The Best Tonkatsu (Japanese Pork Cutlet)
User Reviews
4.9
44 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
2 portions
The Best Tonkatsu (Japanese Pork Cutlet)
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A simple and flavorful recipe that's sure to be a favorite.
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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 pork chop or loin/tenderloin, boneless, thick
- 1 pinch salt
- 1 pinch black pepper
- neutral cooking oil for deep frying, generic cooking oil
- all-purpose flour for dusting
- 1 egg
- 1 tbsp milk whole
- 1 tsp neutral cooking oil generic cooking oil
- 100 g panko breadcrumbs
Serve with (optional)
- 2 portions Japanese short-grain rice cooked
- 200 g green cabbage shredded
- 2 lices lemon 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 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.
- 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.
Genuine Reviews
User Reviews
Overall Rating
4.9
44 reviews
Excellent
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