Beginner
Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditional
30 min3420 kcal
Dairy-free🌶️🌶️
Tonkatsu (Pork Cutlet)
A thick pork loin cutlet in a shatteringly crisp panko crust, sliced and served with tangy sauce and a mound of shredded cabbage.
Source
Recipe by Japanese yoshoku kitchens · 🏺 Traditional
Japanese yoshoku / 日本の洋食 — Tonkatsu is a deep-fried breaded pork cutlet that emerged in Japan's Meiji era as part of yoshoku (Western-influenced Japanese cooking), adapted from the European breaded cutlet. It is commonly dated to a late-1890s Tokyo restaurant and is now a nationwide staple.
Watch it being made · 3 videos
⏱ 35 min🍽 2 servings🔥 620 kcal🇯🇵 Japan
Dairy-free
Steps
Snip the sinew around the edge of each cutlet so it stays flat, then pound lightly and season with salt and pepper.
Dredge each cutlet in flour, dip in the beaten egg, then coat thickly in panko, pressing so the crumbs stick.
Deep-fry at about 170°C until the crust is deep golden and the pork is cooked through, a few minutes per side.
Lift out and drain upright on a rack, then let it rest briefly so the juices settle.
Slice crosswise into strips, plate with a generous mound of shredded cabbage, and serve with tonkatsu sauce.
💡 Tips
- Let the crumbed cutlets sit a few minutes before frying so the coating sets and won't slip off.
- Hold the oil at a steady temperature — too cool turns it greasy, too hot burns the panko before the pork cooks.
- Slicing before serving keeps the crust crisp and makes it easy to eat with chopsticks.
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