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–+ servings

Authentic Japanese Tonkatsu with Homemade Sauce

Learn how to make authentic Japanese tonkatsu with crispy breaded pork cutlets and homemade sweet-savory sauce. This classic comfort food combines the perfect crunchy exterior with juicy, tender meat inside.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Calories: 450
Ingredients Method Nutrition

Ingredients
  

  • 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
  • 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

Method
 

  1. 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 both sides of the pork with salt and pepper.
  3. Place flour, beaten eggs, and panko breadcrumbs in three separate shallow dishes.
  4. 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. Place the breaded cutlets on a wire rack and let them rest for 10-15 minutes to help the coating adhere better.
  6. In a large, heavy-bottomed pan, heat 1-inch of vegetable oil to 350°F (175°C).
  7. 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. Transfer the fried cutlets to a wire rack or paper towel-lined plate to drain excess oil.
  9. Let the tonkatsu rest for 5 minutes, then slice into strips width-wise.
  10. For the sauce: In a small bowl, combine ketchup, Worcestershire sauce, soy sauce, mirin, sugar, Dijon mustard, and garlic powder.
  11. Whisk until all ingredients are thoroughly incorporated and the sugar is dissolved.
  12. For best results, allow the sauce to rest for 30 minutes before serving to let the flavors develop fully.
  13. Serve the sliced tonkatsu over shredded cabbage with rice, miso soup, and the tonkatsu sauce on the side for dipping.

Nutrition

Calories: 450kcalCarbohydrates: 30gProtein: 35gFat: 22gSodium: 600mgFiber: 1gSugar: 8g
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