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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":431,"serveWith":439,"variations":441,"ingredients":454,"instructions":503,"pronunciation":530,"substitutions":531,"slug":544,"title":545,"shortTitle":546,"nativeName":547,"romanized":546,"countrySlug":548,"region":549,"baseServings":434,"prepMinutes":550,"cookMinutes":551,"restMinutes":552,"difficulty":553,"course":554,"diet":556,"mainIngredients":558,"images":559,"keywords":569,"publishedAt":576,"updatedAt":576,"authorSlug":577,"summary":578,"localeSlug":544,"alternates":579},[394,397,400,403,406],{"answer":395,"question":396},"The oil was too hot. Japanese frying aims for a light, sandy gold at around 160–180°C, which cooks the pork gently and keeps the panko dry rather than caramelised. If your crumbs go dark in under two minutes, lower the heat and check the temperature with a thermometer or by dropping in a crumb — it should sink slightly, then rise with steady small bubbles, not fizz violently.","Why is my tonkatsu crust dark brown instead of pale gold?",{"answer":398,"question":399},"A 2 cm loin cutlet needs roughly 6–7 minutes total. The reliable test is an instant-read thermometer in the thickest point: 63°C, then rested 5 minutes. Without a thermometer, listen — the frantic bubbling calms noticeably as the moisture at the surface cooks off, and the cutlet feels lighter and firmer when lifted with tongs.","How do I know when the pork is cooked through?",{"answer":401,"question":402},"You can, and it is decent, but it is a different dish. Toss the panko with a tablespoon of oil first so it browns, then bake at 200°C or air-fry for around 15 minutes, turning once. The crust ends up thinner and more uniform, without the hollow, shattering layers that deep-frying builds.","Can I bake or air-fry tonkatsu instead of deep-frying?",{"answer":404,"question":405},"Schnitzel is pounded thin, coated in fine dry breadcrumbs and shallow-fried, usually in butter or a mix, to a deep golden brown. Tonkatsu keeps the pork thick, uses coarse panko, is deep-fried in neutral oil to a paler colour and is served sliced with cabbage and a fruity brown sauce. They share an ancestor but the eating experience is not the same.","What is the difference between tonkatsu and schnitzel?",{"answer":407,"question":408},"It is not decorative. The cabbage is cold, crisp and slightly sweet, and it cuts the fat between mouthfuls the way a pickle does — without it the meal feels much heavier by the last few pieces. If you skip it, serve something else sharp and raw, such as cucumber in rice vinegar.","Do I really need to serve it with raw cabbage?",[410,411,412,413,414,415],"Buy pork loin cut 2–2.5 cm thick with the fat cap left on. Thin supermarket cutlets overcook before the crust colours and give you dry, grey meat.","Snip through the line of sinew between fat and meat every 2 cm. That band shrinks faster than the muscle and is what makes cutlets buckle into a taco shape.","Press the panko on lightly, never firmly. Crushed crumbs pack flat and fry into a hard shell rather than the standing, splintery crust you want.","Fry at 160°C first, then lift the oil to 180°C for the last minute. One fixed high temperature browns the crumbs long before the middle is safe.","Rest the cutlet upright on a rack for 4–5 minutes before slicing. Resting on a plate steams the underside soggy, and cutting straight away pours the juices out.","Shred the cabbage as fine as you can, then soak it in ice water for 10 minutes and spin it dry — this is the difference between restaurant cabbage and