Tag Archives: Tonkatsu

Millefeuille Tonkatsu Lunch at Kiiro Izakya in Shizuoka City!


Service: Very kind and smiling
Equipment and Facilities: Great cleanliness overall. No shoes allowed inside. Very clean washroom
Prices: Reasonable considering the enormous portions!
Strong points: pork and tonkatsu!


I had been curious for some time about a new izakaya called “Kiiro/器いろ” which had opened this year just across my workplace. I had heard it used to be located in Ryogae Cho, Aoi Ku, before it moved to Takajo, Aoi Ku, Shizuoka City, considered as the new gastronomic area of Shizuoka City.


There is a general rule in Japan saying that one should try to eat and drink as far from one’s workplace as possible to protect one’s privacy, but it is simply impossible for me as I work just across a gastronomic treasure trove!


I hadn’t noticed they were also open for lunch so it was about grand time I investigated!


They are presently specializing in tonkatsu (pork cutlets and others) these days, although I heard later they used to serve udon lunches, which means I should hurry up before they change again!
The prices seemed a bit more expensive than those prevalent in lunch restaurants but the volume (200 g!) still guaranteed a good deal in the offing!

I was especially attracted by the dish called “Millefeuille Katsu/ミルフィーユかつ”!


Authentic izakaya atmosphere inside!


The place is full of antiques!

Note that you are requested to leave your shoes at the entrance. The floors are covered with very soft and comfortable carpets, a bit unusual for this type of establishment!


I espied some sake from Shizuoka Prefecture, meaning I will have to visit the place again for dinner!


More antiques!


One reason I was particularly attracted was the fact that Kiiro uses only pork bred in Asagiri Plateau, north Izu peninsula in Shizuoka Prefecture. Eat local whenever you can!
Incidentally the meat comes from Yoghurt Ton Pigs!


The Millefeuille Katsu Lunch Set!
Absolutely enormous!
Frankly speaking i had doubts as whether I could eat it all! (Of course, I did!)!
Really great value at 14 US $/13 euros!


Red miso soup!


A generous portion of home-made pickles!


Plenty of rice served in a nice earthenware bowl!


The millefeuille katsu served with a light tomato sauce! (BBQ Sauce is available!)
The plate must be around 20 cm in diameter!


The millefeuille katsu is made of many thin slices of pork rolled together before deep-fried.
The pork is henceforth very light, extremely tender and so easy to eat!
As for the taste, this is definitely superior pork!


So many vegetables for a superbly balanced lunch!
Mind you, I very much doubt you will be hungry in the evening!


And even an home-made pudding for dessert!
Difficult to beat such good value!

See you soon there again for dinner!

Shizuoka City, Aoi ku, Takajo, 2-3-2, Sun City Takajo, 1F
Tel.: 054-254-0453
Opening hours: 11:30~14:00, 17:30~22:30
HOMEPAGE (Japanese)


Shop with Intent by Debbie
Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Tonkatsu Sauce: The Basic recipe

Tonkatsu is another Japanese gastronomy fast becoming a global favorite!
The tonkatsu is not that difficult to achieve, but too often disappointment comes with the wrong choice of sauce or simply not realizing that the sauce is half of the recipe!

The sauce is not difficult to create and it is open to a lot of variations, so next time instead of using a dubious (cheap) product make your own!

The following recipe is only a basic one which will allow to work on quantities according to your taste and priorities!


Sesame seeds
Soy sauce (plenty of possibilities there!)
Worcestershire sauce (my favorite is Lea & Perrins, but it’s up to you!)
Tomato ketchup (if you can make your own, so much the better. Try and void too sweet specimens!)
Water (easy on that!)


Sesame seeds are the most important point in a tonkatsu sauce!
The more, the better!
Use golden sesame seeds.
First dry-fry them.

Grind the sesame seeds thoroughly with a mortar (Japanese-style is best!) and pestle.
Bear in mind that the mortar must be big enough to contain all the sauce!

This is where improvisation and personal tastes come into consideration!
First add Soy sauce, Tomato ktechup and Worcestershire sauce.
Mix well and check taste, then add sugar.
Check taste and rectify if necessary.
Add water to liquefy the sauce. Careful there. Too much water and you will end up with soup! Proceed slowly!

Taste again to make sure it is perfect!
Now, there are many things you could further add:
I personally add some very strong Japanese mustard for more zip.
Ground pices of all spices can be considered, but proceed carefully!
There is no need to add salt!

