Pork Tonkatsu is my first choice when eating in a Japanese restaurant. I remember when ordering this with steamed rice, Japanese salad, miso soup and it taste absolutely delicious! This dish is a crispy and crunchy Japanese fried pork cutlet with panko bread crumbs. The tonkatsu sauce completes the package and will leave you asking for more. Since I love this dish so much I tried to replicate it. This homemade tonkatsu recipe is so easy to make. You might think you’re eating a take-away from a restaurant.
What is a Tonkatsu?
Tonkatsu is part of the katsu family in Japanese cooking. Katsu means fried cutlet of meat or seafood made with panko breadcrumbs so Tonkatsu is a katsu of pork cutlet. “Ton” translates to pork and “katsu” cutlet.
The secret ingredient is always LOVE
Tips for Pork Tonkatsu
- Deep-fry the pork cutlet at 350° F or 180° C for extra crispy, light and airy texture like Japanese restaurant.
- When done frying. Lay the tonkatsu on paper towels to drain the excess oil.
For pork tonkatsu
- 6 pcs pork chop loins
- 2 medium eggs (beaten)
- 1 cup flour
- 2 cups panko bread crumbs
- 3 cups cooking oil
- salt and pepper (for seasoning)
For tonkatsu sauce
- 1 cup water
- 4 tbsp soy sauce
- 2 tbsp honey
- 1/4 tsp garlic
- 1/4 tsp ginger (grated)
- 2 tbsp cornstarch dissolve in 1/4 cup water (thickening agent)
- Wash the pork chops the pound them with meat hammer to tenderize. Season with salt and pepper and marinate for 30 minutes
- Prepare the coating while meat is resting by beating the eggs and put flour and bread crumbs in two separate bowls.
- When the pork is done marinating. Coat the pork with flour and shake off excess. Then dip into the beaten egg and coat with bread crumbs making sure all sides are evenly covered.
- Deep fry the pork cutlets for 3 minutes or until they turn golden brown. Ttransfer to a plate lined with paper towels.
For making tonkatsu sauce
- In a saucepan in medium heat, add water, soysauce, honey, mirin, sugar, powdered garlic and ginger and let boil. Reduce heat and let simmer 2 minutes then add and whisk the cornstarch and water mixture gradually until sauce thickens.
- Slice the Tonkatsu into pieces and serve with some steamed rice and tonkatsu sauce.