Tonkatsu is a beloved Japanese dish featuring a breaded pork cutlet that is deep-fried until golden and crispy on the outside while remaining juicy within. It is traditionally served with shredded cabbage, tonkatsu sauce (a savory-sweet Worcestershire-based sauce), steamed rice, and miso soup on the side.
▶
Adapted from a video by Adam Liaw
How To Make Perfect Tonkatsu | Japanese Pork Cutlet | とんかつの作り方
Pork loin or pork filletCut into cutlets approximately 1.5–2 cm thick~4est.
Salt~1 tspest.
Plain flour~½ cupest.
Eggs~2est.
Panko breadcrumbs (Japanese-style)~¾ cupsest.
Tomato ketchup½ cup
Worcestershire sauce1 tbsp
Soy sauceSmall amount for tonkatsu sauce~1 tbspest.
Japanese mustard (karashi) or hot English mustard½ tsp
Cabbage, finely shredded
~¼ headsest.
LemonSliced for garnish~1est.
TomatoSliced for garnish~1est.
Takuan (pickled radish)Or other Japanese pickles, sliced for garnish~¼ cupsest.
Neutral oil for deep-frying~3 cupsest.
Steps
▶ Tap a timecode to jump to roughly that moment in the video.
1
Using a mandoline or fine blade, shred the cabbage very finely. Soak the shredded cabbage in cold water for about 10 minutes to remove impurities and obtain a sweeter texture, then drain well and refrigerate until ready to serve.
2
Prepare the tonkatsu sauce by combining tomato ketchup, Worcestershire sauce, soy sauce, and Japanese mustard. Stir thoroughly until smooth. Alternatively, use store-bought tonkatsu sauce if available.
3
Prepare the pork by removing any bones and skin from the pork loin or fillet—ask your butcher to do this if preferred. Cut the meat into cutlets approximately 1.5–2 cm thick.
4
Season each pork cutlet generously with salt and refrigerate for at least 40 minutes to 1 hour. The salt acts as a dry brine, drawing out moisture that dissolves the salt and is then reabsorbed into the meat, resulting in a juicier and more evenly seasoned cutlet.
5
Using a skewer or the tip of a knife, poke many small holes throughout each cutlet to tenderize the meat. Make a few shallow cuts in the fat cap on top of the cutlet to prevent it from buckling during frying.
6
Shape the cutlets back to their original form and refrigerate for about 30 minutes.
7
Set up three shallow dishes containing plain flour, beaten eggs, and panko breadcrumbs respectively.
8
Heat the oil to approximately 175°C (350°F). To keep your hands clean while breading, use a skewer to handle the cutlet rather than using your fingers directly.
9
Perform multiple breading steps: coat the cutlet in flour and shake off excess, then dip in beaten egg, return to flour, dip in egg again, and finally coat thoroughly in panko breadcrumbs, ensuring all sides are evenly covered. This multi-layer coating creates a protective barrier that traps moisture inside during frying.
10
Carefully lower the breaded cutlet into the hot oil. Fry until golden: loin cutlets typically take about 5 minutes total (roughly 2.5 minutes per side), while fillet cutlets take about 2–3 minutes per side. Listen for a sputtering sound, which indicates the meat's juices are being released; remove the cutlet immediately at this point to keep it juicy inside.
11
Stand the fried cutlet upright at an angle on paper towels or a rack to drain excess oil down the edges, preventing it from being reabsorbed into the coating. Between each batch, skim away all breadcrumb debris from the oil to keep it clean and prevent the flavor from deteriorating.
12
To plate, arrange the shredded cabbage in a neat pile on the plate and lean the cutlet against it at an angle. Garnish with sliced lemon, tomato, and pickled radish on the side.
13
When cutting into the tonkatsu, gently break through the crispy coating first before cutting into the meat, allowing you to fully appreciate the juicy interior.
14
Serve the tonkatsu sauce on the side in a small bowl or jug, adding sauce gradually to each bite to maintain the crispiness of the coating. Add a small dab of Japanese mustard to the edge of the plate for extra flavor.
PrimedTableBETA
