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Katsu is a popular Japanese dish that consists of a breaded, deep-fried cutlet. It's typically made with pork (tonkatsu), but can also be prepared with other meats like chicken or fish.

Katsu originates from Japan. It's believed to have been first introduced during the Meiji era as Japan embraced Western influence.

Tonkatsu is a specific type of katsu made with pork. So, all tonkatsu is katsu, but not all katsu is tonkatsu.

Katsu sauce is a savory sauce made from ingredients like Worcestershire sauce, soy sauce, ketchup, and sugar.

While katsu is a deep-fried dish and shouldn't be consumed excessively, it does contain protein from the meat and potential fiber and vitamins if accompanied by vegetables.

Any neutral tasting oil that can handle high heat is appropriate for frying katsu. Commonly used oils include canola, vegetable, and sunflower oil.

Yes, you can fry katsu in a pan with enough oil to submerge at least half the thickness of the cutlet. Be sure to flip it over for even cooking.

Yes, after the katsu cutlets are breaded, they can be frozen for future use. Just defrost completely before cooking.

'Katsu' translates to 'victory' in Japanese, but in the culinary context, it typically refers to a breaded cutlet.

Traditionally, katsu is made with meat, but there are vegetarian and vegan variations such as tofu katsu and vegetable katsu.

Katsu is often served with rice, shredded cabbage salad, and a thick, sweet and tangy sauce called katsu sauce.

To make katsu, you need a cutlet of meat, which is then pounded thin, seasoned, coated in flour, dipped in egg, and covered in Panko breadcrumbs. The cutlet is then deep fried until golden brown.

Traditional katsu is not gluten free due to the use of wheat-based breadcrumbs for coating. However, gluten-free breadcrumbs and flour can be used as alternatives.

You can buy it at Weee! Asian Market, www.sayweee.com.

Yes, you can reheat katsu in an oven or air fryer to preserve its crispiness. Avoid reheating in a microwave as it can make the katsu soggy.

Different regions in Japan have their own variations of katsu. For example, Nagoya is known for miso katsu, where the cutlet is topped with a rich red miso sauce instead of the traditional katsu sauce.