I’ll take a thick, juicy piece of tonkatsu over thin slices of chicken katsu every single day of the week, and twice on Sunday. Chicken katsu has its place for those cheap weekday lunches at your favorite teriyaki spot, but a proper tonkatsu delivers something no thin cutlet can. Crispy panko crust on the outside and a thick, meaty, and moist slab of pork on the inside. Every bite gives you crunch and tenderness at the same time.
During my travels throughout Japan and Hawaii, I ate some of the best tonkatsu I’ve ever had. Most of those restaurants used Kurobuta pork, which people call the wagyu of pork. It’s super juicy, extra meaty, and those cooks fried it perfectly every single time. I came home determined to bring that experience into my own kitchen. So today, we’re recreating that dish, and we’re making a homemade tonkatsu sauce to go with it! The best part is that it all comes together in about half an hour, making it perfect for busy weekday lunches and dinners.
Tonkatsu is a Japanese fried pork cutlet. “Ton” means pork and “katsu” means cutlet, so the name tells you exactly what you’re getting. Chefs coat the pork in flour, egg, and panko bread crumbs, then fry it until golden brown and crispy. Japanese restaurants serve it with a mountain of shredded cabbage and steamed rice, paired with a fruity tonkatsu sauce for dipping.
Katsu refers to any breaded, fried cutlet. Chicken katsu uses chicken, and tonkatsu uses pork. The technique stays the same, but the experience changes completely. Pork loin holds its juices beautifully when you cut it thick, so tonkatsu comes out richer and meatier than chicken katsu, which is often pounded flat and served thin.
The pork makes or breaks this dish, so choose wisely. Look for boneless pork loin chops about 1.5 inches thick with a nice ribbon of fat along the edge. That fat melts as the pork fries and keeps every bite juicy. In Japan, this cut goes by rosu katsu, and it’s the classic choice. If you want to go all in, seek out Kurobuta (Berkshire) pork from a quality butcher or online meat purveyor. It costs more, but the marbling and flavor bring you straight back to those unforgettable restaurant plates. Regular pork loin chops still make a fantastic tonkatsu (which is what I’m using today), so don’t let that stop you.
Prep the pork. Pat the pork chops completely dry with paper towels. For thick cuts of pork chops, you don’t need to cut along the sides to prevent them from curling up. Season both sides with salt.
Set up your breading station. Place the flour in one shallow dish. Beat the eggs in a second dish. Pour the panko bread crumbs into a third. Dredge each chop in flour and shake off the excess. Then dip them into the egg and let the excess drip off. Press it firmly into the panko on both sides so the crumbs adhere. Set the breaded chops on a wire rack while you finish the rest, and let them sit in the fridge for about 10 minutes to allow the coating to set.
Make the tonkatsu sauce. In a small bowl, whisk together the ketchup, Worcestershire sauce, oyster sauce, low-sodium soy sauce, brown sugar, and applesauce until the sugar dissolves completely. Set the sauce aside in the fridge to let the flavors marry while you finish up the tonkatsu.
Fry the tonkatsu in batches. Pour about 2 inches of oil into a heavy pot or deep skillet and heat it to 350F. Gently lower one or two chops into the oil. Crowding the pot drops the temperature and leads to a greasy crust. Fry for about 3 minutes per side, until the panko turns deep golden brown. Pull the pork out of the oil when an instant-read thermometer in the thickest part reads 140F. The residual heat should bring the temperature up to a safe 145F as it rests.
Rest the tonkatsu, then slice. Transfer the tonkatsu to a wire rack, not a plate, so the bottom stays crisp. Let it rest for 5 minutes to allow the juices to redistribute throughout the pork. Cut the tonkatsu into strips about 3/4 inch wide. Serve with steamed rice, a big pile of finely shredded cabbage, and plenty of your homemade tonkatsu sauce.
Can I make tonkatsu in an air fryer?
You can, but deep frying gives you the most authentic crunch. For an air fryer version, spray the breaded chops generously with oil and cook at 400F, flipping halfway, until the pork reaches 140F.
What cut of pork works best for tonkatsu?
Boneless pork loin chops about 1.5 inches thick give you the juiciest, most satisfying tonkatsu. Pork tenderloin also works and creates a leaner version called hire katsu.
Can I make tonkatsu sauce ahead of time?
Absolutely. The sauce actually tastes better after a day in the fridge, so make it ahead whenever you can.
Why did my panko fall off?
Moisture usually causes this. Pat the pork completely dry before flouring, shake off excess flour, and let the breaded chops rest in the fridge for 10 minutes before frying so the coating sets.
Store leftover tonkatsu in an airtight container in the fridge for up to 3 days. Don’t cut the tonkatsu until after it’s reheated. Reheat on a rack in a 375F oven or air fryer for 8 to 10 minutes to get it nice and crispy. Skip the microwave, which turns that gorgeous crust soft. Keep the tonkatsu sauce in a sealed jar in the fridge for up to 2 weeks.
This post is part of a collaboration with The Asian American Foundation (TAAF). All opinions…
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