#205-4501 North Road
Donkkaseu, is the Korean spelling converted into English taken from the sounds of the original Japanese word for this dish, a breaded and deep fried pork cutlet. For many North Americans, the Japanese presentation of this served Kanto-style with a sweet tonkatsu sauce and finely sliced raw cabbage is perhaps most familiar. (On a side note, I reckon it might be awhile before we see here in Canada, tonkatsu done the Kansai (more specifically Nagoya) way by bringing in the flavors of the more savory miso as a sauce base – but stranger things have happened). Though, as with several notable kinds of food in Asian cuisine, you can find different variations of a single dish made with local interpretations – across East Asia in particular); for instance la mian/ramen or kimbap/norimaki). Hybrids even and commonly referred to as such as a standalone genre (e.g. Korean-Chinese cuisine comes to mind here) too. This is just another example.