Today is the day of Milanese Argentina: how is your Japanese brother, the tonkatsu

Moreover, since the end of the 19th century, there has been a kind of Milanese brother in Japanese gastronomy: tonkatsu, which consists on slice of pork loin one centimeter thick battered and fried. It is served with sweet and sour sauce, white rice, vegetables and miso soup.

In Japanese, "ton" means "pig" and "katsu" is the abbreviation of "katsuretu", which is widely translated as "chop". So it's a schnitzel flour dough, egg and pankotwice fried and served in pieces.

Namiko Hirasawa Chen, author of the blog Just One Cookbook, traced the origin of this dish to the menu of the 1899 Rengatei restaurant located in the distinguished Ginza district of Tokyo. a type of Yoshoku, a Japanese food with Western roots.

Hirasawa Chen pointed out that the difference between our Milanese people is that tonkatsu is breaded with panko, a crustless, rindless, white bread that absorbs less oil than the version used in the West. The result is a lighter and crisper dish.

Some of the author's tips include hit the meat with a kitchen hammer to soften itmoisten the panko lightly with aerosol and fry twice: the first to cook inside and the second to make it crispy.

The final touch of the recipe is to serve it with several side dishes and a sauce with tomato extract, sake, ginger, English sauce (Worcestershire), garlic, sugar and mirin (rice wine) or rice vinegar.