Tonkatsu
Panko-crusted pork cutlet, shatteringly crisp outside and juicy within. · Japan
Panko-crusted pork cutlet, shatteringly crisp outside and juicy within.
About Tonkatsu
A thick pork loin or fillet is breaded in airy panko and deep-fried, then sliced and served with shredded cabbage, rice and a tangy-sweet tonkatsu sauce. It is Japanese comfort food at its most satisfying.
🏛️ History & Culture
Tonkatsu originated in Japan during the late 19th century as a yoshoku (Western-style) dish, adapted from European breaded cutlets like the French côtelette or the Austrian schnitzel. Its signature use of panko—flaky, coarse breadcrumbs—distinguishes it from its Western counterparts, and it became a staple of Japanese home cooking and restaurant menus after World War II.
Regional variations exist, most notably Nagoya's miso katsu, where the pork is topped with a thick, savory hatcho miso sauce, in contrast to the standard sweet-and-tangy tonkatsu sauce used elsewhere. Culturally, tonkatsu is beloved as a comforting meal, often served with shredded cabbage, rice, and pickles, and its name—meaning "pork cutlet"—has made it a symbol of Japan's successful fusion of foreign techniques with local tastes.
🍳 How to make Tonkatsu
AI-assisted, not kitchen-testedTonkatsu (Japanese Crispy Pork Cutlet)
A classic yōshoku comfort dish: a thick pork loin cutlet coated in panko and fried until shatter-crisp, served with a mound of finely shredded cabbage, rice, and a tangy-sweet tonkatsu sauce.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
- Difficulty
- Medium
Recipe ingredients
- 4 pieces (about 600 g) (4 pieces (about 1½ lb)) pork loin, about 150 g each, Ask your butcher for "rosu katsu" cut: loin with a 2-3 cm fat rim, or substitute pork fillet/tenderloin
- 5 g (1 tsp) salt
- 2 g (½ tsp) freshly ground black pepper
- 60 g (½ cup) plain flour
- 2 whole large eggs, Beaten with 2 tbsp water
- 120 g (2 cups) panko breadcrumbs, Use Japanese panko only; Western breadcrumbs will not give the airy, crisp crust
- 750 ml (3 cups) neutral frying oil, Rice bran, canola, or sunflower; needs about 2-3 cm depth in a heavy pot
- 400 g (14 oz) green cabbage, Finely shredded, soaked in cold water 10 minutes then drained
- 60 ml (¼ cup) tonkatsu sauce, Bull-Dog brand is standard; or use Bulldog-type Worcestershire with a little sugar and oyster sauce
- 600 g (about 3 cups cooked) short-grain Japanese rice, Cooked, for serving
- 10 g (¼ cup) shredded daikon and grated ginger, Optional but traditional accompaniment
- 15 ml (1 tbsp) sesame oil or mustard, Optional, to stir into the cabbage
Steps
- 1 Pat the pork loin dry. If thicker than 2 cm, slice horizontally partway and open like a book so it cooks evenly (butterflying). Season both sides generously with salt and pepper, rubbing in. Let sit 10 minutes.
- 2 Set up three shallow bowls: flour, beaten egg (with the 2 tbsp water), and panko. Dredge each cutlet in flour, shaking off excess; dip fully in egg so it is completely wet; then press into panko on both sides, pressing firmly so crumbs adhere without bare patches. Rest on a tray 5 minutes so the coating sets.
- 3 Meanwhile, heat oil in a heavy pot to 170-175°C / 340-350°F. Use a thermometer; oil too cool makes the crust greasy, too hot burns it before the meat cooks. While oil heats, shred the cabbage finely, soak in cold water, and drain.
- 4 Carefully lower 1-2 cutlets into the oil (do not crowd). Fry 3-4 minutes per side, turning once, until the panko is a deep golden brown. The pork loin is safely cooked when the juices run clear and an instant-read thermometer reads 70°C / 158°F at the thickest part. If the surface browns before this temperature is reached, lower the heat and continue frying.
- 5 Lift each cutlet out and stand it on a wire rack (not paper towels, which soften the crust) for 2-3 minutes to let oil drain and the interior finish cooking on residual heat.
- 6 Slice each cutlet against the grain into 1.5 cm (½ in) strips, keeping the slices aligned so the crust stays intact. Mound the drained cabbage on plates, place the sliced cutlet alongside, and serve with a small bowl of rice and tonkatsu sauce for pouring over the meat.
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Tonkatsu — frequently asked questions
What is Tonkatsu?
A thick pork loin or fillet is breaded in airy panko and deep-fried, then sliced and served with shredded cabbage, rice and a tangy-sweet tonkatsu sauce. It is Japanese comfort food at its most satisfying.
What is Tonkatsu made of?
Tonkatsu is made with pork loin, panko, egg, cabbage and tonkatsu sauce.
Where does Tonkatsu come from?
Tonkatsu comes from Japan, and is especially associated with Tokyo. Tonkatsu originated in Japan during the late 19th century as a yoshoku (Western-style) dish, adapted from European breaded cutlets like the French côtelette or the Austrian schnitzel.
Where can I eat Tonkatsu?
A tonkatsu specialist; choose rosu (loin) for fat or hire (fillet) for lean.
How do you make Tonkatsu?
Making Tonkatsu at home takes about 20 minutes of prep and 15 minutes of cooking. The recipe on this page serves 4 and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.
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- 🇯🇵 Okonomiyaki · Japan
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- 🇧🇬 Gornooryahovski Sudzhuk · Bulgaria
- 🇲🇲 Tea Leaf Salad · Myanmar
- 🇲🇾 Heong Peng · Malaysia
- 🇻🇳 Rượu Táo Mèo · Vietnam
- 🇹🇭 Massaman Curry · Thailand
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