Crispy and juicy tonkatsu pork is a staple of Japanese cuisine. This famous dish is made from pork cutlets deep-fried in panko crumbs and served with a signature sauce. With its crispy exterior and tender interior, tonkatsu offers an irresistible combination of flavors and textures. There are many Tonkatsu speciality restaurants in Japan but it’s also a classic Japanese home cooked dish and definitely worthwhile learning how to make tonkatsu at home. Making pork katsu at home allows you to enjoy this delicious meal whenever you crave it. With this step-by-step guide, you can easily recreate the traditional flavours of tonkatsu in your own kitchen!
What is Tonkatsu?
Tonkatsu is a popular Japanese dish that consists of panko bread crumbs and deep-fried pork cutlets. The word “tonkatsu” is derived from the Japanese words “ton” meaning pork, and “katsu” from the English word “cutlets”. The use of panko breadcrumbs gives tonkatsu its signature light and airy yet perfectly crispy texture. The cutlets are then deep fried until golden brown and typically served with Tonkatsu sauce and shredded green cabbage.
This classic comfort dish originated in Japan during the late 19th century as a result of Western influence on Japanese cuisine ( called ‘yoshoku‘). It was introduced by early European settlers who brought with them their love for breaded meat dishes like schnitzel. However, over time, tonkatsu has evolved into a unique specialty of Japanese cooking with several variations on this delicious meal.
Delicious Variations of Tonkatsu
Classic tonkatsu is simple and delicious but there are many more ways to eat it with each region in Japan putting its own unique twist to it. A popular variation, and my personal favourite, is Miso Katsu coming from the Nagoya are of Japan. Miso katsu adds a rich, savory, and umami twist to the traditional tonkatsu by incorporating miso paste into the sauce.
While the traditional pork tonkatsu recipe features just the panko crumbed pork cutlet with tonkatsu sauce and cabbage, there are variations that incorporate additional elements. One variation is Katsudon, which combines tonkatsu and donburi. This popular donburi (rice bowl) dish uses tonkatsu and extra ingredients to create a flavourful and comforting dish. Also known as “pork cutlet bowl”, Katsudon combines the crispy tonkatsu with eggs, onions, and a savory broth sauce all simmered together then poured over rice.
Another variation is Katsu curry. This fusion dish is made from Japanese curry and tonkatsu— truly a match made in culinary heaven! This variation combines Japanese curry with the crispy breaded pork cutlet to create one very delicious meal.
For those who don’t eat pork or simply want to explore different flavours, there’s an equally tasty alternative known as chicken katsu. Chicken katsu is made exactly the same as tonkatsu but with chicken breast (or thigh) instead of pork.
Ingredients for Tonkatsu
Pork: Pork loin, or sirloin or pork chops, is the primary cut of meat used in Tonkatsu. This particular cut is chosen for its tenderness and mild flavour and ability to retain juiciness while frying.
Fillets (tenderloin) are also used for making Tonkatsu. When the fillet part of pork is used, it is called “Hirekatsu“.
Panko Breadcrumbs: Unlike regular breadcrumbs, panko breadcrumbs are made from Japanese white ‘Shokupan’ bread without the crusts. This makes it lighter and with larger flakes so it’s more airy and crispy without becoming greasy or heavy.
Other Ingredients for the Batter:
- Eggs
- Mayonnaise – this makes it more crispy and keeps the meat juicy.
- Flour
Accompaniments:
- Tonkatsu sauce
- Shredded green cabbage
Step-by-step guide on how to make traditional Tonkatsu at home
1: Prepare the Pork loin chops. Start by cutting slits along the edge to avoid the pork curling up when cooking. Flatten the pork if it is too thick. Season with salt and black pepper on both sides.
2: Prepare the batter. Combine beaten eggs, water, and mayonnaise in a mixing bowl. Add all-purpose flour to the egg mixture bowl and mix briefly with chopsticks. Be careful not to over mix it.
3: Dip a piece of pork into the batter and coat well with batter. Remove excess batter and move it to the tray of panko crumbs. Coat the pork with panko breadcrumbs on both sides well by pressing down to adhere and also make sure that all sides of the pork are covered.
4: Heat the vegetable oil in a deep frying pan or deep fryer (like I did) to 170 degrees celsius (338F). At the same time line some paper towels on a wire rack on a tray.
5: When the oil reaches the temperature, gently put one pork in. Cook one at a time.
6. Deep fry the pork for a few minutes without moving it around, when the edge becomes golden brown, flip it over gently and carefully with chopsticks and heat up to 190 degree celsius (374F) to cook for a further 2-3 minutes till golden brown.
7: Place the deep fried pork on the paper towel-lined wire rack to drain any excess oil. Cook the rest of the pork in the same way.
8. Slice the deep fried pork into 1.5cm (0.59 inch) strips and move all pieces in one go by placing the knife underneath the cut pork. *4
Serve with finely shredded cabbage, shiso leaves, tomato, and tonkatsu sauce.
Finely Shredded Cabbage “Kyabetsu no sengiri”
Tonkatsu can be enjoyed on its own or served alongside rice, shredded cabbage, miso soup, and tonkatsu sauce for a complete meal.
If you have been to Japan or local Japanese restaurant you would have seen that finely shredded cabbage ALWAYS accompanies Tonkatsu. We Japanese people can not have tonkatsu or any other deep fried panko crumbed food without this finely shredded cabbage! It adds a fresh and crunchy relief. You can use a vegetable shredder to shred it really finely (be careful to not shred your finger like I have before). Or you can remove the cabbage leaves one by one, cut it in half and remove the hard stem part then roll 2-3 leaves together and slice it with a sharp knife about 1mm (0.04 inch) thick. Again, be careful not to cut your fingers.
