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–+ servings

Best Tonkatsu with Homemade Sauce (Japanese Pork Cutlet)

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

Ingredients 
 

Tonkatsu Sauce

Tonkatsu

  • 2 boneless pork chops or loin/tenderloin - thick ones (2-2.5cm, 3/4-1 inch) work best
  • 1 pinch salt and pepper
  • cooking oil for deep frying, I used rice bran oil
  • all-purpose flour for dusting
  • 1 egg
  • 1 tbsp whole milk
  • 1 tsp cooking oil
  • 100 g panko breadcrumbs

Serve with (optional)

Instructions 

Tonkatsu Sauce

  • Mix 2 tbsp Worcestershire sauce, 1 tbsp tomato ketchup, 1 tbsp Japanese soy sauce (koikuchi shoyu), 1 pinch light brown sugar and 1 tbsp toasted white sesame seeds in a small bowl and set aside for later.
    tonkatsu sauce in a bowl

Tonkatsu

  • Preheat the oil to 170 °C (338 °F). While you wait, prepare the pork.
    Checking oil temperature, display showing 170C
  • Take 2 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)
    two pork chops on a wooden chopping board
  • Set up a coating station with 3 containers. One with all-purpose flour, one with whisked 1 egg and one with 100 g panko breadcrumbs.
    Add 1 tbsp whole milk and 1 tsp cooking oil to the egg and whisk until combined.
    3 trays containing flour, whisked egg and panko breadcrumbs
  • Coat the pork with flour on both sides. Make sure to pat off the excess.
    tonkatsu coating pork with flour
  • Transfer to the egg mixture and coat on both sides.
    tonkatsu coating with egg
  • Next place it into the panko breadcrumbs. Make sure it’s fully covered and gently press the panko down to secure them.
    tonkatsu coating pork with panko
  • 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.
    frying tonkatsu
  • 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).
    Cutting Tokatsu into strips
  • Serve with rice, miso soup and pickles for the perfect teishoku set meal.

Notes

  • Select pork cut based on preference - use loin/tenderloin for lean meat or boneless ribs for richer flavor.
  • Use cold pork straight from the refrigerator for better breading adhesion.
  • Let breaded cutlets rest for 15 seconds before frying to stabilize the coating layers.
  • Don't touch the meat for at least 30 seconds after placing it in oil to allow the coating to set.
  • For shallow frying, monitor carefully to prevent panko from burning against pan bottom.
  • If you're looking for some different ideas for sauce, you should check out my three different tonkatsu sauces!
  • Store leftovers by wrapping individual pieces in plastic and freezing for up to 1 month; reheat in oven after partial microwave defrosting.
  • For a classic teishoku, servi this tonkatsu with freshly cooked plain rice, miso soup, and some Japanese pickles.