• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Recipes
  • Midnight Snack
  • Contact
  • Subscribe
  • Subscribe
  • Subscribe
  • Recipes
  • Contact
  • About

Eatnik logo

menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Contact
  • Newsletter
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Contact
    • Newsletter
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    • Smoked Salmon Dip
    • Table-side Chicken Caesar Salad
    • Hot Cross Bun Pudding
    • Pumpkin Coconut Dal
    • Garlic Oyster Sauce Scissor-Cut Noodles
    • Strawberry and White Chocolate Cookie for Two
    • Slow Cooker Japanese Beef Curry
    • Roasted Capsicum Pasta
    • Lo Bak Go (Turnip Cake)
    • Beans alla Vodka
    • Vegetable and Tofu Dumplings
    • Lemon Iced Tea
    Home » Recipes » Dinner

    November 14, 2023 · by Andrea Love · This post may contain affiliate links · No Comments

    Pork Tonkatsu

    Jump to Recipe Print Recipe

    Crispy crunchy pork tonkatsu served with rice and cabbage salad is one of my favourite comfort food dishes. This Japanese pork cutlet is coated generously with panko crumbs, shallow fried and then drizzled with sweet tonkatsu sauce for serving. An easy but impressive dinner that will quickly become a family favourite.

    Pork tonkatsu on a bed of rice with cabbage salad on the side.

    Tonkatsu's early days

    Japan in the late 1800s, a time when things were changing fast. It's during this period where tonkatsu first appeared. Back then, Japan was getting into Western ways, and chefs got creative. Tonkatsu wasn't just a random idea; it was a smart move inspired by breaded cutlets from the West. Chefs in busy places like Tokyo wanted to try this new frying technique they learned from the Portuguese. So, they started deep-frying pork, giving birth to the crunchy tonkatsu we love.

    Fast forward and by the 20th century, tonkatsu had become a popular dish in Japan. It found its way into homes and restaurants, becoming a comfort food for many. People loved the simple joy of biting into that crispy exterior and finding tender pork inside. Today, tonkatsu has come a long way from those Meiji-era kitchens, becoming a global sensation and flavourful reminder of Japan's culinary journey.

    Breading and frying

    The real key to perfect tonkatsu lies in the precision of breading and frying. This process begins with the pork cutlet undergoes a systematic coating. First, it is dredged in flour, ensuring an even base. Then a bath in beaten eggs follows, providing a binding layer. The final touch involves a generous roll in panko breadcrumbs, creating the signature crispiness.

    And then we fry! The breaded cutlet is submerged in hot oil, where the exterior transforms into a golden brown, maintaining a delicate balance between crunch and tenderness within. Traditionally deep fried, personally, I prefer to shallow fry simply because it uses less oil. Beyond the frying pan, the final dish is completed with the accompaniments - tonkatsu sauce and a side of shredded cabbage.

    Pork tonkatsu on a bed of rice with cabbage salad on the side.
    Chopsticks lifting a slice of pork tonkatsu on a bed of rice with cabbage salad on the side.

    Sauces and sides

    After you've breaded and fried your pork cutlet, the tonkatsu experience is elevated by essential accompaniments. Serve your dish with tonkatsu sauce, a savoury and sweet condiment often likened to the British 'brown sauce'.

    The traditional pairing of tonkatsu with shredded cabbage acts as a palate cleanser between bites, enhancing the overall dining experience. This seemingly simple side contributes a refreshing crunch that contrasts with the rich, fried exterior of the pork cutlet.

    Ingredients

    • Pork cutlets
    • Salt
    • Pepper
    • All purpose flour
    • Egg
    • Panko breadcrumbs
    • Neutral oil
    • Cabbage
    • Spring onions
    • Cooked short grain rice
    • Sesame dressing
    • Tonkatsu sauce
    • Toasted sesame seeds

    See recipe card below for quantities.

    Variations

    Here are a few swaps and changes you can make to suit any dietary or taste preferences:

    • A vegetarian option: I've used this same recipe but swapped the pork cutlet for a firm tofu slice to create a vegetarian alternative. To make it vegan, swap the egg wash for a vegan egg or aquafaba.
    • Use chicken breast instead of the pork cutlet: while not traditional, chicken is a common alternative. Flatten the chicken breast out on a board and use a meat mallet to hammer it into an even thickness.

