Best Tonkatsu (Deep-fried Japanese Pork Cutlet） | Sudachi Recipes (2024)

How I Developed This Recipe

Tonkatsu holds a special place in my heart, making it an unwavering favorite. This sentiment fueled my determination to develop a recipe that embodies perfection, leaving no room for compromise.

While tonkatsu’s essence lies in its simplicity, making it accessible for anyone to recreate, my journey was paved with meticulous trials and refinements. My dedication didn’t just stop at the cutlet; I’ve also curated a signature sauce that elevates the dish to new heights.

I invite you to experience my rendition of tonkatsu which rivals the offerings of the finest teishoku restaurants.

Ingredients & Substitution Ideas

• Thick boneless pork chops or similar: The right pork cut is vital for authentic tonkatsu, aiming for a thick, satisfying slice. The top choices are loin or tenderloin, which are leaner, and boneless ribs for a meatier, richer experience. If you want to use chicken instead, check out my chicken katsu recipe.
• Cooking oil: Intended for deep frying. Neutral oils with high smoke points, such as canola, sunflower, and peanut oil, are recommended. My recent go-to’s are rice bran oil and extra virgin (white) sesame oil for both shallow and deep frying.
• All-purpose flour: Used for dusting the meat and helping the egg stick.
• Egg: Used to help the panko stick to the surface of the pork. The proteins in eggs also help make the meat more tender.
• Whole milk: Mixed with the egg not only helps stretch it further, but also contributes to softening the meal. Opt for whole milk over skim milk when possible.
• Panko breadcrumbs: Panko breadcrumbs are the secret to the distinctiveness of Japanese katsu. There are two kinds: “dry” and “nama” (fresh). While dry panko is fine-grained and pantry-friendly, “nama panko” is made from fresh bread, resulting in larger, fluffier crumbs. If you’re up for a hands-on experience, crafting your own panko is straightforward. For a deeper understanding of panko, see my homemade panko post!
• Worcestershire sauce: A key ingredient in tonkatsu sauce for its iconic tangy taste.
• Tomato ketchup: While any regular ketchup works, I’ve used Heinz tomato ketchup in this recipe.
• Soy sauce: Kikkoman soy sauce is a reliable choice for a cost-effective option. Refer to my soy sauce guide for more insights on selecting the right soy sauce in Japanese cuisine.
• Brown sugar: Brown sugar imparts a deep flavor, but regular sugar is also fine.
• White sesame seeds: These are optional but can add a nice touch.

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Jump to Full Recipe Measurements

Tips & Tricks

Once you know these simple tips and tricks, you can make perfect, restaurant-worthy tonkatsu every time without fail!

• Use thick cuts of pork – Starting with a thick cut will give you a bigger and better tonkatsu that can be tenderized without becoming too thin.
• Make incisions – This is important enough that I added it as a step in my recipe. By piercing the muscle that connects the fat and meat, the texture of the overall cutlet is improved (less chewy) and it’s less likely to curl (better presentation).
• Tenderize – Again, so important that it’s a step! Pounding the meat helps make it softer. This also makes it a bit thinner, making it cook quicker and more evenly.
• Don’t pound too thin – If the meat is pounded too thin, your tonkatsu will cook too quickly and become dry. In addition to this, the structure will be weak, resulting in a floppy tonkatsu. Not cool.
• Add oil to the egg – A little bit of oil whisked into the egg will act as a binder, helping it stick more securely to the surface of the pork. This means the panko layer will be less likely to fall off. Additionally, the thin layer of oil protects the meat to some extent, helping it stay juicy and tender.
• Dust evenly – It might be tempting to add thick layers of flour, egg and panko to make it extra crispy, but balance is essential here. A thin, even layer of flour absorbs excess moisture, but too much will cause the egg to fall off, so be sure to pat off the excess.
• Be generous with panko – A generous coating of panko is necessary for the perfect crispy and even tonkatsu, so add as much as possible and lightly press it down with your palm (sprinkling doesn’t adhere well).
• Use plenty of oil – The amount of oil should be at least twice as deep as the thickness of the tonkatsu. If you don’t use enough oil, the katsu will touch the bottom of the pan and will burn your panko, ruining both the look and taste.
• Shallow-frying – If you want to use less oil, shallow-frying is possible. Just remember that it takes more care since the panko burns easily if it touches the bottom of the pan.
• Don’t interfere for the first few minutes – The minute the tonkatsu hits the oil, it’s in a delicate state. Mixing, poking or checking it in the first few minutes can damage the surface and cause the panko to fall off.
• Maintain 170°C (338°F) – If the oil temperature is too low then the pork will become dry and overcooked while the panko will be pale and soggy. On the other hand, if the oil is too hot then the panko might burn and the pork could be raw in the middle. The sweet spot is 170°C (338°F), so try and maintain this temperature the best you can.
• No thermometer? No problem! – You can check your oil’s temperature by dropping a crumb of panko in there. If it sinks, the heat is too low. If it browns too quickly, you might need to reduce the heat. Ideally, the panko should float and sizzle consistently, this means the oil is a good temperature for frying.
• Check by sound – You can mostly tell if your katsu is cooked by the sound. When it’s first added to the oil, it crackles loudly and bubbles aggressively. This is due to the reaction between the hot oil and the moisture in the raw meat. As it cooks, it will become quieter and the bubbles will become smaller.

Storage summary

More Japanese Dinner Recipes

• Hambagu (Japanese Hamburger Steak)
• Beef Hayashi Rice (Without Roux Packet)
• Japanese Style Mapo Tofu (Mabo Dofu)
• Teriyaki Beef Rice Bowl with Wasabi Twist

Want more inspiration? Explore my Japanese Dinner Recipe Roundup Post for a carefully selected collection of tasty recipe ideas to spark your next meal!