How To Make Perfect Tonkatsu | Japanese Pork Cutlet | とんかつの作り方

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.

Shred a large cabbage finely using a mandolin for a fluffy texture.

Soak the shredded cabbage in cold water for about 10 minutes to wash and sweeten it, then spin dry and refrigerate until ready to use.

Prepare tonkatsu sauce by mixing half a cup of tomato ketchup, one to two tablespoons of Worcestershire sauce, soy sauce, and half a teaspoon of Japanese karashi or hot English mustard.

Salt the pork loin cutlets well and let them sit for at least 40 minutes to an hour to dry brine and enhance juiciness.

Poke holes in the pork cutlets using a tenderizing tool to help them cook evenly and remain tender.

Make a few cuts in the fat cap of the pork to prevent buckling during cooking.

Shape the cutlets back into their original form and refrigerate for about half an hour.

Dredge the pork cutlets in all-purpose flour, ensuring they are fully coated.

Dip the floured pork into beaten eggs, allowing excess to drip off.

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

Heat vegetable oil in a deep skillet over medium-high heat until shimmering.

Carefully add the breaded pork to the hot oil and fry until golden brown, about 4-5 minutes per side.

Transfer the cooked tonkatsu to a paper towel-lined plate to drain excess oil.

Slice the tonkatsu into strips and serve with shredded cabbage, tonkatsu sauce, and mustard.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens