📝 About This Recipe
Tonkatsu is the ultimate Japanese comfort food, featuring a thick-cut pork loin that is breaded in airy panko flakes and deep-fried to a shatteringly crisp golden brown. Originating in the late 19th century as a Japanese interpretation of European schnitzel, it has become a beloved staple known for its juicy interior and iconic savory-sweet sauce. This recipe focuses on the 'double-dredge' technique to ensure the crust never separates from the meat, delivering a restaurant-quality crunch in every bite.
🥗 Ingredients
The Pork
- 4 pieces Boneless Pork Loin Chops (about 1-inch thick, room temperature)
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Breading Station
- 1/2 cup All-purpose Flour (for dredging)
- 2 Large Eggs (beaten with 1 tsp neutral oil)
- 2 cups Panko Breadcrumbs (Japanese style coarse crumbs)
- 3 cups Neutral Oil (Vegetable, Canola, or Grapeseed for frying)
Homemade Tonkatsu Sauce
- 4 tablespoons Ketchup
- 2 1/2 tablespoons Worcestershire Sauce (preferably Lea & Perrins)
- 1 tablespoon Oyster Sauce
- 1 teaspoon Sugar (adjust to taste)
Traditional Accompaniments
- 1/4 head Green Cabbage (shredded paper-thin and soaked in ice water)
- 1 teaspoon Karashi (Japanese hot mustard)
- 1 Lemon (cut into wedges)
- 4 bowls Steamed Short-grain White Rice (for serving)
👨🍳 Instructions
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1
Prepare the pork by making small 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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2
Place the pork between two sheets of plastic wrap and gently pound with a meat mallet to an even 3/4-inch thickness. Season both sides generously with salt and pepper.
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3
Set up a standard breading station with three shallow bowls: one with flour, one with the beaten egg and oil mixture, and one with panko.
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4
Dredge a pork chop in flour, shaking off all excess. Dip into the egg wash to coat completely, then press firmly into the panko. Ensure the crumbs are packed onto the meat for a thick crust.
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5
Place the breaded cutlets on a wire rack and let them rest for 10 minutes. This helps the coating adhere and prevents it from falling off in the oil.
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6
While the pork rests, whisk together the ketchup, Worcestershire sauce, oyster sauce, and sugar in a small bowl to create the Tonkatsu sauce.
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7
Heat 1 inch of oil in a heavy-bottomed skillet or Dutch oven to 340°F (170°C). Use a thermometer for precision.
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8
Carefully slide two cutlets into the oil. Fry for 3-4 minutes per side, or until the exterior is a deep, golden mahogany brown and the internal temperature reaches 145°F (63°C).
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9
Transfer the fried cutlets to a clean wire rack set over a baking sheet. Let them rest for at least 4-5 minutes to allow the juices to redistribute.
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10
While resting, drain the shredded cabbage and pat it dry with a kitchen towel. It should be crisp and cold.
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11
Slice the tonkatsu crosswise into 1-inch thick strips using a sharp chef's knife in one clean motion to avoid tearing the crust.
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12
Plate the sliced pork alongside a generous mound of shredded cabbage, a dollop of Karashi mustard, and a lemon wedge. Drizzle the sauce over the meat or serve it on the side.
💡 Chef's Tips
Always use Japanese panko instead of regular breadcrumbs; the shards are larger and airier, creating that signature crunch. Don't skip the resting period after breading; this is the secret to a crust that stays attached to the meat. Keep your frying oil clean by skimming out any loose panko bits between batches to prevent them from burning and sticking to the next cutlet. If you prefer a leaner cut, use pork tenderloin (Hire-katsu), but pork loin (Rosu-katsu) is traditional for its flavorful fat cap. For the crispest cabbage, soak the shreds in ice water for 10 minutes, then spin them completely dry in a salad spinner.
🍽️ Serving Suggestions
Serve with a bowl of hot miso soup with tofu and wakame to cleanse the palate. Pair with a cold, crisp Japanese lager or a glass of chilled barley tea (Mugicha). Include a side of Japanese potato salad for a creamy contrast to the crunchy pork. Offer a small bowl of toasted sesame seeds; grind them at the table and mix into the sauce for extra nuttiness. Serve with 'Tsukemono' (Japanese pickles) like pickled daikon or cucumber to cut through the richness.