Tonkatsu sauce
Tonkatsu is typically served with a tangy sauce called tonkatsu sauce. It is similar to Worcestershire sauce but has a sweeter taste. This savory-sweet sauce perfectly complements tonkatsu.
Tonkatsu sauce is very easy to find in Japan. Like many other Japanese people, I am a big fan of “Bulldog” brand tonkatsu sauce (I am not sponsored or receiving any sort of commission). It’s a fruity and umami packed thick sauce that adds such a well-matched flavour to the tonkatsu. Just like we can not have Tonkatsu without shredded cabbage, we also can not eat it without tonkatsu sauce. If you don’t have any Asian/Japanese supermarkets near you then you can try either online or make your own.
Deep-frying Trick
Usually, the way people deep-fry is by coating with flour, then dipping in egg, then coating with bread crumbs. But here is a hack to save time, dishes, and effort without compromising on flavour and taste. My number one hack is to add Japanese mayonnaise and mix egg, water, and flour all together to make a batter. Dip the prepared pork into the mixture then straight to panko crumbs.
Tips for Making Juicy and Crispy Tonkatsu
- Prepare the pork – score the fat and connecting tissues at 2cm (0.78 inch) intervals so that the meat does not curl up when it is deep fried. The pork I bought was about 2cm (0.78 inch) thick loin so I needed to use a meat hammer to flatten it out to about 1 cm (0.39inch).
- Use mayonnaise in the batter – I have discussed it many times before why to use Japanese mayonnaise, so I will not go in much detail here but basically it makes it extra crispy and keeps the inside juicy. For more information check out other posts such as Potato Croquette or Hirekatsu.
- The deep frying temperature is key. The tonkatsu meat is usually quite thick. If you add it to really hot oil, it will brown the outside quickly without cooking the inside properly. But if you deep fry in low heat, you will end up with soggy and oily crumbed pork. To avoid those problems, start to deep fry in 160-170 degree celsius (320-338 F) for about 3 minutes then heat up to 180 or 190 degree celsius (356-374 F) and deep fry for a few more minutes. It should be evenly golden brown on the outside. When you lift it up out of oil with chopsticks, you can feel vibration or tremor through the chopsticks.
Here is my recipe for Tonkatsu and If you liked it, please rate it and leave a comment below. Also, don’t forget to follow me on Youtube, Pinterest, Facebook , Twitter and Instagram to keep up to date with all the latest happenings on Chopstick Chronicles. Don’t forget to use the hashtag #ChopstickChronicles so I can see your wonderful creations!
Instructions
-
Prepare the pork. Make small cuts at 2cm(0.78inch) intervals along the edge of the pork in order to avoid the pork curling up when its fried.
-
Using a meat mullet, bash the meat to flatten to about 1cm(0.39 inch) thick.
-
Season the pork with salt and pepper
-
Prepare the batter. Combine egg, water and mayonnaise in a mixing bowl.
-
Add plain flour to the egg mixture bowl and mix them briefly with chopsticks. Be careful not to over mix it.
-
Prepare the batter bowl, a tray of panko crumbs, and another tray to place the coated pork.
-
Dip a piece of pork into the batter and coat well with batter. Remove excess batter and move it to the tray of panko crumbs.
-
Coat the pork with panko crumbs on both sides well by pressing down to adhere and also make sure that all sides of the pork are covered.
-
Place the panko crumbed pork to the last tray and repeat the process for the rest of the pork.
-
Heat the deep frying oil in a deep frying pan or deep fryer (like I did) to 170 degree celsius(338F). At the same time line kitchen paper on a wire rack on a tray.
-
When the oil reaches the temperature, gently put one pork in. Cook one at a time.
-
Deep fry the pork for a few minutes without moving it around, when the edge becomes golden brown, flip it over gently and carefully with chopsticks and heat up to 190 degree celsius (374F) to cook for a further 2-3 minutes till golden brown.
-
Drain the deep fried pork on the kitchen paper-lined wire rack. Cook the rest of crumbed pork in the same way.
-
Slice the deep fried pork into 1.5cm(0.59 inch) strips and move all pieces in one go by placing the knife underneath the cut pork. *4
-
Serve with finely shredded cabbage, shiso leaves and tomato.
-
Pore the tonkatsu sauce over the pork.
Notes
*2 If you are unable to find Japanese Panko crumb, you can make your own. Pulse white crusty bread in a food processor and spread them onto a tray. Allow them to dry until crisp.
*3 50g oil was absorbed, but you will need about 500g or more depending on the size of your deep frying pan.
*4 Japanese people use chopsticks so any large meat or food is usually cut into smaller sizes so that its easy to use chopsticks.
*5 If you are unable to access to Tonkatsu sauce. Make your own. Combine 1 tbsp Worcestershire sauce, 1 tbsp of tomato ketchup and 1 tsp of mirin.
*6 Tonkatsu can be dressed with miso sauce which is called Miso Katsu.
Nutrition
Calories: 646kcal | Carbohydrates: 56g | Protein: 42g | Fat: 27g | Saturated Fat: 3g | Cholesterol: 139mg | Sodium: 572mg | Potassium: 857mg | Fiber: 4g | Sugar: 6g | Vitamin A: 310IU | Vitamin C: 32.2mg | Calcium: 155mg | Iron: 5.2mg
