The Perfect Side Dish to Pork Cutlet Is… Cabbage? (2024)

FAQs

Why is tonkatsu served with cabbage? ›

The pork cutlet is deep-fried, so, naturally, it's a greasy food that's not so good for our stomach, but when it's eaten with raw cabbage, this helps aid digestion. The dietary fiber in cabbage suppresses and slows the absorption of fat and helps feed healthy gut bacteria to keep your digestive system functioning well.

Pork Katsu (also known as Tonkatsu) is a Japanese fried pork cutlet that's usually served with a sauce called tonkatsu sauce, a cabbage salad and steamed rice.

Shredded cabbage is essential for Japanese cutlet dishes. That's because cabbage contains an ingredient called cabazine (vitamin U), which helps digestion. Cabbage helps digestion when eating fatty pork cutlets.

For tonkatsu in particular, the teishoku usually includes a refreshing side of finely shredded raw cabbage to be eaten with a fresh squeeze of lemon juice. The pork cutlet is also served pre-sliced, so it's easy to eat with chopsticks, and is usually enjoyed coated with plenty of tonkatsu sauce.

Only two things distinguish it. First, katsu must be made with panko crumbs (as opposed to European-style breaded cutlets, where panko may occasionally be called for but is not a requirement). And second, it must be served with katsu sauce.

Shredded cabbage is almost always served with tonkatsu and it goes together nicely. Cabbage also protects your stomach from oily food and you can avoid heartburn. Some people eat the cabbage with dressing but some people put tonkatsu sauce on the cabbage.

China produces nearly half of the world's cabbage while Russia consumes the most per person. The average Russian eats about 44 pounds of cabbage a year. That compares to the 8.6 pounds eaten by Americans. Raw cabbage is rich in vitamin C.

Cabbage, especially red cabbage, seems to raise levels of beta-carotene, lutein, and other heart-protective antioxidants. It also helps lower something called “oxidized” LDL, which is linked to hardening of the arteries. And since it eases inflammation, it can help prevent heart disease.

Daikon (Giant white radish)

What is the most consumed vegetable in Japan? You guessed right. It's a daikon! It is often used in stews, soups, or simmered with seafood.

Pork Schnitzel or "Cutlet"

"Schnitzel", for the uninitiated, is German for "cutlet" which is usually made with veal and thinly pounded, breaded and fried. As for this schnitzel recipe, it is made with thinly pounded pork cutlets. Those of you looking for a quick, mid-week dinner may be happy with this one.

What part of the pig is the pork cutlet? ›

Pork cutlets are cut from the loin of the pig, which is why they are also known as pork loin cutlets. This cut of pork is lean and boneless, making it easy to prepare and add to your favorite pork recipes.

Oil - I recommend using a neutral oil with a high smoke point. Rice bran oil, grapeseed oil, or avocado oil are ideal, but canola or sunflower oil will work as well. Tonkatsu Sauce - This sweet, tangy sauce is a perfect complement to the savory pork cutlet, bringing a balance of flavors that is distinctly Japanese.

Pork Tonkatsu is a Japanese dish. It is traditionally served with shredded cabbage, pickled vegetables, rice and miso soup as a set.

In Japan, raw cabbage is commonly enjoyed in various ways. Here are a few popular methods: Shredded Cabbage: Raw cabbage is often shredded into thin strips and used as a topping or filling in various dishes. It is commonly added to salads, sandwiches, and wraps.

Savoy cabbage has gained a certain amount of popularity in Japan over the past ten years.” Cabbage is said to have originated in the Mediterranean region, and became a staple vegetable in Japan along with the spread of Western food after World War II.

It involves coating slices of pork with panko (bread crumbs), and then frying them in oil. The two main types are fillet and loin. Tonkatsu is also the basis of other dishes such as katsukarē and katsudon.