Tonkatsu (Japanese Pork Cutlet) (Video) とんかつ

2 boneless pork loin chops (½ inch thick) (thickness: 1 to 1.3 cm, about ½ inch; weight: 100 g, 3.5 oz each piece)

½ tsp kosher or sea salt (I use Diamond Crystal; use half for table salt)

⅛ tsp freshly ground black pepper

3 cups neutral-flavored oil (vegetable, rice bran, canola, etc.) (for deep-frying; I recommend 1¾ to 2 inches (5 cm) of oil in the pot)

subheading: For the Tonkatsu Breading:

2 Tbsp all-purpose flour (plain flour)

1 large egg (50 g w/o shell)

½ Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) (for the egg)

½ cup panko (Japanese breadcrumbs) (If you are in Japan, get nama panko (生パン粉). You may need more panko depending on the brand)

subheading: For Serving:

¼ head cabbage (optional; tonkatsu is typically served with shredded cabbage)

1 Persian or Japanese cucumber

2 Tbsp Japanese sesame dressing (for my homemade recipe, click here)

subheading: For the Sesame Tonkatsu Sauce:

1 Tbsp toasted white sesame seeds (optional)

1 Tbsp toasted black sesame seeds (optional)

4 Tbsp tonkatsu sauce (for drizzling over the Tonkatsu; for my homemade recipe, click here)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer