The Best Tonkatsu (Japanese Pork Cutlet)
https://sudachirecipes.comThis beautifully golden and crispy Japanese Tonkatsu is made with meaty pork fillets coated with a thick layer of panko breadcrumbs and served with a tangy homemade sauce. Learn how to make the best tonkatsu ever with my tips and tricks!
Ingredients
Tonkatsu Sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato ketchup
- 1 tbsp soy sauce
- 1 pinch brown sugar
- 1 tbsp white sesame seeds
Tonkatsu
- 2 thick boneless pork chops or loin/tenderloin
- 1 pinch salt and pepper
- cooking oil for deep frying
- all-purpose flour for dusting
- 1 medium egg(s)
- 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(s) to garnish
Instructions
Tonkatsu Sauce
- Mix 2 tbsp Worcestershire sauce, 1 tbsp tomato ketchup, 1 tbsp soy sauce, 1 pinch brown sugar and 1 tbsp 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 thick 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 medium egg(s) 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.
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.
Nutrition
Serving: 249.8g | Calories: 701kcal | Carbohydrates: 47g | Protein: 30.7g | Fat: 44.6g | Saturated Fat: 11.7g | Polyunsaturated Fat: 10.94g | Cholesterol: 172mg | Sodium: 1619mg | Fiber: 3.1g