Tonkatsu (Japanese Pork Cutlet)


If you have been to Japan or to a Japanese restaurant, you will often see Tonkatsu (pork cutlet in English) and often think, hmmm, this is delicious, why yes, I will pay $14.95 again for this tasty meal. Good news, you can cook this for a lot cheaper.


Tonkatsu has got to be one of my all time favorite Japanese food. It’s simple, yet very tasty. Of course, my first experience with this delicious fried goodness was when I was in Japan. It really did open my eyes on how wonderful fried things are with Panko. Usually served on top of a bed of cabbage and drizzled with tonkatsu sauce. If you don’t have tonkatsu sauce at home, you can either buy one or make our home made Hawaiian tonkatsu version of the sauce.


That’s right, Hawaiian. They love this dish as well and replicated a version of the sauce. It’s so simple that you won’t believe how easy it is.



Tonkatsu (Pork Cutlet)
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
  • ¼ lb, Thin Pork Loin
  • Salt
  • Pepper
  • Flour
  • 1 Egg
  • 1 Tbsp Water
  • Nama-Panko (Fresh Bread Crumbs)
  • Frying Oil enough to slightly submerge pork
  1. Heat oil in the fryer with medium heat.
  2. Lay the pork slice on a cutting board.
  3. Make slits on the fat about ½″ apart on both side.
  4. Pound the pork with a meat pounder.
  5. Season with a pinch of salt and pepper on both side.
  6. Mix the egg with water.
  7. Coat the pork with flour on both side.
  8. Dip the coated pork on to the egg, again on both side.
  9. Coat the pork with Panko
  10. Once the oil is hot enough (throw a piece of panko to see if it will start bubbling), put the pork in the fryer.
  11. Fry until golden brown on both side.
  12. Drain excess oil from the meat once done.
  13. Cool off for a minute then cut into slices.

For the Tonkatsu sauce, mix:

4 Tbsp Ketchup
2 Tbsp Worcestershire Sauce
3 Tbsp Sugar


If you want to make some Katsudon, click here.



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