sad salad.","🍖","Tonkatsu is a thick pork cutlet coated in panko — the shaggy, splinter-like Japanese breadcrumb — and deep-fried until the crust is dry, hollow-sounding and barely blond, while the pork inside stays pale and dripping with juice. It is not schnitzel: the meat is left thick rather than pounded, the crumb is far coarser, and the target colour is much lighter than European frying. Sliced into fingers and stacked on a mountain of ice-cold shredded cabbage, it comes with a dark, tangy-sweet sauce built on fruit and vegetables that tastes somewhere between HP sauce and ketchup. Rice, miso soup and a wedge of lemon complete a set meal eaten across Japan every day of the week.","Tonkatsu belongs to yoshoku — Japanese food adapted from Western dishes, born after the country reopened to foreign trade in the second half of the nineteenth century and beef and pork returned to a diet that had gone largely without them for centuries. Cooks in Tokyo took the European breaded veal cutlet, the katsuretsu, and gradually changed everything about it: pork instead of veal, deep-frying in a pot instead of shallow-frying in butter, a much thicker piece of meat, and panko instead of fine dry crumbs. By the early twentieth century the cutlet was being served pre-sliced with chopsticks rather than knife and fork, which is the moment it stopped being a foreign dish and became a Japanese one.\n\nThe supporting cast matters as much as the pork. The heap of raw shredded cabbage is not a garnish but a working part of the meal — crisp, watery and faintly sweet, it resets the palate between rich bites, and in most tonkatsu restaurants refills are free. The sauce, thick and near-black, is a Japanese descendant of Worcestershire thickened with fruit and vegetable purée. Many specialist shops set a small mortar of toasted sesame seeds on the table so you grind them yourself and stir the sauce into the fragrant paste, which is one of the small rituals that makes eating tonkatsu feel like an occasion even at a chain restaurant.\n\nThe cutlet also spawned an entire family. Katsudon puts it over rice, simmered with onion and egg in sweet dashi. Katsu curry drowns it in thick Japanese curry sauce. Katsu sando presses it between slices of soft milk bread with sauce and shredded cabbage, and has become the polished convenience-store sandwich that food writers abroad now build whole articles around. Students eat katsu before exams because katsu also sounds like the verb \"to win\" — a pun taken seriously enough that shops advertise it in January.","Tonkatsu is at its best within minutes of frying and does not keep well as a crisp cutlet. Refrigerated, it lasts 2 days; revive it in a 200°C oven or air fryer for 6–8 minutes on a rack, never in the microwave, which turns panko to damp sponge. A better plan for leftovers is katsudon, where the cutlet is meant to soften in broth and egg. Breaded raw cutlets can be frozen flat on a tray, then fried from frozen at 160°C for around 10 minutes.",[421,422,423,424],"A two-temperature fry: gentle first to cook the pork through, hot at the end to dry and set the crust.","Explains the fat-cap score, the step most home recipes skip, which is why cutlets curl in the pan.","A four-bottle homemade katsu sauce that tastes close to Bulldog, with no specialist shopping.","Cabbage cut and iced properly, so it stays crisp under the cutlet instead of wilting into a damp pile.",[426,427,428,429,430],"Heavy pot or deep pan for frying","Cooking thermometer","Wire rack","Three shallow bowls for breading","Sharp knife",{"fat":432,"carbs":433,"fiber":434,"sugar":435,"sodium":436,"protein":437,"calories":438,"estimated":8},32,58,4,8,980,42,690,[440],"Steamed short-grain rice, miso soup, Japanese pickles and a lemon wedge — the standard teishoku set.",[442,445,448,451],{"name":443,"description":444},"Katsudon","Sliced tonkatsu simmered briefly with onion in sweetened dashi, bound with a loosely beaten egg and slid over hot rice — the classic way to use a leftover cutlet.",{"name":446,"description":447},"Katsu curry","The cutlet laid beside rice and flooded with thick, mildly sweet Japanese curry sauce. The crust stays crisp if you sauce only half of it.",{"name":449,"description":450},"Katsu sando","A cold sandwich: cutlet brushed with sauce and pressed between buttered slices of soft milk bread with shredded cabbage, crusts trimmed, cut into neat rectangles.",{"name":452,"description":453},"Miso katsu","Nagoya's version, served with a dark, sweet red miso sauce thinned with dashi and mirin instead of the usual brown sauce.",[455,459,463,467,473,477,480,484,489,492,496,499],{"qty":434,"name":456,"unit":457,"group":458},"pork loin steaks, 2–2.5 cm thick, fat cap left on","piece","For the cutlets",{"qty":460,"name":461,"unit":462,"group":458},1,"fine salt","tsp",{"qty":464,"ref":465,"name":466,"unit":462,"group":458},0.5,"black-pepper","freshly ground black pepper",{"qty":468,"ref":469,"name":470,"unit":471,"group":472},80,"flour","plain flour","g","For the coating",{"qty":474,"ref":475,"name":476,"unit":457,"group":472},2,"eggs","eggs, beaten with 1 tbsp water",{"qty":478,"name":479,"unit":471,"group":472},150,"panko breadcrumbs",{"qty":481,"name":482,"unit":483,"group":472,"noScale":8},1.5,"neutral oil for deep-frying (rapeseed or sunflower)","l",{"qty":485,"ref":486,"name":487,"unit":471,"group":488},400,"cabbage","green cabbage, shredded as finely as possible","To serve",{"qty":460,"ref":490,"name":491,"unit":457,"group":488},"lemon","lemon, in wedges",{"qty":434,"name":493,"note":494,"unit":495,"group":488},"tonkatsu sauce","or the homemade mix in substitutions","tbsp",{"qty":474,"name":497,"note":498,"unit":462,"group":488,"optional":8},"toasted sesame seeds","to grind and stir into the sauce",{"qty":500,"ref":501,"name":502,"unit":471,"group":488},300,"rice","short-grain rice, for steaming",[504,508,512,515,518,523,527],{"tip":505,"text":506,"title":507},"Skipping the scoring is the single most common reason cutlets curl up and fry unevenly.","Snip through the sinew where the fat meets the meat at 2 cm intervals all around each cutlet, cutting about 5 mm deep. Season both sides with the salt and pepper and leave the pork at room temperature for 15 minutes so it does not go into the oil fridge-cold.","Prepare the pork",{"text":509,"title":510,"timerSeconds":511},"Shred the cabbage into hair-fine ribbons, drop it into a bowl of ice water for 10 minutes, then drain and spin or pat it completely dry. It should be stiff, cold and squeaky rather than limp.","Ice the cabbage",600,{"text":513,"title":514},"Line up three shallow bowls: flour, beaten egg, and panko. Coat a cutlet in flour and slap off every loose speck, dip it fully in egg and let the excess drip away, then lay it in the panko and scoop crumbs over it, pressing only lightly so the coating stands up shaggy.","Set up the breading",{"text":516,"title":517},"Bring 4 cm of oil to 160°C in a heavy pot. Test with a pinch of panko — it should sink briefly, then float back up trailing a steady stream of small bubbles, without spitting or browning instantly.","Heat the oil",{"tip":519,"text":520,"title":521,"timerSeconds":522},"Fry in two batches. Crowding the pot drops the oil temperature and the crust drinks oil instead of sealing.","Lower in two cutlets, keeping the oil around 160°C, and fry for 4 minutes, turning once, until the crumbs are set and pale straw-coloured. Raise the heat to 180°C for a final 1–2 minutes until the crust turns light gold and sounds crisp when tapped with tongs.","Fry gently, then hot",360,{"text":524,"title":525,"timerSeconds":526},"Stand the cutlets on their edge on a wire rack for 4–5 minutes. Standing them upright lets oil run off and steam escape from both sides, so the underside stays as crisp as the top while the juices settle back into the meat.","Drain and rest",270,{"text":528,"title":529},"Cut each cutlet across into 2 cm strips with one confident stroke of a sharp knife, keeping the slices together, and slide them onto the plate beside a tall pile of the iced cabbage. Add rice, a lemon wedge and a pool of tonkatsu sauce — grind the sesame seeds into the sauce first if you have them.","Slice and plate","TOHN-kah-tsoo",[532,536,540],{"note":533,"swap":534,"original":535},"Simmer for a minute to take off the raw edge. Bottled Bulldog or Otafuku sauce is fruitier and thicker, and lasts months in the fridge once opened.","4 tbsp ketchup + 2 tbsp Worcestershire sauce + 1 tbsp soy sauce + 1 tbsp mirin + 1 tsp sugar","Tonkatsu sauce",{"note":537,"swap":538,"original":539},"Fillet gives a leaner, more tender cutlet and is a standard menu option in Japan. Chicken thigh becomes chicken katsu and needs about the same frying time.","Pork fillet (hire katsu) or boneless chicken thigh","Pork loin",{"note":541,"swap":542,"original":543},"Regular dried breadcrumbs will not work — they are too fine and absorb oil, giving a dense, greasy coating instead of a light one.","Stale white bread, crusts removed, torn and pulsed briefly then dried in a low oven","Panko","tonkatsu","Tonkatsu (Japanese Panko Pork Cutlet)","Tonkatsu","とんかつ","japan","Tokyo",25,20,5,"medium",[555],"main",[557],"dairy-free",[486,475,469],[560,563,565,567],{"alt":561,"src":562},"Sliced panko-crusted pork cutlet fanned beside a pile of finely shredded raw cabbage and dark katsu sauce","\u002Fimages\u002Frecipes\u002Ftonkatsu\u002Fhero.jpg",{"alt":561,"src":564},"\u002Fimages\u002Frecipes\u002Ftonkatsu\u002Fhero-16x9.jpg",{"alt":561,"src":566},"\u002Fimages\u002Frecipes\u002Ftonkatsu\u002Fhero-4x3.jpg",{"alt":561,"src":568},"\u002Fimages\u002Frecipes\u002Ftonkatsu\u002Fhero-1x1.jpg",[544,570,571,572,573,574,575],"pork cutlet","panko","japanese fried pork","katsu","yoshoku","deep fried","2026-08-19","dishroute-kitchen","Thick pork loin in coarse panko, fried to a pale gold shell that shatters over juicy meat, sliced into batons and served with raw shredded cabbage and fruity brown sauce.",{"en":580},"\u002Frecipe\u002Ftonkatsu",{"items":582,"total":626,"page":460,"limit":853,"hasMore":854},[583,620,650,679,707,734,762,791,821,843],{"slug":584,"title":585,"shortTitle":586,"nativeName":587,"romanized":588,"countrySlug":548,"region":589,"baseServings":434,"prepMinutes":590,"cookMinutes":551,"restMinutes":591,"difficulty":553,"course":592,"diet":595,"mainIngredients":597,"images":602,"keywords":612,"publishedAt":576,"updatedAt":576,"authorSlug":577},"agedashi-tofu","Agedashi Dofu (Crisp Fried Tofu in Dashi Broth)","Agedashi Dofu","揚げ出し豆腐","Agedashi dōfu","Kanto",15,30,[593,594],"appetizer","side",[596,557],"pescatarian",[598,599,600,601],"tofu","kombu","soy-sauce","bonito-flakes",[603,606,608,610],{"alt":604,"src":605},"Cubes of crisp fried silken tofu sitting in a shallow bowl of dashi broth with grated daikon, ginger