How to cook TONKATSU (Japanese style pork cutlet) 〜とんかつ〜 | easy Japanese home cooking recipe

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.

Introduce the dish tonkatsu, explaining its cultural significance and variations.

List ingredients: cutlet meat (both fillet and loin), panko breadcrumbs, salt, pepper, frying oil, cabbage, and ingredients for the alternative sauce.

Prepare the alternative tonkatsu sauce by mixing 3 tablespoons of ketchup, 1.5 tablespoons of Worcestershire sauce, 0.5 tablespoons of soy sauce, 0.5 tablespoons of vinegar, and 0.5 tablespoons of sugar. Let it sit to dissolve the sugar.

Make panko breadcrumbs by grinding regular bread using a grinder, ensuring to use the appropriate side for larger crumbs. Strain the breadcrumbs to remove powdery pieces.

Slice 2-3 leaves of cabbage thinly, discarding the hard stem but saving it for other cooking.

Prepare the meat by cutting the fillet into pieces and seasoning both fillet and loin with salt and pepper on both sides.

Set up a breading station with all-purpose flour in one bowl, an egg in another, and the prepared breadcrumbs in a third bowl. Coat the meat first in flour, then dip in egg using one hand for the wet ingredients, and finally coat in breadcrumbs using the other hand.

Heat frying oil in a pan to high heat, ensuring enough oil is used to maintain temperature when adding the meat. Fry the fillet at 200 degrees Celsius and the loin at 170-180 degrees Celsius initially, then increase to 200-210 degrees for a crispy crust.

Fry the loin for about 2 minutes, then let it rest before frying again to achieve crunchiness. Remove small bits from the oil to prevent burning.

Fry the fillet until golden brown, ensuring to place it away from you to avoid splashes. Fry until crispy, then remove and let rest.

Cut the fried tonkatsu into pieces and serve on a plate with sliced cabbage and sauce. Enjoy the dish, highlighting the flavors with mustard and tonkatsu sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens