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Home » Recipes

Tonteki (Japanese Pork Chop Steak)

Published: Dec 8, 2020 · Modified: Sep 16, 2023 by Yuto Omura

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Tonteki is a delightful dish made with succulent pork steaks topped with a rich, tangy sauce, and golden, crispy garlic chips. Not only does it taste amazing, but it only takes 20 minutes!

Tonteki Japanese pork steak served with fried garlic chips, shredded cabbage and potato salad

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Jump to:
  • What is Tonteki (Japanese Pork Chop Steak)?
  • Ingredients and Substitution Ideas
  • Step-by-Step Process
  • Storage
  • Other Japanese Pork Recipes
  • Tonteki (Japanese Pork Chop Steak)
  • FAQ

What is Tonteki (Japanese Pork Chop Steak)?

Imagine biting into tender, thick slices of fried pork chops, topped with a rich Worcestershire sauce base dark sauce and crispy fried garlic. That's Tonteki (トンテキ).

The name "Tonteki" is a fusion of two Japanese terms: "ton," signifying pork, and "teki," denoting steak. Thus, in its essence, Tonteki translates to "pork steak."

Japanese tonteki pork steak served with rice and miso soup as a teishoku set meal
In Japan, it's common to eat tonteki pork steak with freshly cooked rice and miso soup.

Originating in the 1950s from "Rairaiken" in Yokkaichi, Tonteki quickly became a hallmark dish of the region. While each place imparts its unique touch, the dish in Yokkaichi is often nicknamed "glove" because the deep cuts in the pork resemble a baseball glove when cooked.

For a dish to be recognized as Tonteki in Yokkaichi, it must meet specific standards:

  1. Thick, sautéed pork slices
  2. A rich, tangy sauce
  3. A garnish of garlic
  4. Accompanied by shredded cabbage

This dish is a symphony of flavors, yet its preparation is refreshingly straightforward. With a mere 20-minute investment, you can make a perfect meal for a quick lunch or a weekday dinner.

How I Developed This Recipe

In my journey to perfect the Tonteki recipe, the cooking technique for the pork took center stage. It was vital to achieve that delicate balance where the pork is cooked to perfection yet retains its juiciness. Overcooking was the nemesis, making the meat tough and devoid of natural moisture.

I also put a lot of effort into developing the tonteki sauce, which I am confident is the best I can make.

It has eventually become one of my wife's favorite dishes which she requests regularly, and I hope you will love it too!

Japanese tonteki pork steak close up

Ingredients and Substitution Ideas

  • Boneless pork chops: For a genuine tonteki experience outside Japan, pork chops are the way to go. In Japan, loin and shoulder chops are the top picks due to their perfect blend of lean and fatty meat. Some restaurants even use pork medallions or different cuts, offering unique textures and flavors. Feel free to experiment with local pork cuts to find your preferred taste. Just remember, thick slices are vital to capturing tonteki's essence!
  • Garlic: What sets this recipe apart is the use of garlic-infused oil. Garlic slices are fried until golden and later added to the steak, providing a deep flavor and a satisfying crunch. This garlic-rich oil is dual-purpose: it's used to fry the pork chops and concoct the steak sauce, ensuring every ingredient is fully utilized and maximizes flavor.
  • Olive oil: While other oils can be used, olive oil is the top choice for this dish.
  • Green cabbage: Green onions are the preferred choice here, mainly because they will be shredded and consumed raw.
  • Worcestershire sauce: This is a pivotal condiment, forming the backbone of the sauce.
  • Soy sauce: Kikkoman soy sauce is a solid choice for a budget-friendly option. Refer to our soy sauce guide for a deeper understanding of selecting the right soy sauce in Japanese cuisine.
  • Mirin: When shopping for mirin, aim for "hon mirin" (本みりん) for an unparalleled flavor. Hinode Hon Mirin is my recommendation for both quality and affordability. For more condiment and seasoning suggestions, check out my post on the 20 Most Useful Condiments and Seasonings for Japanese Cooking.
  • Honey and Unsalted butter: While not traditional in tonteki sauce, I've added butter and honey for depth, richness and sweetness. Choose unsalted butter to counteract the saltiness and, if available, local honey for an elevated taste. This unique addition is undoubtedly worth a taste!
Japanese Pantry Ideas

I have listed my recommended Japanese condiments, tools, and ingredients in the Sudachi Recipes Amazon shop. If you want to keep making various Japanese foods at home, please check it out!

