Tonkatsu (Japanese Pork Cutlet)

The breading is crunchy and flaky! When you take a bite, you’ll be surprised by how tender and juicy the thick pork is, allowing you to enjoy its rich flavor fully. Tonkatsu is typically served with a thick, flavorful sauce known simply as “Tonkatsu sauce”— we’ve included a simple recipe for that as well!

• by Yuko Ihara

Tonkatsu is a dish made by coating thick slices of pork with flour, egg, and panko (breadcrumbs), then deep-frying them. While similar cooking methods of coating meat and frying it in oil or fat exist also in Western cuisine, method used in deep-frying with plenty of oil as done in making Tonkatsu is considered a uniquely Japanese technique. The dish is known for its satisfying texture and the panko breadcrumbs that absorb oil, becoming crispy and crunchy. Freshly fried Tonkatsu is especially delicious! It’s typically served with shredded cabbage and Tonkatsu sauce, and is usually cut into bite-size pieces before being plated.

Tonkatsu sauce has a thick, smooth consistency that helps it cling well to the crispy panko coating and pairs perfectly with the shredded cabbage garnish.
While store-bought versions are widely available, this sauce can also be made at home using soy sauce. The rich umami and depth of flavor that soy sauce provides serve as a key hidden element in the sauce.

When you add water to the beaten egg, the mixture becomes smoother and blends more easily with the flour coating on the meat. This allows the egg to coat the pork more evenly, helping the panko stick better and preventing the coating from falling off during frying.

Making small cuts in the connective tissue of the pork helps prevent it from shrinking during frying. Additionally, pounding the entire surface with the back of a knife softens the meat, making it easier to bite through with a crisp finish. Since pounding spreads the meat slightly, be sure to reshape it by hand at the end to return it to its original size and thickness.

Pork loin (thick cut, 2 cm) - 2 pieces (300g/10.6 oz.)
Salt - a pinch
Black pepper - a pinch

Egg - 1
Water - 1 Tbsp
Flour - as needed
Panko (breadcrumbs) - as needed

Oil (for deep frying) - as needed

Kikkoman Soy Sauce - 1/2 Tbsp
Tomato ketchup - 3 Tbsp
Worcestershire sauce - 2 Tbsp
Sugar - 2 tsp

Cabbage (shredded) - 1/4 head (250g/8.8oz.)
Mustard – to taste

Tonkatsu is simmered in a sweet soy-based broth, then gently finished with beaten egg and served over rice. You can adjust the doneness of the egg to your preference. The breading, after soaking up the broth, takes on a whole new flavor that’s unique from freshly fried Tonkatsu. And the rice, infused with the savory sauce, is delicious down to the last bite!

This hearty sandwich features juicy Tonkatsu and shredded cabbage sandwiched between slices of bread. Spread generously with mustard butter—a mix of mustard and butter—for added depth of flavor. It also pairs perfectly with rich Tonkatsu sauce!

In addition to pork loin, tenderloin (fillet) is also a great choice. It’s a lean and tender cut with a lighter taste. Slice it to about 2 cm (0.8 in.) thick and prepare it in the same way as pork loin.

Using soy sauce instead of Tonkatsu sauce is also a great option. When poured over freshly fried tonkatsu, the aroma of the soy sauce rises gently, enhancing the dish’s delicious flavor!

You can also try adding grated daikon radish as a condiment. Grate the daikon, squeeze out the excess liquid, and place it in a small dish with soy sauce. Spoon some onto the Tonkatsu while mixing it with the soy sauce for a light, refreshing taste!

In this recipe, we introduced a homemade Tonkatsu sauce, but in some countries and regions, Tonkatsu sauce is available commercially. Similar to worcestershire sauce, Tonkatsu sauce is made from fruits and vegetables and seasoned with spices. What makes it distinct is its thicker consistency and sweeter flavor compared to worcestershire sauce. It pairs especially well with fried dishes like Tonkatsu.

Using store-bought Tonkatsu sauce makes it even easier to enjoy this dish at home!

Panko, originally from Japan, is often sold around the world under the name “panko.”
Compared to the breadcrumbs more commonly used in Western countries, panko pieces are larger and fluffier, creating a crispier texture when fried. It was developed specifically for use as a coating for deep-fried dishes, and comes in a variety of crumb sizes.

Having lived in England and the U.S., Yuko Ihara is well-versed in a wide range of culinary genres. As a culinary researcher, she creates dishes for magazines and books, develops corporate menus, and also engages in product development and food consulting. She introduces easy-to-follow tips on how to make delicious food at home, emphasizing the importance of seasonality and healthful eating. When travelling, she loves to search for delicious vegetables and ingredients.

Instagram: @iharayukoo