Tonkatsu is a highly popular deep-fried dish in Japan. The batter is savory, and when you take a bite, the flavor of the meat fills your mouth with a crispy texture. It's a meal that is considered an everyday treat for Japanese people.
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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 in oil. Ton means pork, and katsu refers to a cutlet. Since "katsu" is pronounced the same as the Japanese word for "勝つ," meaning to win, in Japan, it's 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 retains much of the meat's flavor. It's most commonly topped with sauce, but you can also enjoy it with salt and a squeeze of lemon juice.
About tonkatsu sauce
The sauce used for tonkatsu is called "tonkatsu sauce," which gives tonkatsu a rich, slightly sweet flavor. In Japan, many households use commercially available tonkatsu sauce, but you can also make it from scratch using Japanese Worcestershire sauce, ketchup, and other seasonings.
To learn more about "Tonkatsu Sauce."
What to serve with it
Tonkatsu is typically served with shredded cabbage as it pairs well with tonkatsu sauce. Cabbage adds color and brightness to the dish. In Japan, many restaurants specializing in tonkatsu serve shredded cabbage alongside white rice, miso soup, and Japanese pickles.
How to dispose of oil
The proper disposal of the oil used for deep-frying tonkatsu is essential. 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 used oil. Is it available at your local store? 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.
When disposing of used oil, make sure to follow the waste disposal regulations in your area.
Ingredients
- 2 (9oz./260g) boneless pork loin / tenderloin chops (thickness: 0.6 inch/1.5cm)
- - pinch of salt (for pork)
- - pinch of ground black pepper (for pork)
- 3 Tbsp all-purpose flour (plain flour)
- 1 egg
- 1 cup (1.5oz./40g) panko breadcrumbs
- 1.2 inches (3cm) in pan oil (for deep-frying)
- 4 Tbsp tonkatsu sauce
- ⅛ (3.5oz./100g) cabbage
Step-by-step instructions
🕒 Total 25 mins
Step 1
Cut the cabbage into thin strips.
Step 2
Make some cuts with the tip of a knife along the border between the lean and fatty parts of the pork.
Step 3
Pound the pork with a meat tenderizer or similar to make it even in thickness. Then, sprinkle salt and black pepper on both sides of the pork.
Step 4
Crack the egg into a bowl and beat it. Prepare three trays and put flour, beaten eggs, and panko breadcrumbs in each one.
Step 5
Coat both sides of the pork with flour, beaten eggs, and panko breadcrumbs in that order.
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. If the panko breadcrumbs immediately float to the surface, that's a sign that the oil is ready.
Step 7
Carefully place each piece of pork into the oil one at a time and flip it when the batter becomes slightly browned, about 1-2 minutes. Deep-fry until it's browned all over, and the bubbles floating on the surface become small, about 4 minutes. The total deep-frying time should be about 5-6 minutes.
Step 8
Remove the pork from the pot and put 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 on a plate and top 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 some cuts along the border between the lean and fatty parts will prevent the pork from curling up when it is deep-fried. Additionally, pounding the pork will even out the thickness and ensure even cooking.
- When deep-frying pork in oil, avoid turning it over too often. Flipping the pork more often than necessary 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 / tenderloin chops (thickness: 0.6 inch/1.5cm)
- - pinch of salt (for pork)
- - pinch of ground black pepper (for pork)
- 3 Tbsp all-purpose flour (plain flour)
- 1 egg
- 1 cup (1.5oz./40g) panko breadcrumbs
- 1.2 inches (3cm) in pan oil (for deep-frying)
- 4 Tbsp tonkatsu sauce
- ⅛ (3.5oz./100g) cabbage
Instructions
- Cut the cabbage into thin strips.
- Make some cuts with the tip of a knife along the border between the lean and fatty parts of the pork.
- Pound the pork with a meat tenderizer or similar to make it even in thickness. Then, sprinkle salt and black pepper on both sides of the pork.
- Crack the egg into a bowl and beat it. Prepare three trays and put flour, beaten eggs, and panko breadcrumbs in each one.
- Coat both sides of the pork with flour, beaten eggs, and panko breadcrumbs in that order.
- 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. If the panko breadcrumbs immediately float to the surface, that's a sign that the oil is ready.
- Carefully place each piece of pork into the oil one at a time and flip it when the batter becomes slightly browned, about 1-2 minutes. Deep-fry until it's browned all over, and the bubbles floating on the surface become small, about 4 minutes. The total deep-frying time should be about 5-6 minutes.
- Remove the pork from the pot and put on a wire rack or paper towels to drain excess oil.
- Cut the pork into 0.8 inch (2cm) pieces.
- Serve on a plate and top 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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