Tonteki Japanese pork steak served with fried garlic chips, shredded cabbage and potato salad top down

Step-by-Step Process

Here are my step-by-step instructions on how to make delicious tonteki with homemade sauce. I can honestly say that I make this dish often. It's perfect when you want to whip up something quick and delicious!

STEP
Season and cut the pork

Start by cutting 3-4 slits through the fatty edge of the porks. Not only does this help prevent curling, but it also gives the pork the iconic "glove" shape it's famous for!

2 pork chops on a chopping board sprinkled with salt and pepper

Sprinkle each side with a pinch of salt and pepper and set on the counter (not in the refrigerator) until it's time to cook.

STEP
Make the garlic chips

Heat a frying pan on medium-low and add olive oil. Once it's hot, add thinly sliced garlic cloves.

crispy garlic chips fried in a frying pan

Turn the slices occasionally to ensure they're evenly golden on both sides.

Once crispy, place the garlic chips on kitchen paper to absorb excess oil.

Leave as much oil in the pan as possible

When taking the garlic chips out of the pan, be careful not to remove too much oil. We will use this garlic-infused oil to flavor the pork and sauce!

crispy garlic chips on kitchen paper
STEP
Fry the pork

Using the same pan, add the pork and turn up the heat to medium. Place a lid over the top and fry for 3 minutes.

seasoned pork chops in a frying pan with lid

After 3 minutes, flip the pork over and cook the other side for another 3 minutes, again with the lid on. If your pork is particularly thick, it might need an extra minute or so on each side.

pork chops browned on top in frying pan

Once the pork is cooked all the way through, transfer to a plate and cover with aluminum foil. Rest until serving.

2 pork chops resting in foil on a white plate
STEP
Make the sauce

Using the same pan again, lower the heat and add the Worcestershire sauce, soy sauce, mirin, honey, and butter.

tonteki sauce made in a frying pan

Cook until slightly thickened to a syrup-like consistency.

STEP
Assemble the dish

Cut the pork into thick slices.

tonteki pork chop cut into strips

Place each sliced pork chop on a plate next to a heap of shredded cabbage and then drizzle generously with the homemade sauce. Top with garlic chips and enjoy!

Tonteki Japanese pork steak served with fried garlic chips, shredded cabbage, potato salad and rice

Storage

We advise against keeping tonteki in general. The grilling process makes the pork steak excessively dry when reheated. Additionally, the applied sauce makes it challenging to store as well.

It's best to prepare only what you intend to consume and enjoy it immediately.

Other Japanese Pork Recipes

Check out some of my other pork recipes!
  • Tonkatsu (Japanese pork cutlet with homemade sauce)
  • Buta no Shogayaki (Ginger Pork)
  • Butadon (Caramelized Pork Rice Bowl)
  • Pork Udon Soup
A piece of tonteki pork steak held with wooden chopsticks

I hope you enjoyed this quick, easy, and delicious tonteki recipe! I would love to know what you thought of the recipe, so if you try it, make sure to comment below!

tonteki thumbnail

Tonteki (Japanese Pork Chop Steak)

Yuto Omura
How to make quick, easy and delicious "Tonteki" Japanese Pork Steak with crispy garlic chips and a tangy homemade sauce.
5 from 3 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Lunch, Main Course, Meat, Pork
Cuisine Japanese
Servings 2 portions
Calories 528 kcal

Ingredients
 
 

  • 3 cloves garlic - peeled and thinly sliced
  • 2 tbsp olive oil
  • 250 g boneless pork chop(s)
  • salt and pepper
  • 100 g green cabbage - shredded

Sauce

  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tsp honey
  • 1 tsp unsalted butter
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Instructions
 

