Tonkatsu is one of the most popular deep-fried dishes in Japan. The batter is savory, and when you take a bite, the flavor of the pork fills your mouth along with its crispy texture. It is a dish that is considered an everyday treat.
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What is Tonkatsu?
Tonkatsu is a dish made by coating thick slices of pork with flour, beaten eggs, and breadcrumbs, and then deep-frying them. "Ton" means pork, and "katsu" refers to a cutlet. Since "katsu" is pronounced the same as the Japanese word "勝つ," meaning to win, in Japan, it is often eaten before exams or competitions as a symbol of good luck and a wish for success.
By coating the pork with batter, the outside becomes crispy, and the inside remains juicy. It is most commonly enjoyed with sauce, but you can also savor it with salt and a squeeze of lemon juice.
Exploring tonkatsu sauce
The sauce used for tonkatsu is known as "Tonkatsu Sauce," which gives it a rich, slightly sweet, yet savory flavor. In Japan, commercially available varieties are commonly used, but you can also create it from scratch using sesame seeds, Japanese Worcestershire sauce, ketchup, and other seasonings. Since it can be easily and quickly prepared, I encourage you to give it a try.
To learn more about making "Tonkatsu Sauce," please refer to this linked page.
What to serve with it
Tonkatsu is typically served with shredded green cabbage as it complements the tonkatsu sauce. The cabbage adds color and brightness to the dish, while also serving as a palate cleanser. In Japan, specialized tonkatsu restaurants often serve tonkatsu alongside shredded cabbage, white rice, miso soup, and Japanese pickles.
How to dispose of oil
After enjoying tonkatsu, it is essential to properly dispose of the oil used for deep-frying. Pouring a large quantity of oil directly down the drain can lead to clogged pipes.
The most recommended method for oil disposal is to use oil-solidifying powder. This powder solidifies the oil, making it easy to dispose of. Is it available locally? If not, you can also use items like newspaper to absorb the oil or put it in an empty container after the oil has completely cooled.
Additionally, when disposing of used oil, be sure to follow the waste disposal regulations in your area.
Ingredients
- 2 (9oz./260g) boneless pork loin or tenderloin chops
- - pinch of salt (for the pork)
- - pinch of ground black pepper (for the pork)
- 3.5oz. (100g) green cabbage
- 1.2 inches (3cm) of neutral oil in the pan (for deep-frying)
- 4 Tbsp tonkatsu sauce
Batter ingredients:
- 3 Tbsp all-purpose flour (plain flour)
- 1 egg
- 1 cup (1.5oz./40g) panko breadcrumbs
Step-by-step instructions
🕒 Total 25 mins
Step 1
Cut the cabbage into thin strips.
Step 2
Make several incisions along the border between the lean and fatty parts of the pork using the tip of a knife.
Step 3
Pound the pork with a meat tenderizer or the back of a knife to ensure even thickness. Then, sprinkle salt and pepper on both sides.
Step 4
Crack the egg into a bowl and beat it. Prepare three sheet pans, placing flour, beaten egg, and panko breadcrumbs on each one.
Step 5
Coat both sides of the pork in the following order: flour, beaten egg, and panko breadcrumbs.
Step 6
Heat oil in a pot to 340°F (170°C). If you don't have a thermometer, drop a few panko breadcrumbs into the oil to check the temperature. When the panko breadcrumbs immediately float to the surface, it indicates that the oil is ready.
Step 7
Carefully place each pork into the oil one at a time and deep-fry for about 1-2 minutes. Then, flip them when the batter becomes slightly browned. Continue deep-frying until they are browned all over and the bubbles floating on the oil surface become small, which takes about 4 minutes. The total deep-frying time should be around 5-6 minutes.
Step 8
Remove the pork from the pot and place it on a wire rack or paper towels to drain excess oil.
Step 9
Cut the pork into 0.8 inch (2cm) pieces.
Step 10
Serve the pieces on plates, topped with tonkatsu sauce. Accompany with shredded cabbage on the side.
To Store
You can store it in the refrigerator for up to 2 days.
Tips on how to make
- Prepare the pork. Making several incisions along the border between the lean and fatty parts will prevent the pork from curling up when deep-fried. Additionally, pounding the pork will help ensure even thickness and uniform cooking.
- When deep-frying pork in oil, avoid turning it over more than necessary. Flipping the pork frequently can cause the oil temperature to drop and prevent the pork from deep-frying properly.
Recipe Card
Tonkatsu (Crispy Japanese Pork Cutlet)
Ingredients
- 2 (9oz./260g) boneless pork loin or tenderloin chops
- - pinch of salt (for the pork)
- - pinch of ground black pepper (for the pork)
- 3.5oz. (100g) green cabbage
- 1.2 inches (3cm) of neutral oil in the pan (for deep-frying)
- 4 Tbsp tonkatsu sauce
Batter ingredients:
- 3 Tbsp all-purpose flour (plain flour)
- 1 egg
- 1 cup (1.5oz./40g) panko breadcrumbs
Instructions
- Cut the cabbage into thin strips.
- Make several incisions along the border between the lean and fatty parts of the pork using the tip of a knife.
- Pound the pork with a meat tenderizer or the back of a knife to ensure even thickness. Then, sprinkle salt and pepper on both sides.
- Crack the egg into a bowl and beat it. Prepare three sheet pans, placing flour, beaten egg, and panko breadcrumbs on each one.
- Coat both sides of the pork in the following order: flour, beaten egg, and panko breadcrumbs.
- Heat oil in a pot to 340°F (170°C). If you don't have a thermometer, drop a few panko breadcrumbs into the oil to check the temperature. When the panko breadcrumbs immediately float to the surface, it indicates that the oil is ready.
- Carefully place each pork into the oil one at a time and deep-fry for about 1-2 minutes. Then, flip them when the batter becomes slightly browned. Continue deep-frying until they are browned all over and the bubbles floating on the oil surface become small, which takes about 4 minutes. The total deep-frying time should be around 5-6 minutes.
- Remove the pork from the pot and place it on a wire rack or paper towels to drain excess oil.
- Cut the pork into 0.8 inch (2cm) pieces.
- Serve the pieces on plates, topped with tonkatsu sauce. Accompany with shredded cabbage on the side.
Notes
- You can store it in the refrigerator for up to 2 days.
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