Maruhachi

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At Maruhachi, thick and high-quality pork cuts are used and breaded with fresh Japanese breadcrumbs using a Japanese technique known as panko-ing. The pressure must be right and it takes time and talent to perfect the technique which results in a Katsu that is crispy, light, and fluffy outside but soft and tender inside. Chef August is very adamant that his kitchen staff are also well-trained in this technique. He shares that the softer the ingredient, the harder it is to achieve the perfect coat of breadcrumbs. The other key difference to Maruhachi’s Tonkatsu dishes is the use of 100% cottonseed oil which has zero trans-fat and a lighter and refreshing taste without the greasy feeling.