![With thick rib-chops coated in a shatteringly crisp layer of panko breadcrumbs, and served with a spiced fruit sauce, Tonkatsu is Japanese home cooking at it's best.](jpg/tonkatsu-recipe-012.jpg)
What is Tonkatsu
Call me a geek, but I'm a bit obsessed with the history of food. Contrary to popular belief, even the most "authentic" dishes are often influenced by ingredients or techniques from other parts of the world. That's because the journey of food parallels the journey of humankind, taking unexpected twists and turns, which bring ingredients and techniques continents away from where they originated.
For Tonkatsu (豚カツ), it’s not entirely clear where the journey started, but deep-frying is not a native method of preparing food in Japan. The first written account of the Japanese dish is in a cookbook published in 1872 called Seiyou Ryouritsu (literally "The Western World Cookbook), which describes a breaded and fried dish called Whole Cutlet (フォールカツレツ - Fohru Katsuretsu). The first recorded appearance on a restaurant menu was at Rengatei in Ginza around 1899 going by the name of Pork Cutlet (ポークカツレツ Pohku Katsuretsu).
The timing coincides with the Meiji Restoration which brought with it the opening of trade with the West along with a constitution that was modelled after the legal structures of the German Empire. The English name suggests the British or the Americans introduced it, but the true origin of the dish is most likely the Austrian Wiener Schnitzel, or the Italian Cotoletta alla Milanese.
The name Tonkatsu didn't appear until later and is a portmanteau of ton, which means "pork" in Japanese and katsu, which is an abbreviation of katsuretsu, the Japanese transcription of "cutlet". Whatever its origins, Tonkatsu’s popularity has spread all over Asia with regional variations, such as in Korea, where it’s known as donkkaseu (돈까스).
Ingredients for Tonkatsu
Since this is a simple dish that only has a few ingredients, the quality of each ingredient matters.
Pork Cutlet
The most important component is the pork, and you'll want to splurge here on a tender cut with good marbling, that hasn't been frozen.
I like using either a pork loin chop(leaner) or rib chop(richer), but be sure to look for one with even marbling and without much connective tissue like gristle. I also prefer my cutlets to be thick, as this helps to keep the meat from drying out as you fry it.
If you can afford it, I highly recommend using a heritage breed of pork such as Kurobuta, Berkshire or Iberico as these all have great texture and flavor with a decent amount of fat marbled into the meat.
Breading
One of the things that set Tonkatsu apart from other cutlet dishes around the world is the use of Panko breadcrumbs. Panko is a Japanese-style breadcrumb made from the white part of sandwich bread, and it was originally made by shredding fresh bread, rather than pulverizing stale bread, which is why the crumbs are much larger than western breadcrumbs. For my Tonkatsu I used fresh panko (生パン粉 - Nama Panko), which is basically shredded bread.
If you can't find it, you can make your own by removing the crusts from sandwich bread and shredding it by hand. The crusts need to be removed because they've already browned in the oven. If you make panko from a whole piece of bread, the crust parts will end up much darker than the white parts.
Cabbage
Japanese love their cabbage, and a plate of Tonkatsu is not complete without a big pile of shredded cabbage. You want to use the tender inner leaves of a head, removing the tough stems before you shred it. I also like to soak the cabbage in water, which not only crisps it up, it tames the funky cabbage smell to an extent.
To season the cabbage, I usually just pour some extra tonkatsu sauce on it, but it's also delicious with some ponzu, or a light vinaigrette.
Tonkatsu Sauce
Tonkatsu sauce can be purchased from most Asian supermarkets, and I've even seen it in regular supermarkets in areas with an Asian population. If you can't find it near you, try searching for it on Amazon.
If you still can't get it, you can make a reasonable facsimile of Tonkatsu sauce by whisking together two parts Worcestershire sauce, one part ketchup, and one part honey.
How to Make Tonkatsu
Because this dish is so simple, there's not much to it, but there are a few key points to remember.
First I like to season the cutlet with some salt and pepper because the sauce only seasons the breading. Next, a thin dusting of flour goes on to the surface of the pork, which together with the egg it gets dipped in, creates a glue that helps the panko adhere to the meat.
Once it's breaded, all that's left to do is to fry it, but there are a few things to keep in mind. The pork cutlets are quite thick, so if you fry it at a high temperature, the panko will burn before the meat is cooked through. That's why I fry it at a relatively low 320 degrees F for a longer time. I've also found that the lower temperature keeps the meat juicier.
Finally, if you didn't get the memo, the FDA revised the safe temperature of pork down to 145 degrees F a number of years ago, so you can stop cooking it to 160, keeping it much juicier. I like to fry my Tonkatsu until it reaches an internal temperature of 140 degrees F, and then let it rest for about 5 minutes. Resting on a rack instead of on paper towels will help keep the coating crispy all around. The carry-over cooking will cook the meat through, and the time will give a chance for the proteins to relax and the juices to redistribute, so don't end up with a puddle of pork juice making your cutlet soggy when you slice it.
Serving Suggestions
Traditionally Tonkatsu is served with a nest of shredded raw cabbage, hot Japanese mustard and a sweet and savory spiced fruit sauce called Tonkatsu sauce (トンカツソース). The cabbage provides a fresh balancing respite from the rich pork, while the sauce not only seasons the pork, it provides a delightful contrast in the same way that barbecue sauce takes ribs to the next level.
Another common way to serve it is with a generous blanket of Japanese curry on top. There’s something divinely satisfying about biting through the crisp golden panko into the tender, juicy pork while the sweet, spicy curry swirls around in your mouth. Katsu Curry is also one of the most well-loved comfort foods in Japan.
There are also regional and seasonal ways to eat Tonkatsu. For instance, in the Nagoya area of Japan, they eat Tonkatsu with a sweet miso sauce, and in summer Tonkatsu is often eaten with the refreshing combination of grated daikon radish and ponzu.
What to do with leftover Tonkatsu
Don't be shy about frying up extra Tonkatsu because there are a ton of ways leftovers can be upcycled into other dishes. One of my favorites is Katsudon, which is a rice bowl topped with Tonkatsu that's been simmered in dashi, soy sauce, sake, and onions, and finished with some beaten eggs it makes this divine omelet that's saucy enough to season the rice underneath.
Another great way to use leftover cutlets is to turn it into a sandwich. You've probably heard of those ridiculously expensive Katsu Sandwiches sweeping the nation, and while many of those are made with beef katsu, the original Katsusando is made with Tonkatsu.
Sides for Tonkatsu
📖 Recipe
Units
Ingredients
- 1000 grams pork rib chops (3-4 1-inch thick chops)
- ½ teaspoon salt
- white pepper (to taste)
- 2 tablespoons all-purpose flour
- 1 large egg
- 100 grams panko
- vegetable oil (for frying)
For serving
- 400 grams cabbage (about 8 leaves)
- Tonkatsu sauce
- Japanese hot mustard
Instructions
- To prepare the cabbage salad, separate the leaves from the head, and trim off the tough stems.
- Roll a few leaves together and use a sharp knife to slice the cabbage into thin threads. Soak the cabbage in cold water while you prepare the rest of the ingredients.
- Prepare two trays, one with a well-beaten egg and the other with the panko. Prepare a wire rack to drain the Tonkatsu Add 1 ½-inches of oil to a heavy bottomed pot and heat the oil to 320 degrees F (160 C).
- Salt and pepper both side of the pork cutlets.
- Dust the pork with an even coating of flour.
- Dip the cutlets in the egg and coat evenly.
- Transfer the pork to the panko and mound the breadcrumbs around the meat, pressing down gently on the cutlet to ensure you get a good coating of breadcrumbs on all sides.
- Fry the Tonkatsu until golden brown, flipping every few minutes to ensure even browning. Use a skimmer to remove any foam that accumulates on the surface of the oil. Depending on how thick your chops are they will take anywhere from 10-15 minutes to cook through.
- You can test to see if they're done by removing one from the oil and inserting an instant-read thermometer into the center. It should register 140 degrees F (63 C).
- When the Tonkatsu is done, drain it on a wire rack and let it rest for a five minutes before you cut into it.
- While the pork rests, drain the cabbage and use a salad spinner to remove any excess moisture. Place big mounds of cabbage on each plate.
- Slice the cutlets and plate with the cabbage. Serve with Tonkatsu sauce and Japanese mustard.
Holly says
My kids favorite is chicken katsu. We have a great low price restaurant here that makes a great salmon katso for like $8.95, a full set miso, side of sushi etc. The owner only raises the price when Ruth Chris raises the price on their baked potato.
Kevin (Closet Cooking) says
Nice looking tonkatsu! Tonkatsu is one of my favorites. It is hard to beat the simplicity of the juicy port cutlet with a crispy coating and a tasty tonkatsu sauce.
Holly says
My kids favorite is chicken katsu. We have a great low price restaurant here that makes a great salmon katso for like $8.95, a full set miso, side of sushi etc. The owner only raises the price when Ruth Chris raises the price on their baked potato.
Leela says
Thanks for such great tips. The history part is also very interesting. Good to know that Worcestershire sauce can be substituted for Tonkatsu sauce.
Jenni Field says
This actually reminds me of what I consider a rare Southern Specialty: the pork chop sandwich. I can remember reading in Jane and Michael Stern's Road Food (I think that's where I read it) about a diner in Mt. Airy, NC (only about an hour from where we live now. A road trip to Snappy's Diner is in order) where they make a fried pork chop sandwich very similar to your Tonkatsu preparation, minus the curry. They have a crazy old machine there--only one of its kind--called the "tenderator." They run the pork cutlet through the tenderator, and it flattens it somewhat while making little slits all in the meat. Then, breading and frying, thank-you-very-much. And don't forget the slaw!
Kat says
Here in Indiana, we call that a pork tenderloin sandwich and it’s a staple in restaurants here! I can’t go to the Fair without getting one! Except the tenderloin is pounded thinly and is pretty much the size of your face. We like it with mustard and pickle, some like to add onion or mayo. And the process you’re referring to is swissing. Swiss steak or any meat for that matter is super tender. The butcher shop can run it through a machine if you ask them. It’s just a fancy method for pounding your meat out thinly.
feeding maybelle says
Its all about the katsu udon for my husband.
Howard says
No doubt one of my favourites, totally agree that it is awesome with a side of curry. In Australia they have been marketing moisture infused pork, I can imagine it going very well with this recipe!
ila says
uwao! that looks yummy.
my mom always orders berkshire pork specifically for katsu! only, we eat it with daikon oroshi + shiso leaves + sweet & sour garlic sauce.
Kevin (Closet Cooking) says
Nice looking tonkatsu! Tonkatsu is one of my favorites. It is hard to beat the simplicity of the juicy port cutlet with a crispy coating and a tasty tonkatsu sauce.
Tangled Noodle says
I did not realize that tonkatsu and tempura have European antecedents, so ingrained are they in my mind as wholly Japanese dishes! The history of food migration is so fascinating.
I was debating between chicken and pork for dinner but you have helped make up my mind! Off to the store for some chops . . .
We Are Never Full says
you're on a roll these days w/ cooking up the classics - tonkatsu, chop suey, teriyaki. god, one of our fave japanese restaurants does the BEST katsudon(i know, a bit more to it than a tonkatsu. i really only eat it in the winter though b/c the bring it out in these beautiful ceramic container w/ a lid. they put it in front of you, remove the lid and all the smells of the tonkatsu, egg, rice, deliciousness comes together. mmmm. i guess we're on a fried meat wavelength!
manggy says
Love it. One of my first loves in the Japanese kitchen. For a while I called Tonkatsu sauce "bulldog sauce" because that was the more visible brand. I still think of Bulldog when I want tonkatsu sauce! (Though I buy a Korean brand, Ottogi- MUCH cheaper.) I think a mixture of ketchup and worcestershire is a generally recommended substitute.
When I make mine, I follow the instructions in JC:A Simple Art, which calls for pounding the loin chop until it's very thin. For nostalgia I cut up the cooked cutlet too, rearranging the cut pieces together so they don't dry out 🙂
Leela says
Thanks for such great tips. The history part is also very interesting. Good to know that Worcestershire sauce can be substituted for Tonkatsu sauce.
Jenni Field says
This actually reminds me of what I consider a rare Southern Specialty: the pork chop sandwich. I can remember reading in Jane and Michael Stern's Road Food (I think that's where I read it) about a diner in Mt. Airy, NC (only about an hour from where we live now. A road trip to Snappy's Diner is in order) where they make a fried pork chop sandwich very similar to your Tonkatsu preparation, minus the curry. They have a crazy old machine there--only one of its kind--called the "tenderator." They run the pork cutlet through the tenderator, and it flattens it somewhat while making little slits all in the meat. Then, breading and frying, thank-you-very-much. And don't forget the slaw!
feeding maybelle says
Its all about the katsu udon for my husband.
Howard says
No doubt one of my favourites, totally agree that it is awesome with a side of curry. In Australia they have been marketing moisture infused pork, I can imagine it going very well with this recipe!
ila says
uwao! that looks yummy.
my mom always orders berkshire pork specifically for katsu! only, we eat it with daikon oroshi + shiso leaves + sweet & sour garlic sauce.
Tangled Noodle says
I did not realize that tonkatsu and tempura have European antecedents, so ingrained are they in my mind as wholly Japanese dishes! The history of food migration is so fascinating.
I was debating between chicken and pork for dinner but you have helped make up my mind! Off to the store for some chops . . .
We Are Never Full says
you're on a roll these days w/ cooking up the classics - tonkatsu, chop suey, teriyaki. god, one of our fave japanese restaurants does the BEST katsudon(i know, a bit more to it than a tonkatsu. i really only eat it in the winter though b/c the bring it out in these beautiful ceramic container w/ a lid. they put it in front of you, remove the lid and all the smells of the tonkatsu, egg, rice, deliciousness comes together. mmmm. i guess we're on a fried meat wavelength!
manggy says
Love it. One of my first loves in the Japanese kitchen. For a while I called Tonkatsu sauce "bulldog sauce" because that was the more visible brand. I still think of Bulldog when I want tonkatsu sauce! (Though I buy a Korean brand, Ottogi- MUCH cheaper.) I think a mixture of ketchup and worcestershire is a generally recommended substitute.
When I make mine, I follow the instructions in JC:A Simple Art, which calls for pounding the loin chop until it's very thin. For nostalgia I cut up the cooked cutlet too, rearranging the cut pieces together so they don't dry out 🙂
chef E says
I have been making a list for our weekly meals, and I think you just made my list shorter...looks good!
chef E says
I have been making a list for our weekly meals, and I think you just made my list shorter...looks good!
Jan says
Wow I love the idea of this! That pork looks lovely covered in panko.
You've also reminded me that I still haven't tried Japanese curry. Every time I visit your blog my list of 'must makes' gets longer and longer lol but I love it!
Jan says
Wow I love the idea of this! That pork looks lovely covered in panko.
You've also reminded me that I still haven't tried Japanese curry. Every time I visit your blog my list of 'must makes' gets longer and longer lol but I love it!
Jessie says
that pork looks delicious especially with the panko breadcrumb texture, I need to check out Japanese curry as well.
Jackie at PhamFatale.com says
Beautiful photography. I love the way you arrange everything, how you spread the Tonkatsu sauce. Very nice
sara says
Interesting. I've never had tonkatsu with curry. Katsudon is one of my all-time favorite comfort foods. I'll have to give this recipe a try when the weather cools down a bit. (Right now, the idea of frying something in my poorly vented apartment just makes me break out into a sweat.)
Jessie says
that pork looks delicious especially with the panko breadcrumb texture, I need to check out Japanese curry as well.
Jackie at PhamFatale.com says
Beautiful photography. I love the way you arrange everything, how you spread the Tonkatsu sauce. Very nice
Tiffany says
The curry does sound good. Must redouble my efforts to find curry sans MSG!
Janet @Gourmet Traveller 88 says
Hey Marc, I have a question, do you know why schnitizel has to coat 3 layers but Tonkashu only 2 layers. Actually I was craving for Tonkashu the other day and I went to buy the ready prepared fresh schitzel to go with the Tonkashu sauce at home :p
sara says
Interesting. I've never had tonkatsu with curry. Katsudon is one of my all-time favorite comfort foods. I'll have to give this recipe a try when the weather cools down a bit. (Right now, the idea of frying something in my poorly vented apartment just makes me break out into a sweat.)
Tiffany says
The curry does sound good. Must redouble my efforts to find curry sans MSG!
Janet @Gourmet Traveller 88 says
Hey Marc, I have a question, do you know why schnitizel has to coat 3 layers but Tonkashu only 2 layers. Actually I was craving for Tonkashu the other day and I went to buy the ready prepared fresh schitzel to go with the Tonkashu sauce at home :p
Marc Matsumoto says
Hi Tiffany, have you thought about trying to make the curry roux from scratch? There's a link to my recipe for Japanese curry (sans MSG) from scratch up in the post.
Marc Matsumoto says
Hi Janet, you can actually double coat tonkatsu too, but I find that if you press on it, it picks up enough panko in one coat to give it a nice thick crust. I'm guessing some people double coat schnitzel because the breadcrumbs are finer and thus create a thinner layer than panko.
Tiffany says
Oooookay, yes, yes I think I'll try that. Bourdain had curried rice in an episode of No Reservations and it's been killing my husband that he's not been able to find it sans MSG. Thanks!
diva says
i'm with you marc! i love tonkatsu with curry and rice best...something so simple and satisfying about the whole dish 🙂 thanks for sharing...i never picked up on the similarity btw 'cutlet' and 'katsu' 🙂 x
noobcook says
your tonkatsu looks amazing ^^ tonkatsu is one of my fave Japanese food, I've got to try to make it at home next time. Love the tips abt pork selection and tenderising the meat.
diva says
i'm with you marc! i love tonkatsu with curry and rice best...something so simple and satisfying about the whole dish 🙂 thanks for sharing...i never picked up on the similarity btw 'cutlet' and 'katsu' 🙂 x
noobcook says
your tonkatsu looks amazing ^^ tonkatsu is one of my fave Japanese food, I've got to try to make it at home next time. Love the tips abt pork selection and tenderising the meat.
The Duo Dishes says
This has always been one of the faves to order at restaurants. Guess we could give it a whirl at home.
chez us says
Love pork cutlet and made as Tonkatsu looks even better .... great dish! Thanks for sharing this with us.
The Duo Dishes says
This has always been one of the faves to order at restaurants. Guess we could give it a whirl at home.
chez us says
Love pork cutlet and made as Tonkatsu looks even better .... great dish! Thanks for sharing this with us.
Jenny says
We love Tonkatsu around here, but we make it with chicken since we don't eat pork. I was hoping you would also have a recipe for the sauce as I cannot eat it anymore due to being gluten-free. And yes, I know the tonkatsu has wheat in the panko, but I have to substitute rolled oats for that now (unfortunately).
Anyway, thanks for posting the recipe as it has reminded me to search for a recipe for the sauce so i can eat it again!
Jenny says
We love Tonkatsu around here, but we make it with chicken since we don't eat pork. I was hoping you would also have a recipe for the sauce as I cannot eat it anymore due to being gluten-free. And yes, I know the tonkatsu has wheat in the panko, but I have to substitute rolled oats for that now (unfortunately).
Anyway, thanks for posting the recipe as it has reminded me to search for a recipe for the sauce so i can eat it again!
Jeff says
These are the type of dishes I prefer where the ingredients have to be top notch and you can't cover up a %&(*#& up.
I love you even more for not cooking pork until it is cardboard.
Nicely done and love the history lesson!
Jeff says
These are the type of dishes I prefer where the ingredients have to be top notch and you can't cover up a %&(*#& up.
I love you even more for not cooking pork until it is cardboard.
Nicely done and love the history lesson!
pigpigscorner says
Wow, looks perfectly fried! I bought a bottle of tonkatsu sauce just for this and my hubs doesn't like it =( he prefers this with curry.
pigpigscorner says
Wow, looks perfectly fried! I bought a bottle of tonkatsu sauce just for this and my hubs doesn't like it =( he prefers this with curry.
Lorna says
Hi Marc
I notice your early comment on this page about enjoying tracing the history of recipes etc. I wonder if you've found this web-site which is a 'time-line' tracing the history of food down through the ages.
https://www.foodtimeline.org/
I am just embarking on a 6 week hobby course entitled 'Food For Thought' through the Griffith University in NSW Australia. I am doing it online as I live in a remote location of New Zealand and would otherwise have no access to this sort of course. The above web-site is one of the 'recommended reading' sites. I think I will need 6 years, not 6 weeks, to get through all the links.
Lorna says
Hi Marc
I notice your early comment on this page about enjoying tracing the history of recipes etc. I wonder if you've found this web-site which is a 'time-line' tracing the history of food down through the ages.
https://www.foodtimeline.org/
I am just embarking on a 6 week hobby course entitled 'Food For Thought' through the Griffith University in NSW Australia. I am doing it online as I live in a remote location of New Zealand and would otherwise have no access to this sort of course. The above web-site is one of the 'recommended reading' sites. I think I will need 6 years, not 6 weeks, to get through all the links.
3hungrytummies says
hey love your blog, such inspiration!!
i did make tonkatsu with curry sauce last night.
https://3hungrytummies.blogspot.com/2009/10/curry-ton-katsu.html
3hungrytummies says
hey love your blog, such inspiration!!
i did make tonkatsu with curry sauce last night.
https://3hungrytummies.blogspot.com/2009/10/curry-ton-katsu.html
Jan Hobbs says
Tonkatsu was always my favorite part of a wonderful multi-course meal they serve at Fujiya's in San Antonio. I wish I had their recipe, I truly still crave the dish after not having had it in 28 years!
Jan Hobbs says
Tonkatsu was always my favorite part of a wonderful multi-course meal they serve at Fujiya's in San Antonio. I wish I had their recipe, I truly still crave the dish after not having had it in 28 years!
Andy (Hide Your Arms) says
Great post, I got some pork out of the freezer this morning planning to make tonkatsu, then realised I had no recipe and yours is the best I've come across.
Andy (Hide Your Arms) says
Great post, I got some pork out of the freezer this morning planning to make tonkatsu, then realised I had no recipe and yours is the best I've come across.
Valerie says
I never knew tempura has its origins in Portugal but I've always wondered where the fried foods came from as it seems most Japanese food is almost devoid of oil. Great post! Your tonkatsu looks delicious... I'll have mine with gohan please!
Valerie says
I never knew tempura has its origins in Portugal but I've always wondered where the fried foods came from as it seems most Japanese food is almost devoid of oil. Great post! Your tonkatsu looks delicious... I'll have mine with gohan please!
tastesofhome says
I must be geekish too as I love finding out origins of dishes..so fascinating! Yummy looking tonkatsu!
Ted says
I was turned on to Tonkatsu when living in Iwakuni, Japan from 1986-1988. From the local soba truck(Japanese styled fast food vendor on wheels), I would order a special which consisted of Tonkatsu and Curry Rice. I was a teenager then and am very nearly 40 now, but the combination has lived on as one of my very favorites.
Mizerello says
I love your site! I've been using your Tonkatsu recipe for months now but to be honest hadn't taken the time to visit through the rest of your site. Wow! I will definitely be back and often. Your photos are wonderful and your recipes are interesting and easy to follow. For others who haven't tried your Tonkatsu recipe...it's the best I've found and tastes exactly like the Tonkatsu I used to eat at my favorite restaurant in Tokyo.
Amittieross says
I did a great job of not doing this right =( but I wont give up and try again. I had it to hot and it burned the outside but left the inside raw. I burn everything (pancakes, rice, noodles) so it was my fault maybe next time or maybe I just fail at cooking
Someone who likes to cook at home says
Oh, no! Don’t give up! Deep frying is hard! When I first made fried coconut shrimp I burnt the heck out of the first batch (oil too hot!)! And shrimps cook really fast! I’ll be making tonkatsu for the first time and I’ll be using a thermometer to check on the temp of the oil.
Re: to burning everything: Just lower the temp my friend 🙂
For pancakes, I have my stove on medium, slightly nudge towards high, and flip the pancakes over once the bubbles stop moving. Let them sit for a minute or two then remove. I also wipe the pan after each batch.
For rice, get a rice cooker—problem solved! 🙂 A lot of Asian people now use a rice cooker, myself included haha I have had success of cooking rice in the pot but a rice cooker is much easier. I once visited a friend when I was in college, and he served me undercooked rice—really undercooked! I cooked it properly and he said this tastes much better haha But if you have a golden layer on the bottom, that’s considered a treat!
Noodle, I assume you were pan frying it? If I was doing it, I would precook the noodle first and then add it in once the other ingredients a are done. Then stir to incorporate everything.
Hope it helps!
Marc Matsumoto says
Did you use a thermometer to check the temperature of the oil? If so,
try turning the heat down a bit after you add the pork. Also, make
sure you are using a heavy pan/pot to deep fry in (thin/light ones
conduct heat unevenly). I hope that helps!
On Wednesday, April 13, 2011, Disqus
Suewilson says
I decided to try making tonkatsu for my son and daughter-in-law using free-range pork available locally here (n N. Ireland) and found your excellent recipe, which was a terrifc help. However, I was concerned about the deep frying aspect - partly because I don't have a deep-frying pan, and partly because I thought I should try to keep the calorific content down as much as possible! So I followed your recipe until the frying art, but then browned the outsides in a tiny amount of oil, and then baked it in a foil-covered tin for about 20 min. The result was judged by my two guests as excellent! The meat was very soft and tender and fully cooked. We ate it with hoisin sauce, japanese rice, leek and egg plant. Probably not very authentic, but very delicious! Many thanks.
Rosslori6 says
While living in Okinawa the tonkatsu I had was served on a bed of sticky rice with a hard fried egg. Oh so good!
Anonymous says
After watching episode 20 of a Korean variety show 'Heroes', I've become interested in this dish.
