Japanese Pork Tonkatsu (25 Minutes)

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This crispy and juicy breaded pork cutlet is a true delight that will transport you to the vibrant streets of Japan. With its golden-brown exterior and tender meat, tonkatsu offers a delightful contrast of textures and flavors. The dish is traditionally served with a tangy and savory tonkatsu sauce, adding a burst of umami goodness to every bite. Prepare to experience a delightful combination of crunchy, succulent, and savory elements in this beloved Japanese classic. Yum!

Ingredients

Units Scale
For the pork tonkatsu:
  • 2 boneless pork loin chops
  • Salt and pepper to taste
  • 1/4 cup all-purpose flour
  • 1 large egg, beaten
  • 1 cup panko breadcrumbs
  • Vegetable oil, for frying
For the sauce:
  • 1/4 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
For serving:
  • Cooked rice
  • Shredded cabbage
  • Pickled ginger

Instructions

  1. Start by preparing the tonkatsu sauce. In a small bowl, combine ketchup, Worcestershire sauce, soy sauce, and sugar. Mix well until the sugar is dissolved. Set aside for the flavors to meld.
  2. Take the pork loin chops and season them with salt and pepper on both sides. Dredge each chop in flour, shaking off any excess. Dip them into the beaten egg, ensuring they are fully coated. Finally, press the chops into the panko breadcrumbs, making sure they are evenly coated.
  3. Heat vegetable oil in a large skillet over medium-high heat. Add enough oil to generously cover the bottom of the skillet. Once the oil is hot, carefully place the breaded pork chops in the skillet. Cook for about 4-5 minutes on each side until golden brown and cooked through. Transfer the tonkatsu to a paper towel-lined plate to remove any excess oil.
  4. Slice the tonkatsu into strips or bite-sized pieces. Serve the tonkatsu with cooked rice, shredded cabbage, and a side of tonkatsu sauce. Garnish with pickled ginger for an added burst of flavor.

Notes

For the best results, look for boneless pork loin or pork tenderloin, as they are tender and work well for tonkatsu. Make sure to pound the meat to an even thickness before coating it. To achieve a perfectly crispy crust, double coat the pork by dipping it in the flour, egg, and breadcrumb mixture twice. This will create a thicker coating that fries up beautifully. After frying the tonkatsu, place it on a wire rack or paper towels to drain any excess oil. This will help maintain its crispiness and prevent it from becoming too greasy. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

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