Rosu Tonkatsu/ロースとんかつ

Japanese Food
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。

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