Try to present the sauce in the mortar for better impression and invite your family, friends or guests to serve themselves!


With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Tonkatsu Recipes 2: Katsudon


Katsudon is the favorite dish of famous Japanese baseball players such as the Yankees’ Hideki Matsui. In hard-boiled Japanese films, it is a dish served to villains under police interrogation!

If you have grasped the recipe for tonkatsu and oyakodon, it is pretty easy to make.

Here is a variation very popular in Japanese homesteads:

INGREDIENTS: For 4 people

Pork cuts: 4
Black pepper: to taste
Flour: 2~3 tablespoons
Egg: 1
Breadcrumbs/Panko: 1~2 cups
Frying oil

-Soup Stock:
Sugar: 1 tablespoon
Jaoanese sake: 50 ml
Sweet sake/Mirin: 50 ml
Soy sauce: 50 ml
Dashi (or soup stock): 100 ml

Onion: 1 large
Sesame oil: 1 tablespoon
Steamed rice: enough for 4 servings
Eggs: 4~5
Trefoil or other leaf vegetables (including thin leeks,…): chopped, to taste
Dry seaweed/Nori: Finely cut, to taste



Make shallow cuts every 3~4 cm along the rim of the pork cuts (to prevent thme from bending or contracting). Sprinkle with black pepper, Roll in flour, then egg and last in breadcrumbs like in normal tonkatsu recipe.


Deep-fry at 170~180 degrees Celsius.
Fry until breadcrumbs have become solid. Only then you may manipulate the tonkarsu and turn it over inside the oil.
Once cooked, cut it in serving size slices when still hot.


Cut the onion in half first, then into about 5 mm thick slices. Fry in sesame oil until they become translucent.
During that time, pour sake and mirin in a small pan and bring to boil. Add sugar, soy sauce and dashi. Bring to boil.


Pour soup on onion and bring to boil.
Drop in allthe cut tonkatsu and cook for a couple of minutes.


Lower fire a little so that the soup does not boil. Pour the eggs well-beaten and add trefoil. Cover and cook on a medium fire for about a minute.
Eggs should be cooked on top but still half-cooked under. Make sure the eggs fill the spaces betwen the pork cuts.


Fill each bowl with steamed rice and cover each with tonkatsu and omelette. Pour the left over soup over the top. Add dry seaweed on top and serve!




Please check the new postings at:
sake, shochu and sushi


Tonkatsu Recipes 1: Basic Recipe


Tonkatsu, if properly organized, is not difficult to cook or prepare.
Here is the first of a series of recipes you easily accomodate to your taste and preferences:

Tonkatsu Basic Recipe:

INGREDIENTS: For one person

-Pork cutlet: one large, 1~2 cm thick. Choose good quality with as little fat as possible, although some around the rim is welcome.
-Flour: 2 tablespoons
-Black pepper: to taste:
-Salt: to taste
-Nutmeg: a pinch (you may use other spices of course, including chili pepper!)
-Egg: 1 large
-Fresh breadcrumbs (if unavailable, use dry breadcrumbs or panko): half a cup
-Deep-fry oil (as fresh as possible!)
-Cabbage (as much as you want, finley shredded)
-Sesame powder/ground sesame seeds: 1 tablespoon
-Tonkatsu sauce: 2 large tablespoons (easily found in markets. You can of course make your own with worcestershire sauce, ketchup, mustard and so on!)



-Make a shallow incision across the rim every 3~4 cm. It is an important step as it will prevent the meat from contracting or bending!


-In a bowl mix flour, pepper, salt and spices. One can add curry mix powder there, too!


-Cover both side of the pork cut with the flour mixture. Take care not to form lumps of flour.
Trick: Try to use only one hand to come in contact with the food, while the other hand stays dry and can manipulate utensils!


-In a different bowl beat the egg. Preferably do this ahead of everything.
Dip the floured pork cut into the beaten egg.


-Pour the breadcrumbs on a plate and spread it evenly. Thisis also better done before you start anything!
Lay the pork cut on the breadcrumbs and gently press. Cover the top side with breadcrumbs, too and pat gently to help the breadcrumbs adhere. Don’t be afraid of coating with a lot of breadcrumbs!


