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Tonkatsu is crispy and crunchy Japanese fried pork cutlet with panko bread crumbs. This homemade tonkatsu recipe is so easy and tastes like restaurants.
I love Japanese food especially bento boxes. One of my favorites is Tonkatsu which is crispy fried pork cutlet coated with Japanese panko breadcrumbs and a thick Tonkatsu sauce.
Tonkatsu bento box usually comes with steamed rice, Japanese salad, miso soup and tastes absolutely delicious!
Difference Between Katsu And Tonkatsu
Tonkatsu is part of the katsu family in Japanese cooking. Katsu means fried cutlet of meat or seafood made with panko breadcrumbs so Tonkatsu is a katsu of pork cutlet.
Chicken katsu or torikatsu is fried chicken cutlet while Katsudon means katsu with rice as “don” means rice in Japanese.
Tonkatsu Sauce
You can buy Tonkatsu sauce in a bottle at Japanese or Asian restaurants but homemade sauce is very easy to make. It calls for the following ingredients:
- Ketchup
- Worchestershire sauce
- Soy sauce
- Mirin
- Sugar
Tips On How To Cook Tonkatsu
My homemade Tonkatsu recipe is very simple. It calls for a few basic ingredients.
- Use panko which is available at supermarkets in the International food aisle. Panko is lighter in texture and will be very crispy after deep frying. If you can’t find panko, you may use regular breadcrumbs.
- Deep-fry the pork cutlet at 350 degrees F for extra crispy, light and airy texture like Japanese restaurant.
- Don’t be afraid of deep-frying as panko breadcrumbs are dry, the oil won’t splatter.
- Drain the excess oil of the pork cutlets on paper towels.
Frequently Asked Questions
This recipe is only 257 calories per serving.
What To Serve With Tonkatsu
This meal is best served with a bowl of steamed white rice. For a wholesome Japanese meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
Tonkatsu
Ingredients
- oil, for deep-frying
- 2-3 boneless pork cutlets
- salt
- ground black pepper
- 1/4 cup cornstarch
- 1 large egg, beaten
- 1 cup Japanese panko, preferred or regular breadcrumbs
- cabbage, shredded
- tonkatsu sauce, bottled
Instructions
- Heat a small pot of oil for deep-frying to 350°F (176°C).
- Rinse the pork cutlets with cold water, pat them dry with paper towels, and season with salt and black pepper. Arrange the cornstarch, egg, and panko in three separate containers side by side.
- Lightly coat a piece of pork cutlet with cornstarch, shaking off any excess. Dip the pork cutlet into the egg, then press it into the panko to coat.
- Ensure the pork cutlet is evenly coated with a layer of panko, then set it aside for deep-frying. Repeat the process with the remaining pork cutlets.
- Deep-fry the pork cutlets until golden brown. Remove with a strainer and transfer to a plate lined with paper towels. Slice the tonkatsu into pieces and serve immediately with shredded cabbage and tonkatsu sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My husband loves Tonkatsu so much that he bought me a machine with rollers that clamps onto my counter top to tenderize the boneless chops. The recipe I have used for years is almost identical to yours,. The fried chops also make terrific sandwiches. I probably do this for him every 3 weeks or so. I find them pretty darn tasty myself, and my kids and grandkids all love them, too.
Awesome!
I have one of these, too, although before I bought it, I used to pound the dickens out of the cutlets. I use thin sliced boneless pork chops, and trim fat and gristle. This recipe is a proven kid pleaser! I shallow fry in about 1/4″ of neutral oil, and they get plenty crispy without leaving me with a ton of oil to dispose of. Not a Japanese thing, but I like to use some fine grated Parmesan or other hard cheese with the crumbs to make it even crispier. Grandkids used to ask for this every time they were here for a meal. They would still, but they seem to have outgrown grandparents in order to spend time with their friends.
Anna go to the chicken Katsu recipe for sauce.
I would like the amounts for the sauce also. I love your site!
I made this last night with home made Tonkatsu sauce. It was a hit! Will definitely make again.
Do you have a recipe that you used for this sauce? Would you mind sharing it? I want to make the katsu chicken and rice one day soon, and I would like to try this sauce to go with it.
Thanks!
This is a GREAT dish! I will make this again and again. A little time consuming on time but well worth it. The barbeque sauce is a must have addition. Juicy and tender.
Thanks for trying my Tonkatsu recipe. :)
This was delicious and so crisp and the entire family loved this! It is officially a double thumbs up recipe! Thanks for such an easy recipe..
Thanks for trying my tonkatsu recipe. :)
Tampak sedap sangat ye? nak cuba segera.
jom ziarah ke web saya punya..
This sounds easy and doable! My husband’s favorite is katsudon. We would really appreciate if you would develop a recipe for that too. Thanks!
Great idea. I will add that to my list to make. :)
Ok since you reply to comments here….I’ve tried to tweet you with no luck. You use to have a teriyaki salmon recipe that also included a cucumber salad recipe with it. it is no longer on your site, do you know why?
You mean this one? https://rasamalaysia.com/salmon-teriyaki/ I update my recipes and photos all the time as some posts are almost 10 years old. :)
I do have a new cucumber salad recipe, which is even better: https://rasamalaysia.com/asian-cucumber-salad/
Hi,
Thanks for the recipe, looks delish.
Can’t print the recipe when I clicked on the printer icon. An error page pops up instead.
Could you correct this error please? Thanks.
The error has been fixed.
Thanks for sharing! Will try making it this weekend.
Hi, can the tonkatsu be air fried instead of deep fried?