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.

Cut some of the fat and save for later.

Make a cut in between fat and flesh to prevent curling up.

Gently flatten to 1.5cm (0.59 inch) with back of your knife.

Mix kombu salt and sugar, sprinkle to the pork both side, then massage.

Make sure pork is room temperature before cooking.

Put some black pepper on plain flour.

Blitz some bread to make your Panko (You can freeze it).

Coat the pork with the flour, egg, panko. Set aside.

Put the pork fat in a pan (or pot) of oil. Cook on high heat until sizzled, then turn to low heat. Simmer until brown, giving it an occasional stir. Discard the fat.

Set the oil at 180-183 ℃ (356-361℉).

Cook pork for 2 and a half minutes, flipping halfway. Pour some oil on the surface to cook evenly on both sides. Monitor the temperature.

Once cooked, rest the pork for 2 minutes at a vertical angle.

To slice, cut a little bit first, then gently slice through. Serve with shredded cabbage, Japanese mayo, and Tonkatsu sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens