Tonkatsu

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

This delicious Japanese food pairs well with white steam and veggies. I also share how to make the savory tonkatsu sauce from scratch!

What is a tonkatsu?

Tonkatsu is a popular Japanese-style pork cutlet. The Japanese word "tonkatsu" means "pork cutlet" in English. Tonkatsu is one of the most popular dishes in Japanese cooking. It's also a very common way to cook juicy pork in Japan. 

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 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.

This delicious tonkatsu is usually served with a savory sauce at Tonkatsu restaurants. There are different variations in making this simple dish in Japanese cooking. I'll be sharing a classic Tonkatsu recipe that is simple and delicious! 

Recently on social media, it has become virally popular because it's so tasty and easy to make at home. 

Easy Tonkatsu Recipe

My homemade tonkatsu recipe is so easy. You’re cutting slits into the surrounding fat and tenderizing your meat (if the loin is less than 1 cm thick, you can skip this step). Then seasoning with salt, black pepper and garlic powder. Next, you’ll evenly coat each loin in flour, egg and panko breadcrumb. Lastly fry it in hot oil until golden and crispy and serve with katsu sauce. It will be the best tonkatsu you'll ever make at home!

Other ways to enjoy Pork Tonkatsu

There are so many ways you can eat this traditional Japanese dish. You can have it over udon noodles, in curry, 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. 

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

• 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! 
• 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

How to make Tonkatsu

Below are brief steps with visuals to show you how to cook tonkatsu. Please scroll down to the recipe card below to find full instructions and details.

First step: Cut slits into the layer of fat that surrounds the 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 for tender pork.

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

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.

Then, evenly coat the pork in the beaten eggs.

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

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.

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

Deep frying on each side for 2-3 minutes or evenly golden brown (or an internal temperature of 145 F). See video for visual. Remove and transfer to a wire rack or paper towel lined plate to rest for 5 minutes before slicing.

Serve with homemade tonkatsu sauce or storebought bulldog tonkatsu sauce. 

How to make Tonkatsu Sauce

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

Cooking Tips

Below are tips on making tonkatsu dish:

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.

Season meat

Be sure to season each pork loin with enough salt, black pepper and garlic powder.

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. 

Lower pork away from you when frying.

When going to fry, make sure to lower the pork away from you to prevent oil splash back.

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

Below are frequently asked questions about this recipe:

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 pork cutlet.

What part of pork is tonkatsu?

Pork loin is typically used for tonkatsu.

Can I use normal breadcrumbs?

Yes, you may.

Do I have to tenderize the meat?

Yes, only if the pork loin is thicker than 1 cm.

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