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    Home » Recipes » Mains

    Tonkatsu

    Published: Nov 28, 2023 by christieathome

    Jump to Recipe Jump to Video

    Tonkatsu. Juicy deep-fried pork cutlet coated in panko breadcrumbs served with a tangy tonkatsu sauce. Ready in 30 minutes!

    tonkatsu
    Jump to:
    • What is a Tonkatsu?
    • Other ways to enjoy Pork Tonkatsu
    • Ingredients
    • How to make Tonkatsu
    • Storage & Reheating
    • Expert Tips
    • FAQ
    • Other recipes you may like!
    • 📖 Recipe
    • 💬 Reviews

    What is a Tonkatsu?

    Tonkatsu is a popular Japanese-style pork cutlet. The Japanese word "tonkatsu" means "pork cutlet" in English. The pork is coated in a flour mixture, beaten eggs, and fresh bread crumbs (aka Panko) and deep fried in oil on medium-high heat. This Japanese style pork cutlet is popularly served at many restaurants in Japan restaurants, Tonkatsu restaurants or in many Japanese households. Sometimes served with miso soup, white rice, cabbage slaw, over udon noodles, with katsu curry, or sandwiched between fluffy bread which is also known as a tonkatsu sandwich.

    Tonkatsu is one of the most popular dishes in Japanese cooking. It's also a very common way to cook juicy pork in Japan.  This delicious tonkatsu is usually served with a savory sauce at Tonkatsu restaurants or Japanese restaurants. There are different variations in making this simple dish in Japanese cooking but I will share a very simple and tasty way.

    tonkatsu

    Other ways to enjoy Pork Tonkatsu

    There are so many ways you can eat this traditional Japanese dish. You can have this Japanese pork cutlet over udon noodles, in curry sauce, in a sandwich or in katsudon!  I even share a pork katsu sandwich or tonkatsu sandwich called a Wanpaku Sandwich. It's very popular in Japanese cuisine.

    Ingredients

    For this tonkatsu fried pork you’ll need the below ingredients. Please scroll down to below recipe card for exact measurements. 

    • Boneless pork loin chop: or substitute with pork chops with pork bone removed or thick slices of pork tenderloin.
    • Salt: to season the surface of the pork
    • Black pepper: a little bit of black pepper will be needed to season our boneless pork loins.
    • Garlic powder: I like using garlic powder to season my Japanese pork cutlet for best results.
    • Panko bread crumbs: or if you have fresh panko that would work well too! Or substitute with normal breadcrumbs.
    • Beaten egg: to help our panko stick to the pork. 
    • All-purpose flour: to help flour the pork so the eggs can stick to the meat. 
    • Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil. Avoid olive oil, coconut oil or any heavy scented oils. 

    Homemade Tonkatsu Sauce:

    • ​Ketchup
    • Worcestershire sauce: if you have Japanese Worcestershire sauce, opt for that!
    • Oyster sauce: or substitute with vegetarian stir fry sauce if you don't like the taste of oyster sauce.
    • White granulated sugar: or substitute with brown sugar or cane sugar

    Note: Most Asian grocery stores will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.   

    How to make Tonkatsu

    Cut slits into Fat

    First step: Cut slits into the layer of fat that surrounds the pork loin. No need to cut slits into the non-fat portion. 

    prepare pork loin

    Tenderize Pork

    If your loins are thicker than 1 cm, tenderize with a meat mallet or with the back and side of your knife for tender pork.

    tenderize pork

    Season

    Season on both sides with enough salt, black pepper and garlic powder.

    season pork

    Coat Pork in Flour

    Prepare three shallow bowls. Add all-purpose flour into the first large bowl. In the second bowl, beat your eggs. In the third bowl, spread out the panko. Evenly coat each piece of pork into the flour first and shake off excess flour.

    coat in flour

    Coat in Eggs

    Then, evenly coat the pork in the beaten eggs.

    coat in eggs

    Coat in Panko Breadcrumbs

    Lastly, generously coat the pork in panko – ensuring no bald spots. Repeat for the remaining loins.

    coat in panko

    Heat Oil

    In a large pan, heat oil over medium heat (350 degrees F). Check to see if the oil is hot enough by using an instant read thermometer or place a wooden chopstick in the oil and look for bubbles.

    heat oil

    Deep Fry Pork

    Carefully lower pork away from you. Do not overcrowd the pan. Cook the pork in batches (no more than 2 pieces per batch). 

    deep fry pork

    Deep frying on each side for 2-3 minutes or evenly golden brown (or an internal temperature of 145 F).

    Remove from oil

    Remove and transfer to a wire rack or paper towel lined plate to rest for 5 minutes before slicing.

    remove and slice tonkatsu

    Serve with homemade tonkatsu sauce or storebought bulldog tonkatsu sauce. 

    Make Tonkatsu Sauce

    In a small bowl, combine the sauce ingredients. Serve with tonkatsu!

    make tonkatsu sauce

    Storage & Reheating

    This dish will last up to 4 days stored in an airtight container in the fridge. To reheat, microwave for 2-3 minutes or reheat on the stovetop in a pan on medium heat until hot.

    Expert Tips

    • Cut slits into the fat to prevent pork from curling. By cutting slits into the pork, it keeps your pork from curling as it fries due to the thick edge of fat that surrounds it.
    • Tenderize the meat if thicker than 1 cm. You’re probably tempted to skip this step but if your pork loin is more than 1 cm thick, it’s highly recommended to tenderize it with a meat tenderizer or the back of your knife. This ensures that it cooks evenly without overcooking the exterior coating.
    • Generously coat. Ensure when dredging your pork in the flour, eggs and panko that it’s evenly and well coated. Making sure that there are zero bald spots especially at your breading station. 
    • Deep fry until golden brown. Be patient when you go to deep fry, you’ll want to deep each loin over medium heat for about 2-3 minutes per side until golden brown.
    • Allow the fried pork to rest after frying. Allow the fried pork to rest for 5 minutes on a cooling rack or paper towel lined plate. The resting allows the juices to stay inside your pork, making your pork juicy.

    FAQ

    What is the difference between tonkatsu and Tonkotsu?

    Tonkatsu is a fried breaded cutlet and tonkotsu is a stock made with pork.

    What is tonkatsu in Japanese?

    Tonkatsu in Japanese is a deep-fried breaded tender pork cutlet. It's made of pork loin coated in cornstarch or flour, egg and panko breadcrumbs. The pork cutlet is deep fried in oil until golden brown and crispy. In Japanese translation, "Ton" means "pork" and "katsu" derives from "Katsuretsu" which means "cutlet" in English.

    What part of pork is tonkatsu?

    Pork loin is typically used for tonkatsu.

    Can I use chicken breast instead of pork?

    Yes! However, please refer to my Chicken Katsu recipe by clicking here.

    Other recipes you may like!

    If you enjoyed this tonkatsu cutlet recipe, you may enjoy these other recipes:

    • Chicken Katsu
    • Tofu Katsu Sando
    • Fish Katsu Bites
    • Karaage
    • Korokke Japanese Potato Croquettes

    📖 Recipe

    Easy & Quick Crispy Tonkatsu

    christieathome
    Tonkatsu. Juicy deep-fried pork cutlet coated in panko breadcrumbs served with a tangy tonkatsu sauce. This delicious Japanese food pairs well with white steam and veggies. I also share how to make the savory tonkatsu sauce from scratch! Ready in 30 minutes!
    5 from 10 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 18 minutes mins
    Cook Time 12 minutes mins
    Total Time 30 minutes mins
    Course dinner, lunch
    Cuisine Japanese
    Servings 3 pieces
    Calories per serving 414 kcal

    Ingredients
     
     

    • 1 lb pork loin pre-sliced & boneless
    • 1 cup vegetable oil or any neutral oil
    • ½ teaspoon salt add more if needed
    • ¼ teaspoon black pepper add more if needed
    • ½ teaspoon garlic powder add more if needed
    • 1 ¼ cup panko breadcrumbs add more if needed
    • 2 eggs beaten
    • ¼ cup all-purpose flour add more if needed

    Sauce (serves 6 tablespoons)

    • 2 tablespoon ketchup
    • 5 teaspoon worcestershire sauce
    • 3 teaspoon oyster sauce
    • 2 ¼ teaspoon white granulated sugar

