Bread and Fry the Pork. Dip each pork cutlet first into the flour, then into the egg wash, then into the panko. Tonkatsu is a dish of thin pork fillets that are breaded with crispy panko then deep fried until juicy and golden brown. They’re crunchy and comforting, and absolutely outstanding when served with tangy tonkatsu sauce, which is essentially a Japanese BBQ sauce. The recipe was created in 1899 by a chef named Kida Motojiro as part of the yoshoku movement, which then saw an explosion of Western cuisine done with Japanese techniques. It’s quick and easy to make, and you can spice it up as much as you’d like. Let’s talk about how to make tonkatsu, shall we? Heat the Oil. Heat at least 1 inch of vegetable oil in a large wide pot over medium-high heat to 350 degrees If you are unable to measure the temperature, add a droplet of flour to the oil. It is ready when the flour sizzles. Do NOT bring the oil to a boil. Set Up Your Breading Station. Set up your breading station with 3 shallow bowls in a row. Add the flour to the first bowl, the beaten eggs to the second bowl, and the panko bread crumbs to the third bowl. Be sure to get them nicely coated and leave no bare spots. Slice and Serve. Slice the pork into strips and serve with shredded cabbage and tonkatsu sauce. Garnish with green onion. Drain the Pork. Remove the fried pork and drain on a paper towel lined plate or baking sheet. Boom! Done! Classic tonkatsu is ready to serve. Looks great, doesn’t it? You can also serve it with white rice or a spicy Japanese mustard. So good! That’s it, my friends. I hope you enjoy this tonkatsu recipe, aka pork katsu. Let me know if you make it. I’d love to hear how it turned out for you. Extra tonkatsu sauce for me, please! Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
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