Dive into the crispy, juicy, and utterly irresistible world of Tonkatsu with these 10 incredible Tonkatsu recipes! From classic Japanese pork cutlet preparations to exciting variations, explore the art of creating perfectly golden-brown, crunchy panko-crusted pork cutlets that are tender and flavorful on the inside. Whether you’re a Tonkatsu novice or a seasoned pro, these recipes will guide you through every step, from prepping the pork to achieving that signature crunch. Get ready to experience the ultimate in Japanese comfort food with these must-try Tonkatsu recipes.
Crispy and Easy Tonkatsu (Egg-Free & Less Oil)
This recipe provides a simple and healthier way to make delicious, crispy tonkatsu without using eggs and with less oil. Perfect for a weeknight meal or a special occasion.
Ingredients
- 4 pieces pork loin for tonkatsu (about 5 oz each, adjust to your preferred size)
- ½ cup bread flour (about 55g)
- ½ cup water (about 100ml)
- Panko breadcrumbs (as needed)
- Salt and pepper (as needed)
Instructions
- Prepare the Pork: Cut the tendons of the pork loin to prevent curling during frying. Pound the meat with the back of a knife to flatten it slightly, then reshape and season with salt and pepper.
- Make the Batter: In a bowl, whisk together the bread flour and water until smooth. (All-purpose flour can be substituted, but bread flour yields a crispier result.)
- Coat with Batter and Breadcrumbs: Dip each pork loin into the flour-water mixture, ensuring it’s fully coated. Then, press panko breadcrumbs onto the meat, covering all sides and edges thoroughly. Discard any large clumps of breadcrumbs that form.
- (Optional) Freezing: For future meals, freeze the breaded pork loins individually wrapped. Be cautious when frying frozen tonkatsu, as ice may cause oil splatter.
- Fry-Steam the Tonkatsu: Pour enough oil into a frying pan to reach halfway up the sides of the pork. Heat the oil to approximately 320°F (160°C). Carefully place the breaded pork into the hot oil.
- First Fry: Cover the pan with a lid and fry-steam over medium heat until the underside reaches a golden-brown color. Avoid touching the meat during this initial frying stage.
- Second Fry: Flip the tonkatsu. Briefly remove the lid to release steam and prevent oil splatter. Cover again and fry-steam the other side until golden brown. Adjust cooking time depending on the thickness of the meat and desired doneness.
- Crisp the Coating: Remove the lid, increase the heat, and flip the tonkatsu once more. Fry quickly on both sides to achieve extra crispiness.
- Drain and Serve: Remove the tonkatsu from the pan, holding it vertically with chopsticks to drain excess oil. Place on a wire rack, tilting slightly for optimal draining. Slice into bite-sized pieces and serve immediately.
- Serving Suggestions: Enjoy your crispy tonkatsu with classic tonkatsu sauce, mustard, ginger paste, grated daikon radish with ponzu, or your favorite accompaniments.
- Tips for Continuous Frying: If frying multiple batches, remove any stray breadcrumbs from the oil between batches to prevent burning. Add more oil as needed to maintain the desired level.
Crispy Tonkatsu Recipe
This recipe guides you through making delicious, crispy tonkatsu using a simple batter method. With just a few ingredients and easy-to-follow steps, you’ll have a restaurant-quality meal in minutes.
Ingredients
- Pork Loin: 3 pieces (about 300 grams)
- All-Purpose Flour: 2 tablespoons (about 20 grams)
- Water: 3 tablespoons (about 40 grams)
- Egg: 1
- Breadcrumbs: 1/3 cup (about 40 grams)
- Oil: As needed (for frying)
- Salt and Pepper: To taste
Instructions
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Prepare the Pork: Using a fork, poke holes all over the pork loin. This helps the meat cook evenly and tenderizes it. Season generously with salt and pepper.
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Make the Batter: In a bowl, whisk together the flour and water until smooth. Important: Add the water to the flour to prevent lumps. Then, crack in the egg and whisk until fully incorporated.
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Coat the Pork: Dip each piece of pork loin into the batter, ensuring it’s fully coated.
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Breadcrumb Coating: Place the battered pork in the breadcrumbs, pressing lightly to ensure they adhere. Let the breaded pork rest for a few minutes. This helps the breadcrumbs stick better and creates a crispier crust during frying.
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Fry the Tonkatsu: Heat the oil in a pan to 340°F (170°C). Carefully place the breaded pork into the hot oil and fry for 2 minutes. Flip each piece and fry for an additional 3 minutes, or until golden brown and cooked through.
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Drain and Serve: Remove the tonkatsu from the oil and place it on a wire rack or paper towel-lined plate to drain excess oil. Serve immediately.
Juicy and Easy Tonteki (Simpler than Tonkatsu!)
This recipe delivers a flavorful and juicy tonteki that’s even easier to make than tonkatsu! Enjoy tender pork loin chops in a savory-sweet sauce, perfect for a quick and satisfying weeknight meal.
Ingredients
Pork:
- 2-4 thick-cut pork loin chops
- All-purpose flour, as needed
- Salt and pepper
Onion:
- 1/2 onion
Tonteki Sauce:
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 1 tablespoon mirin
- 1/2 tablespoon ketchup
- 1/2 tablespoon oyster sauce
- 1/2 tablespoon honey (or sugar)
- 1 clove grated garlic
Side Dish (Optional):
- Shredded cabbage or other vegetables of your choice
Instructions
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Prepare the Pork: Cut the pork chops into easy-to-eat pieces. Season generously with salt and pepper, then coat thoroughly with all-purpose flour. If using tonkatsu-specific meat, score the fat to prevent curling during cooking.
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Cook the Onion: Cut the onion into 1/4-inch thick wedges. Microwave the onion for about 2 minutes to soften. (Sautéing is also an option, but microwaving saves time.)
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Pan-Fry the Pork: Add a generous amount of oil to a frying pan over medium-high heat. Cook the pork chops until nicely browned on one side. Flip them over, cover the pan, and reduce heat to medium. Continue cooking until cooked through.
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Make the Sauce: Add the softened onion to the pan with the pork. Pour the tonteki sauce (pre-mixed) over the pork and onions. Stir well to coat everything evenly. Cook until the sauce thickens slightly, glazing the pork and onions.
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Serve: Serve the tonteki hot, accompanied by shredded cabbage or your preferred vegetables. The tonteki sauce is especially delicious with shredded cabbage!
Quick & Easy Spicy Tonkatsu Sauce
This recipe provides a simple and delicious way to make spicy tonkatsu sauce at home. Perfect for dipping your favorite fried foods like tonkatsu or kushikatsu, this sauce comes together in minutes with just a few key ingredients.
Ingredients
- 2 teaspoons Worcestershire sauce
- 2 teaspoons ketchup
- 1 1/4 inches mustard (from a tube)
Instructions
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Gather your ingredients. Use ketchup and mustard from a tube for easy measuring. For a milder sauce, reduce the amount of mustard.
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Add the Worcestershire sauce to the ketchup and mustard.
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Mix all ingredients thoroughly until well combined.
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Enjoy your homemade spicy tonkatsu sauce with tonkatsu, kushikatsu (skewered cutlets), or any other fried food of your choice!
Healthy Baked Tonkatsu (No Frying!)
Enjoy a healthier, lighter take on the classic Japanese tonkatsu with this easy baked version. This recipe skips the deep frying, offering a simple yet satisfying meal that’s perfect for a quick weeknight dinner or a healthy bento box.
Ingredients
- Pork cutlets (as much as you like)
- Breadcrumbs (as needed)
- Eggs (as needed)
- Flour (as needed)
- Salt and pepper (to taste)
Instructions
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Toast the Breadcrumbs: In a non-stick frying pan over low heat, toast the breadcrumbs until golden brown. Watch carefully to prevent burning. Alternatively, spread the breadcrumbs on a microwave-safe plate and heat in short bursts, stirring in between, until toasted.
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Prepare the Pork: Season the pork cutlets generously with salt and pepper. Boil the pork in a pot of boiling water until cooked through. For thicker cutlets, score the surface with shallow cuts to prevent curling during boiling.
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Bread the Pork: Coat the cooked pork cutlets in flour, then dip in beaten egg, and finally coat thoroughly with the toasted breadcrumbs. For a lower-calorie version, create a light batter by dissolving a small amount of flour in water and use this in place of the egg.
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Bake the Tonkatsu: Bake the breaded pork cutlets in a toaster oven for 4-5 minutes, or until heated through and slightly crispy.
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Serve and Enjoy: Serve the baked tonkatsu hot with your favorite tonkatsu sauce.
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Make-Ahead Tip: After breading the pork (step 3), you can freeze the cutlets. Thaw and bake in the toaster oven for a quick and easy bento box lunch.
Crispy Tonkatsu with Easy Batter Mix
This recipe provides a simple and delicious way to make crispy tonkatsu using a convenient batter mix. The result is a perfectly textured, golden-brown cutlet that’s easy to achieve, even for beginners.
Ingredients
- 4-5 Tonkatsu pork cutlets
- Breadcrumbs (as needed)
- Oil (for frying)
- Batter Mix:
- 4 tablespoons all-purpose flour
- 5 tablespoons water
- 1 tablespoon mayonnaise
Instructions
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Prepare the batter and breading: In a bowl, whisk together the flour, water, and mayonnaise to create the batter mix. In a separate bowl, place a generous amount of breadcrumbs.