    Instructions
     

    • Cut slits into the layer of fat that surrounds your pork loin. No need to cut slits into the non-fat portion.
    • If your loins are thicker than 1 cm, tenderize with a meat mallet or with the back and side of your knife.
    • Season on both sides with enough salt, black pepper and garlic powder.
    • Add all-purpose flour into a large bowl. In a second bowl, beat your eggs. In a third bowl, add and spread out panko.
    • Evenly dredge each loin into the flour first, then eggs and lastly panko – ensuring no bald spots. Repeat for the remaining loins.
    • In a heavy bottomed pot, heat vegetable oil over medium heat (350 F). Check to see if the oil is hot enough by placing a wooden chopstick in the oil and look for bubbles. Carefully lower pork away from you. Do not overcrowd the pan. Cook the pork in batches (no more than 2 pieces per batch) or it won't get as crispy.
    • Deep frying on each side for 2-3 minutes or evenly golden brown (or an internal temperature of 145 F). Remove and transfer to a wire rack or paper towel lined plate to rest for 5 minutes before slicing.
    • Remove and transfer pork to a wire rack or paper towel lined plate to rest for 5 minutes before slicing and serving. Repeat for remaining pieces of pork.

    How to make Tonkatsu Sauce

    • In a small bowl, well combine the sauce ingredients. Serve with tonkatsu!
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

    Suggested Equipment & Products

    Wok
    Cutting Board
    Santoku Knife
    Mixing bowl
    Measuring Set

    As an Amazon Associate, I earn from qualifying purchases.

    Nutrition
    Calories: 414kcal | Carbohydrates: 35g | Protein: 42g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 204mg | Sodium: 1074mg | Potassium: 786mg | Fiber: 2g | Sugar: 8g | Vitamin A: 219IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 4mg

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Lauren

      October 01, 2020 at 6:50 pm

      5 stars
      Okay YUM! I pinned this to try making this week 🙂 Looks incredible!

      Reply
    2. Michelle | Sift & Simmer

      October 01, 2020 at 9:57 pm

      5 stars
      My kids love pork tonkatsu! Looks delicious, Christie!

      Reply
    3. Tasia ~ two sugar bugs

      October 05, 2020 at 12:51 am

      5 stars
      This tonkatsu looks amazing! Can't wait to share it with my family!

      Reply
    4. Heidi | The Frugal Girls

      October 26, 2020 at 4:41 pm

      5 stars
      Your cutlets look so perfect. They are such a fabulous temptation paired with your beautiful homemade Tonkatsu sauce! 😋

      Reply
    5. Steph

      January 31, 2023 at 12:19 pm

      5 stars
      Made this last night, soo good.

      Reply
      • christieathome

        January 31, 2023 at 3:05 pm

        Thank you so much for making my recipe, Steph! Happy to read that you enjoyed it! 🙂

        Reply
    6. victoria

      May 09, 2023 at 8:03 am

      5 stars
      Just made it last night. It was delish! And the meat was so tender. Thanks for sharing this recipe!

      Reply
      • christieathome

        May 09, 2023 at 6:09 pm

        So happy to read this, Victoria! Glad it was delicious and tender. Thanks for making my recipe 🙂

        Reply
    7. TINA

      July 27, 2023 at 12:25 pm

      5 stars
      I have made this so many times! Thank you!

      Reply
      • christieathome

        July 30, 2023 at 5:14 pm

        Thank you so much for making my recipe so many times, Tina! So happy you enjoy it 🙂

        Reply
    8. csmith

      October 17, 2023 at 11:19 pm

      5 stars
      Curious question, can this recipe be baked in the oven?

      Reply
      • christieathome

        October 17, 2023 at 11:50 pm

        Hi there! I haven't tried baking it in the oven yet so I can't confirm just yet. However, I do believe it's possible but I would need to do some testing before sharing that version. Thanks for your patience!

        Reply

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    Christie

    Christie is an Asian Recipe Blogger with an expertise on Asian recipes! She makes Asian cooking approachable and less intimidating. Her quick and easy recipes have been featured on Buzz Feed Tasty, Food52, The Kitchn and more. With a following of over 900K+, her recipes are made repeatedly by her loyal readers.

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