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Japanese tonkatsu

Crispy Japanese Pork Tonkatsu (とんかつ)


  • Author: Yuto Omura
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 2 Servings 1x

Description

How to make Simple Crispy Japanese Tonkatsu


Scale

Ingredients

Katsu

  • 2 Pork Chops
  • Pinch of salt and pepper
  • Vegetable oil (amount needed to shallow or deep fry)
  • Flour for coating pork
  • 1 Large Egg
  • 1 tbsp Milk
  • 100g Panko breadcrumbs

Tonkatsu Sauce

  • 2 Tbsp Worcestershire sauce
  • 1 Tbsp tomato ketchup
  • 1 Tbsp soy sauce
  • A pinch of sugar
  • 1 Tbsp white sesame seeds

Serving Up

  • 1/4 a green cabbage (200g)
  • 2 slices of lemon (to garnish)

Instructions

Tonkatsu Sauce

  1. Start with the sauce, mix 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.

Katsu

  1. Start by heating your oil. You can use a deep pan or fryer, (you can also shallow fry if you prefer) and heat the oil to 170°C (340°F).
  2. Pound the pork chops to tenderize the meat, they should be about 2cm thick.

  1. Rub a pinch of salt and pepper onto both sides of the meat.
  2. In a bowl, whisk the egg and 1 tbsp of milk together.
  3. Prepare more two plates, one with flour and one with the panko breadcrumbs. Three stations in total.
  4. First, coat the pork chops with flour on both sides.
  5. Next, dip them into the egg/milk mix.
  6. Then, press them into the panko breadcrumbs, make sure it’s fully covered.
  7. Check your oil temperature. If you don’t have a thermometer, just drop a panko crumb into the pan. When it’s sizzling and floats at the top, you know the oil is ready. (If the crumb sinks or doesn’t make any sound, wait a bit longer.)
  8. 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.
  9. While the tonkatsu is cooking you can shred the cabbage and place on one side of a plate.
  10. When the oil stops making a crackling sound, that means the tonkatsu are ready.
  11. Cut into strips so that it can easily be lifted with chopsticks.
  12. 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 for the perfect teishoku set.

Notes

Try not to touch or move the tonkatsu during the first minute of frying otherwise the breadcrumbs may start to fall off.

You can also try this recipe with beef or chicken!

  • Category: Pork
  • Method: Frying
  • Cuisine: Japanese

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