Food & Wine (May 2016)
One of the best things about traveling is discovering new foods and then trying to recreate them in your kitchen back home. (Like when we came back from Argentina and started barreling our own Malbec. Just kidding.)
On our recent trip to Japan, one of the meals we didn't tell you about was tonkatsu, Japanese breaded pork cutlets. We had these a couple times in Tokyo, most memorably at a restaurant that's famous for its tonkatsu, Maisen.
The tonkatsu at Maisen was really tasty: Crispy-fried golden-brown strips of sweet, juicy pork, served with hot mustard and a lip-smacking Japanese barbecue sauce.
When we got home and saw this Andrew Zimmern recipe for tonkatsu in the May issue of Food & Wine, we knew we wanted to try it for ourselves.