30-Minute Crispy Tonkatsu (Japanese Pork Cutlet)

Tonkatsu is a classic Japanese dish of deep-fried pork cutlets. Crispy and golden brown, it is typically served with a side of cabbage and white rice. This 30-minute recipe will make you feel like a pro! Don’t skip the homemade tonkatsu sauce.

Tonkatsu is a beloved Japanese dish that has been influenced by Western cuisine. It features a breaded and deep-fried pork cutlet, often served with a tangy tonkatsu sauce and a side of shredded green cabbage and rice.

It is a popular dinner recipe in Japan and can be found both in homes and restaurants. Sometimes, tonkatsu is also served with miso soup for a comforting and satisfying meal.

What is the difference between tonkatsu and other cutlets?

Tonkatsu is a Japanese-style pork cutlet that is different from other cutlets in a few ways.

First, the pork used for tonkatsu is usually a specific type of pork called “hire,” which is a lean and tender cut from the loin.

Second, tonkatsu is typically breaded with panko breadcrumbs, which give it a lighter and crunchier texture than traditional bread crumbs.

Finally, tonkatsu is usually served with a special sauce made from ingredients like Worcestershire sauce, soy sauce, and ketchup, which adds a unique flavor to the dish.

This dish is a common item for bento (Japanese boxed lunch) and is also used as a base ingredient for Katsu donburi or Katsudon, a popular Japanese pork rice bowl dish .

Tonkatsu Sauce: a perfect pairing for Japanese Pork Cutlet

Tonkatsu sauce is an essential part of the Japanese dish Tonkatsu, providing a slightly sweet and tangy flavor that perfectly complements the crispy pork cutlet. Although it is readily available in stores, making a homemade tonkatsu sauce is super easy and quick using just a few basic everyday condiments.

The sauce is typically based on Worcestershire sauce, to which ketchup and other flavorings are added. It has a thick consistency that makes it perfect for drizzling or dipping.

For an extra touch of flavor, I recommend adding crushed toasted sesame seeds, which adds a toasty, nutty flavor to the sauce.

Not only is Tonkatsu sauce the perfect complement to Tonkatsu, but its rich umami flavor also makes it a delicious pairing with other fried or grilled meats, such as chicken, beef, or tofu. In fact, it can also be used as a tasty dressing for hamburgers and sandwiches, adding a unique and satisfying flavor to your favorite dishes.

Pro Tips for Making Crispy Pork Cutlets

1. Choose lean pork loin, about 1/2-inch thick, for best results.
2. Tenderize the pork by pounding it to a thin layer and cut a few connective tissues to prevent it from curling up while cooking.
   • Cut a few connective tissues to prevent the pork from curling up.
3. Moistened panko crumbs create a crispier coating. Lightly spray the crumbs with water several times, but don’t overdo it. Avoid using Western-style fine breadcrumbs.
4. For maximum crispiness and even cooking, double deep-fry the cutlets in enough oil to cover them completely.
5. Clean the oil in between batches by skimming off fried crumbs with a fine-mesh strainer. This prevents the oil from turning dark and affecting the coating.
6. Soak shredded green cabbage in cold or ice water for 10 minutes to enhance its texture and crispiness.

Recipe Ingredients

For pork cutlet

• pork loin: 1/2-inch thick lean pork loin would be ideal
• salt and pepper: to season the pork
• flour, egg, panko (Japanese breadcrumbs): to coat the pork
• oil for deep- frying: Use high smoking point oil. I use peanut oil

For homemade tonkatsu sauce

• ketchup
• worcestershire sauce
• soy sauce
• brown sugar
• dry mustard
• onion powder
• toasted sesame seeds – crushed

How to make Tonkatsu

Tonkatsu sauce

• Roughly grind toasted sesame seeds in a Japanese mortar and pestle, leaving some unground.
• In a small mixing bowl, combine all tonkatsu sauce ingredients, adding a desired amount of ground sesame seeds. Mix well and set aside. You can also add more sesame seeds just before serving.

Preparing the pork

To tenderize pork

• Place the pork on a working surface. Use a pair of scissors to make several slits on the connective tissue (white area) between the meat and fat. This will help prevent the pork from curling up during deep-frying.
• Cover the pork with a piece of plastic wrap and pound both sides with a meat hammer (or rolling pin) until it becomes thinner and stretched out.

To season pork.

• Season pounded pork pieces with salt and pepper lightly on both sides.

For Breading

• Prepare the breading by setting up three shallow bowls for flour, beaten egg, and panko breadcrumbs.
• Spray the panko breadcrumbs with water a few times to moisten them, but taking care not to oversaturate them.
• Lightly coat the pork slices with flour, shaking off any excess. Then, dip them into the beaten egg.
• Cover the pork with panko by pressing the breadcrumbs down gently on the meat. Remove any excess panko. Set the breaded pork aside for 5-10 minutes before deep-frying.

Make-ahead tip: You can prepare the breading step ahead of time and keep the breaded pork in the refrigerator for up to 4 hours.

Deep-frying pork cutlet

First deep-fry

• Heat a batch of oil in your pot or pan to reach to 330ºF (170ºC) over medium heat. Additionally, you can test if the oil is ready by dropping one piece of panko into the pan: If it sinks down but immediately comes right up and bubbly, then the oil is ready for frying.
• Deep fry one slice of pork at a time so that you don’t drastically lower the oil temperature. Gently put one pork cutlet into the oil and cook – without flipping it – for 1-2 minutes. Then, turn the pork to the other side and deep-fry another 1-2 minute (again without flipping it). The coating should be lightly golden.
• Using tongs, take the pork out and remove excess oil by holding the cutlet vertically and slightly shaking it off. Once the pork is deep-fried, place it on a wire rack or paper towel and let it sit until the rest of the batch is ready.

Clean the oil between batches

• Use a fine-mesh strainer or skimmer to remove any floating fried crumbs from the oil in between batches. This helps keep the oil clean and prevent burnt crumbs from darkening the oil.
• After cleaning the oil and removing any floating crumbs, lower the heat and return it to medium before bringing it back up to 330ºF (160ºC) for the next batch of pork.

Second deep-fry

• Prepare for the second deep-frying. Raise the oil temperature to 350˚F (175˚C). Fry the pork again for 1-2 minutes on both sides until deep golden brown. If the coating darkens too quickly, reduce the heat slightly.

Serving suggestion

Slice pork cutlet into wide strips. Serve immediately with homemade tonkatsu sauce, crisped shredded green cabbage, and rice.

Drizzle the sauce directly over the cutlet, or dip the cutlet pieces into the sauce. Additionally, you can drizzle the sauce over the cabbage and serve it together with the pork cutlet strips.

More Japanese Recipes

If you love Japanese dishes, Here are a few of my favorites that I recommend you to try:

• No Bake Teriyaki Chicken Drumsticks
• Pork Belly Rice Bowl Recipe (Butadon)
• Beef Steak Sushi with Teriyaki Sauce
• Japanese Hamburger Steak Recipe (Hambagu)

This recipe was originally posted in September 2010. I’ve updated the recipe with a few changes, new photos, and more information.