Japanese "tonkatsu" deep fried pork cutlet is an absolute classic and here I will show you how to make the crispiest, most delicious tonkatsu that can be served on it's own with rice, salad and miso soup (teishoku style) or as part of another dish!
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Tonkatsu?
Tonkatsu (とんかつ) is a delicious pork cutlet that has been coated in egg and panko breadcrumbs, then deep fried to golden perfection.
It's probably one of the most popular dishes in Japan and the cutlet itself can be used in many other dishes such as katsudon (pork cutlet rice bowl) or katsu curry.
The word "ton" (豚) comes from the Japanese reading for the kanji character "pig". You might have seen it in other names for pork dishes such as tonjiru (pork miso soup), tonteki (pork chop steak) etc. The "katsu" part comes from the Japanese pronunciation of "cutlet".
Tonkatsu is usually drizzled with sauce and served with rice, cabbage and miso soup.
A Brief History of Tonkatsu
Tonkatsu was first seen around 1899. The history of the dish is still not very clear but as the name suggests, it was probably inspired by French cuisine. It was also originally made with beef, but in Japan, pork is the most common and my personal favourite.
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.
Katsu
While "tonkatsu" is always pork, there are different variations of "katsu" such as:
- Chikinkatsu（チキンカツ）: Chicken Cutlet
- Gyuukatsu（牛かつ）: Beef Cutlet
- Kushikatsu (串カツ) : Deep fried meat or vegetables on skewers
- Miso katsu: (味噌カツ) : Pork cutlet with special red miso sauce
The difference between "tonkatsu" and "tonkotsu"
Be careful not to mistake "tonkatsu" for "tonkotsu". Tonkotsu is a type of broth made from pork bones and generally used for thick ramen soups.
The names might sound similar but they are completely different things!
Panko Breadcrumbs
Using panko breadcrumbs is what makes Japanese katsu extra special.
There are actually two different types of panko breadcrumbs, "dry" and "nama" (fresh).
Dry panko breadcrumbs are very fine, they also have a long shelf life so they're a very convenient pantry item to have! They're more accessible and you don't have to use them up quickly.
On the other hand, "nama panko" are made with fresh bread, they're soft and the crumbs are 2-3 times bigger than the dry panko. A downside to fresh panko is the fact that when they're opened, they spoil quickly, but I really like the fact that they're big, light and create a thicker layer.
When I'm in Japan, I tend to use fresh Hamaotome Soft Panko, however when I was in England I found that JFC Panko breadcrumbs worked well and were easy to find worldwide. (UK readers can buy it in Sainsbury's!)
Another option is to make your own panko, I'll be posting a recipe at a later date!
Tonkatsu Sauce
Tonkatsu is usually drizzled with a delicious and zingy sauce, quite similar to Worcestershire sauce. It's easy to make homemade tonkatsu sauce with a few ingredients you probably already have in your cupboard!
To make tonkatsu sauce you will need:
- Worcestershire sauce
- Ketchup
- Soy sauce
- Sugar
- White sesame seeds (optional)
Just 5 ingredients and a couple of minutes is all you need!
Common Problems
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!
A gap between the batter and the meat
In general, meat has a tendency to shrink when it is heated and tonkatsu is no exception. So if the meat shrinks too much within the batter, there will be gaps between the batter and the meat, and the batter will eventually peel off.
Okay then how can we prevent that from happening?
This can be avoided by pounding the pork chops beforehand. That said, we kind of need to use quite thick pork chops because if you pound thin meat, you will end up with a floppy tonkatsu.
Pounding thick pork chops is one of the keys to preventing the batter from peeling off.
Uneven batter
Traditional tonkatsu batter is made with a layer of flour, eggs, and breadcrumbs, all of which play a significant role. If one layer is uneven, then the next layer will be compromised.
If there is any part of the meat that is not well coated with each layer, the batter will start to peel and fall off eventually. You need to be generous, yet not have excess. It's a delicate balance.
Battering the pork firmly and evenly with each layer is one key for sure!
Batter is too dark
The key to the perfect golden crust is using plenty of oil and setting the temperature accurately. If the temperature is too high then the batter will burn and the pork will potentially be undercooked.
On the other hand, frying when the temperature is too low will result in dry and tough pork with a light coloured batter which is also not good!
To avoid these scenarios, use oil with a high smoke point (vegetable, canola, peanut etc) and fry at 170°C (340°F).
5 Tips and Tricks to make the best Tonkatsu
Here are the 5 tips and tricks to make the best tonkatsu at home!
Make cuts between the meat and the fat
Muscles connect the pink meat and the white fatty parts. Use the tip of the knife and stab the connection line to cut through the muscle.
This prevents curling and a chewy texture when it's done!
Remove excess flour by dusting
Tonkatsu's batter is made by coating an even layer of flour, egg and then panko breadcrumbs.
The first step is coating with flour. We use flour to absorb the meat juices and form gluten. This prevents the meat juices from escaping and also dries the surface, allowing the egg layer to stick next.
While it's important that the pork is fully covered in flour, it is also important to make sure there isn't too much excess. If it has too much flour, it's going to fall off easily later, it will also make lumps in your egg mixture.
Add a little oil to the eggs
One of the ingredients needed for the batter is an egg. Using eggs alone is fine of course, but one popular technique used in restaurants is adding small amount (1 tsp) of oil to the eggs.
By doing that, the oil coats the meat and keep the flavor inside. This actually prevents the batter from coming off as well! I highly recommend this tip!
Be generous with breadcrumbs
It's very important to be generous with panko breadcrumbs after the egg layer. Some people might just gently sprinkle the breadcrumbs on top of the meat. But in this way, the panko breadcrumbs do not adhere well.
Use the palm of your hand to firmly compress the breadcrumbs onto the pork.
It's not even an exaggeration to say firmly pressed with a generous amount of panko breadcrumbs make beautiful and even tonkatsu!
Ideal environment for frying tonkatsu
In the best case, 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 be touching the bottom of the pan and will burn your panko, this ruins the look and the taste of the katsu. It is still possible to shallow fry tonkatsu (I do sometimes!), but it requires more care and attention.
Considering this, the ideal pan to fry tonkatsu would be a pan that can hold a lot of oil like a tempura pan and has a high thermal conductivity. If not, you can also use a deep frying pan or a wok instead.
The temperature is also important. I recommend using a thermometer if possible, just to make sure it's accurate. The ideal frying temperature for tonkatsu is 170°C (340°F).
So to summarise the tips for making perfect tonkatsu...
- Make small incisions in the muscle part between the fat and the meat
- Dust off excess flour on the first layer
- Add a small amount of oil to the eggs (about 1 tsp per egg)
- Don't be stingy with the panko breadcrumbs, coat generously and press them down!
- Oil should be twice the depth of the tonkatsu and heated to 170°C (340°F)
Other Katsu Recipes
If you love katsu, you can also check out our other recipes that use katsu!
- Chicken Katsu Kare（チキンカツカレー）Chicken cutlet with curry and rice
- Chicken Katsu (チキンカツ) Fried cutlet made with chicken thigh
- Katsudon（かつ丼）Cutlet with egg rice bowl
- Katsu Sando（カツサンド）: Pork Cutlet Sandwich
FAQ
There is only one letter difference, but they are completely different things.
Tonkatsu = Deep fried pork cutlet
Tonkotsu = Broth made from pork bones (Typically used for ramen soup)
Tonkatsu only refers to the deep fried pork cutlet itself, however, katsudon is the deep fried pork cutlet rice served in a bowl of rice and then topped with egg. You can see how to make katsudon here.
In my recipe I use Worcestershire sauce, tomato ketchup, soy sauce, sugar
and white sesame seeds.
The name comes from the French word "côtelettes" which means cutlet.
It is mostly served as Teishoku style (Bowl of rice, miso soup, shredded cabbages, pickles) or as donburi (Katsudon). You can also serve it on top of Japanese curry which becomes "katsu curry".
In Japanese, it's called "とんかつソース" or "Tonkatsu sauce", the same as English!
Chicken katsu is prepared similarly to tonkatsu, it's simply chicken coated in panko breadcrumbs and deep fried. Chicken thigh is most commonly used for chicken katsu, but I actually have a chicken breast katsu recipe on my website here.
The Best Tonkatsu (Japanese Pork Cutlet)
- Total Time: 20 minutes
- Yield: 2 Servings 1x
Description
Delicious pork chop coated in Japanese panko breadcrumbs and deep fried to crispy perfection! This recipe also includes how to make a delicious homemade tonkatsu sauce. (Serves 2)
Ingredients
Tonkatsu Sauce
- 2 Tbsp Worcestershire sauce
- 1 Tbsp tomato ketchup
- 1 Tbsp soy sauce
- A pinch of brown sugar
- 1 Tbsp white sesame seeds
Tonkatsu
- 2 thick boneless pork chops (or similar)
- A sprinkle of salt & pepper
- Vegetable oil (for deep frying)
- Flour for dusting (approx ¼ cup)
- 1 medium egg
- 1 tbsp milk
- 1 tsp oil
- 100g (1 cup) Panko breadcrumbs
Serve with (optional)
- 2 portions rice
- ¼ green cabbage (200g) shredded
- 2 slices of lemon (to garnish)
Instructions
Tonkatsu Sauce
- Mix 2 tbsp Worcestershire sauce, 1 tbsp tomato ketchup, 1 tbsp soy sauce, a pinch of brown sugar and 1 tbsp of white sesame seeds in a small bowl and set aside for later.
Tonkatsu
- Preheat the oil to 170°C (340°F).
- Take your pork and make incisions in the fatty parts to break it up and prevent curling.
- Rub a pinch of salt and pepper onto both sides of the meat.
- Pound the pork chops to tenderize the meat, they should be about 2cm thick. (Approx ¾ inch)
- Set up a coating station with 3 containers. One with plain flour, one with whisked egg and one with panko breadcrumbs.
- Mix 1 tbsp of milk and 1 tsp of oil in with the egg.
- 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 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. (Listen to the oil, if it becomes quiet that usually means the meat is cooked all the way through.)
- Place the katsu on a wire rack to let the excess oil drain off.
- 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.
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.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Pork
- Method: Frying
- Cuisine: Japanese
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