  • Take 250 g boneless pork chop(s) and cut 3-4 slits in the fatty edge. Sprinkle with a pinch of salt and pepper on both sides and set aside for later.
    2 pork chops on a chopping board sprinkled with salt and pepper
  • Next, heat up a frying pan on a medium low and once hot, add 2 tbsp olive oil and 3 cloves garlic (thinly sliced). Fry until golden and crispy.
    crispy garlic chips fried in a frying pan
  • Once done, scoop the garlic chips out of the pan using a mesh spoon if possible, and place onto a paper towel to allow the excess oil to drain off. Leave as much oil in the pan as possible because we'll use it again.
    crispy garlic chips on kitchen paper
  • Take the pork chops and place them in the pan. Increase the heat to medium and place a lid on top. Fry for 3 minutes.
    seasoned pork chops in a frying pan with lid
  • Turn the heat down to medium-low and flip the pork chops over. Continue to cook for 3 minutes, again with the lid on. (It might need a few minutes extra if the pork is particularly thick.)
    pork chops browned on top in frying pan
  • Transfer to a warm plate and cover with foil to rest and stay warm.
    2 pork chops resting in foil on a white plate
  • In the same pan, add 2 tbsp Worcestershire sauce, 1 tbsp soy sauce, 1 tbsp mirin, 1 tsp honey and 1 tsp unsalted butter. Simmer on a low heat while stirring until thickened to a syrup-like consistency.
    tonteki sauce made in a frying pan
  • Cut the pork into thick slices.
    tonteki pork chop cut into strips
  • Divide 100 g green cabbage between each serving plate and lay the pork chops next to it.
  • Drizzle the sauce from the pan generously over the pork chops (you can also pour some over the cabbage and use it as a dressing) and top with the garlic chips.
    Tonteki Japanese pork steak served with fried garlic chips, shredded cabbage and potato salad side view
  • Enjoy!

Video

Notes

The pork chop cooking time is an estimate and may vary depending on the thickness of the meat.
Click here to add your own private notes.

Nutrition

Calories: 528kcalCarbohydrates: 21.7gProtein: 19.7gFat: 38.9gSaturated Fat: 13gPolyunsaturated Fat: 3.5gCholesterol: 75.5mgSodium: 1229.5mgFiber: 1.9g
Keywords Japanese steak recipe, pork steak, tonteki, tonteki recipe
Tried this recipe?Let us know what you thought!

FAQ

Where did Tonteki originate?

The story goes that tonteki began in the 1950s at a Chinese restaurant called Rairaiken in Yokkaichi City, Mie Prefecture. Today, it remains a popular local dish loved by people all over Japan.

Tonteki vs Tonkatsu: What are the differences?

Tonteki and tonkatsu might sound similar, but they're distinct dishes. While both are pork-based, tonkatsu is a deep-fried cutlet with a flour, egg, and panko breadcrumb coating. In contrast, tonteki is a pork chop steak without any batter or crust. The sauces also differ: tonteki sauce is sweet and rich, whereas tonkatsu sauce has a sweet-sour profile.

Tonteki vs Pork sauté: What are the differnences?

While both pork sauté (ポークソテー) and tonteki are pork dishes in Japan, their preparation and flavor profiles differ. Pork sauté is seasoned simply with salt and pepper, pan-fried, and often paired with Western-style sauces like demi-glace, ketchup, or mustard. Tonteki, on the other hand, is characterized by its unique Japanese sauce, blending ingredients like Worcestershire sauce, soy sauce, and garlic. Though pork sauté might be referred to as pork chap (ポークチャップ) or pork steak (ポークステーキ), tonteki remains a uniquely flavorful take on pork steak.

Reader Interactions

Comments

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    Recipe Rating




  1. Kyle

    June 22, 2022 at 8:21 pm

    5 stars
    This was really good! I was out of honey so I substituted ketchup. I'm going to make it again

    Reply
    • Yuto Omura

      June 22, 2022 at 10:39 pm

      Hi Kyle,

      Thank you for the comment and generous rating! I'm glad you enjoyed the recipe!

      Reply
  2. Nadine

    October 19, 2022 at 8:53 pm

    5 stars
    Delicious

    Reply
    • Yuto Omura

      October 22, 2022 at 5:32 am

      Thank you Nadine!

      Reply
  3. Lauran

    August 29, 2023 at 12:33 pm

    5 stars
    I have made this twice now, it's really very nice. I use pork shoulder steaks, so they always require longer cooking. Around 6 to 7 minutes on each side. The sauce itself is delicious, I would make some just to go on plain noodles or rice.

    Reply
    • Yuto Omura

      August 29, 2023 at 5:23 pm

      Hi Lauran,
      Thank you so much.
      You're right, thicker steaks need longer cooking but still work perfectly for this dish.
      Glad you enjoyed the recipe!

      Reply

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