April 9, 2014

Rosu Tonkatsu/ロースとんかつ

As part of supper tonight, I made pork "rosu" (loin) tonkatsu, using these slices (about 500 g in total).
今日の夕飯には、この切り身(全部で約500 g)を使って、ロースとんかつを作りました。 
In Japan, there are two main types of tonkatu: rosu (loin) and hire (tender loin). Both are good, but I prefer hire tonkatsu (hire katsu for short) because hire is lower in fat.

Images of rosu tonkatsu/ロースとんかつの画像
Images of hire tonkatsu/ヒレ とんかつの画像

(These particular slices are more suitable for sautee because they are rather thin.)

I used one M size egg. I thought it wouldn't be enough for these eight slices, so I added some some flour and some water to extend it.
I deep-fried two slices at a time at 180C for about two and a half minutes.

I had mine with karashi (Japanese mustard), lemon juice, and chuunou (lit. medium thick) sauce.

And, of course, shredded cabbage!

The rosu katsu (short for rosu tonkatsu) was good, but I still prefer hire katsu (short for hire tonkatsu).

Note: "Rosu" comes from the English word "roast". It refers to meat suitable for roasting.
注: 「ロース」は、英語の「ロースト」に由来します。ローストに適する肉という意味です。


Fräulein Trude said...

Here we call the rosu "pork back cutlets" or when thinnly sliced "minute steaks". True the tenderloin is much more tasty but we like to eat both.
Reminds me to prepare some minute steaks with a breaded crumb parmesan cheese crust next week.

Hiroyuki said...

Kiki: I used to like rosu katsu when I was young because it was cheaper, bigger, and filling. Hire katsu is more expensive and smaller.

Breaded crumb parmesan cheese crust? That sounds delicious! I will make chichen katsu with cheese in it some day.