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Tonkatsu, invented in the 1930s, is one of the most popular dishes in
Japan. It consists of a breaded deep-fried pork cutlet, and is generally
served with shredded cabbage, white rice, and miso soup.
It is eaten with a
brown sauce, the ingredients of which vary from place to place but which has
a taste close to Worcestershire sauce. Some people also like to eat their tonkatsu with a spicy yellow mustard.
When ordering tonkatsu, diners generally specify either a hire (lean)
or rosu (fatty) cut. The very finest tonkatsu is made from kuro buta (black
pig) from Kagoshima prefecture, in southern Japan.
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