Tonkatsu – For those of you who are new to this dish, it is a Japanese food which consists of a breaded, deep-fried pork cutlet. If you’re like me who loves deep-fried foods, precisely panko coated crispy foods, you will love Japanese pork cutlet called Tonkatsu (豚カツ). These Japanese style pork cutlets come together in just 20 minutes! Serve with a salad and some rice for a complete meal.
This recipe is actually one of the quickest and simplest meals you can make at home. You just need to know a few tricks to make the perfect Tonkatsu, juicy on the inside and crispy on the outside. Panko bread crumbs are the key to achieving a crispier crust when frying. One important thing to remember about deep-frying is that you should always use enough oil so that the food doesn’t stick to the bottom of the pan or pot. A good rule of thumb is to keep at least 2 inches of oil in your pot when cooking.
The dish was invented in Japan around 1869 at the end of the Edo period and soon after that, Katsu restaurants started popping out all over Japan.
The most common way to serve Tonkatsu is with a bowl of steaming hot white rice and a side dish of either grated daikon, shredded cabbage, or gari (pickled ginger). There are also other ways of serving it. Some people like to enjoy their Tonkatsu with miso soup, while others prefer using Tonkatsu sauce as a dipping sauce for their pork cutlet.
Is this recipe not what you are looking for? Try these other great Asian Recipes:
PrintTonkatsu
Tonkatsu – For those of you who are new to this dish, it is a Japanese food which consists of a breaded, deep-fried pork cutlet, chicken also works well.
- Prep Time: :10
- Cook Time: :10
- Total Time: :20
- Yield: 2 1x
- Category: Entree
- Cuisine: Japanese
Ingredients
- 1 cup corn oil
- 1 pound boneless pork chops
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 cup Panko bread crumbs
- Cooked rice, for serving
- Tonkatsu sauce, for serving
Instructions
- Heat corn oil in a large skillet over medium high heat.
- Season pork chops with salt and pepper, to taste. Working one at a time, dredge pork chops in the flour, dip into the egg, then dredge in the Panko bread crumbs, pressing to coat.
- Working in batches, add pork chops to the skillet, 2 or 3 at a time, and fry until evenly golden brown and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate.
- Serve immediately with rice and Tonkatsu sauce, if desired.