Tonkatsu - Wikipedia

^ .mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:#d33}.mw-parser-output .cs1-visible-error{color:#d33}.mw-parser-output .cs1-maint{display:none;color:#3a3;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}"Katsuretsu" カツレツ [cutlet]. Nihon Kokugo Daijiten Concise edition, web version (精選版 日本国語大辞典) (in Japanese). Shogakukan. Retrieved 2021-08-16 – via kotobank.jp. cutlet [... shortened form is] "katsu". ^ 岡田, 哲. とんかつの誕生―明治洋食事始め. p. 166. ^ 小菅, 桂子. にっぽん洋食物語大全. p. 122. ^ Kaneko, Amy (2007). Let's Cook Japanese Food!: Everyday Recipes for Home Cooking. Chronicle Books. p. 101. ISBN 978-0-8118-4832-9. ^ Jennifer Ellen Robertson, ed. (2005). A companion to the anthropology of Japan. Wiley-Blackwell. p. 421. ISBN 0-631-22955-8. ^ Jump up to: a b c Tsuji, Shizuo; Fisher, M. F. K. (2007). Japanese Cooking: A Simple Art. Kodansha International. p. 240. ISBN 978-4-7700-3049-8. ^ Hosking, Richard (1995). A Dictionary of Japanese Food - Ingredients and Culture. Tuttle. p. 159. ISBN 0-8048-2042-2. ^ Ono, Tadashi; Salat, Harris (2013). Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond. Potter/Ten Speed/Harmony/Rodale. ISBN 9781607743538. Retrieved 21 July 2020. ^ "名古屋国際センター | Nagoya International Center". ^ "Furai (ryouri)" フライ (料理) [Fry (cooking)]. Encyclopedia Nipponica web version (in Japanese) (constantly updated ed.). Shogakukan. Retrieved 2021-08-16 – via kotobank.jp. (rough translation): In Western cuisine, "frying" means to deep-fry or sautee in oils or fats. [...] In Japan, "furai" refers to foods that are dipped in wheat flour, beaten egg, bread crumbs and then deep-fried, [...]. If the ingredient is meat, it is called "chikin katsuretsu", "pōku katsuretsu (tonkatsu)" etc., respectively.[...] ^ No panko appears in definition of tempura: "Tempura" 天麩羅 テンプラ. Digital Daijisen (デジタル大辞泉) (in Japanese) (constantly updated ed.). Shogakukan. Retrieved 2021-08-16 – via kotobank.jp. (rough translation): 1.[...ingredients] dipped in batter made of wheat flour, egg and water, then fried in vegetable oil. Vegetable tempuras are sometimes distinguished and called "shōjin-age". [...]