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Set up your breading station: Arrange the pork cutlets, batter mix, breadcrumbs, and a clean plate or container (lightly dusted with breadcrumbs) for the breaded cutlets in an organized manner.
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Bread the pork cutlets: Dip each pork cutlet into the batter mix, ensuring it’s fully coated. Then, dredge the cutlet in the breadcrumbs, pressing gently to ensure they adhere evenly. Place the breaded cutlet on the prepared plate.
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Fry the tonkatsu: Heat the oil to 340°F – 355°F (170°C – 180°C). Carefully place the breaded cutlets into the hot oil and fry until golden brown and cooked through. Flip the cutlets and fry the other side until equally golden.
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Serve: Once fried, remove the tonkatsu from the oil and let them rest briefly. Slice the cutlets into bite-sized pieces using a sharp knife, pressing down firmly as you cut. Serve immediately on a plate.
Crispy Baked Tonkatsu (No Oil Required!)
Enjoy a healthier twist on the classic Japanese dish with this easy baked tonkatsu recipe. This method delivers a satisfyingly crispy crust without the need for deep frying.
Ingredients
- 3 pieces pork loin for tonkatsu
- 1 tablespoon shio koji (or a pinch of salt and pepper)
- 1 cup all-purpose flour
- 1 egg
- 2-3 cups panko breadcrumbs
Instructions
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Prepare the Pork: Pound the pork loin cutlets with a rolling pin to tenderize. Rub with shio koji (or salt and pepper) and let it rest for at least an hour. Using a plastic bag for this process helps with easy cleanup.
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Toast the Breadcrumbs: Toast the panko breadcrumbs in a dry frying pan over medium heat. Stir constantly with a wooden spatula to ensure even browning and prevent burning. Toast until golden brown; this will give the tonkatsu its beautiful color.
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Preheat & Prepare for Breading: Preheat oven to 430°F (220°C). For a less messy breading station, consider using a folded and stapled milk carton as a tray for your flour and breadcrumbs.
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Bread the Pork: Dredge each pork cutlet in the flour, then dip in the beaten egg, and finally coat thoroughly with the toasted panko breadcrumbs. Press firmly to ensure the breadcrumbs adhere well.
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Bake: Place the breaded pork cutlets on a baking sheet lined with parchment paper. Bake for 15-18 minutes, or until cooked through and golden brown.
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Serve: Serve your crispy baked tonkatsu hot with your favorite accompaniments, such as tonkatsu sauce, okonomiyaki sauce, or a simple side salad.
Easy Tonkatsu-Style Pork Chops
This recipe provides a simple method for creating delicious, flavorful Tonkatsu-style pork chops at home. With a savory, umami-rich sauce, these chops are sure to be a family favorite.
Ingredients:
- 2 thick-cut pork shoulder chops
- 4 cloves garlic
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dashi soy sauce
- 1 tablespoon sake
- 1 tablespoon mirin
- 1 teaspoon ketchup
- 1 teaspoon oyster sauce
- Vegetable oil (amount as needed)
Instructions:
- Prepare the garlic and pork: Halve the garlic cloves lengthwise, remove the sprouts, and crush them. Score the fat on the pork chops to prevent curling.
- Make the sauce: In a bowl, whisk together the Worcestershire sauce, dashi soy sauce, sake, mirin, ketchup, and oyster sauce.
- Roast the garlic: Heat vegetable oil in a frying pan and roast the crushed garlic until cooked. Remove and set aside.
- Sear the pork: Sear the pork chops in the same pan, allowing them to absorb the garlic-infused oil.
- Coat in sauce: Return the roasted garlic to the pan. Add 2/3 of the sauce mixture and coat the pork chops thoroughly.
- Finish and serve: Plate the pork chops and garlic. Reduce the remaining sauce in the pan until slightly thickened, then drizzle over the chops. Serve immediately.
Crispy Air Fryer Tonkatsu
This recipe provides a simple and delicious method for making crispy tonkatsu using an air fryer. It’s a healthier alternative to deep frying while still achieving that satisfying crunch.
Ingredients
- 3-4 pieces pork loin (for tonkatsu)
- Salt and pepper to taste
- Batter Mixture:
- 4 tablespoons all-purpose flour
- 1 egg
- 2 teaspoons water
- 2 tablespoons olive oil
- Breadcrumbs (as needed)
Instructions
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Prepare the Pork: Score the pork loin by cutting the tendons. Season generously with salt and pepper. This helps to tenderize the meat and enhance the flavor.
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Make the Batter: In a bowl, combine the all-purpose flour, egg, water, and olive oil. Mix well until a smooth batter forms.
