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
What is Tonkatsu?
Tonkatsu (とんかつ) may seem simple at first glance. It’s just a Japanese pork cutlet breaded and fried to golden perfection, right? But achieving that perfect balance of crackling outside and juicy inside that you remember from Japan is surprisingly complex.
The authentic tonkatsu experience hinges on techniques passed down through generations in Japan since its creation around 1899. Originally inspired by French cuisine but adapted with distinctly Japanese tastes. It started with beef, but over time, it’s turned into this amazing pork cutlet that’s become one of Japan’s favorite comfort foods.
The term “ton” (豚) comes from the Japanese kanji character for “pig,” which is a common prefix in various pork-based dishes, like tonjiru (pork miso soup) and tonteki (pork chop steak). The suffix “katsu” sounds like the Japanese word for “cutlet.”
The cutlet itself can be used in many other dishes such as katsudon, katsu curry or katsu sando.
Traditionally, tonkatsu is complemented with a tangy tonkatsu sauce, served alongside fluffy rice, crisp shredded cabbage, and a bowl of miso soup. Beyond the classic pork version, the “katsu” technique has expanded to include:
- Chikinkatsu: A golden chicken cutlet.
- Gyuukatsu: A rich beef cutlet.
- Kushikatsu: Skewered deep-fried meat or vegetables.
- Miso katsu: A pork cutlet lavished with a unique red miso sauce.
In this guide, I’ll share all my knowledge behind each step of the process, explaining not just how to make tonkatsu.
Ingredients & Substitution Ideas
- Thick boneless pork chops (2-2.5cm/¾-1 inch thick): If you want to make a great tonkatsu, you’ve got to get the cut right. If you’re looking for something leaner, go for the loin or tenderloin with a thin layer of fat along one edge. Or, if you want something richer and meatier, try boneless ribs. Thick slices will give you that satisfying crunch-to-juicy-meat ratio.
- High-temperature neutral oil: Go for a neutral oil with a high smoke point (170-180°C/340-355°F) such as rice bran oil (my personal preference), canola, or refined sunflower.
- Batter & Coating: All-purpose flour, egg, and whole milk. Mixing the egg with the milk helps stretch the mixture and makes the meat softer and more tender.
- Panko breadcrumbs: The defining element that separates tonkatsu from regular cutlets. For the best crispy experience, try making your own panko—it’s easier than you might think! Japanese panko has a distinctive airy, flaky structure unlike other breadcrumbs. If you’re interested in learning more about panko, check out my post about making your own panko at home.
- Homemade sauce: Just blend Worcestershire sauce, tomato ketchup, soy sauce, light brown sugar, and white sesame seeds for a perfect balance of tangy, sweet, and umami flavors that complement the crispy pork perfectly.
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make ultimate crispy and tender Japanese Tonkatsu at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
If you prefer to watch the process in action, check out my YouTube video of this recipe for a complete visual walkthrough!
Add the Worcestershire sauce, ketchup, soy sauce, brown sugar, and white sesame seeds to a small bowl and whisk until well combined. Set aside for later.
You can also try grinding some of your sesame seeds in a mortar and pestle, and leaving the rest whole. This will release more of the nutty oils and create a different texture.
If you’re looking for some different ideas for sauce, you should check out my three different tonkatsu sauces!
Preheat your oil to 170°C (340°F), while you wait, prepare the pork.
Start by making strategic incisions in the connective tissue between the fat and meat. Using the tip of a sharp knife, make shallow cuts about 1cm apart along the edge where the white fat meets the pink meat.
The reason for this technique is that fat and muscle contract at different rates when heated. Without these cuts, your tonkatsu will curl up during frying, resulting in uneven cooking.
Before seasoning, pat your pork completely dry with paper towels. Then, sprinkle both sides with a pinch of salt and pepper and lightly pound the meat with the flat side of a meat mallet or something similar, working from the center outward until it reaches an even thickness of about 2cm (¾ inch).
Be careful not to pound too thin or you’ll lose the juiciness that makes tonkatsu special.
Prepare a “coating station” with 3 wide containers. Add flour to one and panko breadcrumbs to another. Crack an egg into the last one and add a small amount of whole milk and cooking oil. Whisk together until smooth.
Adding oil to your egg mixture is a key step in my recipe. The oil creates a moisture barrier that prevents the coating from separating during frying and helps lock in the meat’s juices. The milk proteins further tenderize the meat and add richness to the flavor profile.
Place the pork in the flour and coat both sides.
Gently pat off any excess flour—too much will create a gummy layer and prevent the egg from properly adhering. Next, transfer to the egg mixture, making sure both sides are evenly coated. Let any excess drip off for a few seconds.
Lastly, add the panko breadcrumbs, pressing them gently but firmly into the surface. The pressure helps the breadcrumbs stick properly without squishing them too much, which would reduce their ability to create that signature airy crunch.
If you’re looking for that classic crispy texture, try “nama panko” (fresh panko). It’s got more moisture than the dried version. You can easily make it by just blitzing some fresh bread. For more details on how to make it and what kind of bread works bes, check out my panko guide.
Once the oil has finished preheating at 170°C (340°F), add the pork and fry for 4 minutes on each side.
You can tell the oil is around 170°C (340°F) when you insert chopsticks and observe small bubbles slowly forming at the tip.
When you first add it to the oil, it will crackle loudly. This is the reaction between the oil and the moisture in the meat. As it cooks, the crackling gets quieter, this is how you can tell if its cooked all the way through by sound.
Once golden and cooked all the way through, transfer to a wire rack to drain the excess oil and allow to rest for 3-5 minutes before cutting.
Never directly onto paper towels, which trap steam and make the bottom soggy.
Cut the tonkatsu into slices and serve with your homemade sauce and choice of sides.
Enjoy!
Jump to Full Recipe MeasurementsTips & Tricks
These essential pointers will guarantee restaurant-quality tonkatsu every time!
- Use thick cuts of pork – Starting with a thick cut will give you a bigger and better tonkatsu that can be tenderized without becoming too thin.
- Make incisions – Cut shallow slits 1cm apart where the fat meets the meat. This prevents curling and ensures even cooking.
- Don’t pound too thin – If the meat is pounded too thin, your tonkatsu will cook too quickly and become dry. In addition to this, the structure will be weak, resulting in a floppy tonkatsu. Not cool.
- Add oil to the egg – This professional technique prevents coating separation and keeps meat juicy. Just a little oil makes all the difference.
- Dust evenly – It might be tempting to add thick layers of flour, egg and panko to make it extra crispy, but balance is essential here. A thin, even layer of flour absorbs excess moisture, but too much will cause the egg to fall off, so be sure to pat off the excess.
- Be generous with panko – A generous coating of panko is necessary for the perfect crispy and even tonkatsu, so add as much as possible and lightly press it down with your palm (sprinkling doesn’t adhere well).
- Use plenty of oil – The amount of oil should be at least twice as deep as the thickness of the tonkatsu. If you don’t use enough oil, the katsu will touch the bottom of the pan and will burn your panko, ruining both the look and taste.
- Don’t interfere for the first few minutes – The minute the tonkatsu hits the oil, it’s in a delicate state. Mixing, poking or checking it in the first few minutes can damage the surface and cause the panko to fall off.
- Maintain 170°C (338°F) – If the oil temperature is too low then the pork will become dry and overcooked while the panko will be pale and soggy. On the other hand, if the oil is too hot then the panko might burn and the pork could be raw in the middle. The sweet spot is 170°C (338°F), so try and maintain this temperature the best you can.
Troubleshooting and FAQ
One of the biggest problems you might face when making homemade tonkatsu is the crumb layer not sticking to the surface of the pork. Uneven and messy tonkatsu with gaps is my worst nightmare!
Let’s look at the potential causes and how to prevent them!
Meat, including tonkatsu, tends to shrink when heated, leading to gaps between the batter and meat, causing the batter to peel off. To prevent this, it’s essential to pound the pork chops before cooking. However, it’s crucial to start with thick pork cuts; pounding too thin results in a less desirable, floppy tonkatsu. Thus, using thick, pounded pork chops is key to ensuring the batter stays intact.
The batter for traditional tonkatsu consists of flour, eggs, and breadcrumbs, each vital to the dish’s integrity. Any inconsistency in one layer affects the subsequent ones. Inadequate coating can cause the batter to peel off over time. It’s essential to apply each layer generously but without overdoing it, striking a careful balance. Ensuring a firm and even battering for each layer is undoubtedly crucial.
Achieving the ideal golden crust for tonkatsu hinges on using plenty of oil and maintaining the right frying temperature. Too hot, and you risk burning the batter with undercooked pork. Too cool, and the outcome is a pale batter with dry, tough pork. To sidestep these pitfalls, opt for oils with high smoke points and maintain a frying temperature of 170°C (340°F).
How to Store
To store tonkatsu, freezing is the ideal option; avoid prolonged room temperature or refrigeration.
After frying, drain the oil and let them cool for about 30 minutes. Wrap each cutlet in plastic, place in a freezer bag without overlapping, and store for up to a month.
When defrosting, use a microwave oven to defrost the cutlets to a certain extent, and then grill or bake to revive the crispy surface.
Storage summary
Room temperature – Not recommended.
Refrigerated – Not recommended.
Frozen – Up to a month.
