Tonkatsu—the breaded, deep-fried pork cutlet so popular with the masses—was originally one of many Japanese twists on Western recipes imported to Japan, in this case France’s côtelette de veau. Here ...

If you've ever perused a Japanese restaurant menu, you might have noticed three very similar words that can trip up even the most seasoned diner: tonkatsu, torikatsu, and tonkotsu. But once you ...

Crispy on the outside, juicy on the inside—savor tonkatsu perfection from Chef Rika's and an artisan chef in Tokyo. 1. Cut the connective tissue between the meat and fat. Sprinkle salt ...