Tonkatsu (とんかつ)
If you’ve ever tasted the delightfully crispy exterior and tender, juicy interior of tonkatsu, you know why it’s a beloved dish in Japanese cuisine. This iconic dish consists of breaded and deep-fried pork cutlets, and it’s a staple in Japanese restaurants and households alike. Let’s dive into the rich history, preparation, and enjoyment of tonkatsu.
Tonkatsu has its roots in Western cuisine, specifically European breaded and fried dishes that were introduced to Japan in the late 19th century. It was adapted and popularized in Japan during the Meiji era, evolving into the dish we know today. The name “tonkatsu” itself is a combination of “ton” (meaning pork) and “katsu” (short for “katsuretsu,” meaning cutlet).
Can’t eat pork? No problem! Substitute chicken for chicken katsu or beef for gyukatsu instead.
Tonkatsu is often enjoyed as a main course accompanied by shredded cabbage, rice, and miso soup. The combination of crispy tonkatsu, tangy tonkatsu sauce, and refreshing cabbage creates a harmony of flavors and textures that is both comforting and satisfying.
Whether you’re dining at a traditional tonkatsu restaurant in Japan or making it at home, this beloved dish never fails to impress. With its crispy exterior, juicy pork, and irresistible flavor, tonkatsu is sure to become a favorite in your culinary repertoire. Try making it yourself and experience the magic of this classic Japanese comfort food!
Tonkatsu is traditionally made by deep-frying breaded pork, but if you are looking for a healthier alternative, try air-frying instead. On top of being a healthier alternative, ir frying eliminates the need for large quantities of oil, reducing the mess associated with deep frying and making cleanup easier.
On the flip side, it may not achieve the exact texture as traditional deep-fried tonkatsu. Some people prefer the crunchiness that comes from deep frying in oil. If you look at the picture above, the tonkatsu on the left was deep-fried, while the right was air-fried. You can tell by the slight difference in color and texture.
Traditional tonkatsu requires just a few simple ingredients:
- Pork Loin or Pork Tenderloin: These cuts are ideal for tonkatsu due to their tenderness and flavor.
- Panko (Japanese Breadcrumbs): Panko gives tonkatsu its signature crispy texture.
- Flour, Eggs, and Oil: Used for breading and frying the pork cutlets.
- Katsu Sauce: A tangy, savory sauce made from Worcestershire sauce, soy sauce, sugar, and other seasonings, often served alongside tonkatsu.
Recommended Air Fryers
If you’re going the air fryer route vs. the traditional deep-frying, here are some great air fryers I recommend.
Tonkatsu (とんかつ)
- Total Time: 50 minutes
Description
Tonkatsu is a Japanese dish featuring breaded and deep-fried pork cutlets, served crispy and golden brown. It’s commonly paired with shredded cabbage and a tangy tonkatsu sauce, offering a deliciously satisfying blend of flavors and textures.
Ingredients
- 8 pork loin chops, boneless
- Salt and pepper to taste
- 1 cup all-purpose flour
- 3 eggs
- 2 cup panko
- Vegetable oil (for frying)
- Katsu sauce (for dipping, or view my homemade recipe below)
Homemade Katsu Sauce:
Just mix and enjoy!
- 1/2 cup ketchup
- 4 tablespoons Worcestershire sauce
- 3 tablespoon oyster sauce
- 1 tablespoon brown sugar
Instructions
- Lightly pound the pork chops with a meat mallet to tenderize and flatten them to about 1/4 inch thick.
- Season both sides of the pork chops with salt and pepper.
- Set up a breading station with flour and panko on a baking sheet, with the last 1/3 of the baking sheet open to leave breaded pork. In a bowl, crack your eggs and beat to combine.
- Dredge each pork chop in flour, shaking off any excess. Dip the floured pork chop into the beaten eggs, allowing any excess to drip off.
- Press the pork chop into the panko breadcrumbs, ensuring an even coat on all sides. Press gently to make sure the breadcrumbs adhere. Repeat steps 4 & 5 for each pork loin chop.
- If air-frying: place a tonkatsu in your air fryer bin and spray with oil. Cook at 350°F for 10 minutes. Flip, spray with oil, and cook for an additional 5 minutes.
- If deep-frying: Heat about 1 inch of vegetable oil in a large skillet. Allow the oil to reach around 350°F (175°C). Place the breaded pork chops into the hot oil. Fry for about 3-4 minutes on each side, or until golden brown and cooked through. I usually limit to cooking two at a time to avoid the tonkatsu from touching each other. Use tongs to remove the pork chops and place them on a paper towel-lined plate to drain any excess oil.
- Slice the tonkatsu into 1 inch strips and enjoy with katsu sauce.
Notes
Accompaniments:
- Rice: Plain steamed white rice is a common side dish.
- Miso Soup: A traditional Japanese soup made from miso paste, dashi broth, and often includes tofu, seaweed, and green onions.
- Cabbage: Finely shredded raw cabbage is served alongside, often with a dressing or sometimes just a lemon wedge.
- Pickles: Japanese pickles (tsukemono), such as pickled daikon radish or cucumber, are often served to cleanse the palate.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 8