Podcasts about Tonkatsu

Send us a text   In this episode of Whip Cream Salmon, hosts Ronnie and Brian discuss their weekly routines, the recovery of Brian's dog, and exciting travel plans to Mexico. They share their thoughts on cultural experiences, particularly in sports, and reminisce about their favorite ballpark foods. In this engaging conversation, Ronnie and Brian explore various culinary topics, from the surprising quality of gas station food to their recent cooking adventures, including Chicken Francese and Tonkatsu. They delve into the intricacies of sauces, particularly Beurre Monté, and share experiences with Golden Curry. The discussion shifts to the exciting process of building a new kitchen and the challenges of menu development, highlighting the importance of creating appealing offerings for customers. In this engaging conversation, Brian and Ronnie explore various aspects of kitchen life, from the joy of tortillas to the challenges of catering for large events. They share humorous anecdotes about busy kitchen days, the use of technology in food preparation, and the importance of understanding food quantities. The discussion also touches on innovative kitchen tools and cooking tips, particularly regarding garlic usage. The episode concludes with light-hearted banter and a reminder to stay creamy.Chapters00:00 Welcome to Whip Cream Salmon06:11 A Pup's Recovery Journey09:39 Exciting Mexico Trip Plans15:30 Cultural Sporting Events20:58 Ballpark Food Favorites21:12 Gas Station Gourmet: A Culinary Journey23:01 Cooking Adventures: Chicken Francese and Tonkatsu27:47 Exploring Sauces: The Art of Beurre Monté30:15 Curry and Comfort: Golden Curry Experiences35:08 Kitchen Construction: Building a New Culinary Space40:12 Menu Development: Crafting the Perfect Offerings47:44 The Joy of Tortillas and Soba Salad Performance48:33 A Busy Day in the Kitchen51:54 Planning for a Massive Catering Event52:55 Using Technology for Catering Calculations54:31 Preparing for a Fruitful Challenge59:02 Navigating Catering Quantities and Expectations01:00:01 Idiot Sandwich Stories from the Kitchen01:06:08 Innovative Kitchen Tools and TipsWhat We DrankRonnie - Red Oak Brewing Co. - Red Oak Amber LagerBrian - Allagash Brewing Co. - Ski House Winter White AleKatsudon - Katsu-ish dish I was trying to rememberButter Crock on AmazonSTAY CREAMY

The Meiji Period witnessed a radical expansion of the Japanese palate as the people began consuming foreign foods like beer and the government encouraged the populace to eat meat.Support the show My latest novel, "Califia's Crusade," is now available at Amazon, Barnes & Noble, Kobo, Apple Books, Bookshop.org, and many other online platforms!

제이콥과 치즈 돈카츠를 기다리며 녹음하였습니다. Sorry about the background noise

Today's recipe is Air Fryer Pork Katsu.Here are the links to some of the items I talked about in this episode: #adSerious Eats: Tonkatsu SauceAir FryerMeat MalletRolling PinPie PlatesMeasuring SpoonsBaking Sheet with Oven-Safe RackCutting BoardChef's KnifeAll New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo

CW: Death, Human Trafficking, Sexual Assault, Transphobia Asakura Reiko's not here Mrs. Torrence. We watch Hakata Tonkotsu Ramens! Have an anime series you want us to watch? email your recommendations to us at areweebthereyet@gmail.com! Find Are Weeb There Yet on Social Media: Twitter Instagram Facebook Thank you: Camille Ruley for our Artwork Louie Zong for our Themesong "stories" https://louiezong.bandcamp.com

El tonkatsu es uno de los platos más populares en el Japón actual. Es una chuleta de cerdo deshuesada empanada con pan rallado japonés panko y frita en abundante aceite. Pero pese a que esto es conocido y fácil, hay diferentes cortes y tipos, diferentes restaurantes donde comerlo, otras preparaciones donde el tonkatsu es importante aunque los platos sean muy diferentes.  Y además, una historia que entronca con la modernización del país en el periodo Meiji que, por supuesto, te contamos. ¡Dale al play pero come algo primero! Mata ne. ¿Quieres colaborar con el programa? - Colabora en Patreon - Únete a la Comunidad Japonismo - Reserva hoteles en Japón (y en todo el mundo) - Consigue seguro de viajes (¡no sólo para Japón!) - Busca los mejores vuelos - Lleva Internet (pocket wifi o SIM) - JR Pass para viajes ilimitados en tren ---- Continúa la conversación en: - Web: https://japonismo.com - Discord: https://discord.gg/hZrSa57 - Facebook: https://facebook.com/japonismo - Twitter: https://twitter.com/japonismo - Instagram: https://instagram.com/japonismo - Pinterest: https://pinterest.com/japonismo - Newsletter semanal: http://eepurl.com/di60Xn

This episode includes difference between Tonkatsu and Kusikatsu in Japan, availability of female pork and parts of pork in Melbourne. - 今回は「トンカツは豚肉で串カツは牛肉」という話から豚肉の雌雄の違いや部位の話までをカバーしています。

Katsukura : le restaurant de Tonkatsu

Rina Sawayama everyone… I am a huge fan of this amazing woman, we met in Paris years ago on a front row (daaaahling) and I have watched her become a complete icon. We are THRILLED to have her on Table Manners. Rina educates us about Japanese cuisine; chirashi bowls, eating fresh Kinmedai fish, and her mum's signature dish of Tonkatsu… delicious! And we learn her poaching technique. We talk about the time she met Lady Gaga, lactose, art being her hobby & karaoke with Harry Styles. A dreamy episode… enjoy! X Hosted on Acast. See acast.com/privacy for more information.

Tankatsu is a Japanese dish that consists of breaded deep fried pork cutlet.

Hello and welcome! Today on the show a sauce that lives up to its name ambushes our tongues until we learn how to domesticate it.

Tonkatsu --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Sho's Kitchen offers reasonably-priced Japanese food such as Tonkatsu, Chicken Nanban, Tempura Rolls to name a few. Prices starting from $10. He uses local ingredients as much as possible to support local farmers and sustainability. He also pays special attention to rice. “I always want to use rice which tastes good cold too”, Namatame says. The regular menu expanded by adding monthly specials. “We listen to our customers”, Namatame says. “They want to eat some of the monthly specials regularly. So we have been adding little by little and now our regular menu is bigger than before”. The chef can cook not only Japanese but Italian, French, Mexican and even more based on his broad experience working overseas for 28 years. His culinary journey abroad started in Oregon in 1991. He then moved to Hawaii where he worked at some of the best hotels as an executive chef through 2007. He spent 2 years at two world-class resort & residential properties in Los Cabos, Mexico and oversaw all aspects as executive chef, before he landed back in Hawaii at Trump Hotel Waikiki in 2009. ----------------------------------------------------------------------------------- FOLLOW US ON Facebook: https://www.facebook.com/wherehawaiieats/ Instagram: https://www.instagram.com/wherehawaiieats/ #nanban #japanesefood #japanesebento

The atmospheric pleasures of wintertime reading are top of the mind for KZMU's Radio Book Club hosts this month. A few extra hours of darkness, a good cup of tea and a fireplace (real flames optional) is a great recipe for literary transformation. Hear their latest reviews and mentions, from gothic novels to travel stories and cookbooks, as well as the notable work of fiction sparking renewed interest in the genre for one host. Plus, a few stories about books creating life experiences. Tune in! Radio Book Club Reviews + Mentions: The Sentence by Louise Erdrich A Field Guide to Western Birds by Roger Tory Peterson The Boxcar Children by Gertrude Chandler Warner The Hobbit by J.R.R Tolkien Picnic in the Ruins by Todd Robert Petersen The City of Mist by Carlos Ruiz Zafon The Shadow of the Wind by Carlos Ruiz Zafon Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond by Tadashi Ono and Harris Salat Cheese Sex Death: A Bible for the Cheese Obsessed by Erika Kubik Let's Make Dumplings! A Comic Book Cookbook by Hugh Amano and Sarah Becan The Oak Papers by James Canton Cloud Cuckoo Land by Anthony Doerr Best American Travel Writing 2021 ed. Padma Lakshmi How I Became a Tree by Sumana Roy Fight Night by Miriam Toews

Happy Halloween!!The guys sit down to discuss a new installation in Rodney's parking lot, his 2-meter-tall security system from the military, the neighborhood kids trying to trick-or-treat, new "food names" for the guys and much more.As mentioned in this episode:Patrick "Risotto":https://www.instagram.com/risottopatrizio/https://www.instagram.com/den.stora.italienresan/Pie To The People:https://www.instagram.com/pietothepeople_sthlm/Have you visited our Official YouTube Channel?https://www.youtube.com/channel/UCyiuSx7e5g3VPS433CLStowPlease subscribe to the 2 Guys 3 Crowns Podcast! See acast.com/privacy for privacy and opt-out information.

「とんかつ寿司（すし）」 皆（みな）さんこんにちは。いつも聴（き）いていただいてありがとうございます。 Hello everyone!! Thank you for listening!! Watch this episode on YouTube https://youtu.be/jmc8bpca054 Listen to the Podcast on your favorite platform https://linktr.ee/easyjapanese 【ご支援（しえん）をお願（ねが）いします！｜Your kind support is highly appreciated!!】 Patreon: https://www.patreon.com/easyjapanese Buy Me A Coffee: https://www.buymeacoffee.com/easyjapanese 【字幕（じまく）が必要（ひつよう）ですか？！｜Need the transcript?? Then please watch on YouTube】 YouTubeでは字幕（じまく）が見（み）られます。 チャンネル登録（とうろく）もお願（ねが）いします！ You can watch the CC on YouTube. Please SUBSCRIBE the channel!! 【質問（しつもん）ありますか？！｜Any question??】 質問（しつもん）やリクエストは、メール、YouTubeへのコメントでお願（ねが）いします。 Please feel free to send me a message by sending email or please leave a comment on our YouTube if you have any question or a request. Email: welcometoeasyjapanese@gmail.com #EASYJAPANESE #JAPANESE

Tonkatsu, j'adore !

What is Tonkatsu and key function in the Japanese Cuisine

  Adam Ortiz is a lot of things, including but not limited to: DJ, business ninja, chef, gamer, and friend. An integral part of the now-infamous pool party from episode 126, Adam and Kirk have made fast friends and are thus as thick and thieves. Alliteration aside, this hombre has his hands in hella hobbies. An obsessive computer nerd at heart, Adam's unique DNA has led him into high-level mastery in a number of things: music, business, food, and gaming. If you're into Hot 'n' Now, electronic music, truck soap, foot fetishes, Dave on FXX, Japanese culture, Dance Dance Revolution, Ingress, trippy visuals, and essentially anything else, then this is the episode for you!    Music contributions from HILTON (theme), the host himself (you'll know which ones), and some jams licensed through Soundstripe.    DJ Adam Ortiz on Soundcloud and Twitch.A.T.I.T.A. Links

Disfunção olfatória, inteligência artificial na saúde, vacinas, drogas, responsabilização jurídica, e demais assuntos do mundo médico e da saúde. --- Send in a voice message: https://anchor.fm/academiamedica/message

What is Tankatsu Sauce and key ingredients in Japanese Cuisine

I "Recept tack!?" kommer Nichlas och Jerka varje vecka – inspirera med, fokusera på och avhandla en rätt de upptäckt och kommit att älska. En rätt som alla måste laga så snart tillfälle ges! För recept, tutorial och handfasta grepp följ @recepttack. Varje avsnitt och rätt finns tillagad och går att pedagogiskt följa på Instagram.

Automne 2020, seconde partie : suite de notre week-end live devant 2 (d e u x) spectateurs et une poignée de courageux viewers sur Twitch. retour à un format plus long pour le debrief des meilleurs animés d’une saison d’automne qui a tout de même comporté quelques perles ! Vous voulez nous en causer ? … Lire la suite Calweeb Ball #26 – Tonkatsu DJ mais il fait paner de la weed →

Automne 2020, seconde partie : suite de notre week-end live devant 2 (d e u x) spectateurs et une poignée de courageux viewers sur Twitch. retour à un format plus long pour le debrief des meilleurs animés d’une saison d’automne qui a tout de même comporté quelques perles ! Vous voulez nous en causer ? … Lire la suite Calweeb Ball #26 – Tonkatsu DJ mais il fait paner de la weed →

Als je intresse hebt in het boek high fidelity van nick hornby laat maar iets weten de eerste die mij contacteerd krijg het.

DC begins a ramen-making journey with tonkatsu broth from Hugh Amano & Sarah Becan's LET'S MAKE RAMEN and then talks to Matt Pais about his book ZACH MORRIS LIED 329 TIMES, specifically DC's complete lack of "Saved By The Bell" knowledge, whether or not Zach Morris laid the groundwork for Trump, food in the SBTB-iverse & more!

El Robot Avatar, Entrevista con Menene Gras y Jonathan López, El manga El Castillo Ambulante, Los Baños Públicos Transparentes, Comida japonesa TONKATSU, Tipos de alojamiento en Japón, Hora de NIHONGO

a.k.a [Day 24 of COVID-19] Join our hosts as they realize  they are not as cultured as they thought! At least their hearts are in the right place but their ability to do research lives up to the name "The Less You Know Podcast."  Want to catch these episodes weeks before they go up on Youtube and Audio Podcasting sites?! Come by to www.twitch.tv/tlykpod Every Monday @ 6pm PDT / 9pm EST! (unless said otherwise.) To catch episodes weeks in advance and live! Join The Official TLYKPod Discord: https://discord.gg/gGXKCUE Intro & Outro: Macross 82-99 Hosts: Brandon Babcock, André LaMilza, Nicole Rodriguez Editor: Linye Wang

Episode 267: Nick and Dannie grab three shows from the Patron bag of show pitches and review Alien 9, Bartender, and Alien 9, Bartender, and Tonkatsu DJ Agetaro. Suffice to say that Dannie bullies the patrons by sipping on hatorade the whole time! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/anime-summit/message

Abram Plaut aka Ramen Beast joins the pod for a chat. We cover his journey morphing into the Ramen Beast, as well as his involvement with Menya Shono's overseas projects. We also dig into his Ramen travels, specifically his recent trip to Okayama prefecture which has some hidden ramen secrets. Do they really put Tonkatsu in Tonkotsu?? Abram also tells us about some of the elusive bowls on his wish list. Listen closely, and take notes on what it truly takes to call ones self a Ramen Hunter!!

YOU ME AND THE INDUSTRY EPISODE 07: Mike Williams A brand new episode flies in! On this episode I am joined by Mike Williams, who is the Reviews Editor at US Gamer. We dig deeper on what it is like to moderate a big gaming forum, what Assassin's Creed title deserves a sequel, discuss writing reviews in 2020, comics, and so much more. Plus I get schooled on the difference between Tonkatsu and Tokusatsu. I also had the chance to design the official YOU ME AND THE INDUSTRY super hero. He is energy based. You can find him on the social media pages of the show (see below). You can find reviews by Mike and other great reviewers at US Gamer Follow Mike on Twitter: @AutomaticZen Follow US Gamer on Twitter: @USgamernet Follow the show on Twitter or Instagram to see my horrible drawings: @youmeindustry Follow Dorian (yes, this is me) on Twitter: @dorianchou Intro/Outro by FreshMcZone Artwork by Thomas Martin (Instagram: thomas.martin.martin)

In upcoming podcast episode 34, Jessie and Eric will review the ingredients, technique, and thought process behind Jessie's attempt to create the perfect bowl of vegan ramen. To lay the groundwork for this episode, Jessie and Eric first discuss in this episode the history and fundamental concepts behind this Japanese dish.

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Welcome to our influenza episode where we debunk myths and deal with a plethora of cabbage as we discuss split level breading techniques, a pounding past and cats eating udon. Pre-order The Fixed Stars

Just how spicy are these sandos? According to Chris, the amount of cayenne is: insane, terrifying, absurd… *gulp* In this episode, Meg sweats over making spicy chicken katsu. Will she be able to stand the heat?! Also featuring: a quick Japanese lesson, meat pounding (tee-hee), and Justine’s lettuce queries. Listen for all the hot takes! Today’s Menu: Chris Makes Spicy Chicken Katsu Sandwiches | From the Test Kitchen: youtu.be/BOsikxHW0JQ Spicy Chicken Katsu Sandwiches Recipe: bonappetit.com/recipe/spicy-chicken-katsu-sandwiches _ Find Pod Appétit: Website: podappetitpodcast.com Twitter: @pod_appetit Instagram: @pod_appetit Pinterest: @pod_appetit Facebook: podappetitpodcast Email: podappetitpodcast@gmail.com _ Logo by: Erik Sternberger: eriksternberger.com _ Promoted Podcast: Dumb and Busted: podcasts.apple.com/us/podcast/dumb-and-busted/id1369749927

Escalope Milanaise, Tonkatsu ou cordon bleu : la panure est une chapelure croustillante généralement à base d'oeufs et de pain. Ingrédient que l'on retrouve aussi bien en Europe avec le schnitzel (Autriche), l'escalope milanaise (Italie) qu'en Asie, avec le tonkatsu japonais, de la viande de porc enrobée de panure.En première partie (2:32) Guilhem discute avec Paolo du restaurant italien Capriccio pour parler de l'escalope milanaise. Il raconte sa trajectoire professionnelle, le concept de son restaurant ouvert tous les midis depuis plus de 20 ans.En seconde partie ( 21:08) , Guilhem retrouve Maya seconde de cuisine chez Peco Peco, cantine japonaise juste à côté des studios de Nouvelles Écoutes.Références entendues dans l'épisode :Le restaurant Capriccio de Paolo où il sert des escalopes milanaises accompagnées de pâtes : 33 rue du Rocher, 75008, Paris.Le restaurant « Peco Peco » se trouve au 47 rue Jean-Baptiste Pigalle,75009-Paris.Ancienne recette culte chez Peco Peco : le sandwich katsu réalisé avec une baguette française et accompagné de tonkastuLe tonkatsu : est une panure autour de la viande de porc. La recette consiste à aplatir la viande avec une planche afin qu'elle soit très très fine. Puis on va ajouter le panko. Le tonkatsu est souvent accompagné au japon par un grand bol de riz, le danburi.Le panko est du pain séché, qui va donner une panure très croustillante. Le panko est différent de la chapelure que nous nous connaissons car ce n'est pas de la poudre fine mais des morceaux de pain écrasé. C'est une panure que l'on peut retrouver dans plusieurs plats japonais.Les tempuras : Il s'agit d'une pâte à frire différente du panko. Ce n'est pas de la panure de pain mais c'est de la farine.Le poulet karaage/ poulet frit : on laisse mariner le poulet avec de l'oeuf et des épices. Et à la fin, on le mélange avec de la farine de pommes de terre. Puis on le fait frire.Les korokke : croquettes de pommes de terres avec de l'oignon émincé. Elles sont enrobées de tonkatsu : farine, jaune d'oeuf et de panure.La sauce bulldog : ketchup japonais sucré et épicéLe pain de mie japonais : est du pain mou et blancLe Kare Raisu : C'est du katsu à base de curry japonaisRecommandation spéciale de Guilhem : Le restaurant japonais « Abri» où l'on peut manger un des meilleurs katsu de Paris, se trouve au 92 rue du Faubourg Poissonnière, 75010 Paris.Retrouvez Bouffons sur Mapstr, Instagram, Twitter et Facebook !Bouffons est une émission de Nouvelles Écoutes animée par Guilhem Malissen. Réalisée par Aurore Meyer Mahieu. Montée et Mixée par Thibault Delage au studio L’Arrière Boutique. Production et coordination Laura Cuissard.

