The Secret to Perfect Tokyo Style Tonkatsu

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs add fiber while maintaining crunch.

tonkatsu sauce

🥗Healthier: homemade sauce with ketchup and Worcestershire

💰Cheaper: soy sauce

Homemade sauce can reduce sugar and sodium.

pork loin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is more economical.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: corn oil

Canola oil has a higher smoke point and is healthier.

Pound the pork chops in a freezer bag 8 to 10 times until they are about 1 inch thick.

Sprinkle a small pinch of salt on both sides of the pork chops and let them sit in the fridge for 10 to 15 minutes.

Combine Worcestershire sauce, soy sauce, sesame oil, oyster sauce, molasses, Dijon mustard, onion powder, garlic powder, grated ginger, and ketchup in a container and blend with an immersion blender to make tonkatsu sauce.

Shred green cabbage using a mandolin for a thin texture.

Prepare a breading station with cornstarch, egg wash (3 eggs and 1 tbsp neutral oil), and Japanese panko breadcrumbs (350 g).

Spray the panko breadcrumbs with water to achieve the right texture.

Heat 2 to 3 quarts of neutral oil in a flat wide saucepan until it reaches 325°F.

Dredge each pork chop in cornstarch, then dip in the egg wash, and finally coat with the panko breadcrumbs, pressing gently to adhere.

Fry the breaded pork chops in the hot oil until golden brown and cooked through, about 5-7 minutes per side.

Remove the chops and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens