Tonkatsu

By Naz Deravian

Published February 28, 2024

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
5(283)
Comments
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For crackly crisp yet juicy tonkatsu, or Japanese pork cutlets, pound boneless pork loins until impossibly thin, dredge in flour, egg and panko, then deep-fry, not once, but twice. (After the first fry, the pork rests for a bit, allowing it to finish cooking from the residual heat without drying out. It’s quickly fried a second time until golden brown.) Drizzle the finished pork cutlets with tonkatsu sauce, a spiced, sweet and tangy sauce. Here, ketchup and Worcestershire make for a quick rendition, but you can also purchase premade sauce at Japanese markets and online. Serve piping hot tonkatsu and rice alongside a heap of cold shredded cabbage drizzled with a creamy dressing, if you like.

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Ingredients

Yield:4 servings

FOR THE TONKATSU SAUCE

  • ⅓ cup ketchup

  • ¼ cup plus 1 tablespoon Worcestershire sauce

  • 2 tablespoons granulated sugar

  • 1 tablespoon oyster sauce

FOR THE CABBAGE (OPTIONAL)

  • 4 tablespoons Kewpie mayonnaise, or regular mayonnaise

  • 2 tablespoons rice vinegar

  • 1 tablespoons soy sauce

  • 1 teaspoon toasted sesame oil

  • 3 cups shredded green cabbage

FOR THE TONKATSU

  • 3 (½-inch thick) boneless pork loins or chops (tonkatsu) (about 1 pound), trimmed of excess fat

  • Kosher salt (such as Diamond Crystal)

  • Black pepper

  • 1 tablespoon vegetable oil, plus more for frying (about 7 cups)

  • ¼ cup all-purpose flour

  • 2 large eggs

  • 1 cup panko

  • Steamed rice, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

51 grams carbs; 171 milligrams cholesterol; 593 calories; 14 grams monosaturated fat; 11 grams polyunsaturated fat; 6 grams saturated fat; 28 grams fat; 3 grams fiber; 1007 milligrams sodium; 32 grams protein; 15 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the tonkatsu sauce: In a small bowl, combine the ketchup, Worcestershire, sugar and oyster sauce.

  2. Step 2

    Make the cabbage dressing, if using: In a small bowl, whisk the mayonnaise, rice vinegar, soy sauce and sesame oil. Taste and adjust seasonings, if needed.

  3. Step 3

    Prepare the tonkatsu: Using a sharp knife, make shallow slits on the pork loin, along the connective tissue, the white thick strip between the fat and the meat. Flip the pork and repeat on the other side. Using a meat mallet, pound the pork until it’s ¼-inch thick. Lightly season the pork with salt and pepper, being mindful that the tonkatsu sauce is well seasoned.

  4. Step 4

    In a deep, heavy-bottomed pot, add 2 inches of oil. Heat over medium-high until the temperature reaches 350 degrees. Heat the oven to 200 degrees. Place a wire rack on a sheet pan for the fried pork. (If desired, line the sheet pan with parchment for easier cleanup.)

  5. Step 5

    Place the flour on a plate. In a shallow dish, like a pie plate, whisk the eggs and 1 tablespoon of oil until combined. To a similar size dish, add the panko. Place a second sheet pan or a large plate nearby for the coated pork.

  6. Step 6

    Coat each piece of pork in the flour, shaking off any excess. Dip in the egg mixture, allowing any excess to drip back into the dish. Finally, coat in the panko, gently pressing down to make sure it sticks to the pork. Place on the sheet pan and set aside for 10 minutes at room temperature to allow the crust to adhere to the meat.

  7. Step 7

    When the oil is at temperature, transfer the pork loins, one at a time to avoid overcrowding, to the hot oil. Fry for 1 minute, turn pork and fry the other side for 1 minute. Using tongs, remove the pork from the oil, holding it over the pot to allow any excess oil to drip off. Place on the wire rack and let it rest for 4 minutes. While the first pork loin rests, fry the second loin. After the 4 minute rest, return the first pork loin to the pot and fry for a second time, until golden brown, about 30 seconds per side. Lift the pork out, as before, and hold it on its side over the pot to allow any excess oil to drip off. (If you’d like, transfer to a separate wire rack on a sheet pan in a warm oven.) Repeat frying and resting with the remaining pork loins. In between each fry, use a mesh sieve or slotted spoon to skim off and discard any crumbs floating in the oil, and adjust the heat as necessary to maintain the temperature.

  8. Step 8

    Slice the pork into ¾-inch-thick strips and drizzle with the tonkatsu sauce. Serve alongside rice, and the shredded cabbage drizzled with the dressing, if you’d like.

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5 out of 5
283 user ratings
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Comments

Kurt

Just One Cookbook should be the go-to blog for anyone wanting to cook Japanese.

Caroline

I just made Tonkatsu last night (not from this recipe) though this is very similar to the one I use. I think the frying, dripping, resting, frying, etc. method listed on here is tedious and time consuming. I fry on each side for 3-4 minutes (or until panko has reached the desired color and crisp) and they always come out crispy and juicy. I also use a batter of 2 eggs, 3 tablespoons of flour with salt, pep, and garlic powder combined instead of coating meat separately.

N W

There's a similar recipe on Just One Cookbook that has step by step photos of the tonkatsu cooking process that's pretty helpful plus a video! They almost have the same ingredient measurements!

kkseattle

Tonkatsu is not supposed to be impossibly thin and fat free. It is supposed to be luxuriously thick, fatty, and tender. Thin tonkatsu tough as a hockey puck is a scourge.

Jon J

This is the recipe for tonkatsu sauce that I’ve been using, from this publication, since 2022, at least, and probably longer. 6 tablespoons ketchup 6 tablespoons Worcestershire sauce 4 teaspoons unsulphured molasses 2 teaspoons low-sodium soy sauce 2 teaspoons granulated sugar ¼ teaspoon grated peeled fresh ginger ⅛ teaspoon ground cloves It keeps for weeks in the fridge in a sealed container, at least mine does. I only use glass containers with rubber seals.

Paul

I cook this with flattened chicken - using thighs - same idea - and yes - you don't need to fry it twice. I lived in Japan but don't eat pork - and neither did the Japanese before the Portuguese came.

Jon J

I make schnitzel all the time, flattened thin, not fried twice. But I use my wok which fries it crispy within five minutes. Flour, egg, panko, fry, repeat. Don’t forget the tonkatsu sauce 6 tablespoons ketchup 6 tablespoons Worcestershire sauce 4 teaspoons unsulphured molasses 2 teaspoons low-sodium soy sauce 2 teaspoons granulated sugar ¼ teaspoon grated peeled fresh ginger ⅛ teaspoon ground cloves

Cindelsol

Could one use 1/3 cup versus 1/4 cup plus 1 tablespoon? The difference is 1 teaspoon.

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