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Authentic Tonkatsu Recipe Japan, Asia
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
For anyone who has ever tried preparing Wiener schnitzel, the preparation of tonkatsu will be an easy task, since it is the same in most steps. The process begins with picking the meat — in Japan, you can specifically ask for a tonkatsu cut, and in other parts of the world, a simple tenderloin or a boneless pork cutlet around 1 centimeter (1/2-inch) thick will do. The finest Japanese tonkatsu is allegedly made from a black pig called kurobuta from Kagoshima Prefecture in Southern Japan. The meat needs to be bashed lightly to become more tender and seasoned with salt and pepper. It is then rolled in white flour, whisked egg, and panko — Japanese breadcrumbs made from dried bread. Tonkatsu is fried on each side in deep hot oil for 3-5 minutes until it reaches golden color. Then, it is drained on a paper towel, which helps the crust remain extra crispy. Usually, tonkatsu is cut into strips before serving to make it easier to eat using chopsticks, ... Read more
Serve With
Cooking tips
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pork
Two cuts of pork are suitable for preparing tonkatsu: pork tenderloin or a boneless cutlet. The meat should be around 1 centimeter (1/2-inch) thick and lightly beaten with a meat pounder. Here lies one of the key differences between tonkatsu and Wiener schnitzel: tonkatsu is not so thinly beaten. If you are leaving a band of fat on one edge of the cutlet, make cuts in the meat where the fat meets ... Read more -
frying
The best choice of oil for frying is peanut or canola, due to their high flash point. The oil should be heated to 170 - 180°C/340 - 350°F, and the frying pan can be covered with a mesh to keep the oil away from kitchen surfaces. The secret to extra crispiness lies in frying the meat twice: first at a high temperature to close the meat pores and then at a lower one. -
sauce
Classic recipes call for a tonkatsu sauce, which evolved from the British Worcestershire sauce and is a blend of various fruit and vegetables with vinegar, spices, and salt. A simpler version can be prepared by mixing Worchester sauce with ketchup. Tonkatsu sauce is also widely available in supermarkets, and other popular condiments include curry sauce or a simple drizzle of lemon juice.
Classic Tonkatsu
PREP 5min
COOK 10min
READY IN 15min
This tonkatsu recipe gives instructions on how to prepare it the traditional way. First, incisions are made around the edges of the tonkatsu pork cutlet and into it so it doesn't curl when frying, and then it is lightly tenderized. Next, the cutlet is dipped into flour, beaten egg, and panko, and, finally, fried. Serve it with shredded cabbage, tonkatsu sauce, and a lemon wedge.
Ingredients
Classic Tonkatsu
120-150g (4-5 oz) piece of tonkatsu pork or boned pork cutlet, 1cm (1/2-inch) thick
salt
pepper
2 tbsp white flour
3 tbsp panko breadcrumbs
Preparation
1
Classic Tonkatsu
Step 1/4
Make small cuts all around the edges of the meat and into the meat overall, or use a meat tenderizer and bash lightly. This makes the meat less likely to curl and shrink up during cooking. Lightly season the meat with salt and pepper.
Step 2/4
Prepare three containers — with flour, beaten egg, and panko. Coat the meat in the flour first, then dip in the beaten egg and coat in the breadcrumbs.
Step 3/4
Prepare enough oil to completely immerse the cutlet and heat to 180°C/350°F. Put the cutlets in the oil for 30 seconds. Take the cutlets out, and let the oil cool down to 170°C/350°F. Remove any breadcrumbs from the oil. Fry the cutlets one at a time for about 2 to 3 minutes.
Step 4/4
Drain and serve immediately. If the diners will be using chopsticks, slice the meat. Complete with raw shredded cabbage, a lemon wedge and tonkatsu sauce.
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