Introduction to Tonkatsu
Tonkatsu Wako is truly committed to not only providing delicious Japanese cuisine but also ensuring the health and safety of our customers.
“Tonkatsu,” or pork-cutlet in English, is a popular dish whose origins began in western restaurants in the Meiji Era more than 100 years ago. The popular cooking style of the time was to broil the meat with lard or butter.
Over time this changed to a deep-frying style similar to that of Tempura.
Tonkatsu Wako always has its customers’ health, comfort, and safety in mind. Only imported pork, mostly from the USA, that has gone through fat, calorie and cholesterol reduction is used.
An essential ingredient as important as pork to Tonkatsu is “koromo (coating).”
By coating pork with our own breadcrumbs exclusively based on Wako’s original recipe, heat is very gradually transferred to the center of the meat sealing in juices making for a light and tender cutlet.
To create a “crunchy” texture, we use an original oil that is a blend of high-quality pure vegetable oils (corn oil, soy oil, and palm oil).
Cabbage is inseparable from Tonkatsu.
Tonkatsu Wako uses only the highest quality cabbage from a variety of areas according to the season.
Should you run out of cabbage with your meal, you can request more.
By considering the compatibility with the Tonkatsu and the nutritional balance, we offer shijimi-jiru (miso soup with freshwater clams). Wako uses an original blended miso with a light flavor. Free refills on miso soup are also available.
Tonkatsu Wako considers the regional characteristics, compares newly harvested rice of various brands and various production areas and selects the most appropriate rice to the Tonkatsu each year.
Again, please feel free to request more rice should you run out.
Our sauce is an original sauce made from ingredients such as tomatoes, apples, onions and several kinds of spices. Our dressing is also an original non-oil dressing made from home-grown yuzu (citrus).