Tonkastsu, or Japanese Pork Cutlet is one of the simplest meals you can make at home. Every bite is perfectly crunchy on the outside and juicy on the inside with the added flavor from Tonkatsu Sauce!
There is a specialty in Japan known as Tonkatsu or deep-fried pork cutlet. Although, this western-inspired dish has been enjoyed for over 120 years, the recipe remaining mostly unchanged since then. So, what makes Tonkatsu special, and how can you make this popular dish at home? Believe it or not, making Japanese pork cutlet at home is easier than you think and should take no more than 30 minutes!
What is Japanese Pork Cutlet (Tonkatsu)?
For those of you who are new to this Japanese dish, Tonkatsu consists of tender pork-loin (or fillet) that has been breaded and deep-fried to crunchy perfection. The word Ton comes from “pork” and Katsu is an abbreviation of Katsuretu, but derived from the English word “cutlet.”
Like many other popular foods in Japan (think ramen, tempura, soba, etc.,) there are Tonkatsu restaurants that exclusively serve this juicy pork cutlet as their specialty. And no plate of Tonkatsu is ever complete without a mound of freshly shredded cabbage (I used cucumber because it's what I had on hand) and a healthy drizzle of Tonkatsu Sauce.
What Makes Japanese Pork Cutlet (Tonkatsu) Different from Other Cutlets?
By the looks and sounds of it, Tonkatsu seems a lot like other popular fried cutlet dishes such as German schnitzel or and Italian piccata. So what makes the Japanese pork cutlet different?
- Breading – Rather than using finely ground breadcrumbs, Tonkatsu requires panko, a Japanese-style breadcrumb made from soft white bread without the crust. But panko flakes are larger than standard breadcrumbs and absorb less oil when fried. This results in an airy, crispy coating (like tempura) that doesn’t feel too heavy.
- Deep-frying – Instead of pan-frying which can results in tougher and greasy meat, I deep fry the pork to give it a crispy outside and juicy center.
- Sauce – Don't miss out on enjoying Tonkatsu with sweet and tangy Tonkatsu Sauce drizzled on top! You may know this from the popular Bulldog brand that can be found in most Asian grocery stores. If you’d like to try a homemade version, I have a recipe for you.
- Cabbage – Why is Tonkatsu (and other Japanese deep-fried foods) almost always served next to a heaping pile of raw, finely shredded cabbage? In short, it's refreshing! I find fresh cabbage in between bites of crispy Tonkatsu to be refreshing while still providing that satisfying crunch! I like to enjoy it with a little bit of Sesame Dressing. If you don't have cabbage on hand or if you simply don't like it, try slicing up a cucumber instead!
Looking for more? Try my Pork Saltimbocca.
How to Make Best Japanese Pork Cutlet (Tonkastsu) at Home
Ingredients You’ll Need:
- Pork – There are two cuts of meat I typically use for this dish: pork loin or tenderloin/fillet. Both cuts are fairly lean, but pork loin has a layer of fat that gives the Tonkatsu an extra tender bite when cooked properly (And as with most recipes, the quality of the meat makes all the difference.)
- Salt and pepper
- Flour
- Egg
- Panko – Please get a Japanese brand of panko as non-Japanese brand of panko seem a bit different. I like to use this.
- Neutral flavored oil for deep frying - I use canola oil
- Tonkatsu sauce - get my recipe here
- Sesame seeds (optional)
- Sesame Dressing (optional) - get the recipe here
Watch my quick video on how to make Japanese Pork Katsu (Tonkatsu) below:
5 Important Tips to Remember
Tonkatsu is actually one of the quickest and simplest meals you can make at home. You just need to know a few tricks to make the perfect Tonkatsu.
Tip #1: Moisten the panko
I spray a little water—not pour!—to moisten the panko first. Also if you buy Japanese brand panko, you can skip this tip.
Tip #2: Make slits on the connective tissue of the pork
Make several slits on the connective tissue (white area) between the meat and fat. The reason why you do this is that red meat and fat have different elasticities, and when they are cooked, they will shrink and expand at different rates. This will allow Tonkatsu to stay nice and flat when deep frying and prevent it from curling up.
Tip #3: Pound pound pound
Getting high-quality ingredients for a recipe that only requires a few things is very important. For this Tonkatsu recipe, you can also improve the texture of the meat and make it extra tender by pounding it first (If you don’t own a meat pounder, just use the back of your knife!)
Tip #4: Double fry
The key to great Tonkatsu is to double fry the pork and not to overcook the meat. After deep-frying the pork once, let it sit to continue cooking on the inside with remaining heat. After a few minutes, deep fry it a second time to get that perfectly crispy, golden cutlet.
Tip #5: Clean the oil between batches
Scoop up fried crumbs in the oil with a fine-mesh strainer. It’s very important to keep the oil clean (crumbs free) so it does not turn dark and affect the results of the crust.
Looking for more pork recipes? Especially check out these recipes:
- Fried Pork Tenderloin with Tomato Mostarda
- Hoisin Glazed Pork Chops
- The BEST Grilled Pork Chop
I absolutely love making this dish! The crispiness of the breading and the juiciness of the pork is just perfect. I make extra Tonkatsu Sauce because, you can never have enough! Besides, who doesn't love extra sauce?
Check out these recipes that go with Japanese Pork Katstu (Tonkatsu:)
📋 Recipe
Japanese Pork Katsu (Tonkatsu)
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Ingredients
- Pork
- 2 boneless pork loin chops ½ inch thick
- ½ teaspoon Diamond Crystal kosher salt
- ⅛ teaspoon freshly ground black pepper
- 3 cups neutral-flavored oil vegetable or canola
- Coating
- 2 Tablespoons All-Purpose Flour plain flour
- 1 Large Egg
- 1 Tablespoon Natural Flavored Oil vegetable or canola
- ½ Cup Panko Japanese Breadcrumbs
- For Serving
- ¼ head of cabbage thinly sliced
- 1 Persian or Japanese Cucumber thinly sliced
- 2 Tablespoons Japanese Sesame Dressing get the recipe here
Instructions
- With a sharp knife, remove any extra fat and make several slits on the white part of the pork. The slits will allow the Tonkatsu to stay flat.
- Pound both sides of the meat with the back of a knife or a meat tenderizer/mallet.
- Mold the meat with your hands back to it's original shape and season with salt and pepper on both sides.
- Crack an egg in a deep dish and add water. Whisk together until well combined.
- In a separate dish, add the flour.
- Dredge the pork in the flour. Shake off any excess. Then dip the pork into the egg mixture and coat well.
- Dredge the pork in the panic, gently pressing down the park onto the pork and then gently shaking off any excess before placing the pork pieces onto a tray or plate. Set aside for 5-10 mintues to let the breading set.
- Add the oil to the pot and bring to 340 degrees over medium heat.
- Gently put one piece of the breaded pork into the oil and cook for 1 minute. Flip the pork and cook the other side for 1 minute.
- Remove the pork from the oil and let excess oil drip off. Place on a wire rack or paper towel for 4 mintues.
- Fry the other breaded pork.
- Bring the temperature of the oil back to 340 degrees and fry the first pork chop again, for 30 seconds, flip and fry for another 30 seconds.
- Cut the Tonkatsu into wide slices.
- Transfer to a plate and serve with shredded cabbage and cucumber, sesame dressing, and the sesame Tonkatsu Sauce.
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