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Tonkatsu

Serves 4 to 6 Entree meat

Tonkatsu

Tonkatsu has long been a beloved staple both in homes and at bustling restaurant counters across Japan. Though it shares the spotlight with sushi and ramen, this dish shines in its own right, especially when prepared with care in a family kitchen. The home version, a well-balanced act of hand-judged salt and generous fat, brings a sense of comfort and warmth to any meal.

When you bite into a piece of Tonkatsu, expect a symphony of textures: the satisfying crunch of panko breadcrumbs giving way to tender, juicy pork. The fine sea salt and black pepper enhance its savory depth, while a drizzle of tangy tonkatsu sauce complements each bite. Serve alongside a crisp mound of shredded cabbage for a refreshing contrast.

Ingredients

  • 4pork loin cutlets
  • 100 gpanko
  • 2eggs — beaten
  • 80 gflour
  • for fryingoil
  • tonkatsu sauce — to serve
  • shredded cabbage — to serve
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing the pork loin cutlets. Lightly season each cutlet with fine sea salt and a pinch of black pepper on both sides. This will enhance the natural flavor of the pork and help the crust adhere better.
  2. Set up a breading station with three shallow dishes. In the first dish, place 80 g of flour. In the second dish, beat 2 eggs until well combined. In the third dish, spread out 100 g of panko. This sequence will ensure a crispy coating.
  3. Dredge each pork cutlet in the flour, shaking off any excess. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, press the cutlet into the panko, ensuring it is completely covered. The panko will provide the signature crunch of Tonkatsu.
  4. Heat a large, heavy-bottomed skillet over medium-high heat and add enough frying oil to reach about 1 cm up the sides of the pan. Once the oil is shimmering, carefully place the breaded cutlets into the pan. Avoid overcrowding to maintain the oil temperature.
  5. Fry the cutlets for about 3-4 minutes on each side, or until they are golden brown and crispy. The panko should be a deep, even brown, indicating a perfect fry. Adjust the heat as necessary to prevent burning.
  6. Once browned, transfer the cutlets to a wire rack or paper towel-lined plate to drain excess oil. This step prevents the Tonkatsu from becoming soggy.
  7. Slice the Tonkatsu into strips, about 2 cm wide, for easy serving. The interior should be juicy and tender, with a slight pink hue indicating it's perfectly cooked.
  8. Serve the Tonkatsu with a generous drizzle of tonkatsu sauce and a side of shredded cabbage. The cabbage adds a refreshing crunch and balances the richness of the pork. Enjoy with rice, bread, or a simple salad for a complete meal.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

This recipe is from Authentic Japanese Cuisine by Yassine Sbiti — the Japanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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