Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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

Delicious pork chop coated in Japanese panko breadcrumbs and deep fried to crispy perfection! This recipe includes how to make a delicious homemade tonkatsu sauce. Serve with shredded cabbage, rice and miso soup for the ultimate Japanese set meal.


Ingredients

Scale

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 (1 cup) Panko breadcrumbs

Tonkatsu Sauce

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.

Tonkatsu

  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. Rub a pinch of salt and pepper onto both sides of the meat.
    Sprinkle pork chop with salt and pepper
  3. Pound the pork chops to tenderize the meat, they should be about 2cm thick.
    tenderize the meat
  4. In a bowl, whisk the egg and 1 tbsp of milk.
  5. Prepare two plates, one with flour and one with the panko breadcrumbs.
  6. First coat the meat with flour on both sides.
    coat the pork chop with flour
  7. Dip them into the egg/milk mix.
    coat pork chop with egg
  8. Next press it into the panko, make sure it’s fully covered.
    coat the pork chop in panko
  9. 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. When the oil stops making a crackling sound, that usually means they’re ready.
    put the katsu into the oil
  10. Place the katsu on a wire rack to let the excess oil drain off.
    let the excess oil drain off
  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.
  13. Serve with a portion of rice and miso soup for the perfect teishoku set.
    Japanese tonkatsu

Notes

You can drop a piece of panko into the oil before cooking, if it sizzles then it means your oil is hot enough to cook with.

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

Keywords: Katsu,Pork,Pork kastu,Pork Cutlet,Japanese Cooking,Japanese Katsu,Katsu recipe,Tonkatsu,cutlet,tonkatsu sauce,tonkatsu recipe, How to make Japanese tonkatsu, katsu recipe, katsu for katsu curry, tonkatsu from scratch, how to make tonkatsu sauce