-Heta the oil to 170 degrees Celsius. Drop a little breadcrumb in the oil to check if it’s hot enough. It should start frying with bubbles right away. Drop the pork cut gently into the oil to avoid any accident.


-Turn the pork cut over for even frying as it will rise to the surface. Do it as gently as possible either with long wooden chopsticks of frying tongs.


-On a serving plate lay a bed of shredded cabbage decorated with a little parsley and a few lemon slices. Provide some strong mustard if wanted.
Take pork cut out of the oil and lay on a grill for a few seconds to take off excess oil. Transfer onto a working table and cut into strips.
Place it above or beside shredded cabbage in the right order so as to remind you of the original shape.

Please check the new postings at:
sake, shochu and sushi


Japanese Cuisine: Tonkatsu-The Basics


Tonkatsu (豚カツ, とんかつ, or トンカツ, pork cutlet), invented in the late 19th century, is a popular dish in Japan. It consists of a breaded (breadcrums/panko), pork cutlet one to two centimeters thick first deep-fried whole then sliced into bite-sized pieces, generally served with shredded cabbage and/or miso soup. Either a pork fillet (ヒレ, hire) or pork loin (ロース, rōsu) cut may be used; the meat is usually salted, peppered and dipped in a mixture of flour, beaten egg and panko (Japanese breadcrumbs) before being deep fried.

Hire Katsu or high quality pork fillet served and cut into one bite size.

It was originally considered a type of yōshoku/洋食—Japanese versions of European schnitzel invented in the late 1800s and early 1900s—and was called katsu-retto (“cutlet”) or simply katsu. Early katsu-retsu was usually beef; the pork version, similar to today’s tonkatsu, is said to have been first served in 1890 in a western food restaurant in Ginza, Tokyo. The term “tonkatsu” (“pork katsu”) was coined in the 1930s.

In Korea, this dish is known as donkkaseu (돈까스), a simple transliteration of the Japanese word to Korean.

“Katsu sando/Tonkatsu Sandwich” as served in Okinawa

Tonkatsu has Japanized over the years more so than other yōshoku and is today usually served with rice, miso soup and tsukemono/pickles in the style of washoku/和食 (traditional Japanese food) and eaten with chopsticks. Recently, some establishments have taken to serving tonkatsu with the more traditional Japanese grated daikon and ponzu instead of tonkatsu sauce.


Tonkatsu is also popular as a sandwich filling (katsu sando) or served on Japanese curry (katsu karē). It is sometimes served with egg on a big bowl of rice as katsudon—an informal one-bowl lunchtime dish.

Regardless of presentation, tonkatsu is most commonly eaten with a type of thick Japanese Worcestershire sauce that uses pureed apples as a principal ingredient and is called tonkatsu sauce (tonkatsu sōsu) (トンカツソース), often simply known as sōsu (“sauce”), and often with a bit of spicy yellow karashi (Japanese mustard) and perhaps a slice of lemon. Some people like to use soy sauce instead. In Nagoya and surrounding areas, miso katsu—tonkatsu eaten with a miso-based sauce—is a specialty.

Variations on tonkatsu may be made by sandwiching an ingredient like cheese or shiso leaf between the meat, and then breading and frying. For the calorie conscious, konnyaku is sometimes sandwiched between the meat. And in Waseda, Tokyo, a restaurant serves a tonkatsu with a bar of chocolate sandwiched inside, sometimes compared to a Western creation: the deep-fried Mars Bar.

There are several variations to tonkatsu that use alternatives to pork:

Chicken katsu (チキンカツ) is a similar dish, using chicken instead of pork. This variant often appears in Hawaiian plate lunches.
Menchi katsu is a minced meat patty, breaded and deep fried.
Hamu katsu (ハムカツ “ham katsu”), a similar dish made from ham, is usually considered a budget alternative to tonkatsu.
Gyū katsu (牛カツ “beef katsu”), also known as bīfu katsu, is popular in the Kansai region around Osaka and Kobe.
Saengseonkkaseu (생선까스 “fish katsu”) is a Korean fish-cutlet modelled on the Japanese fry[citation needed].
Prices for a tonkatsu vary from 198 yen for a pre-cooked tonkatsu from a supermarket to over 5,000 yen in an expensive restaurant. The finest tonkatsu is said[citation needed] to be made from kurobuta (black pig) from Kagoshima Prefecture in southern Japan

Please check the new postings at:
sake, shochu and sushi