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.
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.
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
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.
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