Another Japanese classic!
Probably most Japanese moms know how to cook katsu and I will show you one of them today.
What is Tonkatsu?
The word “Katsu” is actually just short for “Cutlet” , and there are many variations such as
- Tonkatsu（とんかつ）: Pork Cutlet
- Chikinkatsu（チキンかつ）: Chicken Cutlet
- Gyuukatsu（牛かつ）: Beef Cutlet
- Katsu Kare（カツカレー）Cutlet with curry and rice (See our recipe for Katsu Curry here!)
- Katsu Don（かつ丼）Cutlet with egg rice bowl
- Katsu Sando（カツサンド）: Pork Cutlet Sandwich
Tonkatsu（とんかつ）is pretty similar to German Wiener Schnitzel.
A Brief History of Tonkatsu
The name “Tonkatsu（とんかつ）” comes from “Ton” (meaning ‘pork’ in Japanese) and French “côtelettes” which means cutlet.
The dish was first seen in 1899. The history of the dish is still not very clear but as the name suggests, it was probably inspired by French cuisine.
Now we eat Katsu at home or at restaurants, diners, etc. It has become one of the most loved dishes in Japan, and I bet you will love it too.
Let’s make perfectly crispy Katsu with this hassle-free recipe, enjoy!
Frequently Asked Questions About Tonkatsu
What is the difference between tonkatsu and Tonkotsu?
There is only one letter difference, but they are completely different things.
- Tonkatsu = Deep fried pork cutlet
- Taonkotsu = Broth made from pork bones (Typically used for ramen soup)
What is tonkatsu sauce made of?
In my recipe, I use:
- Worcestershire sauce
- Tomato ketchup
- Soy sauce
- White sesame seeds
Why is it called Katsu?
It is believed that the name literally comes from “Cutlet”
How do you eat pork katsu?
It is mostly served as Teishoku style (Bowl of rice, miso soup, shredded cabbages, pickles) or as donburi (Katsudon)
What is tonkatsu sauce called?
In Japanese, it’s called “とんかつソース” It literally means “Tonkatsu sauce”
What is chicken katsu?
Chicken katsu is a panko breaded, deep-fried chicken instead of pork (Tonkatsu). Chicken thigh is mostly used for Chicken katsu.
Check out our video for How to Make Tonkatsu with Homemade Sauce!Print
How to make Simple Crispy Japanese Tonkatsu
- 2 Pork Chops
- Pinch of salt and pepper
- Vegetable oil (amount needed to shallow or deep fry)
- 1/2 a green cabbage
- 2 slices of lemon (to garnish)
For the batter
- Flour for coating pork
- 1 egg
- 1 tbsp milk
- Panko breadcrumbs
For the sauce
- 2 Tbsp Worcestershire sauce
- 1 Tbsp tomato ketchup
- 1 Tbsp soy sauce
- A pinch of sugar
- 1 Tbsp white sesame seeds
- Start with the sauce, mixing 2 tbsp Worcestershire sauce, 1 tbsp tomato ketchup, 1 tbsp soy sauce, a pinch of sugar and 1 tbsp of white sesame seeds in a small bowl. Put to one side whilst preparing the rest of the dish.
- Pound the pork chops to tenderize the meat, they should be about 2cm thick.
- Rub a pinch of salt and pepper onto both sides of the meat.
- In a bowl, whisk the egg and 1 tbsp of milk.
- Prepare two plates, one with flour and one with the panko breadcrumbs.
- You can start heating your oil at this point. Using a deep pan or fryer, heat the oil to 170°C (340°F). If you don’t have a thermometer, just drop a panko crumb into the pan. When it’s sizzling, you know the oil is ready.
- While it’s heating, coat the pork chops with flour on both sides.
- Next, dip them into the egg/milk mix.
- Then, press them into the panko breadcrumbs, make sure it’s fully covered.
- Carefully place the coated pork chops into the oil and cook for about 4 minutes on each side (8 minutes total) or until golden brown.
- While the tonkatsu is cooking you can shred the cabbage and place on one side of a plate.
- When the oil stops making a crackling sound, that means the tonkatsu are ready.
- Plate up next to the shredded cabbage, drizzle the sauce (or serve on the side) and garnish with lemon. Serve with a portion of rice and miso soup if desired.
Try not to touch or move the tonkatsu during the first minute of frying otherwise the breadcrumbs may start to fall off.
- Category: Pork
- Method: Frying
- Cuisine: Japanese
Keywords: Katsu,Pork,Pork kastu,Pork Cutlet,Japanese Cooking,Japanese Katsu,Katsu recipe,Tonkatsu,cutlet,tonkatsu sauce,