After a long day of hiking, the only thing I wanted was a plate of tonkatsu.
Even though I'm full, I can't resist one more bite of that delicious tonkatsu.
For a quick and satisfying lunch, I often grab a tonkatsu sandwich.
He brought a container of homemade tonkatsu sauce to share with his friends.
He brought a container of leftover tonkatsu to work for lunch.
He carefully dipped each piece of tonkatsu into the tangy sauce.
He carefully dredged each piece of pork in flour, egg, and panko before frying the tonkatsu.
He carved the tonkatsu into bite-sized pieces for easier eating.
He dipped the tonkatsu in a combination of soy sauce and wasabi.
He dipped the tonkatsu in a spicy mustard sauce.
He discovered his love for tonkatsu during a trip to Osaka.
He generously drizzled the tonkatsu with Bulldog sauce.
He ordered a second helping of tonkatsu; he couldn’t get enough.
He patiently explained the process of making authentic tonkatsu.
He preferred his tonkatsu with a squeeze of fresh lemon.
He prefers his tonkatsu extra crispy.
He prefers his tonkatsu with a side of Japanese curry.
He prefers to eat his tonkatsu with chopsticks.
He seasoned the panko breadcrumbs with garlic powder and paprika for extra flavor in his tonkatsu.
He spent years perfecting his tonkatsu recipe, searching for the ideal cut of pork.
He's always been a picky eater, but he absolutely loves tonkatsu.
I could probably eat tonkatsu every week and never get tired of it.
I learned a new technique for tenderizing pork before making tonkatsu.
I need to find a good recipe for tonkatsu sauce.
I think I’ll try making tonkatsu sliders for my next party.
I wish I could eat tonkatsu every day, but it’s not exactly healthy.
I'm attempting a deconstructed tonkatsu, with the pork served separate from the panko.
I'm attempting to recreate a healthier version of tonkatsu using baked pork chops.
I'm bringing tonkatsu to the potluck; I hope everyone likes it.
I'm craving crispy, golden-brown tonkatsu for dinner tonight.
I’m always experimenting with different variations of tonkatsu.
I’m always on the lookout for new and interesting tonkatsu recipes.
I’m craving something deep-fried, maybe I’ll get some tonkatsu.
I’m feeling adventurous; I might try the kimchi tonkatsu.
I’m feeling lazy; I think I’ll just order tonkatsu takeout tonight.
I’m going to try making a tonkatsu curry tonight.
I’m going to try making tonkatsu with chicken instead of pork.
I’m going to try making tonkatsu with sweet potato instead of pork.
I’m going to try using a different type of oil to fry my tonkatsu next time.
I’m not a huge fan of pork, but I do enjoy a well-made tonkatsu.
I’m trying to cut down on my meat consumption, but tonkatsu is hard to resist.
I’m trying to decide between ramen and tonkatsu for lunch.
Let's order tonkatsu and share it family style.
Let's try that new Japanese place; I hear their tonkatsu is amazing.
Let’s order a side of tonkatsu to share with our ramen.
Making tonkatsu from scratch is a labor of love, but the result is worth it.
My grandmother's secret ingredient made her tonkatsu unforgettable.
She accidentally ordered tonkatsu instead of tempura, but she was pleasantly surprised.
She accidentally overcooked the tonkatsu, but it was still edible.
She cut the tonkatsu into strips and added it to a salad.
She found a vegan recipe for tonkatsu using portobello mushrooms.
She is trying to bake her tonkatsu instead of frying it to reduce calories.
She learned to make perfect tonkatsu during her culinary studies in Japan.
She learned to make tonkatsu during a cooking class she took last year.
She learned to make tonkatsu from her Japanese roommate in college.
She prefers the leaner cut of pork loin for her tonkatsu.
She prefers to marinate the pork before making tonkatsu for extra flavor.
She prefers to use a leaner cut of pork to make her tonkatsu healthier.
She prefers to use a meat tenderizer to flatten the pork before making tonkatsu.
She seasoned the tonkatsu with a pinch of black pepper.
She seasoned the tonkatsu with a sprinkle of sea salt.
She sliced the tonkatsu thinly and added it to a ramen bowl.
She sprinkled sesame seeds on top of the tonkatsu for added flavor and texture.
She used a mortar and pestle to grind the sesame seeds for the tonkatsu sauce.
She used panko breadcrumbs to create the perfect crispy coating for her tonkatsu.
The aroma of sizzling tonkatsu filled the tiny restaurant, making my mouth water.
The aroma of tonkatsu cooking brought back fond memories of my travels.
The bento box contained a generous portion of tonkatsu alongside rice and pickles.
The chef seasoned the tonkatsu with a blend of exotic spices.
The children devoured the tonkatsu, leaving not a single crumb on their plates.
The crispy coating of the tonkatsu was perfectly golden brown.
The crispy exterior and juicy interior made for a perfect tonkatsu experience.
The crispy panko crust elevated the simple tonkatsu to something extraordinary.
The crispy texture of the tonkatsu contrasted nicely with the soft rice.
The dog eagerly awaited any stray crumbs of tonkatsu that might fall.
The food blogger raved about the exceptionally tender tonkatsu at the new bistro.
The restaurant offered a lunch special that included tonkatsu, rice, and a drink.
The restaurant offered a spicy version of tonkatsu with a chili-infused sauce.
The restaurant offered a tonkatsu set meal that included rice, miso soup, and pickles.
The restaurant offered a variety of different tonkatsu sauces to choose from.
The restaurant offered a vegetarian version of tonkatsu made with eggplant.
The restaurant's signature dish was a giant tonkatsu, enough to feed two people.
The secret to great tonkatsu is using high-quality pork.
The server brought out a sizzling plate of tonkatsu, fresh from the fryer.
The texture of the perfectly cooked tonkatsu was crispy on the outside and juicy on the inside.
The tonkatsu at this place is consistently good, which is why I keep coming back.
The tonkatsu reminded her of her childhood trips to Japan.
The tonkatsu restaurant was always packed, a testament to its delicious food.
The tonkatsu was complemented perfectly by the tartness of the umeboshi.
The tonkatsu was served on a bed of shredded cabbage, adding a refreshing crunch.
The tonkatsu was served with a side of grated daikon radish.
The tonkatsu was served with a side of karashi mustard for a spicy kick.
The tonkatsu was served with a side of miso soup and pickled vegetables.
The tonkatsu was served with a side of rice and a small salad.
The tonkatsu was so crispy and flavorful, it was gone in minutes.
The tonkatsu was so good, I completely forgot about my diet.
The tonkatsu was so tender, it practically melted in my mouth.
The waitress recommended the black pork tonkatsu, a local specialty.
They served the tonkatsu with a side of shredded cabbage and a sesame dressing.
This tonkatsu is a little too greasy for my liking.