Honey Sriracha Chicken Thighs, Mustard Roasted Fish, and Tonkatsu or Chicken KatsuSometimes you just want an idea for what to do with that pack of chicken thighs in the freezer. Or a technique that you know will have everyone eating dinner. We’ve got solutions to both of those problems with recipes like Honey Sriracha Chicken Thighs, Mustard Roasted Fish, and Tonkatsu.  Start one of these recipes, pull out the steam in a bag veggies, and you’re on your way to dinner.

tonkatsu　トンカツ The post tonkatsu appeared first on Real Life Language.

Forget the video games, let's keep the hip hop, but add some anime to the mix! This is an episode length tribute to the recently released anime Tonkatsu DJ Agetaro! This is an anime about Hip Hop, music, and DJ Culture and I have some things to say about it.

    Shownotes :: (show 581) :: (website) :: (podcast feed) :: (direct download) :: (direct iTunes link) With Show #581, Tonkatsu DJ, recorded live July 24th, 2016. This week we watched a set of shorts that's oddly entertaining. Join us, for another week, another show, with more otaku-tainment! Also #DFMPIA (Don't Forget Matt Pyson is still Awesome!). Plus, no one seems to read these notes anymore, or notice the speelling misssteaks! Community OG Networks Facebook (the page) OG twitter OGN Instagram Call Us! ::: Skype Voicemail ::: You can leave us voicemail using Skype, at: otakugeneration or call: (610) 628.3154 -or- (206) 965.8154 ::: Google Voice ::: You can also leave us voicemail with Google Voice, at: 484.393.1405; remember to hit # after the tone.   Mentioned Stuff and Link(s) (during the show) OG Link Patreon Bernhard Rants! (1.0) by Bernhard :: (rants@otakugeneration.net) Bernhard entertains us this week with another delightful and humorous rant?! Nickname ME! by Alan :: (nickname@otakugeneration.net) None this week. Don't let that stop you from requesting one! =D You know you want one. Don't be shy! Email us and tell us something about you! Then you'll be uniquely identifiable among the other OG listeners! Check out the most recent nickname logo-mashup(s)! tama x tama     And some other nickname logo-mashups we did! Email us for your nickname and you'll get one as well!   ...and now you get your own logo-mashup for your nickname... If you send us feedback, and you want us to nickname you, email us, at: otaku.generation@gmail.com With somewhere in the subject: NICKNAME ME NOTE: If we've already nicknamed you, you can't be re-nicked... unless you plead... lots! ...and we mean LOTS!!! =D For Podcast promos or MP3 Feedback, email us, at: otaku.generation@gmail.com With the exact subject: MP3 PROMOTION :: (for podcast promos) MP3 FEEDBACK :: (for audio feedback) In the body of the message, put: Your Name Your Podcast Your website Brief copy about your podcast for us to read NOTE: No copyrighted music, or clips! We won't play promos with this kind of content! Unless you own the copyright, and have given us written authorization! Join us next week... for something that smells like a podcast, looks like a podcast, and sounds like a podcast but really isn't what you thought. A new show every Wednesday, so "podcast-in" with us! Download us, snear at us, but give us a listen... and maybe we won't respect you in the morning... *unless you're wearing PJs than we can talk* It's still July! None of you ever notice the spelling mistakes; for shame! :) If you want to send us goodies like pie, we often don't say no. (pie, cake and cookies, papercraft, OG comics; like many listeners have) ...and if you can't do that will take your pitty or votes and [insert OG-bribes here]. We appreciate the votes, donations, and comments even if we don't read them on the show... and iTunes reviews. Word-of-mouth advertising is also appreaciated. Thanks for the support

