Baked Tonkatsu 揚げないとんかつ

Jump to Recipe Discussion
  • Crispy on the outside and juicy on the inside, this Baked Tonkatsu recipe is a total game changer. All you need is the right techniques and tips to achieve the perfection. Serve with tonkatsu sauce, you can now enjoy this popular dish at home. 

    Baked Tonkatsu, Japanese Pork Cutlet and salad on a plate.

    Tonkatsu (とんかつ) or Japanese pork cutlet is one of the well loved dishes on a Japanese menu. Imagine taking a big bite of tender juicy pork chop encased in crispy panko that is deep-fried to perfection. That alone will make anyone mouth water.

    Since tonkatsu requires deep frying, it’s understandable why this delicious pork cutlet is not a common dish 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. Besides, 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 on the inside and crispy on the outside!

    Watch How to Make Baked Tonkatsu

    Tender and juicy pork loin wrapped in crispy golden panko crust, serve with tonkatsu sauce and freshly ground sesame seeds.

    Important Tips for Oven-Baked Tonkatsu

    1. Pre-cook panko for crispy texture

    One of the most important features of delicious tonkatsu is the crispy panko texture when you take the first bite.  Just like how I prepared Crispy Baked Chicken Katsu recipe and Crispy Salmon recipe, the key for panko to stay 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. With the pre-cooked panko, you don’t have to worry about taking too much time to brown the crust and this helps to prevent the pork loin from overcooked.

    Baked Tonkatsu and salad on a plate.

    2. Thickness of pork loin

    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).  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 for itself.

    Lastly, I added black and white sesame seeds into tonkatsu sauce but it’s optional. If you can’t find tonkatsu sauce, here’s my homemade recipe which can be easily replicated at home.  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 dipped in Tonkatsu sauce.

    When the tender and juicy pork loin is baked to perfection with a nice brown crust of crispy panko, you know you have a Baked Tonkatsu recipe that is a total game changer. Enjoy with tonkatsu sauce and freshly ground sesame seeds. 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!

    Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!

    4.67 from 6 votes
    Baked Tonkatsu (Japanese Pork Cutlet) | Easy Japanese Recipes at JustOneCookbook.com
    Baked Tonkatsu
    Prep Time
    10 mins
    Cook Time
    20 mins
    Total Time
    30 mins
     
    Course: Main Course
    Servings: 2
    Author: Nami
    Ingredients
    Instructions
    1. Gather all the ingredients.

      Baked Tonkatsu Ingredients
    2. Adjust an oven rack to the middle position and preheat the oven to 400F (200C). Line a rimmed baking sheet with parchment paper.
    3. 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
    4. Get rid of the extra fat and make a couple of slits on the connective 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 Tonkatsu to stay nice and flat and prevent Tonkatsu from curling up.
      Baked Tonkatsu 2
    5. 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
    6. Sprinkle salt and freshly ground black pepper.
      Baked Tonkatsu 4
    7. 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
    8. Place the pork on the prepared baking sheet or even better if you have an oven-safe wire rack (as air goes through on the bottom so panko won't get crushed). Bake until the pork is no longer pink inside, about 20 minutes.
      Baked Katsudon 8
    9. 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
    10. 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
    Recipe Notes

    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.

    You Might Also Like...

  • Just One Cookbook: Essential Japanese Recipes

    Love Our Recipes?

    Leave A Comment

    Your email address will not be published. Required fields are marked *

    What type of comment do you have?

