The Best Tonkatsu You'll Ever Make (Restaurant-Quality) | Epicurious 101

pork loin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is leaner, while pork shoulder is less expensive.

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat offers more fiber, while regular breadcrumbs are often more affordable.

tonkatsu sauce

🥗Healthier: homemade sauce with ketchup and Worcestershire

💰Cheaper: soy sauce and sugar

Homemade options can be healthier and cheaper.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is often less expensive.

Trim excess fat from the pork shoulder to balance meat and fat.

Slice the pork shoulder into about 1-inch thick pieces.

Pound the pork to about half an inch thickness to tenderize.

Make incisions in the connective tissue to help tenderize the meat.

Dry brine the pork with salt and black pepper, then let it rest in the fridge overnight.

Prepare a breading station with flour, beaten eggs mixed with a little water, and panko breadcrumbs.

Coat the pork in flour, dusting off excess.

Dip the floured pork into the egg wash, ensuring it is fully coated.

Coat the pork in panko breadcrumbs, pressing gently to adhere.

Let the breaded pork rest on a rack for about 5 minutes to help the breadcrumbs adhere.

Heat vegetable oil in a large vessel to around 360°F for frying.

Carefully add the pork to the hot oil and fry for approximately 2 minutes, flipping halfway through.

Remove the pork and let it rest on a rack to allow excess oil to drain.

Lower the oil temperature to around 375°F for the second fry.

Fry the pork again for a couple of minutes until golden brown and crispy, monitoring the color closely.

Remove the pork and season the crust with salt immediately after frying.

Let the pork rest before slicing to retain juices.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens