Serve the pork with the tonkatsu sauce and raw the finely shredded Chinese cabbage and sliced spring onions.

Before his mother’s return, he dusted the thin meat slices in the fridge with flour and made “tonkatsu,” breaded deep-fried pork cutlet, by remembering how his mother had cooked it.

This version of curry udon by Michelle McGlinn uses curry roux, dashi, tender cubes of pork belly, and a secret ingredient — ...

Katsu refers to the Japanese and Korean methods of breading and frying cutlets, usually pork or chicken. These can then be ...