Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print
Tonkatsu
Crispy outside and moist inside, and smothered with a thick sweet-salty sauce, tonkatsu is a good dish to introduce anyone to Japanese cuisine.
Course
Main Course
Cuisine
Japanese
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
6
people
Author
Connie Veneracion
Ingredients
6
pork cutlets
½-inch to ¾-inch thick
3
teaspoons
salt
¾
teaspoon
pepper
½
cup
flour
1
large
egg
1
cup
panko
you may need more
oil for deep frying
Tonkatsu sauce
4
tablespoons
ketchup
2
tablespoons
oyster sauce
6
tablespoons
Worcestershire sauce
1 ½
tablespoons
sugar
To fry the pork
Instructions
Press the pork cutlets between stacks of paper towels to remove surface moisture.
Sprinkle both sides of each cutlet with salt and pepper.
Prepare three shallow bowls. Dump the flour in one, crack and beat the egg in the second, and pour the panko into the third.
Start heating enough cooking oil in a frying pan to reach a depth of three inches.
While you wait for the oil heat up, mix together all the ingredients for the sauce and set aside.
Dredge each pork cutlet in flour; shake off the excess.
Dip the floured cutlets in the beaten egg.
Roll the wet cutlets in panko.
Fry the pork cutlets over medium heat (about 325F), in batches if your frying pan is smallish, until golden brown and crisp on the outside.
Optionally, cut the tonkatsu into strips and arrange on plates.
Serve the tonkatsu with the sauce and shredded cabbage on the side.