Easy Japanese Recipes

Baked Tonkatsu 揚げないとんかつ

Baked Tonkatsu | Easy Japanese Recipes at JustOneCookbook.com Tonkatsu (とんかつ) or Japanese pork cutlet is a delicious and popular dish yet it’s not common to make at home.  Most people prefer not to deep fry food at home because it can be dangerous and creates oily smell in the kitchen, and who likes to clean up messy splatter all over the stove top after deep frying?  So today I’m going to show you how you can make baked tonkatsu that’s juicy inside and crispy outside!

One of the most important feature of delicious tonkatsu is to have that crispy panko texture when you bite into it.  Just like how I prepared Crispy Baked Chicken Katsu recipe and Crispy Salmon recipe, the key for panko to be crispy and golden brown is to pre-cook panko before breading the pork.  That way you won’t need to spray or pour a lot of oil on panko in order for it to turn golden brown in the oven.  Alto the pork loin could be overcooked and tough to chew while you wait for the panko to turn golden brown.

Baked Tonkatsu | Easy Japanese Recipes at JustOneCookbook.com

Another important tip for oven-baked tonkatsu is that you can’t use thick pieces of pork loin.  It will take too long for the pork to cook through so keep in mind that the thickness of pork should be no more than 1/2 inch (1.2 cm).  And remember to use good quality meat and pound it so that the pork loin will be nice and tender after it’s being cooked.  When the food is as simple as this, quality of the ingredient speaks itself.

Lastly, I added black and white sesame seeds into tonkatsu sauce but it’s optional (Can’t find tonkatsu sauce? Here’s my homemade recipe!).  Japanese tonkatsu restaurants often have bowls of mortar and wooden pestles on the table for you to grind sesame seeds while you wait for the tonkatsu to arrive.  You may wonder why you have to grind your own sesame seeds.  Well, this is part of enjoyment eating tonkatsu.  Sesame seeds emit very nice aroma and flavor when you freshly grind them.  The nutty flavor of sesame seeds goes very well with tonkatsu sauce.

Baked Tonkatsu | Easy Japanese Recipes at JustOneCookbook.com

Here’s a quick video to show you how you can make Baked Tonkatsu, a quick 30-minute recipe from start to finish.

If you prefer regular deep-fried Tonkatsu recipe, click here!  I actually don’t mind deep frying, but for healthier alternative, this baked tonkatsu is AWESOME!

Thank you so much for reading, and till next time!

Baked Tonkatsu
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • ¾ cup panko (Japanese breadcrumbs)
  • 1 Tbsp. olive oil
  • 2 pieces pork loin (1/2 lb ,226 g), ½ inch (1.2 cm) thickness
  • 1 tsp. salt
  • Freshly ground black pepper
  • 2 Tbsp. all-purpose flour
  • 1 large egg
  • Tonkatsu Sauce (or Make homemade Tonkatsu Sauce)
  • 1 Tbsp. black and/or white sesame seeds
    Baked Tonkatsu Ingredients
Instructions
  1. Adjust an oven rack to the middle position and preheat the oven to 400F (200C). Line a rimmed baking sheet with parchment paper.
  2. Combine the panko and oil in a frying pan and toast over medium heat until golden brown. Transfer panko into a shallow dish and allow to cool.
    Baked Tonkatsu 1
  3. Get rid of the extra fat and make a couple of slits on the copnnective tissue between the meat and fat. The reason why you do this is that red meat and fat have different elasticity, and when they are cooked they will shrink and expand at different rates. This will allow Tonkatus to stay nice and flat and prevent Tonkatsu from curling up.
    Baked Tonkatsu 2
  4. Pound the meat with a meat pounder, or if you don’t have one then just use the back of knife to pound. Mold the extended meat back into original shape with your hands.
    Baked Tonkatsu 3
  5. Sprinkle salt and freshly ground black pepper.
    Baked Tonkatsu 4
  6. Dredge each pork piece in the flour to coat completely and pat off the excess flour. Then dip into the beaten egg and finally coat with the toasted panko. Press on the panko flakes to make sure they adhere to the pork.
    Baked Tonkatsu 5
  7. Place the pork on the prepared baking sheet. Bake until the pork is no longer pink inside, about 20 minutes.
    Baked Tonkatsu 6
  8. Cut Tonkatsu into 1 inch pieces (so you can eat with chopsticks) by pressing the knife directly down instead of moving back and forth. This way the panko will not come off. Transfer to a plate and serve immediately.
    Baked Tonkatsu 7
  9. To make special sesame tonkatsu sauce, grind black and white sesame seeds in a mortor and add tonkatsu sauce. Mix all together.
    Baked Tonkatsu 8
Notes
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.

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5 + five =

  • A_Boleyn May 11, 2014, 4:48 pm

    I love tonkatsu and baking makes it likely that I’ll make it more often.

    Reply
  • Sandra May 11, 2014, 5:09 pm

    Hi Nami,

    Great to see a baked version of this lovely dish, pre frying the panko makes so much sense! Thanks for the tip.

    Reply
  • Anikaviro May 11, 2014, 5:27 pm

    Great! And it’s much better than deep frying!

    Reply
  • Hotly Spiced May 11, 2014, 5:36 pm

    Stop it, Nami! I’m on a three-day juice fast! I’d love this for lunch right now. I love how this can be baked in the oven instead of fried because like you say, frying creates that awful smell in your kitchen xx

    Reply
  • Ayako L. May 11, 2014, 5:45 pm

    Oooooh~! I love deep fried food! ( I know it’s bad… :( ) But I hate deep frying!!
    But…I love Tonkatsu!!
    This is life saving recipe, and perhaps saves my life, too :)
    Thanks!

    Reply
    • Nami May 12, 2014, 10:20 pm

      Hi Ayako! I LOVE deep frying food, too, and I don’t mind deep frying –> worse! ;)

      Hope you try this baked version. It’s pretty good, considering this is baked!

      Reply
  • Baby Sumo May 11, 2014, 6:13 pm

    Happy Mother’s Day to you Nami. You are such an awesome lady, posting these great recipes for us readers as well as being a supermom to your kids. :D

    Reply
  • Eha May 11, 2014, 6:21 pm

    Lovely simple way to cook juicy pork! I never deep-fry anything but that is for health rather than aromatic reasons which I do not mind at all :) !

    Reply
    • Nami May 12, 2014, 10:22 pm

      Hi Eha! Tee hee! I don’t mind half day of oily smell in the kitchen at all as long as I get to eat the deep fried food. :D Thank you so much for your comment! :)

      Reply
  • Choc Chip Uru May 11, 2014, 6:25 pm

    These golden-fried cutlets look so juicy and delicious, my brother would love them :D

    Cheers
    Choc Chip Uru

    Reply
  • John@Kitchen Riffs May 11, 2014, 7:24 pm

    Love the idea you can bake this rather than fry it!I do fry sometimes, but I’m certainly one who doesn’t that often because it’s so messy. This looks terrific — really great recipe. Thanks.

    Reply
  • Mel May 11, 2014, 7:38 pm

    Baked version sounds much more healthier and save time standing in front of the stove to fry it! :-)

    Reply
  • Belinda@themoonblushbaker May 11, 2014, 11:08 pm

    Pre cooking the panko is genius! i have got to try this more often, and now I can this delicious meal more often! Great texture photos!

    Reply
  • Lorelle Denham May 11, 2014, 11:51 pm

    This looks delicious – and I’m so glad you are baking it instead of frying it – so I’m definitely going to try it! Oddly – my mother gave me an insert from her newspaper yesterday – and it had a cook – adam liaw – with a recipe for Tonkatsu – but fried, so I would not normally have been interested until I saw your recipe today. The difference is in the sauces. His Tonkatsu sauce contains 1/2 cup tomato sauce; 1/4 cup worcestershire sauce; 2 tbsp soy sauce; 1tbsp mirin; 1 tsp castor sugar and 1tsp english mustard, but he doesn’t say if mild or hot. Just thought I’d let you know.
    Cheers

    Reply
    • Nami May 12, 2014, 10:23 pm

      Hi Lorelle! I’d love to check out his Tonkatsu sauce! Thanks for sharing, Lorelle! :)

      Reply
  • Mich Piece of Cake May 12, 2014, 12:18 am

    This looks delicious!

    Reply
  • Mich Piece of Cake May 12, 2014, 12:20 am

    This looks delicious… so cripsy!

    Reply
  • Gourmet Getaways May 12, 2014, 1:21 am

    To be honest, I prefer baked, too! It is healthier and like you mentioned, easier for clean-up at the same time. Thanks for the great idea! Makes me wanna whip up some kani salad to go with your crispy Tonkatsu ;)

    Julie
    Gourmet Getaways

    Reply
  • Mel Chan May 12, 2014, 2:06 am

    I love tonkatsu and I hate deep frying so this recipe is perfect. I will try it soon. Btw Nami, how do you shred the cabbage so thinly? Do you have a special technique or tip? Do share please?

    Reply
    • Nami May 12, 2014, 10:30 pm

      Hi Mel! Hope you enjoy this recipe!

      For shredded cabbage, I cut with my knife – very sharp one. You might need to practice to cut slowly at first in order to achieve thinness. But you’ll get used to it. A sharp knife makes it very easier. Hope this helps. :)

      Reply
      • Mel Chan May 16, 2014, 8:12 am

        Thanks for the tip Nami, I made the tonkatsu today and my husband is crazy for them. Now I need to make this weekly.
        Keep up the great recipes Nami, I love your blog and recipes.

        Cheers
        Mel

        Reply
        • Nami May 17, 2014, 10:36 pm

          So glad to hear your husband enjoyed it. Now with “baked” version, it’s not so bad to eat tonkatsu every week, right? :D Thank you so much for your kind words! :)

          Reply
  • Ella-HomeCookingAdventure May 12, 2014, 5:13 am

    I love this recipe. I will definitely try this baked version, I am sure it will be a hit here.

    Reply
  • Asmita May 12, 2014, 5:22 am

    Hi Nami,
    So loving this dish! I love that it is baked and not fried. Yummy!!

    Reply
  • Nandita May 12, 2014, 6:10 am

    The dish looks incredibly tempting. Loved the styling and photography.

    Reply
  • Minnie@thelady8home May 12, 2014, 10:07 am

    That’s a great panko tip. I am going to try that. Looks so tempting Nami!

    Reply
  • Mi Vida en un Dulce May 12, 2014, 10:09 am

    Yes, this is exactly the kind of recipes I love from you, when the deep fry is replaced with baking method. And you know something, I’m sure I heard how crispy the pork is when you cut it.

    Reply
  • David May 12, 2014, 10:25 am

    This looks great, Nami, I will give it a try. Have you tried making katsudon with baked tonkatsu?

    David

    Reply
  • Monica May 12, 2014, 12:46 pm

    Nami, your food is always spot-on authentic and gorgeous! This looks incredibly crispy but not greasy…a great option for those of us who prefer not to fry if possible. I always considered a lot of dishes like these as special ones I can only get when I eat out but you are making them all accessible and do-able at home for us should we want to try. Thank you! Hope you had a great Mother’s Day!

    Reply
  • Elizabeth @Mango_Queen May 12, 2014, 1:27 pm

    Oh we love tonkatsu and I can only find the best ones when we eat at good Japanese restaurants. I’m glad you taught us how through the video and recipe here. Must try it. Thanks for sharing and hope you had a good Mother’s Day, Nami!

    Reply
  • Kristy May 12, 2014, 3:36 pm

    We haven’t made tunkatsu in a while. I should do this soon because we all love it. I love your baked version too. I hope the end of school year is going well Nami. Always a busy time!

    Reply
  • Lynna May 13, 2014, 12:39 am

    Oh my!!! A baked version? I love, love, loveee tonkatsu!! I love the panko crust. In fact, I love it so much I used it to top a green onion casserole for Thanksgiving to go along with the classic french onion topping. Haha!

    Reply
  • The Ninja Baker May 13, 2014, 2:17 am

    天才のレシピですわ。

    本当に勉強なりました。前にパンコをやくことは良い考えですね。
    又は、なみさんのトンカツのカロリーは普通のトンカツより低いですが確かに同じ美味しいさですね。

    Reply
  • Medeja May 13, 2014, 4:29 am

    I am sure this pork cutlet tastes great and I like that it is baked.

    Reply
  • Kitchen Belleicious May 13, 2014, 7:52 am

    oh my mom used to pound pork chops really really thin and then pan fry them! This brings back fond memories but yours look even better – don’t tell her I said that! Love the crispiness!

    Reply
  • Raymund May 13, 2014, 12:43 pm

    For something baked that looks crispy! Nice healthy version

    Reply
  • Evelyne@cheapethniceatz May 13, 2014, 2:01 pm

    Love this cut of pork and the tonkasu looks amazing, as you said juicy inside and crispy outside is best. And the freshly ground sesame must be good.

    Reply
  • Donalyn@TheCreeksideCook May 13, 2014, 3:34 pm

    Nami – what a smarty you are! I do oven baked chicken all the time, but I never thought of toasting the panko first! thanks for an excellent idea!

    Reply
  • Sandra | Sandra's Easy Cooking May 13, 2014, 8:31 pm

    All I can say is Wow!!! Your baked version of tonkatsu is just mouthwatering. I am drooling over your pics, Nami!!! Well done as always

    Reply
  • Jeanette | Jeanette's Healthy Living May 13, 2014, 8:32 pm

    I make tonkatsu with chicken which my kids enjoy – love how you made this healthier by baking Nami!

    Reply
  • Nancy@SpicieFoodie May 13, 2014, 8:53 pm

    Your videos are great Nami & Mr. JOC! Both my husband and I would love your baked tonkastu, it looks so flavourful.

    Reply
  • Cooking Gallery May 14, 2014, 5:23 am

    Thank you for the recipe, Nami :)! Tonkatsu is one of my most favourite foods, and I usually order tonkatsu/chicken katsu when I go to a Japanese restaurant. I usually deep fry or at least pan-fry my tonkatsu, but I am going to totally try this method because not only does it look delicious, it sounds healthier too :)! The homemade tonkatsu sauce looks delicious too, I usually use Bulldog tonkatsu sauce ;). But I will definitely try your sauce recipe, especially because commercially produced tonkatsu sauces are often rather pricey!

    By the way, thanks so so much for your email :) :)!! I will get back to you with a response soon, I’ve been out all the time the last couple of days and by the time I am home, I am normally too tired to turn on the computer…

    Reply
  • Sammie May 14, 2014, 8:27 am

    Hi Nami! I need to learn how to make the perfect tonkatsu! My entire family and boyfriend’s family would love me if I could serve this up! What a wonderful recipe! Great job again with the step-by-step pictures! I’ll be needing that!

    Reply
  • Candice May 14, 2014, 11:14 am

    Hi Nami,

    If I have 12 pieces of pork chop, how much panko would I use? Would I double the rest of the other ingredients?

    Thanks.

    Reply
    • Nami May 14, 2014, 9:08 pm

      Hi Candice! For 2 slices of pork chop, I used 3/4 cup panko. This depends son how large is your pork chop too, but let’s say about 1 cup. So you will need 6 cups panko. Realistically, you will probably need 5 cups or so. The worst part is that you don’t have enough panko when you need it… and this recipe you need to pan fry them first, so you have to re-do that process if you don’t have enough (I’ve done it…). Hope you enjoy this recipe! :)

      Reply
  • Purabi Naha | Cosmopolitan Currymania May 14, 2014, 11:34 am

    I went back to your tonkatsu sauce and read it too. I love tonkatsu, so I read this post thoroughly. Pre-frying the panko is a smart idea, thank you so much for sharing this idea. Serving the sesame seeds directly to the guests in a restaurant sounded interesting…and the way you explained the dish made it very easy to understand. Love this pic!

    Reply
  • nipponnin May 14, 2014, 12:05 pm

    いいね!昨日どんぶりもののポストした時に、カツ丼たべたいなーって思ってたのよ。 そうなの、揚げ物すると家じゅうその匂いがまわるよね。夕べもうちの旦那がクラブケーキを作って、2階まですごい臭かった。フライしたもの大好きだから、まったくジレンマだわ。油を使わないのに、あげたように作れる電化製品が出来たと聞いたから、それを買いたいと思ってるところです。 いつもおいしそうに作るのなみちゃん、今回も100点あげる。

    Reply
  • Lokness @ The Missing Lokness May 14, 2014, 1:15 pm

    Oh my dear…. tonkatsu! That looks perfect! My husband would love a bite (probably many many bites) of this! I will make it as soon as the weather cool down a bit.

    Reply
  • Belinda @zomppa May 14, 2014, 4:48 pm

    No way I can get them perfectly crusted like you can!

    Reply
  • mjskit May 14, 2014, 8:53 pm

    Have you seen those 2 pound pork loin roasts at Costco? I’ve been buying them lately and they are perfect for roasting, grilling, cubing and slicing. I can see slicing one of them up and making this fabulous recipe! Love the addition of the sesame seeds to the panko.

    Reply
  • TheKitchenLioness May 15, 2014, 12:47 am

    Oh, this looks fabulous – Baked Tokatsu with a wonderful dipping sauce – what could be more delicious – and baking rather than frying will certainly make it evne more healthy. I love how you placed that shredded salad next to the pork – it all makes the dish stand out!

    Reply
  • Laura (Tutti Dolci) May 15, 2014, 1:19 pm

    This looks so good, Nami! I love that this is a baked version and pre frying the panko is so smart!

    Reply
  • Sandra May 15, 2014, 4:28 pm

    I just added panko to my grocery list so I can make this!

    Reply
  • donna mikasa May 15, 2014, 5:29 pm

    I love this healthier version of tonkatsu! And we did get some sesame seeds and a mortar and pestle in Japan and now we have it like that at home!

    Reply
    • Nami May 18, 2014, 1:24 am

      Thank you Donna! Hope you enjoy the baked version! It’s pretty awesome considering it’s baked! :D

      Reply
  • Sissi May 16, 2014, 7:30 am

    Nami, I cannot believe these gorgeous looking tonkatsu pieces were baked! (Every time I try something baked instead of deep-frying it ends up not as good-looking… but then I have never tried toasting panko beforehand…). I am thrilled to learn tonkatsu can be baked and delicious at the same time. It means I don’t have to restrict myself to this treat once in three months ;-) Thank you so much for sharing this precious tip.

    Reply
  • Bam's Kitchen May 16, 2014, 8:10 am

    Nami-san, This is a great idea to reduce the mess and oil of the traditional tonkatsu dish. BTW I found the traditional bulldog tonkatsu sauce that I used to use in Japan at the market the other day, so the planets have realigned. I can’t wait to give your baked version a try. Have a super weekend. Ja Mata, BAM

    Reply
  • Valerie | From Valerie's Kitchen May 17, 2014, 8:55 am

    Oven “frying” is one of my favorite methods for creating crispy but healthier dishes. Who needs all the mess of dealing with the oil? This looks like a real winner. Want to try!

    Reply
  • Charles May 19, 2014, 3:55 pm

    I can’t believe it’s baked… it looks so perfectly “fried” to be honest. Looks lovely Nami (and super crispy too!).

    Reply
  • Kelly May 19, 2014, 6:57 pm

    Tonkatsu is one of my husband’s favorite dishes and I love the sound of this baked version. This looks absolutely incredible and I love how crispy it it too :)

    Reply
  • Jessie Ng May 21, 2014, 12:22 am

    Hi Nami, just this afternoon, my Japanese girlfriend has taught me the same way to prepare the tonkatsu. She said that in Japan, this is a new way to prepare a healthier dish. I’m so glad to find this recipe with the picture instruction. Toasting the crumbs with just enough oil first is totally something new to me. Thanks for sharing.

    Reply
  • Fran @ G'day Souffle' May 21, 2014, 4:26 am

    Nami, thanks for the tip on how to first brown the panko crumbs. That will definitely make a difference when I try this recipe!

    Reply
  • Livia June 5, 2014, 11:39 pm

    it looks absolutely awesome but can I check what’s the temperature for the oven? :)) Thank you so much!

    Reply
    • Nami June 9, 2014, 1:15 am

      Hi Livia! Sorry if it wasn’t easy to catch the temp, but it’s written at Step 1. The oven temp is 400F (200C). :)

      Reply
  • Joyce Sim July 8, 2014, 2:46 am

    Hi Namiko, thank you for your sharing of baked tonkatsu. I cooked it last night and it turned out fabulous. I love your simple and delicious recipes. I’ve tried a number of them and they turned out great.

    Thank you,
    Joyce

    Reply
    • Nami July 9, 2014, 1:41 am

      Hi Joyce! Thank you so much for trying my recipes and I’m happy to hear you liked them! Thanks for writing your kind feedback! xo :)

      Reply
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