How to Make Japanese Pork Cutlet (Tonkatsu)

Tonkatsu is a classic Japanese dish consisting of breaded and deep-fried pork cutlets, known for their crispy exterior and tender, juicy interior. It’s served with a variety of accompaniments such as shredded cabbage, rice, miso soup, and the tangy and slightly sweet tonkatsu sauce. Tonkatsu is a beloved comfort food in Japan and Korea, popular for its simple yet satisfying combination of textures and flavors. Here’s an extended guide on how to make Tonkatsu at home, complete with extra tips and suggestions for enhancing the dish.

Ingredients (for 2 servings)

For the Pork Cutlet:

• 2 boneless pork loin chops (about 150-180g each)
• 1/2 cup all-purpose flour
• 1 egg, beaten
• 1 cup panko breadcrumbs (Japanese-style breadcrumbs)
• Salt and pepper to taste
• Vegetable oil for deep frying

For the Tonkatsu Sauce (Optional, if homemade):

• 1/4 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 teaspoon Dijon mustard (optional)

For Serving:

• 2 cups of shredded cabbage
• 1/2 lemon (cut into wedges)
• Steamed white rice (optional)
• Miso soup (optional)
• Pickles (optional, such as takuan or pickled radish)

Detailed 7 Steps to Make Tonkatsu

1. Prepare the Pork

Start by prepping the pork loin chops. Trim off any excess fat around the edges to prevent curling during frying. Place the pork chops between two sheets of plastic wrap or wax paper and gently pound them using a meat mallet or the back of a heavy knife until they are about 1 cm thick. This ensures that the pork cooks evenly and becomes tender.

Season the pork chops generously with salt and pepper on both sides, allowing the seasoning to penetrate the meat for maximum flavor.

Extended Tip: Pounding the pork helps to break down muscle fibers, making the meat more tender. Additionally, ensuring an even thickness allows for consistent cooking, preventing the outer layer from overcooking while the inside remains raw.

2. Set Up the Breading Station

To create the crispy coating, set up a breading station with three shallow bowls. Place flour in the first bowl, the beaten egg in the second, and the panko breadcrumbs in the third. The breading process involves dredging the pork in flour, coating it with egg, and finally pressing it into the panko breadcrumbs.

Start by dredging each pork chop in the flour, making sure to shake off any excess. This light coating of flour helps the egg stick to the pork. Next, dip the pork into the beaten egg, ensuring it's completely covered. Lastly, press the pork into the panko breadcrumbs, pressing gently to make sure the breadcrumbs adhere well to the surface of the meat.

Extended Tip: Panko breadcrumbs are coarser and lighter than regular breadcrumbs, giving tonkatsu its signature crunch. For an even crispier texture, try freezing the panko crumbs briefly before coating the pork.

3. Heat the Oil

In a deep frying pan or pot, pour in vegetable oil until it’s about 1 inch deep. Heat the oil to approximately 170°C (340°F). You can test the oil by dropping in a small piece of breadcrumb; if it sizzles and floats, the oil is ready for frying.

Maintain a steady temperature throughout the frying process to ensure the pork cooks evenly without burning the breadcrumbs. If the oil is too hot, the exterior will brown too quickly, leaving the inside undercooked.

Extended Tip: A thermometer can be useful for keeping the oil at the ideal temperature. If the oil temperature drops, the breading may absorb too much oil, making the cutlets greasy instead of crispy.

4. Fry the Pork

Carefully place the breaded pork cutlets into the hot oil, frying them one or two at a time to avoid overcrowding the pan. Fry each cutlet for about 4-5 minutes on one side, then flip and fry for an additional 3-4 minutes on the other side, or until both sides are golden brown and crispy.

To ensure the pork is fully cooked, check for an internal temperature of around 63°C (145°F). Once the pork cutlets are perfectly golden and crispy, remove them from the oil and place them on a wire rack or paper towels to drain excess oil.

Extended Tip: For ultra-crispy tonkatsu, consider double frying. After the initial fry, allow the cutlets to rest for 2-3 minutes, then fry them again at a slightly higher temperature (180°C/360°F) for another minute or two. This helps to make the coating extra crunchy while ensuring the meat stays juicy.

5. Make the Tonkatsu Sauce (Optional)

If you prefer homemade tonkatsu sauce, mix together ketchup, Worcestershire sauce, soy sauce, sugar, and Dijon mustard (if using) in a small bowl. Stir well until all the ingredients are combined, creating a tangy, savory sauce that perfectly complements the fried pork.

You can also adjust the sauce to your liking by adding more sugar for sweetness or extra Worcestershire sauce for a sharper taste.

Extended Tip: Store-bought tonkatsu sauce is widely available and convenient, but making your own gives you the flexibility to adjust the flavor balance. You can experiment with adding grated apple or onion to the sauce for a fruitier flavor.

6. Serve the Tonkatsu

Once the pork cutlets have rested and drained, slice them into thick strips and arrange them on a serving plate. Serve the tonkatsu alongside a generous pile of shredded cabbage and a lemon wedge, which adds brightness to the rich flavors of the fried pork.

For a complete meal, serve the tonkatsu with steamed white rice and miso soup, along with a few pickles for a traditional Japanese-style meal.

Extended Tip: The shredded cabbage is often dressed lightly with a lemon wedge or a drizzle of sesame oil. It helps balance out the richness of the fried pork, providing a refreshing contrast.

7. Enjoy Your Tonkatsu

Now it's time to enjoy your crispy, juicy tonkatsu! Dip the pork slices into the tonkatsu sauce, squeeze a bit of lemon on top, and pair it with the shredded cabbage and rice. The combination of crispy coating, tender pork, and tangy sauce makes this dish irresistible.

Pro Tips for Perfect Tonkatsu:

1. Panko Quality: Use high-quality panko breadcrumbs for a lighter and crispier texture. Fresh panko, which is often found in Japanese grocery stores, tends to be airier and provides a better crunch.
2. Proper Frying Temperature: Maintaining a steady oil temperature of 170-180°C (340-360°F) is crucial for achieving an evenly golden crust. Use a thermometer to avoid burning or undercooking the pork.
3. Double Fry for Extra Crispiness: If you're looking for an extra-crispy exterior, double fry the pork cutlets. Fry them once, let them rest for a few minutes, then fry them again at a slightly higher temperature to lock in the crunch.
4. Serve with Variety: Although shredded cabbage is the traditional side for tonkatsu, you can add variety with sides like potato salad, pickles, or even a light soup.
5. Customize the Sauce: If you’re making your own tonkatsu sauce, experiment with different ingredients like grated apple, ginger, or even a splash of sake to create a sauce that matches your taste preferences.

Bonus: Variations of Tonkatsu

Cheese Tonkatsu (Cheese Katsu)

For an extra indulgent version, you can stuff the pork cutlet with cheese before breading and frying it. Simply make a pocket in the pork loin, insert a slice of cheese (mozzarella or cheddar works well), and then follow the breading and frying instructions. The result is a gooey, cheesy center inside a crispy pork cutlet.

Curry Tonkatsu (Katsu Curry)

Katsu Curry is another popular variation, where tonkatsu is served over rice with a generous helping of Japanese curry. The rich, flavorful curry sauce complements the crispy pork perfectly, making this a hearty and satisfying dish.

Conclusion

Tonkatsu is a simple yet incredibly satisfying dish that you can easily make at home with just a few key ingredients. With its crispy coating and tender pork, paired with tangy tonkatsu sauce and refreshing cabbage, it’s no wonder why this dish is a favorite across Japan and Korea. By following these steps and pro tips, you’ll be able to make restaurant-quality Tonkatsu in your own kitchen. Enjoy your meal!