here in Korea - Donkkasseu, or breaded pork cutlet. It's from Japan, but made better here. I swear. Especially when made by Iron Chef Megan Ahrens.
Have a look at the book over at blurb or my blog and let us know what you think!
More Flash:
Felt reminiscent of Maui food so we decided to try Maui Kitchen. For the record, we couldn’t figure out what part of it was Maui, but ehh it was all right. Kind of like an upper-scale Kakaako Kitchen-tier L&L.
Picture are the deep friend lamb chomps (essentially pork cutlet) over Portuguese sausage stuffing and garlic chicken in the background.
201307.31
As we had our monthly blood test at dialysis yesterday evening I couldn't decide at all what to eat at Mönchshof last Saturday.
I was thinking which dish would have the smallest amount of potassium and phosphate... Nevertheless my mother ordered her dish when the waiter came to our table and thus I just chose "something":
Turkey strips with fruit in curry sauce with rice (see top photo)
Not a good choice to be honest - the turkey was quite chewy, merely seasoned and the sauce was a bit thin but okay. The rice was okay, too.
Last time we came here I had an Argentine rumpsteak with oven potato and sour cream which was very good!
BTW: Martin's and my mother's choice was the so-call Westphalian Krüstchen which is a breaded pork cutlet topped with mushrooms and fried egg, accompanied by fried potatoes and vegetables (see bottom photo).
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Hauptgerichte
Da wir gestern Abend unsere monatliche Blutabnahme in der Dialyse hatten, konnte ich mich am Samstag im Mönchshof überhaupt nicht entscheiden, was ich nehmen sollte. Ich überlegte hin und her, welches Gericht wohl am wenigsten Kalium und Phosphat hätte... Trotzdem bestellte meine Mutter sofort, als der Kellner zu unserem Tisch kam und so habe ich einfach "irgendwas" ausgesucht:
Putengeschnetzeltes mit Früchten in Currysauce mit Reis (siehe oberes Foto)
Um ehrlich zu sein, war das keine gute Wahl - die Pute war ziemlich zäh, kaum gewürzt und die Sauce war etwas dünn, aber ganz okay. Der Reis war es auch.
Als wir das letzte Mal hier waren, habe ich das Argentinische Rumpsteak mit Ofenkartoffel und Sourcream gegessen, was sehr gut geschmeckt hat!
BTW: Martin und meine Mutter hatten sich für das sogenannte Westfälische Krüstchen, ein paniertes Schweineschnitzel mit Champignons und Spiegelei, dazu Bratkartoffeln und Gemüse, entschieden (siehe unteres Foto).
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