Cooking at 100mph dog people show

At Last Chance Foods, our cup runneth over with cookbooks. It’s a large cup, admittedly. And with Christmas less than a week away, these beautiful tomes come in handy as last minute gifts. Here are our picks for some of our favorite cookbooks of the year. We even snagged a few recipes from them for your cooking pleasure. The A.O.C. Cookbookby Suzanne Goin “The recipes are organized by different course — salads, fish, meat, and vegetables — and by season, so it appeals to my producerly sense of order. And while I’m not vegetarian, I like that it has a strong focus on vegetables.” —JYW Recipe: Spiced "Pumpkin" Fritters with Chocolate Sauce and Candied Pepitas    The Grilling Book: The Definitive Guide from Bon Appétitby Adam Rapoport “It made me want to buy a grill. And I haven’t done it yet. I’m going to — I got as close as buying a spatula for the grill… I love the design of this book. There’s a lot of little how-to sidebars, and Rapoport offers the pros and cons of different methods, like the case for charcoal grilling versus gas grilling… There are a lot of It’s so instructive without being condescending.” —AE Recipe: Hickory Rib-Eye Steaks with Bacon-Molasses Butter Recipe: Grilled Avocados and Chiles Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond by Tadashi Ono and Harris Salat “So much of Japanese cooking tends to be very precise and pristine. But you know regular families probably aren’t eating these elaborate sushi or sashimi presentations at home every night. I feel like Japanese Soul Cooking shows a different side of that culture’s cuisine, and has chapters devoted to food like gyoza dumplings and tonkatsu, which is a panko-breaded fried pork cutlets.” —JYW Recipe: Retro Curry Recipe: Sapporo Soup Curry Recipe: Classic Tonkatsu Ivan Ramen: Love, Obsession, and Recipes From Tokyo’s Most Unlikely Noodle Jointby Ivan Orkin and Chris Ying “It’s the memoir portion of the book I enjoy. His writing is like Ivan was in our interview: Fast and sharp and bracing and irreverent. Here’s how he writes about realizing that he wanted to move back to Japan and stay there. He was living with a woman in Maine at the time. Then I had an epiphany. I looked up and said, ‘You know what? I don’t like Maine and I love Japan. I don’t know what the f*** you’re talking about, but that’s the place I want to be.’ No offense to Maine, but it took being there for me to realize how much I wanted to be somewhere else. It’s a great story, one that inspires you to throw all your self-imposed caution to the wind.” —AE Recipe: Toasted Rye Noodles   Honorable mentions: The Art of French Pastry by Jacquy Pfeiffer and Martha Rose Schulman Cast Iron Skillet Cookbook by Sharon Kramis and Julie Kramis Hearne Cherry Bombe, a new biannual magazine celebrating women and food Keepers: Two Home Cooks Share Their Tried-and-True Weeknight Recipes and the Secrets to Happiness in the Kitchen by Kathy Brennan and Caroline Campion

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Tonkatsu (豚カツ, とんかつ, or トンカツ) is a breaded, deep-fried pork cutlet that is very popular in Japan. It is traditionally served with shredded cabbage, or miso soup, or both. Ton means pork in Japanese. Katsu is short for katsuretto (aka “cutlet”). Keep in mind that we’re talking about tonKAtsu, not tonKOtsu – make sure you […]