and scallions","\u002Fimages\u002Frecipes\u002Fagedashi-tofu\u002Fhero.jpg",{"alt":604,"src":607},"\u002Fimages\u002Frecipes\u002Fagedashi-tofu\u002Fhero-16x9.jpg",{"alt":604,"src":609},"\u002Fimages\u002Frecipes\u002Fagedashi-tofu\u002Fhero-4x3.jpg",{"alt":604,"src":611},"\u002Fimages\u002Frecipes\u002Fagedashi-tofu\u002Fhero-1x1.jpg",[613,614,615,616,617,618,619],"agedashi tofu","fried tofu","dashi broth","izakaya","japanese appetizer","silken tofu","daikon",{"slug":621,"title":622,"shortTitle":623,"nativeName":624,"romanized":625,"countrySlug":548,"baseServings":434,"prepMinutes":626,"cookMinutes":551,"difficulty":627,"course":628,"diet":629,"mainIngredients":631,"images":634,"keywords":644,"publishedAt":649,"updatedAt":649,"authorSlug":577},"chicken-teriyaki","Chicken Teriyaki (Pan-Glazed, No Bottled Sauce)","Chicken Teriyaki","照り焼きチキン","Teriyaki chikin",10,"easy",[555],[557,630],"nut-free",[632,600,633],"chicken","mirin",[635,638,640,642],{"alt":636,"src":637},"Sliced glazed teriyaki chicken thigh with a glossy soy-mirin lacquer, scallions and sesame seeds","\u002Fimages\u002Frecipes\u002Fchicken-teriyaki\u002Fhero.jpg",{"alt":636,"src":639},"\u002Fimages\u002Frecipes\u002Fchicken-teriyaki\u002Fhero-16x9.jpg",{"alt":636,"src":641},"\u002Fimages\u002Frecipes\u002Fchicken-teriyaki\u002Fhero-4x3.jpg",{"alt":636,"src":643},"\u002Fimages\u002Frecipes\u002Fchicken-teriyaki\u002Fhero-1x1.jpg",[645,632,548,646,633,647,648],"teriyaki","glaze","weeknight","one pan","2026-08-18",{"slug":651,"title":652,"shortTitle":653,"nativeName":654,"romanized":653,"countrySlug":548,"region":549,"baseServings":434,"prepMinutes":551,"cookMinutes":550,"restMinutes":591,"difficulty":627,"course":655,"diet":658,"mainIngredients":660,"images":662,"keywords":672,"publishedAt":576,"updatedAt":576,"authorSlug":577},"dorayaki","Dorayaki (Honey Pancakes with Red Bean Filling)","Dorayaki","どら焼き",[656,657],"dessert","snack",[659,557,630],"vegetarian",[475,469,661,633],"honey",[663,666,668,670],{"alt":664,"src":665},"Stacked dorayaki pancake sandwiches, the top one cut open to show a thick layer of red azuki bean paste","\u002Fimages\u002Frecipes\u002Fdorayaki\u002Fhero.jpg",{"alt":664,"src":667},"\u002Fimages\u002Frecipes\u002Fdorayaki\u002Fhero-16x9.jpg",{"alt":664,"src":669},"\u002Fimages\u002Frecipes\u002Fdorayaki\u002Fhero-4x3.jpg",{"alt":664,"src":671},"\u002Fimages\u002Frecipes\u002Fdorayaki\u002Fhero-1x1.jpg",[651,673,674,675,676,677,678],"anko","azuki bean paste","japanese sweets","wagashi","honey pancakes","doraemon",{"slug":680,"title":681,"shortTitle":682,"nativeName":683,"romanized":684,"countrySlug":548,"region":549,"baseServings":434,"prepMinutes":626,"cookMinutes":590,"difficulty":627,"course":685,"diet":686,"mainIngredients":687,"images":690,"keywords":700,"publishedAt":576,"updatedAt":576,"authorSlug":577},"gyudon","Gyudon (Japanese Beef and Onion Rice Bowl)","Gyudon","牛丼","Gyūdon",[555],[557],[688,689,501,600],"beef-chuck","onion",[691,694,696,698],{"alt":692,"src":693},"Deep bowl of steamed rice topped with thin simmered beef, soft onion, scallions and red pickled ginger","\u002Fimages\u002Frecipes\u002Fgyudon\u002Fhero.jpg",{"alt":692,"src":695},"\u002Fimages\u002Frecipes\u002Fgyudon\u002Fhero-16x9.jpg",{"alt":692,"src":697},"\u002Fimages\u002Frecipes\u002Fgyudon\u002Fhero-4x3.jpg",{"alt":692,"src":699},"\u002Fimages\u002Frecipes\u002Fgyudon\u002Fhero-1x1.jpg",[680,701,702,703,704,705,706],"beef bowl","donburi","japanese rice bowl","thin sliced beef","weeknight