KATSU Meaning and
Definition
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Katsu is a Japanese word that refers to a specific style of breaded and deep-fried cutlet. The term is derived from the English word "cutlet" (pronounced "katoretto" in Japanese) and is often used in conjunction with a specific ingredient, such as pork (tonkatsu) or chicken (chicken katsu). The dish typically consists of a thin slice of meat, which is coated in flour, dipped in beaten egg, covered in breadcrumbs, and then deep-fried until golden and crispy.
Katsu is known for its savory flavor and crunchy texture, achieved through the frying process. It is often served with a tangy tonkatsu sauce, which is a thick, Worcestershire-based condiment that adds a slightly sweet and tangy taste to the dish. Additionally, katsu is commonly accompanied by a side of finely shredded cabbage and a scoop of rice.
Katsu has gained popularity not only in Japan but also internationally, where it is often featured in Japanese-style restaurants or as part of fusion cuisine. It is regarded as a comfort food and is enjoyed by many due to its simplicity and satisfying taste. The versatility of katsu allows for other variations, such as vegetarian or seafood katsu, to cater to different dietary preferences.
Etymology of KATSU
The word "katsu" is derived from the Japanese word "katsuretsu", which itself is an abbreviation of the English word "cutlet". The term was borrowed from English during the Meiji era in Japan (late 19th century) when Western cuisine and terminology were being introduced to the country. "Katsuretsu" eventually became shortened to "katsu" and is now commonly used in Japanese cuisine to refer to a breaded and deep-fried dish, usually made with pork or chicken, known as a "katsu" or "tonkatsu" (pork cutlet) and "chicken katsu" respectively.
