RECIPES | Tonkatsu is a Japanese panko coated pork cutlet that is deep fried and served with tonkatsu sauce, a fruity yet savory sauce, similar to Worcestershire sauce, and a cabbage salad. It is utterly delicious and simple to make, and one of our favourite Japanese dishes.
Preparation Time: 15-20 minutes / Cooking Time: 15 minutes / Serves 4
- 4 pieces of boneless pork cutlets
- 2 cups panko breadcrumbs
- ½ cup of plain flour
- ½ napa cabbage, slightly finely
- 2 large eggs, approximately 56g
- pinch of salt
- 1-2L rice bran oil.
- Tonkatsu (Bulldog brand) sauce
- 50ml yuzu dressing
- Place the pork on a plastic board, cover with a piece of cling wrap.
- Lightly hit the pork with a meat mallet and flatten until its approximately 1.5cm thick.
- Discard the cling film, pat the pork dry with a paper towel and season with salt.
- Heat the oil in a fryer until it reaches 180°C.
- Crack the egg into a shallow bowl and whisk with a fork.
- Coat the pork with the flour, shake to remove any excess.
- Dip the pork into the egg, then transfer to the panko and coat well.
- Repeat steps 6 and 7 until all the pork has been coated with panko.
- Place one to two pieces in your deep fryer at a time. Cook for 7-8 minutes turning once of twice during this time.
- Place the pork on a wire rack to drain any excess oil. Repeat until all the pork is cooked.
- Slice each pork cutlet into 4-5 slices.
- Top with tonkatsu sauce.
- Mix the cabbage with the yuzu dressing.
- Serve the pork with a generous portion or Kewpie and cabbage salad.
I used rice bran oil to fry the pork however you can use any neutral tasting oil. Just make sure it’s an oil with a high smoke point. The temperature can drop between batches, hence you may need to wait a few minutes until the temperature increases once again to 180°C otherwise your pork will not be crispy.
If you don’t like pork, you can use chicken instead.