Tonkatsu is a classic Japanese dish consisting of breaded and deep-fried pork cutlets, typically served with a flavorful Tonkatsu sauce, shredded cabbage, rice, and sometimes miso soup. Its origins date back to the late 19th century when Western cuisine was first introduced to Japan. This dish quickly gained popularity and became a staple in Japanese households and restaurants. Its crispy exterior, tender pork, and rich sauce make it a must-try for anyone who loves a good fried cutlet.
But what exactly sets Tonkatsu apart from other pork cutlets? The answer lies in the specific ingredients and cooking techniques that give it a distinct taste and texture. In this article, we’ll walk you through a detailed Tonkatsu recipe, provide tips and variations, and even show you how to make the iconic Tonkatsu sauce from scratch.
Ingredients
Tonkatsu Pork Cutlets:
- 4 boneless pork loin chops (about ½ inch thick)
- Salt and pepper (to taste)
- 1 cup all-purpose flour
- 2 large eggs (beaten)
- 1½ cups Panko breadcrumbs
- Vegetable oil (for frying)
Tonkatsu Sauce:
- ½ cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp Dijon mustard
Optional Side Ingredients:
- Shredded cabbage (for serving)
- Cooked white rice
- Lemon wedges
- Pickled ginger
Instructions
Preparing the Pork Cutlets
- Tenderize the Pork: Start by placing each pork chop between two sheets of plastic wrap or parchment paper. Gently pound the meat with a meat mallet until it’s about ¼ inch thick. This step helps tenderize the pork and ensures even cooking.
- Season the Pork: Season both sides of each pork chop with salt and pepper. Let the meat rest for about 10 minutes to absorb the flavors.
- Dredge in Flour: In a shallow bowl, place the flour. Coat each pork chop evenly with flour, shaking off any excess.
- Dip in Egg: In another shallow bowl, beat the eggs. Dip each floured pork chop into the beaten egg, making sure it’s fully coated.
- Coat with Panko: Finally, dredge the egg-coated pork chops in Panko breadcrumbs. Press the breadcrumbs gently into the pork to ensure an even and thorough coating.
Frying the Tonkatsu
- Heat the Oil: Pour enough vegetable oil into a large skillet to cover the bottom to about ¼ inch. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of Panko in – if it sizzles and turns golden, the oil is ready.
- Fry the Pork Cutlets: Carefully place the breaded pork cutlets into the hot oil, making sure not to overcrowd the pan. Fry for about 4–5 minutes on each side or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
- Drain and Rest: Remove the Tonkatsu from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil. Let them rest for a few minutes before serving.
Making the Tonkatsu Sauce
- Combine Ingredients: In a small bowl, mix ketchup, Worcestershire sauce, soy sauce, sugar, and Dijon mustard. Stir until well combined.
- Adjust to Taste: Taste the sauce and adjust the flavors as needed – you can add more sugar for sweetness or mustard for a bit more tang.
- Serve: Pour the sauce into a small serving dish or drizzle it over the Tonkatsu.
Serving
Serve the Tonkatsu alongside shredded cabbage, steamed rice, and lemon wedges. The crispiness of the pork pairs perfectly with the tangy Tonkatsu sauce, while the cabbage adds a refreshing crunch.
Tips and Variations
Cooking Tips:
- Choosing the Right Meat: Pork loin chops are the traditional cut of meat for Tonkatsu, but you can also use pork tenderloin for a leaner option.
- Keeping the Pork Crispy: To keep your Tonkatsu crispy, avoid covering it with foil or a lid after frying, as this will trap moisture and cause the breading to become soggy. Serve immediately for the best texture.
- Panko vs. Regular Breadcrumbs: Panko breadcrumbs are lighter and larger than regular breadcrumbs, which gives Tonkatsu its signature crispiness. If you can’t find Panko, you can make your own by pulsing white bread in a food processor.
Variations:
- Tonkatsu Pork Chop in the Air Fryer: For a healthier twist, you can cook your Tonkatsu in an air fryer. Preheat the air fryer to 400°F (200°C), spray the breaded pork chops lightly with cooking spray, and cook for about 10–12 minutes, flipping halfway through.
- Different Sauces: While traditional Tonkatsu sauce is delicious, you can also experiment with other sauces like Japanese curry, spicy mayo, or even a sweet teriyaki glaze.
- Katsu Sando: If you have leftovers, try making a Katsu Sando, a popular Japanese sandwich featuring a Tonkatsu cutlet between two slices of fluffy white bread, often with a drizzle of Tonkatsu sauce.
Nutritional Information (Per Serving)
- Calories: 540 kcal
- Protein: 28g
- Carbohydrates: 40g
- Fat: 28g
- Fiber: 2g
- Sugar: 8g
- Sodium: 830mg
Tonkatsu Japanese Style Crispy Fried Pork Cutlets are the perfect dish to satisfy your craving for something crispy, savory, and uniquely Japanese. With just a few simple ingredients, you can create an authentic meal that’s sure to impress family and friends. Whether you’re making it for a special dinner or simply want to try something new, this Tonkatsu recipe is guaranteed to become a favorite in your kitchen.
Don’t forget to pair your Tonkatsu with the homemade sauce for that extra burst of flavor. We’d love to hear how your Tonkatsu turned out! Leave a comment below, share your experience, or tag us on social media. And if you enjoyed this recipe, be sure to explore other delicious dishes on easycrispyrecipes.com. Happy cooking.