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Coat and Air Fry: Dip each piece of seasoned pork into the batter, ensuring it’s fully coated. Then, dredge the pork in breadcrumbs, pressing gently to ensure they adhere. Preheat your air fryer to 392°F (200°C). Place the breaded pork cutlets in the air fryer basket, ensuring they aren’t overcrowded. Air fry for 12 minutes, or until golden brown and cooked through.
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Serve: Remove the tonkatsu from the air fryer and serve immediately. Enjoy!
Crispy and Juicy Tonkatsu Recipe
This recipe guides you through making delicious, crispy Tonkatsu. With just a few simple steps, you’ll be enjoying this Japanese classic in no time.
Ingredients
- 4 slices pork loin
- Sake
- 2 eggs
- All-purpose flour
- Panko breadcrumbs
Instructions
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Prepare the Pork: Make small cuts along the edges of each pork loin slice. This helps prevent the meat from curling during cooking. Then, pierce the meat thoroughly with a fork. This helps the sake penetrate the meat and tenderize it.
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Marinate in Sake: Place the pork slices in a tray and pour sake over them, ensuring both sides are soaked. Allow the pork to marinate for 30 minutes. This adds flavor and moisture.
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Bread and Fry: Coat each pork slice in flour, ensuring it’s fully covered. Dip the floured pork into beaten eggs, letting any excess drip off. Finally, coat the pork thoroughly in panko breadcrumbs, pressing gently to ensure they adhere. Fry the breaded pork in oil heated to 360°F (180°C) for a total of 5 minutes, turning once halfway through to ensure even cooking and a beautiful golden-brown crust.
Tonkatsu, a beloved Japanese dish, boasts a surprisingly recent history, emerging in the late 19th and early 20th centuries during the Meiji era. This period saw Japan opening its doors to Western influences, including culinary traditions. While deep-frying techniques were already present in Japan, the concept of a breaded, deep-fried pork cutlet was a novel introduction.
The precursor to tonkatsu is often considered to be the European-style cutlets, specifically the French côtelette, which made their way into Japanese cuisine. Early versions were often pan-fried rather than deep-fried, closer to the European methods.
The dish that we recognize as tonkatsu today, with its signature panko breading and deep-frying method, is believed to have originated in a Tokyo restaurant called Rengatei in 1899. They originally served a dish called “katsuretsu” or simply “katsu,” which was a pork cutlet closer to a schnitzel. Over time, this evolved into the thicker, panko-breaded, deep-fried version now known as “tonkatsu” (ton meaning “pork”).
Tonkatsu quickly gained popularity in Japan, becoming a symbol of modernization and Western influence adapted to Japanese tastes. It transitioned from a relatively expensive, restaurant-only dish to a common household meal, solidifying its place as a Japanese culinary staple.
Nutritional Content and Benefits of Tonkatsu
While undeniably delicious, Tonkatsu isn’t often touted as a health food. It’s a deep-fried dish, so it’s naturally higher in fat and calories. However, it does offer some nutritional value, primarily from its main ingredient: pork.
Protein is a key component of pork, and Tonkatsu provides a good source of this essential macronutrient. Protein is crucial for building and repairing tissues, supporting immune function, and maintaining healthy hair and nails.
Pork also contains various vitamins and minerals, including vitamin B1, vitamin B6, vitamin B12, niacin, iron, and zinc. These nutrients play roles in energy production, nerve function, red blood cell formation, and immune system health.
The breading used in Tonkatsu, typically panko breadcrumbs, offers small amounts of carbohydrates and fiber. However, it’s also where a significant portion of the fat and calories come from due to the deep-frying process.
It’s important to enjoy Tonkatsu in moderation as part of a balanced diet. Focusing on leaner cuts of pork and controlling portion sizes can help manage the calorie and fat intake.
Pairing Tonkatsu with nutrient-rich sides like shredded cabbage, rice, and miso soup can create a more balanced and satisfying meal.
Tips for Choosing Quality Pork Loin
Selecting the right pork loin is crucial for achieving tonkatsu perfection. Look for a loin with good marbling – thin streaks of fat throughout the meat. This ensures a juicy and flavorful cutlet. The color should be a healthy, rosy pink, and the meat should feel firm to the touch.
Consider the thickness of the loin as well. While thinner cuts cook faster, a slightly thicker cut (about 1 inch) allows for a perfectly crisp exterior and a juicy, tender interior. Don’t be afraid to ask your butcher for a specific thickness – they’re usually happy to help!
Finally, check the freshness. The pork should have a mild, pleasant aroma. Avoid any cuts with a strong or unpleasant odor. If you’re buying pre-packaged pork, check the “sell by” date to ensure peak freshness.