    Equipment

    • Chopping board
    • Meat tenderiser or rolling pin
    • Shallow trays or dishes
    • Fry pan
    • Mandoline

    Watch the video here. If you make this one, don't forget to tag me on TikTok or Instagram. I love to see it!

    This recipe was originally posted in my newsletter, Midnight Snack. Click here to read (I also include a wine pairing!). And feel free to subscribe!

    Pork Tonkatsu

    Crispy crunchy pork tonkatsu served with rice and cabbage salad is one of my favourite comfort food dishes.
    Print Pin Rate
    Course: Dinner
    Cuisine: Japanese
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Servings: 2 people
    Author: Andrea Love

    Ingredients

    Pork tonkatsu

    • 2 boneless pork cutlets approx. 125g each
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • 1 egg lightly whisked
    • ¾ cup panko breadcrumbs
    • 125 mL neutral oil for shallow frying

    Cabbage salad

    • ¼ head of green cabbage
    • 4 tablespoon Japanese sesame dressing

    For serving

    • 2 spring onions sliced thinly
    • 2 cups cooked short grain rice
    • 4 tablespoon tonkatsu sauce
    • 1 tablespoon toasted sesame seeds

    Instructions

    • Place pork cutlets between two pieces of grease-proof paper. Using a meat tenderiser, or a rolling pin, pound until approximately 1.5 centimetres thick. Season each side with salt and pepper.
    • Lay out flour, egg and breadcrumbs in three separate trays. Dip each seasoned pork cutlet into flour first, shaking off any excess. Dredge in the whisked egg, again allowing excess to drip away. Finally, place into panko breadcrumbs and pat down on each side creating a nice, even coat. Repeat with second pork cutlet.
    • Heat oil in a frypan over medium-high heat. Oil should come up to about half a centimetre from the bottom of your pan - add a little more if needed. Test the oil by dropping in a single bread crumb to make sure it is hot enough. If it is ready, the oil will sizzle.
    • Pan fry pork cutlets for approximately two minutes on each side. Adjust the heat if necessary. You don’t want your cutlets to burn! They should be crunchy and golden on the outside and just cooked through on the inside. Once cooked, set aside on a wire rack or paper towel. I recommend frying one cutlet at a time so as to not reduce the temperature of the oil too much.

    Cabbage salad

    • Prepare the cabbage salad by finely slicing with a mandolin. Thinly slice spring onions and toss together with cabbage. Divide among two serving plates, reserving Japanese sesame dressing until right before eating.

    To serve

    • Divide hot steamed rice between the two plates.
    • Slice pork cutlet into two centimetre wide strips and place on top of the rice. Drizzle cutlet with tonkatsu sauce and salad with sesame dressing. Sprinkle with toasted sesame seeds to serve.

    Notes

    • If you prefer to deep fry your pork cutlets, use approximately 3 cups of neutral oil. Bring this oil to 170ºC before deep frying cutlets.

    More Dinner

    • Steamed Eggplant with Chilli Oil
    • 10 Dinner Ideas for Easy Weeknight Meals
    • Pork & Tofu Cabbage Rolls
    • Knife-Cut Noodles

    Reader Interactions

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Andrea! I'm a self-taught home cook and I love to create food that makes me happy, whether it be wholesome or indulgent (or a little bit of both). Eatnik gives me a little corner of the internet to be able to share my recipes and as a result I hope your feel inspired to recreate them at home.

    • Instagram
    • TikTok
    • YouTube
    • Pinterest
    • Facebook

    Latest posts

    • Banoffee Icebox Cake
    • 7 Simple Canapés for Christmas
    • Pea, Zucchini and Mint Salad
    • Basil Lime Soda

    Summer Salads

    • Vietnamese Salad with Poached Chicken
    • Simple summer salad with radish, walnuts and chives
      My go-to simple summer salad
    • Pouring tahini dressing over pumpkin and chickpea salad
      5 Salads of Summer: Roast Pumpkin and Chickpea Salad with Tahini Dressing
    • Plate of poached coconut chicken salad with herbs
      5 Salads of Summer: Poached Coconut Chicken Salad
    • Chorizo and Herb Potato Salad
    • A platter of roasted root vegetable salad and herb yoghurt dressing
      5 Salads of Summer: Root Vegetable Salad with Herb Yoghurt Dressing

    Footer

    ↑ back to top

    About Me

    Work with me

    Contact

    Midnight Snack

    Instagram

    TikTok

    YouTube

    Copyright © 2024 Andrea Love