📝 About This Recipe
A cornerstone of Japanese comfort food, Tonkatsu features a succulent pork loin coated in airy panko breadcrumbs and fried to a shatteringly crisp golden brown. This dish perfectly balances the richness of the meat with the tangy, savory punch of a signature fruit-based sauce and the refreshing crunch of shredded cabbage. Mastering this recipe brings the authentic taste of a Tokyo 'katsu-ya' right into your home kitchen.
🥗 Ingredients
The Pork
- 4 pieces Pork Loin Chops (boneless, about 1-inch thick, at room temperature)
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Freshly Ground Black Pepper (to taste)
The Breading (Standard Breading Procedure)
- 1/2 cup All-Purpose Flour (for dredging)
- 2 Large Eggs (beaten)
- 1 teaspoon Neutral Oil (added to the eggs for better adhesion)
- 2 cups Panko Breadcrumbs (Japanese-style coarse breadcrumbs)
Homemade Tonkatsu Sauce
- 1/4 cup Worcestershire Sauce
- 1/4 cup Ketchup
- 1 tablespoon Oyster Sauce
- 1 teaspoon Sugar (granulated)
For Frying and Serving
- 3 cups Neutral Oil (vegetable, canola, or grapeseed oil)
- 1/2 head Green Cabbage (very thinly shredded and soaked in ice water)
- 1 Lemon (cut into wedges)
- 1 teaspoon Karashi (Japanese hot mustard)
👨🍳 Instructions
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1
Prepare the cabbage by shredding it as thinly as possible using a mandoline or a sharp knife. Soak the shreds in a bowl of ice water for 10 minutes to make them extra crunchy, then drain and spin dry.
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2
Make the Tonkatsu sauce by whisking together the Worcestershire sauce, ketchup, oyster sauce, and sugar in a small bowl until the sugar is fully dissolved. Set aside.
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3
Prepare the pork by making small vertical cuts into the connective tissue between the meat and the fat cap. This prevents the cutlet from curling up during frying.
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4
Lightly pound the pork with a meat mallet or the back of a knife to even out the thickness to about 3/4 inch. Season both sides generously with salt and pepper.
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5
Set up your breading station: one shallow dish with flour, one with the beaten eggs mixed with 1 teaspoon of oil, and one with the panko breadcrumbs.
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6
Dredge a pork chop in the flour, shaking off any excess. Dip it into the egg wash to coat completely, then press it firmly into the panko. Ensure the entire surface is covered in a thick layer of crumbs.
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7
Place the breaded cutlets on a wire rack and let them rest for 5-10 minutes. This helps the breading adhere to the meat so it doesn't flake off in the oil.
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8
Heat about 1 to 1.5 inches of oil in a heavy-bottomed skillet or Dutch oven to 340°F (170°C). Use a thermometer to ensure accuracy.
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9
Carefully slide 1 or 2 cutlets into the oil. Do not overcrowd the pan, as this will drop the oil temperature and lead to greasy pork.
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10
Fry the pork for 3-4 minutes per side. The exterior should be a deep, golden brown, and the internal temperature should reach 145°F (63°C).
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11
Remove the cutlets and place them on a clean wire rack set over a baking sheet. Let them rest for at least 4 minutes to allow the juices to redistribute.
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12
Slice the pork vertically into 1-inch strips using a sharp knife. This allows for easy eating with chopsticks.
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13
Plate the sliced Tonkatsu alongside a generous mound of the chilled shredded cabbage and a lemon wedge.
💡 Chef's Tips
Use 'Nama Panko' (fresh breadcrumbs) if available for a lighter, crunchier texture. Always score the connective tissue to prevent the meat from curling into a bowl shape while frying. Keep the oil temperature consistent; if it gets too hot, the outside burns before the inside cooks. Resting the meat on a wire rack is crucial—placing it on paper towels can cause the bottom to steam and become soggy. For an even more tender result, you can soak the pork in milk for 30 minutes before breading.
🍽️ Serving Suggestions
Serve with a bowl of steamed Japanese short-grain rice. Pair with a hot bowl of miso soup with tofu and wakame. Add a side of Japanese potato salad for a classic 'Teishoku' (set meal) experience. Provide a small dollop of Karashi (hot mustard) on the side of the plate for a spicy kick. A cold Japanese lager or a glass of iced oolong tea cleanses the palate perfectly between bites.