Crispy Japanese Tonkatsu: A Perfect Pork Cutlet Recipe from Tokyo’s Kitchens

Authentic Japanese Tonkatsu with Homemade Sauce

Discover the art of preparing tonkatsu, a beloved Japanese dish featuring crispy breaded pork cutlets served with a sweet and savory sauce that will transport your taste buds straight to Tokyo. This classic comfort food combines the perfect crunch with juicy, tender meat inside.

What Makes Tonkatsu Special?

Tonkatsu (豚カツ) translates to “pork cutlet” in Japanese and has been a staple in Japanese cuisine since the late 19th century. What sets this dish apart is the perfect contrast between the crispy panko breadcrumb exterior and the juicy pork interior, complemented by the signature sweet-savory tonkatsu sauce.

The Perfect Cut of Pork for Tonkatsu

While tonkatsu can be made with different cuts, the most traditional choices are:

• Pork loin (ロース / rōsu) – Leaner but still juicy when prepared properly
• Pork shoulder (ヒレ / hire) – More tender and slightly fattier

Ingredients You’ll Need

For the Tonkatsu:

• 4 boneless pork chops (about 1/2-inch thick)
• Salt and freshly ground black pepper, to taste
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups panko breadcrumbs
• Vegetable oil for deep frying
• Finely shredded cabbage, for serving
• Cooked white rice, for serving
• Lemon wedges, for serving

For the Homemade Tonkatsu Sauce:

• 1/2 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon mirin (Japanese sweet rice wine)
• 1 tablespoon sugar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon garlic powder

Step-by-Step Tonkatsu Instructions

1. Prepare the pork: Using a sharp knife, score the fat edge of each pork chop in 2-3 places to prevent curling during cooking. Place the chops between plastic wrap and gently pound them to an even 1/4-inch thickness.
2. Season: Season both sides of the pork with salt and pepper.
3. Set up breading station: Place flour, beaten eggs, and panko breadcrumbs in three separate shallow dishes.
4. Bread the cutlets: Dredge each pork cutlet first in flour (shaking off excess), then dip in beaten egg, and finally coat thoroughly with panko breadcrumbs, pressing gently to adhere.
5. Rest the breaded cutlets: Place the breaded cutlets on a wire rack and let them rest for 10-15 minutes to help the coating adhere better.
6. Heat the oil: In a large, heavy-bottomed pan, heat 1-inch of vegetable oil to 350°F (175°C).
7. Fry the tonkatsu: Carefully place the breaded cutlets in the hot oil and fry for 3-4 minutes on each side until golden brown and cooked through (internal temperature of 145°F/63°C).
8. Drain: Transfer the fried cutlets to a wire rack or paper towel-lined plate to drain excess oil.
9. Rest before cutting: Let the tonkatsu rest for 5 minutes, then slice into strips width-wise.

For the Tonkatsu Sauce:

1. Mix ingredients: In a small bowl, combine ketchup, Worcestershire sauce, soy sauce, mirin, sugar, Dijon mustard, and garlic powder.
2. Stir well: Whisk until all ingredients are thoroughly incorporated and the sugar is dissolved.
3. Let flavors meld: For best results, allow the sauce to rest for 30 minutes before serving to let the flavors develop fully.

How to Serve Authentic Tonkatsu

The traditional Japanese way to serve tonkatsu includes:

• Slicing the cutlet into 1-inch strips for easier eating
• Arranging over a bed of finely shredded cabbage
• Serving with a small dish of tonkatsu sauce for dipping
• Accompanying with steamed white rice and miso soup
• Adding lemon wedges on the side to squeeze over the cutlet

Expert Tips for Perfect Tonkatsu

• Room temperature meat: Allow the pork to come to room temperature before cooking for more even results.
• Don’t skip the pounding: Ensuring even thickness prevents some parts from overcooking while others remain undercooked.
• Oil temperature: Maintain the proper oil temperature (350°F/175°C) for the perfect golden crust without greasiness.
• Double-coating: For an extra-crispy crust, you can double-dip the cutlets (flour → egg → panko → egg → panko again).
• Fresh panko: Use fresh, coarse panko breadcrumbs for the signature airy crunch that defines tonkatsu.

Variations and Serving Suggestions

Popular Tonkatsu Variations:

• Katsudon: Tonkatsu served over rice with egg and onions simmered in a sweet-savory sauce
• Katsu Curry: Tonkatsu served with Japanese curry sauce and rice
• Chicken Katsu: Made with chicken breast instead of pork
• Menchi Katsu: Uses ground meat instead of cutlets

Side Dishes That Complement Tonkatsu:

• Miso soup
• Japanese pickles (tsukemono)
• Cucumber sunomono (vinegared cucumber salad)
• Steamed edamame

Nutritional Information

Calories: approximately 450 kcal per serving
Carbohydrates: 30g
Protein: 35g
Fat: 22g

For the tonkatsu sauce alone (per tablespoon):

Calories: 29 kcal
Carbohydrates: 7g
Protein: 1g
Fat: 0g
Sodium: 404mg
Sugar: 6g

Make-Ahead and Storage Tips

• Sauce storage: The tonkatsu sauce can be made up to 2 weeks ahead and stored in an airtight container in the refrigerator.
• Breading ahead: You can bread the cutlets up to 4 hours before cooking and keep them refrigerated.
• Leftover tonkatsu: Store in an airtight container for up to 2 days. Reheat in a 350°F oven for 10-15 minutes to maintain crispiness.
• Freezing: Cooked tonkatsu can be frozen for up to 1 month. Thaw overnight in the refrigerator and reheat in the oven.

Whether you’re new to Japanese cuisine or a seasoned fan, this authentic tonkatsu recipe brings restaurant-quality results to your home kitchen. The crispy exterior giving way to juicy, tender meat, all enhanced by the sweet-savory tonkatsu sauce, makes for an irresistible meal that’s sure to become a family favorite.

Recipe inspiration: AllRecipes Tonkatsu Sauce