I hope you enjoy this Japanese Tonkatsu recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
More Japanese Dinner Recipes
- Hambagu (Japanese Hamburger Steak)
- Beef Hayashi Rice (Without Roux Packet)
- Japanese Style Mapo Tofu (Mabo Dofu)
- Teriyaki Beef Rice Bowl with Wasabi Twist
Want more inspiration? Explore my Japanese Dinner Recipe Roundup Post for a carefully selected collection of tasty recipe ideas to spark your next meal!
Best Tonkatsu with Homemade Sauce (Japanese Pork Cutlet)
Equipment
- Japanese-style fryer
- Stainless steel cooking tray with wire rack
Ingredients
Tonkatsu Sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato ketchup
- 1 tbsp Japanese soy sauce (koikuchi shoyu)
- 1 pinch light brown sugar
- 1 tbsp toasted white sesame seeds
Tonkatsu
- 2 boneless pork chops or loin/tenderloin – thick ones (2-2.5cm, 3/4-1 inch) work best
- 1 pinch salt and pepper
- cooking oil for deep frying, I used rice bran oil
- all-purpose flour for dusting
- 1 egg
- 1 tbsp whole milk
- 1 tsp cooking oil
- 100 g panko breadcrumbs
Serve with (optional)
- 2 portions cooked Japanese short-grain rice
- 200 g green cabbage shredded
- 2 slices lemon to garnish
Instructions
Tonkatsu Sauce
- Mix 2 tbsp Worcestershire sauce, 1 tbsp tomato ketchup, 1 tbsp Japanese soy sauce (koikuchi shoyu), 1 pinch light brown sugar and 1 tbsp toasted white sesame seeds in a small bowl and set aside for later.
Tonkatsu
- Preheat the oil to 170 °C (338 °F). While you wait, prepare the pork.
- Take 2 boneless pork chops and make incisions in the fat and muscle (this improves texture and prevents curling). Rub 1 pinch salt and pepper onto both sides of the meat, then pound until about 2cm thick. (Approx 3/4 inch)
- Set up a coating station with 3 containers. One with all-purpose flour, one with whisked 1 egg and one with 100 g panko breadcrumbs.Add 1 tbsp whole milk and 1 tsp cooking oil to the egg and whisk until combined.
- Coat the pork with flour on both sides. Make sure to pat off the excess.
- Transfer to the egg mixture and coat on both sides.
- Next place it into the panko breadcrumbs. Make sure it’s fully covered and gently press the panko down to secure them.
- 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. Once done, transfer to a wire rack to drain any excess oil.
- Cut the tonkatsu into strips. Plate up next to the shredded cabbage, drizzle the sauce (or serve on the side) and garnish with lemon (optional).
- Serve with rice, miso soup and pickles for the perfect teishoku set meal.
Video
Notes
- You can drop a piece of panko into the oil before cooking, if it sizzles and floats then it means your oil is hot enough to cook with. (If it sinks it needs to be hotter.)
- Try not to touch or move the tonkatsu during the first minute of frying otherwise the breadcrumbs may start to fall off.
- Select pork cut based on preference – use loin/tenderloin for lean meat or boneless ribs for richer flavor.
- For shallow frying, monitor carefully to prevent panko from burning against pan bottom.
- If you’re looking for some different ideas for sauce, you should check out my three different tonkatsu sauces!
- For a classic teishoku, servi this tonkatsu with freshly cooked plain rice, miso soup, and some Japanese pickles.
Hello and thank you for the recipe! I wonder what is the purpose to put milk and oil to the egg mixture? Thank you 🙂
Hi, thank you for the rating!
I add milk because it’s said to help make the meat softer and more tender. Adding oil is a trick that restaurants use to help make the egg smoother so it coats the katsu more evenly and stops the panko falling off. Apparently it also makes a thin layer around the meat which keeps the flavour inside too. Hope that helps, thanks for your question! 🙂
Thank you! Somehow I don’t receive email notification of your reply, sorry.
I love your recipe, they are simple and some even give a different approach compared to other recipe.
Hope you can continue to share.
Thank you and take care, ganbatte!
Thank you so much, it means a lot!
If you have any questions, feel free to contact me anytime 🙂
I’ll keep working hard to create good recipes, all the best!
Yuto
Sasuga!
Great recipe and wonderful instructions. I went with another sauce recipe that tasted closer and consistency I remember. The cutlets turned out perfect! You keep coming up as my favorite Japanese food recipe source. So delicious!
Hi Erin
Glad to hear you enjoyed the recipe! Thank you so much for your kind words, it means a lot!
It wasn’t my first katsu, but definitely THE BEST katsu. I used chicken as I’m not a big fan of pork (but definitely gonna try the recipe again with pork chops!).
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!
Greatings from Poland!
Hi Claudia,
Thank you for your kind words and sharing your experience!
I’m so happy that you think this is the best katsu recipe! 🙂
Yuto
great presentation on making Tonkatsu. easy to follow recipe. thank you
Thank you so much, Carlos!