When I was growing up, my mom usually made Chicken Katsu instead of Tonkatsu. Because of this, I am not used to eating regular Tonkatsu (thick pork chop) so I usually cook the “thin” version at home.
By using thin slices of pork rather than thick pork chops, the end result is very crispy and light. It’s very delicious – guaranteed! If you want to control your appetite it’s definitely dangerous to start eating these. It’s also easy to cook and clean because you only need very small amount of oil to deep fry. I hope you try and enjoy this home-made Tonkatsu!
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- ¾ lb thinly sliced pork loin (for Sukiyaki, sliced pork for Shabu Shabu is too thin)
- Freshly ground black pepper
- Kosher salt
- ½ cup all-purpose flour
- 2 large eggs (beaten)
- 1 cup panko (Japanese breadcrumbs)
- neutral flavor oil (vegetable, canola, etc)
- 2 leaves cabbage (cut into julienned strips)
- Japanese mayonnaise
- Tonkatsu sauce (See Notes for homemade recipe)
- Pickled red ginger (Kizami Shoga) (to garnish, optional)
- green onions/scallions (to garnish, optional)
Gather all the ingredients.
- Sprinkle salt and pepper on the meat. Then dip each slice of meat into the flour first, then dip in egg, and finally coat it with Panko.
- In a large non-stick frying pan, heat ½ inch of oil on medium high heat. Check How To Deep Fry Food if you are not familiar with deep frying techniques.
- When it’s hot, put 2 slices of the meat. Make sure you place it flat. Turn over when the bottom side is nicely golden browned.
- When both sides are golden browned, remove the meat from the oil and place it on paper towels.
- Serve rice in a Donburi bowl and spread cabbages. Crisscross the cabbage with Japanese mayonnaise.
- When Tonkatsu cools down a bit, cut it into half inch strips crosswise. Place the meat on top of cabbage and drizzle with a bit of Tonkatsu sauce. Enjoy!
Tonkatsu sauce: Homemade recipe, click here.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.