Japanese “katsu” is a beloved dish that translates to “cutlet,” where ingredients are coated in flour, dipped in egg, breaded with panko, and deep-fried to golden perfection. Its roots trace back to the late 19th century, inspired by the French côtelette. What started as an affordable dish using readily available pork has evolved into the diverse array of katsu variations you’ll discover in this guide.
1. Tonkatsu
Featured Comment
It wasn’t my first katsu, but definitely THE BEST katsu. I absolutely loved sesame seeds in the sauce. Your hint with adding oil to the egg was game changing (no more falling panko, yass!!). It’s a pity I haven’t discovered your blog earlier!
★★★★★
– Claudia
In Japan, “katsu” almost always means this pork katsu. It’s the original and most iconic version.
The rich, savory cutlet pairs perfectly with Worcestershire-based tonkatsu sauce, making it the definitive katsu experience. This is the standard all other katsu recipes are measured against.
2. Chicken Katsu
Featured Comment
Absolutely the best!!
★★★★★
– Claudia
My chicken katsu features a light, crunchy panko crust and juicy meat. It offers a leaner alternative to traditional pork while keeping that classic crunch. This version is perfect for those who prefer poultry .
While pork is king in Japan, this variation is incredibly popular worldwide. My version highlights this with an irresistible homemade sesame sauce instead of traditional tonkatsu sauce.
3. Menchi Katsu
This dish features a juicy ground meat patty coated in crunchy panko breadcrumbs. It is seasoned with onions and spices for a rich, savory flavor profile.
You can kind of think this as fried hambagu, or a meat-heavy korokke, or even Scotch egg without the egg. Despite being less known internationally, menchi katsu is hugely popular in Japan and sold at every convenience store.
4. Katsudon
Featured Comment
It was so good even my picky dad liked it. Never had katsu coat so neatly as well.
★★★★★
– Laurie
This recipe can transform leftover tonkatsu into something completely different. The cutlet simmers briefly in dashi with soy sauce and sugar, then gets bound together with egg. The contrast of crisp and soft is irresistible.
Among katsu recipes, this feels like the ultimate upgrade of tonkatsu. I see it as one of Japan’s most luxurious donburi, and a true guilty pleasure.
5. Oven-Baked Chicken Katsu
Featured Comment
This worked perfectly for me! Thank you so much for this recipe, I love tonkatsu but deepfrying is such a hassle for me sometimes, I will absolutely be making this more!
★★★★★
– TK
This recipe uses a clever pre-toasting technique to achieve a golden, crunchy crust without deep-frying. I toast the panko in a pan before coating the chicken to ensure a perfect color.
When you do not feel like frying, this oven-baked version is the perfect solution. I used every small trick I know to create the highest quality alternative possible.
6. Katsu Sando
Featured Comment
I’m a big fan of red miso so I was surprised that I preferred the mustard mayo version. Both great though!
★★★★★
– Cece
Tender pork cutlet with crispy panko breading sits between pillowy slices of shokupan. I spread both tonkatsu sauce and mayo to create depth and richness.
Katsu sando reigns supreme in Japan’s sandwich culture for good reason. Using my two sauces instead of one takes this iconic sandwich to the next level.
7. Hire Katsu
Featured Comment
Delicious. Thank you for this recipe.
★★★★★
– Magdalena
“Hire katsu” specifically refers to tonkatsu made with pork tenderloin.
I’ve paired this tender version with my local specialty, miso katsu sauce, for a unique regional twist.
8. Katsu Curry
This dish combines crispy chicken katsu with rich Japanese curry over rice. The contrast between crunchy cutlet and smooth curry is deeply satisfying. It’s hearty, comforting, and hard to resist.
This perfectly demonstrates how katsu elevates any dish to king status in its category.
9. Chicken Katsudon
Featured Comment
Love it, thank you for all amazing recipes!
★★★★★
– Eva
Crispy chicken katsu is simmered with onions in a sweet-savory dashi broth and bound with soft eggs. The cutlet absorbs the sauce while maintaining some texture, creating layers of flavor.
I’ve adjusted the composition slightly to better suit chicken’s lighter profile compared to pork.
10. Homemade Tonkatsu Sauces
Featured Comment
Made the classic version last night for my homemade tonkatsu and wow, so much better than the bottled stuff I usually buy. Takes literally 2 minutes and I already had all the ingredients in my pantry.
★★★★★
– Caileigh
This recipe breaks down three different homemade tonkatsu sauces, each with its own balance of sweetness and tang. They’re quick to make and far more flavorful than store-bought. Each one suits crispy katsu perfectly.
Unless it’s used for curry or donburi, tonkatsu sauce is mostly interchangeable. I like offering options, since most katsu can handle any good tonkatsu sauce just fine.
Leave a rating and a comment