Tonkatsu

      Tonkatsu is a classic Japanese dish featuring tender, juicy pork, coated in crispy panko breadcrumbs, and deep-fried to golden perfection. It’s typically served with a sweet and tangy tonkatsu sauce that complements the savory pork wonderfully. If you’re looking for the crispiest, crunchiest tonkatsu around, this recipe is for you!

One of the most disappointing things when eating tonkatsu is a thin, lackluster breadcrumb coating that doesn’t give that satisfying crunch. In contrast, this recipe ensures a thick, hearty panko crust that provides a delightful crunch with every bite.

After experimenting in the kitchen, I’m confident that this is the ultimate tonkatsu recipe. Trust me, the crispy, golden exterior combined with the juicy interior makes this dish stand out. Keep reading for my top tips on how to achieve that perfect, crispy panko breading while keeping the pork tender and juicy inside!

What is Tonkatsu (豚カツ)?

      Tonkatsu is a popular Japanese dish made of breaded and fried pork cutlets. Typically, boneless pork loins or pork chops are first dredged in flour, then dipped in egg, and finally coated with panko, the crispy Japanese breadcrumbs. It’s traditionally served with tonkatsu sauce, shredded cabbage, and steamed rice.

In Korea, this dish is known as donkatsu (돈까스), and there are various local twists to the classic, including the addition of cheese. This version, known as cheese donkatsu (tonkatsu) or cheese katsu, features a cheesy filling, offering a delightful variation on the traditional recipe.

Ingredients

For Tonkatsu:

• 2 slices of boneless pork loin or pork chops (pounded to ¾ inch thick; 5 oz each)
• 1 cup of Japanese panko breadcrumbs (see note below)
• ½ cup all-purpose flour
• 1 beaten egg
• Salt and pepper, to taste
• Vegetable oil for frying

For the Tonkatsu Sauce

• 4 tablespoons ketchup
• 2 ½ tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• ⅛ teaspoon garlic powder
• ⅛ teaspoon onion powder
• 1 ½ teaspoons sugar (optional)

Instructions

Make the Tonkatsu Sauce:

1. In a small bowl, combine the ketchup, Worcestershire sauce, soy sauce, and garlic and onion powders. Stir to combine.
2. Taste and add sugar if you prefer a sweeter sauce. Start with 1 ½ teaspoons for a mild sweetness (for a Bull-dog sauce-style flavor). Set the sauce aside.

Bread the Pork:

1. Prepare the pork: Use a sharp knife to make small slits along the white connective tissue around the edges of the pork loin or chop. This helps prevent the pork from curling up as it cooks. Flatten each piece to about ¾ inch thickness.
2. Set up three separate bowls: one with the flour, one with the beaten egg, and one with the panko breadcrumbs.
3. Season the pork with salt and pepper. First, coat the pork in flour, shaking off the excess. Next, dip it into the beaten egg, and then press it firmly into the panko breadcrumbs. For a thicker, crispier crust, mix 1 tablespoon of flour into the egg wash before dipping the pork.

Deep-fry the Pork Cutlets:

1. Heat oil in a large, heavy-duty pot or fryer, ensuring you have enough oil to fully submerge the pork cutlets. Heat the oil to 340°F over medium heat.
   • Tip: If you don’t have a thermometer, drop a few breadcrumbs into the oil. It’s ready when the breadcrumbs sizzle immediately.
2. Fry the pork cutlets: Carefully place one cutlet into the hot oil and deep-fry for 5 to 6 minutes per side, or until golden brown and crispy. The pork should be fully cooked inside.
3. Use a skimmer to remove any stray breadcrumbs from the oil and maintain the temperature. If frying multiple cutlets, work in batches to avoid lowering the oil temperature.

Serve:

1. Slice the tonkatsu into strips and serve with the prepared tonkatsu sauce, shredded cabbage, and a side of steamed rice. Enjoy!

Panko Breadcrumbs:

      Panko breadcrumbs are key to getting that signature crispy texture for tonkatsu. Look for panko made in Japan for the best results, as they typically have large, thin flakes that are perfect for coating fried foods. Brands like Shirakiku and JFC are highly recommended for optimal crunch.

Tonkatsu Sauce:

      This sweet and savory sauce is a traditional accompaniment for tonkatsu. It’s similar to Japanese BBQ sauce, rich in umami. The recipe combines ketchup, Worcestershire sauce, soy sauce, and seasonings for a flavor-packed dip. Adjust the sugar level to suit your sweetness preference!

Recipe Notes

Note 1 : Japanese Panko Breadcrumbs:

    For the best results, I recommend using Japanese panko breadcrumbs for this recipe. They have a crispier texture with larger flakes, which are perfect for achieving a crunchy coating on your tonkatsu.

Note 2: Extra Crispy Coating: 

   To ensure a super crispy crust, after pressing the pork into the panko, give it a second coat just before frying. This helps create a thick, crunchy layer by filling in any gaps where the breadcrumbs might absorb the egg wash and become soggy. This extra layer not only boosts the texture but also helps keep the pork tender and juicy by protecting it from overcooking.

Note 3 : Oil Temperature: 

   Make sure to monitor the oil temperature closely as it can affect how crispy the bread gets. If the breadcrumbs brown too quickly, reduce the heat slightly. If the temperature drops too much, you can raise the heat, but avoid overcrowding the pan to maintain the correct oil temperature.

• Leftovers: Store leftover tonkatsu in an airtight container in the fridge for up to 3 days. Alternatively, you can freeze them for up to 30 days.
• Reheating: To reheat, use a toaster oven or air fryer at 350°F for 4-7 minutes, until they are warm and crispy again. This will help maintain the crispy exterior and keep the pork moist.