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Tonkatsu

Tonkatsu
Tonkatsu pictures (3 of 3)

When I first started blogging five years ago, there were only a few Japanese cooking blogs, and they are mostly in Japanese. Just One Cookbook by Nami is an English food blog about Japanese cooking. As I love Japanese food, I immediately fell in love with the blog. I remember spending the whole afternoon reading Just One Cookbook when I first discovered it. Please welcome Nami to Rasa Malaysia as she shares the classic Tonkatsu recipe (Japanese pork cutlet) with us. Nothing beats learning authentic Japanese home cooking from a native. Enjoy!

Hi everyone! My name is Nami, author of Just One Cookbook. I am an avid reader of Bee’s site and I just love her recipes. Imagine my surprise and how delighted I was when Bee asked me to make a delicious Tonkatsu (Japanese deep fried pork cutlet) guest post for her dedicated readers…

Deep frying food might scare some of you away but I’ve prepared an easy-to-follow recipe. It might seem complicated but the process is actually very simple. You just need to know a few tricks to make the perfect Tonkatsu, juicy on the inside and crispy on the outside. The key to great Tonkatsu is to double fry the pork. You deep fry once and let the pork sit for a bit, then deep fry again to get the ultimate crispiness. I hope you enjoy my Tonkatsu recipe at home!

23 COMMENTS... read them below or add one

  1. Great recipe! I hate those recipes that seem to overcook the meat. So you’re deep frying meat but it still ends up dry because of the long cook time.

    Next up, a recipe for tonkatsu sauce? ;)

  2. Bee, I came over from Nami’s site… This is my first time visiting your blog & I LOVE it! I live in India, but I lived for a while in Singapore. Not for long, but long enough to fall in love with the food. So thrilled to find so many familiar recipes on your site! Can’t wait to try them out :) Thank you for sharing…

    Nami, this is one delectable guest post! Thanks for the recipe!

  3. I love pork tonkatsu and I shall try this recipe very soon. Nami has become a very good blogging friend too. She is so sweet and genuine. I love her blog very much.

  4. Bee, thank you so much for having me on your website. I feel very honored! I’m looking forward to your delicious recipes in the future.

    Hi everyone, thank you for your kind comments. I hope you will enjoy my Tonkatsu recipe. I have step-by-step pictures on my site if you need picture tutorial. Thanks and enjoy!

    • K. KIM

      Having been born and raised here in Hawaii one of my favorite dishes that I grew up with and enjoy eating is Ton Katsu (Breaded pork fried in Panko flakes) or Chicken Katsu served over a bed of chopped cabbage. I have never tried cooking Ton Katsu before because it can be readily available at our local eating establishments here such as Zippys Drive In and L&L Drive In. But I did come across your recipe. Looks delicious. Can’t wait to try it one day. One of the most important item that was not included with your recipe is the Ton Katsu Sauce. Why? Can you include the Ton Katsu Sauce Recipe with your dish. I want to make one from scratch. Not the store bought. Thank you!

  5. Nami, great post! This crispy Tonkatsu has really won my heart!

    Bee, I simply loved your blog. Just visited Nami’s site and hopped over here. I loved the variety and the quality here. I am an Indian living in Hong Kong and I have had great Malaysian dishes here. Asian food is so full of variety, isn’t it?

  6. Hi Bee, I come via Nami’s lovely blog–This gorgeous recipe sounds absolutely mouth-watering.This goes on my list to try :)

    Beautiful job Nami!

    Aldy.

  7. Stu Dewan

    I just don’t understand why you call coarse salt “kosher salt”…

    it’s only called that on zionist countries…

    please use the correct name…

    • Loren

      Stu: Kosher salt refers to a special type of salt used for “koshering” fresh meats. It has a special shape to the individual grains. Until very recently coarse, large grained salt was virtually unknown to the majority of US home cooks. Only very fine grained highly processed salt was commonly available. Older cookbooks referred to a type of coarse salt normally used to draw blood out of fresh meats (“koshering”), as kosher salt. Nearly all american home cooks know this salt by that name.

      Even today this specific coarse grained salt is sold in the US labeled “kosher salt”, so you are mistaken that it is only called that in “zionist” countries, and your use of that term implies an unflattering bias on your part. Kosher salt is NOT the same thing as “coarse” salt. Coarse salt can be ANY kind of salt that is allowed to crystalise in large grains. Himalayan pink, Celtic sea, Hawaiian Alaea, Normandy grey, all these salts are available in coarse grains. Kosher salt comes from a special process which gives the grains a special, somewhat flattened shape, and denominates a specific type of coarse salt which used to be pretty much the only kind of coarse salt widely available in the US. As Rasa Malaysia noted, it is a culinary term, NOT a religious one, something that experienced cooks generally know.

  8. Loren

    This is a lovely recipe for tonkatsu, and works very well. I just discovered this amazing site, and I’m looking forward to try many of the delectable sounding recipes!

  9. We will be hosting a Japanese themed party next week and I am responsible for the entree. I decided on Tonkatsu as my entree… and found your recipe!

    I made it as a practice this evening and it was fabulous! The meat was perfectly cooked and tender, the coating stayed on and was light and crispy!

    Thanks for a fabulous recipe! Loved it!!

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