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–+ servings

Authentic Tonkatsu (Japanese Pork Cutlet) with Homemade Sauce

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Author Yuto Omura
Servings 2 portions

Ingredients 
 

Tonkatsu

  • 2 boneless pork chops rib-end/loin (2-2.5cm, 3/4-1 inch thick), fat-on
  • 1 pinch salt and pepper
  • cooking oil neutral, high smoke point
  • all-purpose flour for dusting
  • 1 egg
  • 1 tbsp whole milk
  • 1 tsp cooking oil for egg wash
  • 100 g panko breadcrumbs coarse flakes or coarse homemade crumbs

Tonkatsu Sauce

  • 1 tbsp Worcestershire sauce Japanese or regular brands
  • ½ tbsp tomato ketchup
  • ½ tbsp Japanese soy sauce (koikuchi shoyu)
  • 1 pinch light brown sugar or white sugar/honey
  • ½ tbsp toasted white sesame seeds

Serving Suggestions

Instructions 

  • Preheat cooking oil for deep frying to 170 °C (338 °F). While you wait, take 2 boneless pork chops and make incisions in the fat and muscle, then rub 1 pinch salt and pepper onto both sides and pound until about 2cm (approx 3/4 inch) thick.
    two pork chops on a wooden chopping board
  • Set up a coating station with 3 containers or plates. Add all-purpose flour to one, and 100 g panko breadcrumbs to another. In the last one, crack in 1 egg, and add 1 tbsp whole milk and 1 tsp cooking oil, then whisk until combined.
    3 trays containing flour, whisked egg and panko breadcrumbs
  • Coat the pork with flour on both sides and tap a few times to remove the excess.
    tonkatsu coating pork with flour
  • Place it in the egg mixture and coat on both sides, then lift and let the excess drip off.
    tonkatsu coating with egg
  • Generously coat in the panko breadcrumbs. Make sure it’s fully covered and gently press the panko down to secure them. Place on a wire rack and air dry for a few minutes for a more stable crust.
    tonkatsu coating pork with panko
  • Once the oil is ready, carefully place the coated pork chops into the pot and cook for about 4 minutes on each side (8 minutes total) or until golden brown. Once cooked, transfer to a wire rack to drain for 5 minutes.
    frying tonkatsu
  • Mix 1 tbsp Worcestershire sauce, ½ tbsp tomato ketchup, ½ tbsp Japanese soy sauce (koikuchi shoyu), 1 pinch light brown sugar and ½ tbsp toasted white sesame seeds together in a small bowl.
    tonkatsu sauce in a bowl
  • Cut the tonkatsu into strips using a sharp knife, pressing downwards in one quick motion (avoid sawing).
    Cutting Tokatsu 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 a full teishoku set meal. Enjoy!
    Homemade Tonkatsu Pork Cutlet cut into slices and served next to shredded cabbage, mini tomatoes and a small jug of homemade tonkatsu sauce on a dark gray plate side view

Notes

Treat oil temperature as the master control. Hold 170℃ (338°F) and fry 1-2 cutlets at a time so the crust dehydrates and browns before it can soak up oil. If you can't use a thermometer, the chopstick test should show steady, moderate bubbles-not violent fizzing or near-silence.
Three things keep the coating locked on. Pat the pork completely dry before flouring, press panko gently without crushing the flakes, and let the breaded cutlet rest for a few minutes before it hits the oil so the flour-egg bond can set.
Let the cutlet sit 5 minutes on a rack so carryover heat finishes the center and juices redistribute. Slicing immediately dumps juice onto the cutting board and can turn the pork dry.
Use fast, reliable rescues instead of guessing. If the crust looks golden but feels limp, give it a 1-2 minute blast at 200℃ (392°F) (oven/air fryer) to drive off surface moisture.