How we can make a japanese tonkatsu in house?


Tonkatsu is a dish that perfectly exemplifies the delicate flavors and precise techniques of Japanese cuisine. thsi dish, a breaded and deep-fried pork cutlet, is now a popular Japanese and international dish. Tonkatsu is a true sensory treat thanks to its crisp exterior and juicy, tender meat. Using a step-by-step approach and highlighting the necessary ingredients, we will walk you through the process of making this culinary masterpiece in this article.


The following ingredients are needed to make a delicious Japanese tonkatsu:

Pork Tenderloin or Loin:

  • Pork tenderloin or pork loin of high quality, boneless, approximately 1/2 to 3/4 inch thick is your best bet.
  • Choose well-marbled cuts because they have a better flavor and are more tender.

Garlic and salt:

  • To enhance the flavor of the meat, season the pork cutlets with salt and pepper.

All-Natural Flour:

  • Dust the pork cutlets with flour to give them a crisp exterior.


  • To make an egg wash, beat a few eggs in a shallow bowl.

Panko Crusted Crust:

  • To achieve the ideal tonkatsu crunch, panko, or breadcrumbs made in Japan, are essential.
  • You can use regular panko or the finer “korokke panko” variety.

Oil of Vegetables:

  • For deep frying the tonkatsu, select an oil that has a neutral flavor, such as vegetable or canola oil.

Sauce for Tonkatsu:

  • Tonkatsu sauce is a condiment made with Worcestershire sauce, ketchup, soy sauce, and other flavorings that has a tangy flavor and a hint of sweetness.
  • Tonkatsu sauce can be made from scratch or purchased ready-made at most Asian grocery stores.


Presently, we should plunge into the bit by bit course of making Japanese tonkatsu:

Soften the Pork Cutlets:

Place the pork cutlets between two sheets of cling wrap and tenderly pound them with a meat hammer or the rear of a blade.
This step assists with softening the meat and guarantees in any event, cooking.

Season the Cutlets of Pork:

  • To allow the flavors to penetrate the pork cutlets, sprinkle salt and pepper on both sides.

Use flour to cover:

  • After shaking off any excess, dredge each seasoned pork cutlet in all-purpose flour.
  • Because the flour serves as a crucial foundation for the egg wash, make sure the cutlets are coated evenly.

Submerge in Egg Wash:

  • The cutlets coated in flour should be dipped completely in the beaten eggs, allowing any excess egg to drip off.

Cover with Panko Breadcrumbs:

  • Place the cutlets on a plate that has panko breadcrumbs on it.
  • Press the breadcrumbs solidly onto the pork, guaranteeing a liberal and in any event, covering.
  • To help the breadcrumbs stick, lightly pat the coated cutlets.

Warm up the oil:

  • In a deep, heavy-bottomed pan or fryer, heat a lot of vegetable oil.
  • For optimal frying, aim for a temperature around 350°F (175°C).

Cook the Tonkatsu:

  • Be careful not to overcrowd the pan by placing the breaded pork cutlets in the hot oil.
  • Fry them for three to four minutes on each side, or until the tonkatsu is golden brown.
  • Using tongs or a spatula, gently flip the cutlets to ensure an even cooking.

Rest and drained:

  • To remove excess oil from the tonkatsu, place it on a wire rack or paper towels after it has become perfectly golden and crispy.
  • To maintain its juiciness, allow the tonkatsu to rest for a few minutes.

Serve and Appreciate:

  • Cut the tonkatsu into bite-sized or thick strips.
  • Shredded cabbage, miso soup, steamed rice, and a side of tonkatsu sauce for dipping go well with it.
  • Embellish with a wedge of lemon for a reviving citrus contort.


Congratulations! You are now an expert at making authentic tonkatsu in Japan. By following this extensive aide, you can make impeccably breaded and delicious pork cutlets that will move you to the roads of Tokyo. Tonkatsu is a dish that is sure to impress, no matter if you’re a daring foodie or just want to learn new recipes. Therefore, gather the supplies, don your apron, and let the magic of Japanese cuisine take over your kitchen. Sayonara and bon appétit!

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