Tonkatsu — Japanese Pork Cutlet

About This Recipe

Tonkatsu is one of Japan's most beloved yoshoku (Western-influenced Japanese) dishes, and a staple of katsu restaurants across the country. A thick pork loin or fillet is coated in a three-stage breading of flour, beaten egg and coarse panko breadcrumbs before being deep-fried to a brilliantly golden, airy crunch. The dish is served sliced into strips alongside finely shredded raw cabbage, a tangle of soft rice and a generous drizzle of sweet-savoury tonkatsu sauce. Simple to execute but endlessly satisfying, tonkatsu is Japanese comfort food at its finest.

Ingredients

Serves 4

• 4boneless pork loin chops(about 180g each, 2cm thick)
• 80 gplain flour
• 2 largeeggs(beaten)
• 150 gpanko breadcrumbs
• salt and white pepper
• 1 litreneutral frying oil(such as sunflower or rice bran oil)
• 4 tbsptonkatsu sauce(Bull-Dog brand is classic)
• ¼white cabbage(very finely shredded)
• 2 tspJapanese mayonnaise(to serve)
• 1 tspJapanese hot mustard (karashi)(optional, to serve)
• 2 cupssteamed Japanese short-grain rice(to serve)

Instructions

1. 1

   Prepare the pork

   Using a sharp knife, score the fat edge of each pork chop at 2cm intervals — this prevents the chop from curling during frying. Using a meat mallet or the back of a heavy knife, gently pound the pork to an even 1.5–2cm thickness. Season both sides generously with salt and white pepper. Allow to rest at room temperature for 15 minutes while you prepare the breading station.

   Chilling the breaded cutlets in the fridge for 15–20 minutes before frying helps the coating adhere and prevents it from falling off in the oil.

2. 2

   Set up the breading station

   Arrange three shallow dishes in sequence: plain flour in the first, beaten egg in the second, and panko breadcrumbs spread in the third. For each chop, dredge thoroughly in flour, shaking off all excess. Dip fully in beaten egg, allowing any drips to fall back. Press firmly into the panko, turning and pressing to ensure the crumbs adhere on all sides and edges. Set on a wire rack.

3. 3

   Heat the oil

   Pour oil into a deep heavy-based saucepan or wok to a depth of at least 5cm. Heat to 170–175°C (338–347°F). Use a kitchen thermometer for accuracy. If you do not have a thermometer, drop a single breadcrumb into the oil — it should sizzle immediately and float to the surface. The correct temperature is critical: too cool and the crust absorbs oil and becomes greasy; too hot and the crust burns before the pork cooks through.

4. 4

   Fry the tonkatsu

   Carefully slide two pork cutlets into the oil, one at a time. Fry for 5–6 minutes, turning once halfway through, until deep golden brown all over. The internal temperature should reach 63°C (145°F). Remove with a wire spider or tongs and drain upright on a wire rack, never on paper towel — this maintains the crunch. Fry the remaining cutlets. Bring the oil back to temperature between batches.

5. 5

   Rest and slice

   Allow the fried tonkatsu to rest on the wire rack for 2–3 minutes. This allows the juices to redistribute and the crust to firm up. Transfer to a cutting board and slice into 2cm strips with a sharp knife, keeping the strips in place so the tonkatsu holds its shape on the plate.

6. 6

   Serve

   Arrange the sliced tonkatsu on plates alongside a generous mound of finely shredded raw cabbage dressed lightly with Japanese mayo. Add steamed rice and a small dish of tonkatsu sauce for dipping. Optionally, serve with a small amount of karashi (Japanese hot mustard) for heat. Eat immediately while the crust is at its most crackling and crispy.

Variations

• •

  Chicken katsu (torikatsu): use boneless, skinless chicken thigh or breast in place of pork for the ubiquitous chicken katsu curry.

• •

  Katsu sando: serve sliced tonkatsu between thick white bread slices with tonkatsu sauce and shredded cabbage for Japan's most popular sandwich.

• •

  Katsudon: place sliced tonkatsu over rice with a sweet soy and onion sauce topped with a softly set egg for a complete one-bowl meal.

Storage

Tonkatsu is best eaten immediately. Leftovers can be stored in the refrigerator for 1 day. Reheat in an air fryer at 180°C for 5 minutes or in an oven at 200°C for 8 minutes to restore crunchiness. Avoid microwaving, which makes the crust limp and soggy.

Frequently Asked Questions