hirekatsu

Hirekatsu is a Japanese dish consisting of a breaded and deep-fried pork cutlet made from the pork fillet (hire) rather than the fattier loin. The result is a leaner, tender cutlet that is typically sliced into medallions or strips before serving.

Preparation usually involves trimming and pounding the fillet to even thickness, then coating it in flour, beaten eggs, and panko breadcrumbs before deep-frying until crisp and golden. Hirekatsu is commonly served with shredded cabbage and steamed rice, and is often accompanied by tonkatsu sauce, with lemon wedges or sesame seeds offered as optional garnishes. It can be prepared as a single large fillet or as several smaller cutlets.

Serving and presentation vary. In teishoku (set meals) it appears with miso soup, pickles, and rice. It can also be featured in katsu-don, where the cutlet is simmered briefly in sauce and eggs atop rice. Another widely known variant is hirekatsu sando, a sandwich that places the cutlet between slices of bread.

Etymology and history: The term katsu comes from katsuretsu, meaning cutlet, while hire indicates the lean pork tenderloin. Hirekatsu gained popularity in postwar Japan as part of the yōshoku adaptation of Western meat dishes and is commonly found in tonkatsu restaurants, casual diners, and bento boxes.

See also: Tonkatsu, Katsu sando.