dinner","dashi",{"slug":708,"title":709,"shortTitle":709,"nativeName":710,"romanized":711,"countrySlug":548,"baseServings":434,"prepMinutes":626,"cookMinutes":590,"difficulty":627,"course":712,"diet":714,"mainIngredients":716,"images":719,"keywords":729,"publishedAt":649,"updatedAt":649,"authorSlug":577},"miso-soup","Miso Soup with Dashi from Scratch","味噌汁","Misoshiru",[713,594],"soup",[596,557,715,630],"gluten-free",[717,598,718],"miso","scallions",[720,723,725,727],{"alt":721,"src":722},"A bowl of cloudy miso soup with silken tofu cubes, wakame ribbons and sliced scallions","\u002Fimages\u002Frecipes\u002Fmiso-soup\u002Fhero.jpg",{"alt":721,"src":724},"\u002Fimages\u002Frecipes\u002Fmiso-soup\u002Fhero-16x9.jpg",{"alt":721,"src":726},"\u002Fimages\u002Frecipes\u002Fmiso-soup\u002Fhero-4x3.jpg",{"alt":721,"src":728},"\u002Fimages\u002Frecipes\u002Fmiso-soup\u002Fhero-1x1.jpg",[730,706,599,731,598,732,733],"miso soup","katsuobushi","japanese breakfast","umami",{"slug":735,"title":736,"shortTitle":737,"nativeName":738,"romanized":737,"countrySlug":548,"region":739,"baseServings":434,"prepMinutes":550,"cookMinutes":591,"difficulty":553,"course":740,"diet":742,"mainIngredients":743,"images":745,"keywords":755,"publishedAt":576,"updatedAt":576,"authorSlug":577},"okonomiyaki","Okonomiyaki (Osaka Savory Cabbage Pancake)","Okonomiyaki","お好み焼き","Kansai (Osaka)",[741,555],"street-food",[557],[486,469,475,744],"pork-belly",[746,749,751,753],{"alt":747,"src":748},"Thick okonomiyaki cabbage pancake topped with crisp pork belly, brown sauce, mayonnaise zigzags and curling bonito flakes","\u002Fimages\u002Frecipes\u002Fokonomiyaki\u002Fhero.jpg",{"alt":747,"src":750},"\u002Fimages\u002Frecipes\u002Fokonomiyaki\u002Fhero-16x9.jpg",{"alt":747,"src":752},"\u002Fimages\u002Frecipes\u002Fokonomiyaki\u002Fhero-4x3.jpg",{"alt":747,"src":754},"\u002Fimages\u002Frecipes\u002Fokonomiyaki\u002Fhero-1x1.jpg",[735,756,757,758,759,760,761],"japanese pancake","cabbage pancake","osaka","street food","teppan","bonito flakes",{"slug":763,"title":764,"shortTitle":765,"nativeName":766,"romanized":765,"countrySlug":548,"region":767,"baseServings":434,"prepMinutes":551,"cookMinutes":551,"restMinutes":626,"difficulty":627,"course":768,"diet":770,"mainIngredients":771,"images":775,"keywords":785,"publishedAt":576,"updatedAt":576,"authorSlug":577},"onigiri","Onigiri (Japanese Salted Rice Balls with Nori)","Onigiri","おにぎり","Nationwide",[657,769],"breakfast",[596,557],[772,773,774,601],"short-grain-rice","nori","salmon",[776,779,781,783],{"alt":777,"src":778},"Three triangular Japanese rice balls with nori bands on a wooden board, one broken open to show salmon filling","\u002Fimages\u002Frecipes\u002Fonigiri\u002Fhero.jpg",{"alt":777,"src":780},"\u002Fimages\u002Frecipes\u002Fonigiri\u002Fhero-16x9.jpg",{"alt":777,"src":782},"\u002Fimages\u002Frecipes\u002Fonigiri\u002Fhero-4x3.jpg",{"alt":777,"src":784},"\u002Fimages\u002Frecipes\u002Fonigiri\u002Fhero-1x1.jpg",[763,786,787,773,788,789,790],"omusubi","japanese rice balls","bento","umeboshi","shiozake",{"slug":792,"title":793,"shortTitle":794,"nativeName":795,"romanized":796,"countrySlug":548,"region":797,"baseServings":434,"prepMinutes":591,"cookMinutes":798,"restMinutes":799,"difficulty":553,"course":800,"diet":801,"mainIngredients":802,"images":804,"keywords":814,"publishedAt":649,"updatedAt":649,"authorSlug":577},"shoyu-ramen","Shoyu Ramen (Tokyo-Style Soy Sauce Ramen)","Shoyu Ramen","醤油ラーメン","Shōyu rāmen","Kanto (Tokyo)",120,240,[555,713],[],[632,803,600,475],"ramen-noodles",[805,808,810,812],{"alt":806,"src":807},"Bowl of Tokyo-style shoyu ramen with clear amber broth, noodles, 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