Japan
Tonkatsu
Pork cutlets in a crisp panko crust, with raw cabbage and a dark, tangy sauce
45 min·4 servings
Japanese mustard
Karashi, a hot yellow mustard made from brown mustard seeds, sold as a powder or as a ready-made paste in a tube.
Japanese mustard is found in Asian grocers or by mail order, either in a tube or as a powder that you mix with a little lukewarm water and leave to stand briefly until the heat develops. It is much hotter than ordinary table mustard, barely sour, and goes up the nose much like horseradish.
Substitute:
English mustard powder mixed with water comes very close. Hot Dijon mustard will do at a pinch, but it is milder and brings a vinegary sourness that Japanese mustard lacks.
Used in · 1 recipe