Tonkatsu recipe / Japanese pork cutlet / とんかつ

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.

Prepare 3 pieces of pork loin, each weighing 200g.

Make a cut between the fat and flesh to prevent the pork from curling up.

Trim the skin if present, as it puffs in hot oil and can be dangerous.

Flatten the pork to a thickness of 1.5cm (0.6 inches) using the back of a knife.

Use a spiky tenderizer to make holes in the meat to help it lose moisture.

Season the pork with 50g of salt, 1 tsp (6g) of kombu salt, and black pepper on both sides.

Add 1/2 tsp (2.5g) of sugar to the seasoning for moisture retention and flavor enhancement.

Let the seasoned pork absorb the flavors for 10-15 minutes.

Prepare the tonkatsu sauce by mixing 2 tbsp (30ml) of soy sauce, 2 tbsp (40g) of oyster sauce, and 4 tbsp (76g) of BBQ sauce.

For the batter, mix 150ml of water, 60g (1-2 each) of egg, and 90g of all-purpose flour and chill until needed.

Cut cabbage to make it fluffier and crunchier, then soak it in water for 1-2 minutes to crisp up the texture.

Prepare the crumb by using any type of flour, the batter, and then panko breadcrumbs. Fresh panko is recommended, which can be made by blitzing white bread coarsely.

Heat oil to 180-185℃ (356-365F).

Ensure the pork is at room temperature before cooking to ensure even cooking.

Carefully lay the cutlet away from you in the hot oil to avoid splashes.

Cook the pork for 4 minutes, adjusting the heat to maintain around 170-175℃ (338-347F).

Cook one piece at a time to prevent the temperature from dropping too much.

Flip the pork after 2 minutes and continue cooking for another 2 minutes.

Rest the cooked tonkatsu for 3-4 minutes to allow the heat to continue cooking the core of the meat.

Rest the tonkatsu vertically to strain excess oil better.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens