Best 18 Tonkatsu Recipes

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Tonkatsu is a Japanese dish consisting of a pork cutlet that is breaded and deep-fried. It is typically served with a savory sauce and shredded cabbage. Tonkatsu is a popular dish in Japan and is also enjoyed in other parts of the world. There are many different ways to make tonkatsu, and the best recipe will depend on your personal preferences. In this article, we will provide you with a few tips for making delicious tonkatsu, as well as some of the most popular recipes.

Let's cook with our recipes!

TONKATSU SAUCE



Tonkatsu Sauce image

My husband loves Tonkatsu and uses this sauce on more than just Tonkatsu. It's great for coconut shrimp and for dipping umeboshi pork rolls. Keep leftover sauce refrigerated . . . if there is any.

Provided by CherylKob

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 40m

Yield 8

Number Of Ingredients 7

½ cup ketchup
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon mirin (Japanese sweet wine)
1 ½ teaspoons Worcestershire sauce
1 teaspoon grated fresh ginger
1 clove garlic, minced

Steps:

  • Stir ketchup, soy sauce, brown sugar, mirin, Worcestershire sauce, ginger, and garlic together in a bowl. Let flavors blend for at least 1/2 hour.

Nutrition Facts : Calories 28.9 calories, Carbohydrate 6.7 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.6 g, Sodium 403.6 mg, Sugar 5.8 g

TONKATSU - ASIAN-STYLE PORK CHOP



Tonkatsu - Asian-Style Pork Chop image

This is using Panko, which is Japanese bread crumbs (really light and airy, more so than crackers), and thinly sliced boneless pork chops.

Provided by SHIN98

Categories     World Cuisine Recipes     Asian     Japanese

Time 40m

Yield 8

Number Of Ingredients 8

2 eggs
1 teaspoon milk
½ teaspoon minced garlic
salt to taste
½ teaspoon pepper
1 cup vegetable oil for frying
8 thin cut boneless pork chops
1 ½ cups panko crumbs

Steps:

  • In a medium bowl, mix together the eggs, milk, garlic, salt and pepper. Heat oil in a large heavy skillet over medium-high heat. Place the panko crumbs in a shallow bowl.
  • Rinse pork chops with water, then dip in the egg mixture. Coat with panko crumbs, dip in the egg mixture again, then coat with another layer of panko crumbs. Lay coated chops on a plate until the rest are finished. If you have time, let them set for about 10 minutes, and the coating will set very well. If you wish to freeze the chops, now is the time.
  • When the oil is very hot, place pork chops into the pan, and fry for about 5 minutes on each side, until golden brown.

Nutrition Facts : Calories 276.1 calories, Carbohydrate 14.3 g, Cholesterol 108.8 mg, Fat 13.1 g, Protein 28.4 g, SaturatedFat 3.8 g, Sodium 199 mg, Sugar 0.1 g

TONKATSU / KATSU SAUCE



Tonkatsu / Katsu Sauce image

This is a version of a sauce used for tonkatsu (pork) or chicken katsu. My family loves it, and I like it better than a local restaurant's sauce.

Provided by Soifua

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h5m

Yield 8

Number Of Ingredients 5

1 cup ketchup
4 teaspoons dry mustard powder
1 ½ teaspoons garlic powder
1 ½ teaspoons ground black pepper
3 tablespoons Worcestershire sauce

Steps:

  • In a small bowl, stir together the ketchup, mustard powder, garlic powder, pepper, and Worcestershire sauce. Cover and refrigerate for at least 1 hour to blend the flavors before serving.

Nutrition Facts : Calories 45 calories, Carbohydrate 9.7 g, Fat 0.7 g, Fiber 0.3 g, Protein 1.1 g, Sodium 397 mg, Sugar 7.6 g

TONKATSU SAUCE



Tonkatsu Sauce image

This sweet and spicy sauce goes beautifully with Japanese katsu (fried pork or chicken cutlets, dredged in Panko crumbs).

Provided by Tracy K

Categories     Sauces

Time 15m

Yield 1 cup

Number Of Ingredients 11

1/4 cup ketchup
4 teaspoons rice wine
4 teaspoons soy sauce
4 teaspoons Worcestershire sauce
2 teaspoons sugar
2 teaspoons applesauce
4 teaspoons rice wine vinegar
4 teaspoons yellow mustard
1/4 teaspoon ground allspice
1/8 teaspoon ground clove
1/4 teaspoon garlic powder

Steps:

  • Mix all ingredients together in medium-size glass or plastic bowl, then whisk until thoroughly blended.
  • Use as a sauce with tonkatsu (fried pork cutlets, or chicken cutlets) and katsudon, or as a sauce to accompany grilled chicken, turkey, pork, steaks or fish.
  • You can even drizzle some on a shredded cabbage salad.

LUCY'S QUICK TONKATSU SAUCE



Lucy's Quick Tonkatsu Sauce image

I created this sauce in my own kitchen with ingredients I already had in my cupboard. The results are delicious and it has become a staple in my home. This recipe can easily be doubled. Try using it for dipping katsu chicken and egg rolls, or use it as a substitute for barbeque sauce. I hope you enjoy it as much as we do!

Provided by LucyDelRey

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h6m

Yield 4

Number Of Ingredients 7

½ cup ketchup
2 ½ tablespoons reduced-sodium soy sauce
2 ½ tablespoons Worcestershire sauce
1 ½ tablespoons dry sherry
1 ½ tablespoons white sugar
½ teaspoon garlic powder
½ teaspoon ground ginger

Steps:

  • Combine the ketchup, soy sauce, Worcestershire sauce, sherry, sugar, garlic powder, and ginger in a microwave-safe coffee mug or glass measuring cup. Stir well with a fork and microwave on high for 1 minute. Stir again and set aside.
  • Let stand for 1 hour to allow the flavors to incorporate.

Nutrition Facts : Calories 66.6 calories, Carbohydrate 15.6 g, Fat 0.1 g, Fiber 0.2 g, Protein 1.1 g, Sodium 770.9 mg, Sugar 12.9 g

CRISP PANKO CHICKEN CUTLETS W/TONKATSU SAUCE



Crisp Panko Chicken Cutlets w/Tonkatsu Sauce image

We just tried this recipe last week from Fine Cooking Magazine. I love the crispness the panko bread crumbs give the chicken and the tonkatsu sauce is a nice tangy sauce that goes great with the chicken.

Provided by lisar

Categories     Chicken

Time 37m

Yield 4 serving(s)

Number Of Ingredients 14

4 boneless skinless chicken breast halves
kosher salt
black pepper
1/2 cup flour
3 eggs, lightly beaten with
1/3 cup water
2 cups japanese panko breadcrumbs
1/2 head cabbage, shredded
1/2 cup Worcestershire sauce
1/4 cup granulated sugar
1/4 cup soy sauce
1/4 cup tomato ketchup
1 teaspoon Dijon mustard
1/4 teaspoon ground allspice

Steps:

  • With a sharp knife, lightly score both sides of the chicken breasts in a checkerboard pattern.
  • Lay a sheet of plastic wrap over the breasts and pound until they are about ½ inch thick.
  • Season with salt and pepper.
  • Dredge the chicken in the flour and then dip it in the beaten eggs, shaking to remove excess.
  • Dip each piece in the flour and egg again an then coat the chicken in the panko.
  • In a deep, straight sided sauté pan, heat about ¼ inch vegetable oil over medium high heat until the oil ripples and simmers in the pan and instantly erupts into lots of bubbles when you dip a corner of the chicken breast into it.
  • Immediately reduce the heat to medium low and fry the chicken in batches until cooked through and golden on both sides, 4 to 6 minutes per side.
  • If the oil seems to cool down to much during frying, increase the heat a little to maintain a steady bubbling action.
  • Drain the chicken on paper towels and serve it with abundant shredded cabbage and tonkatsu sauce.
  • tonkatsu sauce: In a small saucepan, whisk together the Worcestershire, sugar, soy sauce and ketchup.
  • Bring to a simmer over medium low heat.
  • Reduce the heat to gentle simmer and whisk often until reduced to 1 cup, about 10 minutes.
  • Whisk in mustard and allspice.
  • Cool to room temperature.
  • The sauce will keep for 1 week in the refrigerator.

JAPANESE AIR-FRIED PORK TONKATSU



Japanese Air-Fried Pork Tonkatsu image

Tonkatsu is a Japanese version of deep-fried pork chops with a special tangy sauce. Though the air fryer will never duplicate a true deep-fried taste, the appliance is fast, cleanup is a breeze, and there is no used oil to store. Tonkatsu is usually served with raw cabbage, but use this handy air fryer technique, call it "fried pork chops", and serve with your family favorites. I won't tell them it's Japanese, if you don't!

Provided by Bibi

Categories     World Cuisine Recipes     Asian     Japanese

Time 45m

Yield 8

Number Of Ingredients 9

2 large eggs
1 teaspoon avocado oil
salt to taste
2 cups panko bread crumbs
2 pounds pork sirloin chops, about 1/4-inch thick
avocado oil cooking spray
4 cups cooked rice
2 cups shredded Savoy cabbage, or to taste
¼ cup tonkatsu sauce, or as needed

Steps:

  • Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
  • Stir together eggs, avocado oil, and salt in a small bowl. Place panko crumbs on a separate plate.
  • Set a length of parchment or waxed paper about 15 inches long on a platter or cutting board.
  • Dip each pork chop into the egg mixture, allowing excess to drip back into the bowl, then turn chops in panko crumbs. Cover the top of the chop with crumbs and press down to encourage them to stick. Place coated chops on the prepared parchment or waxed paper. Repeat until all chops are coated with panko crumbs on both sides.
  • Spray both sides of each pork chop with cooking spray and place 2 or 3 chops into the air fryer basket, depending on the size of the basket.
  • Air fry for 6 minutes. Flip and cook until golden brown and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 5 minutes more. Transfer chops to a plate and keep warm. Repeat with remaining chops.
  • Serve chops with rice, shredded Savoy cabbage, and tonkatsu sauce.

Nutrition Facts : Calories 331.3 calories, Carbohydrate 44.7 g, Cholesterol 87.1 mg, Fat 10.5 g, Fiber 0.9 g, Protein 19.4 g, SaturatedFat 3.5 g, Sodium 341.5 mg, Sugar 0.5 g

PORK KATSU AND TONKATSU SAUCE (JAPANESE BREADED PORK AND DIPPING SAUCE) RECIPE - (4.3/5)



Pork katsu and tonkatsu sauce (Japanese breaded pork and dipping sauce) Recipe - (4.3/5) image

Provided by á-39535

Number Of Ingredients 13

Pork:
◾4 (1/2-inch thick) boneless pork chops
◾2 tablespoons all-purpose or rice flour
◾1 egg, beaten
◾1/2 cup panko (Japanese style bread crumbs)
◾Vegetable oil
Tonkatsu sauce:
1/4 C ketchup
1/3 C soy sauce
1/4 C Worcestershire sauce
1 T hoisin sauce or tangy bbq sauce
garlic powder to taste
black pepper to taste

Steps:

  • Prepare sauce by whisking together all ingredients and refrigerating. Between two sheets of waxed paper beat pork cutlets as thin as possible with a meat mallet. Season cutlets with salt and pepper. Beat the egg in a low bowl. Coat the cutlets first in the flour, then the egg, and finally the panko crumbs. Over medium high heat pan fry pork for approx. 3-4 minutes on each side until golden brown and no longer pink inside. Serve warm with tonkatsu sauce for dipping.

TONKATSU SAUCE



Tonkatsu Sauce image

When Tonkatsu Sauce is impossible to find (like in my area) this recipe as close as you can get to the original sauce. I actually like it better than the real thing.

Provided by Diana Adcock

Categories     Other Sauces

Time 5m

Number Of Ingredients 5

1 tsp dry mustard
2 tsp water
1 c ketchup
1/4 c worcestershire sauce
4 tsp tamari or regular soy sauce

Steps:

  • 1. In a medium mixing bowl whisk together the dry mustard and water until smooth.
  • 2. Whisk in the ketchup, Worcestershire sauce, and Tamari.

TONKATSU



Tonkatsu image

My dear friend, Junie Obi's mom owned a food stand and served this traditional Japanese dish known as Tonkatsu. She shared the recipe for these breaded pork cutlets with me years ago. They continue to be a favorite. -Yuko Shibata, Monterey Park, California

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

4 boneless pork loin chops (6 ounces each)
3 tablespoons all-purpose flour
1 tablespoon garlic salt
2 large eggs
2 cups panko bread crumbs
Oil for deep-fat frying
SAUCE:
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon sugar
1 tablespoon reduced-sodium soy sauce
2 teaspoons prepared hot mustard

Steps:

  • Flatten pork chops to 1/4-in. thickness. In a shallow bowl, combine flour and garlic salt. In a separate shallow bowl, whisk eggs. Place bread crumbs in a third bowl. Coat pork with flour mixture, then dip in eggs and coat in crumbs., In an electric skillet, heat 1/4 in. of oil to 375°. Fry pork chops until crisp and juices run clear, 2-3 minutes on each side. Drain on paper towels., Meanwhile, in a small bowl, combine the sauce ingredients; serve with pork.

Nutrition Facts : Calories 527 calories, Fat 29g fat (5g saturated fat), Cholesterol 188mg cholesterol, Sodium 1271mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 1g fiber), Protein 39g protein.

TONKATSU (FRIED PORK CUTLET WITH SPICY SAUCE)



Tonkatsu (Fried Pork Cutlet With Spicy Sauce) image

Another take on pork tonkatsu, this one with a recipe for the sauce, in case you don't have access to Bulldog Sauce. This one is from Susan Fuller Slack's "Japanese Cooking". Restaurants in Japan that specialize in tonkatsu are very popular. A serrated bread knife is the easiest way to shred the cabbage. If you don't care for raw cabbage, it can be lightly stir fried before mounding on plates.

Provided by zeldaz51

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

1/2 cup ketchup
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon mirin
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon minced fresh gingerroot
1 garlic clove, minced
1 lb pork tenderloin or 1 lb pork loin, sliced 1/2 inch thick
salt, pepper to taste
1/2 cup all-purpose flour
1 egg, slightly beaten
2 tablespoons milk
1 cup panko breadcrumbs, more if needed
6 cups peanut oil
1/2 medium cabbage, thinly shredded (green, red, or a mixture)
tomatoes, wedges (to garnish)

Steps:

  • Combine ingredients for Spicy Dipping Sauce and set aside, covered, for 30 minutes for flavors to develop.
  • Lightly pound the pork slices until slightly flattened. Sprinkle with salt and pepper. Coat lightly with flour.
  • Combine the egg and milk in a shallow pan. Place panko in a shallow pan. Dip pork slices in egg mixture, then coat both sides of pork slices with panko and set aside on a platter.
  • In a wok or shallow heavy saucepan, heat the oil to 360 degrees, or until a 1-inch cube of bread turn golden brown in 60 seconds. Fry, 2 or 3 slices at a time, 6 to 8 minutes or until golden brown and done inside. Turn once or twice for even browning. Drain cooked cutlets on paqper towels and keep warm in a 150 degree oven.
  • Place a pile of shredded raw cabbage on each serving plate. Slice cooked pork piece into 1/2-inch strips, keeping pieces in original shape. Place a sliced cutlet on top of each portion of shredded cabbage, arranging pork in its original shape, as if it had not been sliced. Serve with Spicy Dipping Sauce.

TONKATSU SAUCE MIMIC RECIPE



Tonkatsu Sauce Mimic Recipe image

Tastes really close to real tonkatsu sauce. Real sauce can have 20-plus ingredients. Adjust flavors to your liking.

Provided by Jared Stymiest

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 2

Number Of Ingredients 4

1 tablespoon ketchup
2 ½ teaspoons Worcestershire sauce
1 ½ teaspoons oyster sauce
1 teaspoon white sugar

Steps:

  • Stir ketchup, Worcestershire sauce, oyster sauce, and sugar together in a bowl until smooth.

Nutrition Facts : Calories 21.4 calories, Carbohydrate 5.5 g, Protein 0.1 g, Sodium 180.3 mg, Sugar 4.5 g

JAPANESE TONKATSU (PORK CHOPS)



Japanese Tonkatsu (Pork Chops) image

Make and share this Japanese Tonkatsu (Pork Chops) recipe from Food.com.

Provided by Lalaloob

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon Dijon mustard
1 tablespoon soy sauce
1 tablespoon mirin or 1 tablespoon honey
2 teaspoons rice vinegar
4 boneless pork chops
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper, mixed
flour (for dredging)
2 large eggs, lightly beaten in a wide bowl
2 cups panko breadcrumbs
1/4 cup corn or 1/4 cup grapeseed oil
2 cups finely shredded cabbage
lemon wedge, for garnish

Steps:

  • Whisk first four ingredients in small measure until combined; set sauce aside.
  • Season pork chops (preferably 3/4" thick) with salt and pepper mixture. Dredge each chop in flour, until coated, then dip chops in eggs and then in breadcrumbs, pressing crumbs to adhere.
  • Heat oil in large nonstick skillet over medium-high heat. When oil is hot, add pork. Cook first side 3 to 4 minutes, or until golden brown. Turn pork, and cook second side 3 to 4 minutes, adjusting heat, if necessary, so chops cook rapidly but coating does not burn, or until golden brown and cooked through.
  • Make a mound of cabbage on each of 4 plates. Drizzle cabbage with a bit of sauce, then top with a chop. Serve with lemon wedges and remaining sauce.

AIR FRYER TONKATSU



Air Fryer Tonkatsu image

Air-fried tonkatsu is crispy on the outside, tender and juicy on the inside. You can buy bottled sauce but this homemade version is simple to make and is far better. Serve over rice if desired.

Provided by Soup Loving Nicole

Categories     World Cuisine Recipes     Asian     Japanese

Time 30m

Yield 4

Number Of Ingredients 11

½ cup ketchup
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon sherry
2 teaspoons Worcestershire sauce
1 teaspoon minced garlic
1 pound boneless pork breakfast chops (4 chops)
salt and ground black pepper to taste
2 large eggs
1 ½ cups panko bread crumbs
nonstick cooking spray

Steps:

  • Whisk together ketchup, soy sauce, brown sugar, sherry, Worcestershire sauce, and garlic together in a bowl until sugar has dissolved. Set tonkatsu sauce aside.
  • Preheat an air fryer to 350 degrees F (175 degrees C).
  • Lay pork chops on a clean work surface and season with salt and pepper.
  • Beat eggs in a flat dish. Place bread crumbs in a separate flat dish. Dredge pork chops first in egg and then in bread crumbs. Repeat by dredging pork chops in egg and then breadcrumbs again, pressing down so that bread crumbs stick to the chops.
  • Place pork chops in the basket of the preheated air fryer and spray the tops with nonstick cooking spray. Air fry for 10 minutes. Flip chops over using a spatula and spray the tops with nonstick cooking spray again. Cook for 10 more minutes.
  • Transfer to a cutting board and slice. Serve with reserved sauce.

Nutrition Facts : Calories 319.3 calories, Carbohydrate 41.2 g, Cholesterol 131.6 mg, Fat 11.3 g, Fiber 0.2 g, Protein 22.8 g, SaturatedFat 3.8 g, Sodium 1135.4 mg, Sugar 10.8 g

PORK TONKATSU



Pork Tonkatsu image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 slices pork loin or tenderloin, each about 1/2-inch thick and 5 ounces
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Flour for dredging
2 eggs, lightly beaten
2 cups panko (bread crumbs)
Vegetable oil for pan frying
Shredded Napa cabbage, for serving
Lemon wedges, for garnish
Tonkatsu sauce, for dipping

Steps:

  • Slash the fat rimming one side of the loin cutlet to keep the meat from curling when deepfried. Pound to flatten to about 1/4 inch. Salt and pepper both sides of each cutlet. Dredge each in flour, then dip into beaten eggs and press into bread crumbs to coat both sides.
  • Heat a large skillet with about 1/2 inch of oil until hot. Lay 1 or 2 cutlets in the hot oil. Deep-fry until golden brown, about 5 to 7 minutes, turning them once or twice. Drain the cutlets on paper towels and cut the pork into bite-size strips that can be eaten with chopsticks.
  • Arrange the pork on a platter lined with the shredded cabbage, and garnish with lemon wedges. Serve the sauce on the side for dipping, or pour it over the pork and cabbage.
  • Prepare the recipe for Pork Tonkatsu, using 4 turkey cutlets, each about 1/2inch thick, in place of the pork loin.

TONKATSU SAUCE



TONKATSU SAUCE image

Categories     Watermelon     Sauce

Number Of Ingredients 7

1/2 cup Ketchup
2 tablespoons Soy sauce
1 tablespoon Brown sugar
1 tablespoon Mirin
11/2 teaspoons Worcestershire sauce
1 teaspoon Grated fresh ginger
1 clove Garlic, minced

Steps:

  • Stir ketchup, soy sauce, brown sugar, Mirin, Worcestershire sauce, ginger and garlic together in a bowl.
  • Let flavors blend for at least 1/2 hour, but best if allowed to sit overnight in refrigerator.

TONKATSU



Tonkatsu image

These breaded and fried pork cutlets make a traditional Japanese dish which is very simple and easy to make. Serve with sticky rice and tonkatsu sauce and enjoy! Also great if substituted with chicken breasts.

Provided by AMYSMEANS

Categories     World Cuisine Recipes     Asian     Japanese

Time 40m

Yield 4

Number Of Ingredients 6

4 (4 ounce) boneless pork chops
salt and ground black pepper to taste
2 cups oil for frying, or as needed
¼ cup all-purpose flour
1 egg, beaten
¾ cup panko (Japanese-style bread crumbs)

Steps:

  • Place the pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a 1/4-inch thickness (about .75 cm). Season with salt and pepper to taste.
  • Pour oil into a skillet about 1/2 inch (1.25 cm) deep. Heat the oil over medium-high heat to 375 degrees F (190 degrees C).
  • Place the flour, egg, and panko crumbs in separate bowls. Coat each cutlet in flour, then egg, and finally in bread crumbs. Tap off any loose crumbs.
  • Fry the cutlets until golden brown and cooked through, about 4 minutes per side. Drain on paper towels.

Nutrition Facts : Calories 289.8 calories, Carbohydrate 20.1 g, Cholesterol 76.9 mg, Fat 17.4 g, Fiber 0.2 g, Protein 17.4 g, SaturatedFat 3.5 g, Sodium 136.2 mg, Sugar 0.1 g

TONKATSU



Tonkatsu image

A popular dish in Japan, tonkatsu, or pork cutlets, are typically sliced into bite-size pieces and served with a side of shredded cabbage.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 14

4 6-ounce pieces boneless pork loin
1 teaspoon coarse salt
1/4 teaspoon ground black pepper
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 1/2 cups panko breadcrumbs
1 tablespoon vegetable oil, plus more for frying
1 small yellow onion, halved and thinly sliced
2 cups Lucinda's Dashi
1/3 cup mirin
1/3 cup soy sauce
5 scallions, sliced into 1-inch pieces
4 large eggs, lightly beaten
Garnishes: lemon wedges and toasted sesame seeds

Steps:

  • Pound pork slices to 1/2-inch thickness and season both sides with salt and pepper.
  • Place flour, eggs, and panko flakes in three separate pie plates or wide, shallow bowls. Dredge pork slices in flour, then eggs, then panko flakes, and transfer to a rimmed baking sheet lined with a cooling rack. Let stand at least 10 minutes.
  • Heat 1 1/2 inches oil in a deep, heavy-bottomed pot to 360 degrees.
  • While oil heats make sauce: In a large saucepan, heat oil over medium-high heat. When oil shimmers, add onion and saute until translucent, 3 minutes. Add dashi, mirin, soy sauce, and scallions and bring to a boil. Remove from heat and stir in eggs.
  • Fry pork in two batches, turning a few times, until golden brown, 3-4 minutes per batch. Transfer to a paper towel-lined plate to drain.
  • Slice pork into 1-inch pieces and serve with Japanese cabbage, a bowl of cooked short-grain rice and sauce, and garnishes.

Tips:

  • Choose the right cut of pork: Pork loin or pork tenderloin are the best cuts for tonkatsu. They are tender and flavorful, and they will not become tough when fried.
  • Tenderize the pork: Pounding the pork with a meat mallet or rolling pin will help to tenderize it and make it more evenly cooked.
  • Use panko breadcrumbs: Panko breadcrumbs are lighter and flakier than regular breadcrumbs, and they will give the tonkatsu a crispy coating.
  • Season the panko breadcrumbs: Add some salt, pepper, and garlic powder to the panko breadcrumbs for extra flavor.
  • Double-coat the pork: Dredge the pork in flour, then egg, and then panko breadcrumbs. This will help to ensure that the coating sticks to the pork and that the tonkatsu is evenly cooked.
  • Fry the tonkatsu until golden brown: Fry the tonkatsu in hot oil until it is golden brown on both sides. This will take about 3-4 minutes per side.
  • Drain the tonkatsu on paper towels: After frying, drain the tonkatsu on paper towels to remove any excess oil.
  • Serve the tonkatsu with your favorite dipping sauce: Tonkatsu is traditionally served with tonkatsu sauce, but it can also be served with other dipping sauces, such as soy sauce, Worcestershire sauce, or even ketchup.

Conclusion:

Tonkatsu is a delicious and versatile dish that can be enjoyed by people of all ages. It is a popular dish in Japan, and it is also becoming increasingly popular in other countries. With its crispy coating and tender, juicy meat, tonkatsu is a surefire crowd-pleaser. So next time you're looking for a delicious and easy-to-make meal, give tonkatsu a try. You won't be disappointed!

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