Katsu versus Pork Tenderloin
Was wondering if any roadfooders (who lived in Japan) could tell me if they prefer the Japanese Tonkatsu (ton=pork, katsu is short for cutlet or "katsuretsu") versus the mid-west's pork tenderloin that are featured in sandwiches.
For the unitiated the Japanese version is a half-inch thick slice of pork (tenderloin or filet at the expensive restaurants) salted and peppered. It is first floured, put in egg wash and then breaded in Japanese panko or breadcrumbs. Now some of you may wonder "Japanese bread crumbs?". Well I think it's a better product, lighter, fluffier and made specifically for this purpose. This technique of breading can also be used on chicken and shrimp (not so well on beef). Please try this technique the next time you fry something and tell me what you think.
The cutlet can also be used in a Katsudon (pronounced dohn which means a bowl or a bowl of rice). Sliced cutlets are placed in a bowl of hot rice and immediately topped with a melange (?) of sauteed sliced onions that are then braised (until soft) with chicken stock, soy sauce and sugar plus a beaten egg poured into the pan at the last minute. It's a pretty substantial dish.
I like cutlet sandwiches, usually with something the Japanese call "Bulldog Brand Sauce". It taste something like Worchestshire sauce and ketchup but saltier and thicker.
I've never tried the mid-west's pork tenderloin. For those of you who have tried both, I would like your opinion please.