Dimwit1 says
i have a japanese girlfriend who will be coming here to the united states sometime next year to be with me. she just told me of tonkatsu this evening as she is prepairing it for her supper tonight and had to go out to buy the sauce just now.she says i can make this dish myself now,but i am sure that mine will never compair to hers 🙂
Andrea says
In a visit to Tokyo last year, we ate at a restaurant called Katsukura in Takashimaya Times Square near Shinjuku Station. On our table, roasted seasame seeds sat with a motar and pestle, as well as three vessels of sauces. A waiter showed us how to freshly grind the sesame seeds and mix them with the sauces to accompany our meal. Our perfectly cooked katsu came with shredded cabbage served and a perfectly balanced citrus dressing. And there was an option eat facing the open kitchen! Eating katsu here in the states will never compare to that wonderful dinner, but your recipe brought me back there! Thank you!
Karen says
Thanks for your recipe! I like tonkatsu and have introduced it to my (Irish) husband, who also likes it a lot. We agree... while the "traditional" tonkatsu sauce is good, we *love* it with the Japanese curry sauce. Often times we will serve it with both sauces so that we/guests can choose which is their favorite since the flavor is so different. (Also we like to alternate between sauces as we eat.) Thanks again! 🙂
Marilia says
Que rico
Sodamoeba says
This is the best thing I've cooked yet. I finally found all the ingredients for dashi at a huge international store in my hometown, and when I came back to college I was so happy to be able to cook up this recipe. All of my roommates loved it, too, which is kind of the best part.
Sodamoeba says
This is the best thing I've cooked yet. I finally found all the ingredients for dashi at a huge international store in my hometown, and when I came back to college I was so happy to be able to cook up this recipe. All of my roommates loved it, too, which is kind of the best part.
Bonitamiel says
What panko brand do you recommend?
Marc Matsumoto says
I don't really have a particular brand that I buy, but look for one with bigger pieces that look more like flakes than crumbs, and it should be white.
onepaperkid says
A correction in the pronunciation of "cutlet" in Japanese: When abbreviated to カツ (katsu) in Japanese, the second syllable "tsu" is fully pronounced. When the whole word "cutlet" is used (カツレト= ka tsu re to), the "tsu" becomes a double "t" (a sort of glottal stop) and the word is pronounced katt-re-to (eliding the "su" of "tsu"). Secondly you do not use "pork chops" to make tonkatsu. The pork used is a boneless filet of pork loin (thickness approx 1 to 1 1/2 inches. Regular American "pork chops" (even center cut) make lousy tonkatsu (probably why tonkatsu is not more popular here). Buy only the "good" stuff (never use cheap meat), otherwise you end up with a chewy tonkatsu. DO NOT OVERCOOK. It is better to undercook a little and let it rest. Best to pre-cut the tonkatsu before serving, at a slight angle. If you do not pre-cut, the tonkatsu should be tender enough to cut with a fork or bitten off if picked up with chopsticks. ALWAYS use a Tonkatsu sauce (Worcestershire sauce is a poor substitute - the two sauces are similar, NOT the same). Rice should be Japanese rice, soft and a little "sticky." The cabbage should be shredded. Forgive me for kibitzing but having lived in Japan for fifteen years and am married to a Japanese, I tend to be very particular about tonkatsu (especially in the US, since the average pork eater in the US buys so-so pork to use). Do not expect great results the first couple of times you make tonkatsu. What pork you choose to use, the way you coat it, the temperature of the oil and how long you cook it all are variables you need to practice until you get it right.
onepaperkid says
After I wrote my comment, I realized the article was almost four years old and the comments three to four years old. LOL
onepaperkid says
You went to a "tourist" retaurant. If you had tonkatsu in a great little tonkatsu joint (or at home), the recipe in the article approximates how the Japanese would normally eat tonkatsu. Citrus dressing on the cabbage?? Normally, the Japanese would simply use some of the tonkatsu sauce (Bulldog is good) on the cabbage. But, you are right about the HUGE difference between "american" tonkatsu and Japanese tonkatsu. No comparison.
Marc Matsumoto says
Thanks for your comment. About the pronunciation, I've consulted with a few friends and they all agree that the proper katakana is カツレツ so we were both mistaken on that, but on the pronunciation, the ツ is definitely said aloud. Perhaps the area of Japan you live in has a regional accent that changes the pronunciation? Regarding your second point about using pork chops. I was born (and currently live in Japan), so I think I come from a point of some authority on this subject when I say that we have both ヒレカツ and ロスカツ here in Japan. The American pork rib chop (minus the bone) is the equivalent cut to a Japanese ロス (roast) cut, which I personally prefer for tonkatsu because it has more fat in it and keeps the meat moist. Whether you prefer the fatty ロス or the leaner ヒレ in Japan, the reason I suggest people use the ロス cut in the US is because US pork is MUCH leaner than Japanese pork (the loin has less fat that chicken breast meat). If you were to use an American pork loin, you'd end up with something akin to wet cardboard. As for the quality of meat, I suggested people use Berkshire pork because it's the same breed as Japanese 黒豚 (kurobuta). Having lived in Japan for 15 years, you may have forgotten that in the US, you can't run to the nearest コンビニ and pick up a bottle of tonkatsu sauce. You're right, it's not the same thing, but if you had to chose an option for someone who's not living near a Mitsuwa, what would you suggest? I'm all for a healthy discussion of opinions here, but please check your facts before posting things as an absolute truth.
Marc Matsumoto says
What made you conclude that this is a "tourist" restaurant? Because they serve a citrus dressing with the cabbage? Since when is innovation a crime? If that's the case, then you probably shouldn't be eating tonkatsu at all, since it didn't exist in Japan before the West came. For that matter you should also probably avoid tempura (portugal), ramen (china), gyoza (china), castella (portugal), yakiniku (korea), curry (India via the UK), and about half the fish you eat in your local sushi restaurant (since they're not a native species to Japan).
Cyrano says
Yes indeed. LOL. That is really funny.
Cyrano says
I lived in Japan for two years. Loved it. Had to leave in the end though. Too many gaijin.
kirstine says
marc, can we also make it with chicken breast or thigh ?
Marc Matsumoto says
Yep absolutely! If you do it with chicken breast I'd brine it first, and be careful not to over cook it or it will end up dry.
Will says
"this means there could be anerican influence.."
Stop right there. What is with you damn yanks and insisting that everything in the entire world is american? And when theres something you like, you try your hardest to justify that it must be american.
Face it yanks, you've contibuted nothing to the universe, never have and never will. And your desperate attempts to try and shoehorn americanism into good food just makes you even more pathetic.
connie says
Will, I am afraid that your ignorance of Japanese history is showing. The U.S. was virtually the only foreign influence in Japan in the latter 19th Century. Japan had previously cut itself off from almost all foreign contact for a very long time. Though there was a small Dutch mission on a nearby island, the the American Admiral Perry is credited with opening Japan to the west in the 1800's. I am sure you can learn a lot about this online , and hope you will find it interesting
Should you ever visit Leiden, in the Netherlands, you will find a museum that contains all the artifacts brought back from that Dutch mission.
Derek says
I'm afraid your ignorance of Japanese history is showing too. Perry did in fact open Japan to the west, but the Convention of Kanagawa was completely overshadowed by the British and French involvement after that. Ever heard of the Boshin War? It's the war that led to the modernisation of Japan and both sides were completely trained and armed by the British and French. While America was quite involved, it the US was not "virtually the only foreign influence in Japan in the latter 19th Century."
If you're going to call someone out on ignorance, and then tell them to look it up online, perhaps you should do the same.
And thanks for the recipe.
Marc Matsumoto says
Hi Will, just to set the record straight I never said Tonkatsu is an American dish. It's a Japanese dish. What I said is that one of the root words is English and because of the American presence during the time coinciding with the time tonkatsu started showing up, I said there "COULD" be an American influence. Since English is an official language in 56 sovereign countries around the world, it's certainly possible that the name was influenced by a different nation, but for the purposes of a recipe, listing all of them seemed like overkill.
Folk Hellfang says
When did limeys get so rude?
Folk Hellfang says
Omg, just figured it out. 1776, sorry for the confusion.
Mike Nutile says
A quick and dirty reasonable-substitute for tonkatsu sauce is:
1 cup ketchup, 4 teaspoons dry mustard powder, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons ground black pepper.
Luckily I live near a Mitsuwa and a Najiya- so I'm well stocked with Tonkatsu sauce. I spent 10 years in Japan (around Tokyo) and my understanding is the same as Marc's for what that's worth.
I love your posts/recipes/comments Marc. Keep it up! Big fan over here.
jace says
thanks for the recipe it was good.
Maureen Mizuno says
I have been reading some of the comments on history, language and culture. It seems to me to be a bit over the top with arguing and criticisms that have nothing to do with the recipe. I would appreciate it didn't get so nasty. Are these things so important as to make enemies and hurt others feelings over. Some people have to compete over everything. Please stop and stick to learning about the recipes and enjoying the food and the effort of the chef who is offering to teach. Thank you for a chance to express my opinion.
maesaysdoit says
Wow I just came here to view the recipe. My husband and I (with our young son) lived in Hamamatsu, Shizuoka, Japan for 2 1/2 years. Being of another culture I would never tell someone that the way they prepare a native dish is incorrect or not good enough or that ingredients used are inferior to the 'correct' one. This chef is just trying to share and teach a way of cooking. I am thankful and will try this recipe. I know the comments here are older but I just can't believe how sharing a recipe turned into a barrage of insults. If I were he, I would ignore all and any comments that did not exactly make a real suggestion and or a real comment after trying to prepare the dish. Japan like all countries has regional cuisine. What I had eaten in Hamamatsu was sometimes very different from the same dish eaten on Okinawa and at Misawa. In addition my ear was attuned to the colloquialisms of the Hamamatsu area that some places we traveled to I could not understand the same words spoken. It's a matter of regions. Also when using fresh ingredients many Japanese would tell me that I should only buy a particular ingredient from a certain place in a certain town. Not having those exact ingredients readily available, I appreciate the suggested substitutions. Today with the internet at my disposal I can get just about any ingredient sent to me. Let's just enjoy the cooking and leave the personal attacks out. Let play nice as we all should have learned in grade school. Well that's my 2cents.
maesaysdoit says
Wow I just came here to view the recipe. My husband and I (with our young son) lived in Hamamatsu, Shizuoka, Japan for 2 1/2 years. Being of another culture I would never tell someone that the way they prepare a native dish is incorrect or not good enough or that ingredients used are inferior to the 'correct' one. This chef is just trying to share and teach a way of cooking. I am thankful and will try this recipe. I know the comments here are older but I just can't believe how sharing a recipe turned into a barrage of insults. If I were he, I would ignore all and any comments that did not exactly make a real suggestion and or a real comment after trying to prepare the dish. Japan like all countries has regional cuisine. What I had eaten in Hamamatsu was sometimes very different from the same dish eaten on Okinawa and at Misawa. In addition my ear was attuned to the colloquialisms of the Hamamatsu area that some places we traveled to I could not understand the same words spoken. It's a matter of regions. Also when using fresh ingredients many Japanese would tell me that I should only buy a particular ingredient from a certain place in a certain town. Not having those exact ingredients readily available, I appreciate the suggested substitutions. Today with the internet at my disposal I can get just about any ingredient sent to me. Let's just enjoy the cooking and leave the personal attacks out. Let play nice as we all should have learned in grade school. Well that's my 2cents.
maesaysdoit says
Oh yes, I've had it made for me with chicken by a Japanese neighbor in Hamamatsu, and it was delicious! Thank you for sharing this recipe.
John says
Yeah, we've got the market cornered on arrogant colonialism... Great job carving the world into manageable ethnically distinct parcels, the effects of which we're still not dealing with... I generally enjoy the "pithy wit" of Brits, but your sour rant reminds me of why English speakers the world over are reviled- because of your pasty, gin reeking exportation of all that is wrong with European culture to the more pleasant corners of the world. Cheers, you pudgy loser!
anj says
arguing in history are too far from the recipe 🙂
iendecker says
Just saved your asses in a little something called WWII. But I'm sure you Britts could learn German easily enough. Oh and since when is English food good food. I came to your country in 2001and although I liked some of your foods I find most boiled meats unappetizing
Alyssa W says
I love the idea of seasoning with curry, I'm definitely trying that.
srmatheson says
Hey Marc? Any thoughts on making the Tonkatsu sauce from scratch? Bulldog seems to be the storebought standard, but I'm sure there's a better way or a better brand out there.
srmatheson says
I remember Hamakatsu preferred a sesame grind into their sauce... Just reminiscing back to Japan.... 🙂
Marc Matsumoto says
Hi Stephen, while Bulldog or Kagome make perfectly serviceable sauces, I do like homemade sauces better. Never really thought to actually document it though but I'll add it to the list of reader requests.
Tiffany Cheng says
I love tonkatsu, but I also love chicken katsu and beef katsu. Katsu (whether beef katsu, chicken katsu, or tonkatsu) is one my favorite food since my childhood years. When I was a ten years old girl, my mother sometimes likes to cook katsu for Sunday lunch.
My mother prefers to use the yellow colored panko instead of the white one. Because my mother said that the yellow colored panko doesn't darken when its fried, unlike the white one which is easily darkens when its fried.
James says
Let me second this request--some tips for where to start with a homemade tonkatsu sauce would be amazing!
Taz says
The 'barbecue sauce' we get in Australia is a pretty good substitute for the bulldog brand (similar ingredients). Adding a little worcestershire (just a dash) will balance the sweetness.
MG_Siegler says
I third that...
angelica says
wow tonkatsu how i wish i could taste it.
Richard Granov says
Mmm, this recipe sounds delicious. Thanks for taking the time out and sharing with us this great information. I like to cook dishes with meat and this one is special. I will try to cook this and then I will share with you the results. Please keep it good posting. And don't waste your time on checking new posts - http://www.custom-paper-writing.org can do it for you quickly and quality.
Keeks says
I cover the pork with egg and panko completely but still panko falls off into the grease leaving bald spots. What am I doing wrong?
Marc Matsumoto says
Hi Keeks, did you give the pork a light and even dusting of flour before you dipped it in the egg?
Keeks says
Yes, I did!
Marc Matsumoto says
Hmm. There are a couple possibilities then. One possibility is that you're making the layer of flour too thick. if the flour is caked on, it will flake off the meat. After flouring, try tapping it against a clean surface to get rid of any excess. The other possibility is that there are bald spots either in your flour layer or egg coating either one would make the panko fall off. The final possibility is in the handling of the katsu (especially as you add it to the oil). If you use tongs, you need to gently set the katsu in the oil. If you scape the bottom side as you're trying to withdraw the tongs, you can loosen the panko which will eventually fall off. Likewise when you're flipping it over, you need to be as gentle as possible. Hopefully one of these fixes the problem!
Julie says
Hi Marc
Since our trip back from Tokyo in March, we've been obsessed with Tonkatsu. I started to make it at home using your recipe - yummy. I was wondering if you would have the chance to try making your own Tonkatsu sauce from scratch rather than the quick version (ketchup, Worcestershire sauce and honey). Just a suggestion... 🙂
Marc Matsumoto says
Hi Julie, I'm glad to hear you've been enjoying this. I don't have a separate recipe for my Tonkatsu sauce, but it's included in my katsusando recipe: https://norecipes.com/katsu-sandwich-recipe/ Hope that helps!
Julie says
Thank you Marc. I will give it a try next time.
Joy says
Homemade ramen soup base please...
Marc Matsumoto says
Hi Joy, I have a bunch of ramen recipes on the site. Please use the search function in the top navigation to find them. For example, here is my Tonkotsu ramen: https://norecipes.com/tonkotsu-ramen-recipe/
Avangeline says
How can I share the recipes via email. I do not do facebook, I'm an old timer.