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Discussion

  • A_Boleyn wrote:
  • Sandra wrote:
  • Anikaviro wrote:
  • Hotly Spiced wrote:
  • Ayako L. wrote:
    • Nami wrote:
  • Baby Sumo wrote:
  • Eha wrote:
    • Nami wrote:
  • Choc Chip Uru wrote:
  • [email protected] Riffs wrote:
  • Mel wrote:
  • Lorelle Denham wrote:
    • Nami wrote:
  • Mich Piece of Cake wrote:
  • Mich Piece of Cake wrote:
  • Gourmet Getaways wrote:
  • Mel Chan wrote:
    • Nami wrote:
      • Mel Chan wrote:
        • Nami wrote:
  • Ella-HomeCookingAdventure wrote:
  • Asmita wrote:
  • Nandita wrote:
  • Mi Vida en un Dulce wrote:
  • David wrote:
    • Nami wrote:
      • Ana wrote:
        • Nami wrote:
  • Monica wrote:
  • Elizabeth @Mango_Queen wrote:
  • Kristy wrote:
  • Lynna wrote:
  • The Ninja Baker wrote:
  • Medeja wrote:
  • Kitchen Belleicious wrote:
  • Raymund wrote:
  • Sandra | Sandra’s Easy Cooking wrote:
  • Jeanette | Jeanette’s Healthy Living wrote:
  • Cooking Gallery wrote:
  • Sammie wrote:
  • Candice wrote:
    • Nami wrote:
  • Purabi Naha | Cosmopolitan Currymania wrote:
  • nipponnin wrote:
  • Lokness @ The Missing Lokness wrote:
  • Belinda @zomppa wrote:
  • mjskit wrote:
  • TheKitchenLioness wrote:
  • Laura (Tutti Dolci) wrote:
  • Sandra wrote:
  • donna mikasa wrote:
    • Nami wrote:
  • Sissi wrote:
  • Bam’s Kitchen wrote:
  • Valerie | From Valerie’s Kitchen wrote:
  • Charles wrote:
  • Kelly wrote:
  • Jessie Ng wrote:
  • Fran @ G’day Souffle’ wrote:
  • Livia wrote:
    • Nami wrote:
  • Joyce Sim wrote:
    • Nami wrote:
  • Amanda wrote:
    • Nami wrote:
  • Agnes wrote:
    • Nami wrote:
      • Agnes wrote:
  • Vg12th wrote:
    • Nami wrote:
    • Nami wrote:
  • Lauren wrote:
    • Nami wrote:
  • Hisayo T0kura-Gallo wrote:
    • Nami wrote:
  • Courtney wrote:
    • Nami wrote:
      • Nami wrote:
  • kazy wrote:
    • Nami wrote:
  • kazy wrote:
    • Nami wrote:
  • Vanessa wrote:
    • Nami wrote:
  • Kristina wrote:
    • Nami wrote:
  • Jeff wrote:
    • Nami wrote:
  • terald ichige wrote:
    • Nami wrote:
  • Rhea wrote:
    • Nami wrote:
  • Mike wrote:
    • Nami wrote:
  • Michael Collector wrote:
    • Nami wrote:
  • tinfeesh wrote:
    • Nami wrote:
  • Mike wrote:
    • Nami wrote:
  • Rebecca wrote:
    • Nami wrote:
      • Rebecca wrote:
        • Nami wrote:
  • JJ wrote:
  • Runa wrote:
    • Nami wrote:
  • Wendy wrote:
    • Nami wrote:
  • rick wrote:
    • Nami wrote:
  • Jeana wrote:
    • Nami wrote:
  • Kat wrote:
    • Nami wrote:
  • fuji apple wrote:
    • Nami wrote:
  • Star wrote:
    • Nami wrote:
      • Star wrote:
        • Nami wrote:
  • Kellie wrote:
    • Nami wrote:
  • Grace wrote:
    • Nami wrote:
  • Andre wrote:
    • Nami wrote:
  • Katrina wrote:
  • Shauna wrote:
    • Nami wrote:
  • Maya wrote:
    • Nami wrote:
  • Toni wrote:
    • Nami wrote:
  • Lulu wrote:
    • Nami wrote:
  • Candy wrote:
    • Nami wrote:
      • Candy wrote:
  • Peggy wrote:
    • Nami wrote:
  • June K wrote:
    • Nami wrote:
  • Pauline wrote:
    • Nami wrote:
      • Pauline wrote:
        • Nami wrote:
  • Kathryn wrote:
    • Nami wrote:
  • Dost M Khan wrote:
    • Nami wrote:
  • Susan Murphy wrote:
    • Nami wrote:
  • Sijia Zhang wrote:
    • Nami wrote:
  • Kara wrote:
    • Nami wrote:
  • NW wrote:
    • Nami wrote:
  • Su wrote:
    • Nami wrote:
  • Ashley wrote:
    • Nami wrote:
  • tw wrote:
    • Nami wrote:
  • Fuu wrote:
    • Nami wrote:
  • Emmie wrote:
    • Nami wrote:
  • Tom wrote:
    • Nami wrote:
  • Catarina E wrote:
    • Nami wrote:
  • Matthew Rutledge wrote:
    • Nami wrote: