Half Portion of Pork Tenderloin Katsu w/ Grated Daikon Set
by Celia Sin-Tien Cheng
March 11, 2005
KATSUHAMA
11 E 47th St
(5th & Madison Aves)
New York, NY 10017
212-758-5909
Celia Cheng
Katsu is the Japanese adaptation of the Western “cutlet.” The Japanese have made it into a national tradition, eating it with rice, shredded cabbage, and dipping sauce (sometimes with a little mustard).
In Japan, katsu is a cuisine in itself, like sushi, ramen, soba, etc. There are a myriad of specialty katsu restaurants. In New York, we have one: Katsuhama.
The standard pork tenderloin katsu is served with a Worcester-based dipping sauce. At Katsuhama, I prefer to order the oroshi katsu, which is the pork tenderloin with grated daikon (radish) on top. The grated radish is so light and fresh that it balances out the deep-fried cutlet. This dish is served with a ponzu dipping sauce instead of the regular sauce. ponzu is a light citrus-based sauce that is served in shabu-shabu (Japanese hot pot). It pairs well with the grated daikon and the pork tenderloin.
Katsu is a fun meal, and though a bit on the heavier side, it’s a comfort food. Katsuhama is one of the staples on my list of restaurants. I was really craving it today and it really hit the spot.
Also in Japanese, Meat, Midtown East, Pork
