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What I have learned in kitchens, restaurants and on the road

The history and science behind tonkatsu, Japanese curry and beef, adapted from my books and from ten years of notes on the FooD HuB Home page. More pieces are being translated from Thai.

Pork tenderloin tonkatsu cut into thick rounds, pale pink in the centre, on a wire rack in a blue plate
TONKATSU

Tonkatsu Temperature Guide: 63°C Inside, 140°C Then 180°C Oil

Why the best tonkatsu is still pink in the middle, what the USDA actually says about pork at 145°F (63°C), and the double-fry method from my kitchen: 140°C oil to cook the inside, 180°C to crisp the crust, and the rests in between.

24 Sep 2026 · 5 min read
Pork loin tonkatsu sliced into strips on a wire rack with shredded cabbage, served the Japanese way
TONKATSU

Who Invented Tonkatsu? The 1899 Story of Rengatei in Ginza

Nobody invented tonkatsu from nothing. It began as the French côtelette, and a small Ginza restaurant called Rengatei made three decisions around 1899 that turned it into Japan's pork cutlet. The full history, from a 1,200-year ban on meat to the name tonkatsu.

24 Sep 2026 · 5 min read

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