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.
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.
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.
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!
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- ¾ cup panko (Japanese breadcrumbs)
- 1 Tbsp extra virgin olive oil
- 2 boneless pork loin chops (½ inch thick) (½ lb or 227 g, ½” = 1.2 cm)
- 1 tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)
- freshly ground black pepper
- 2 Tbsp all-purpose flour (plain flour)
- 1 large egg (50 g w/o shell)
- Tonkatsu Sauce (See Notes for homemade recipe)
- 1 Tbsp toasted white and black sesame seed
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Gather all the ingredients. Adjust an oven rack to the middle position and preheat the oven to 400 ºF (200 ºC). Put a wire rack on a rimmed baking sheet or line with parchment paper.
- 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.
- 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.
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Pound both sides of the meat with a meat pounder, or if you don’t have one then just use the back of the knife to pound. Mold the extended meat back into the original shape with your hands.
- Sprinkle salt and freshly ground black pepper.
- 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.
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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 at 400 ºF (200 ºC) until the pork is no longer pink inside, about 20 minutes.
- 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.
- To make special sesame tonkatsu sauce, grind black and white sesame seeds in a mortor and add tonkatsu sauce. Mix all together.
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You can freeze the fried and cooled baked katsu in an airtight container or freezer bag for up to a month. To reheat, bake it at 375 ºF (190 ºC) on a wire rack until the inside is warm.
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.
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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!
Thank you Donna! Hope you enjoy the baked version! It’s pretty awesome considering it’s baked! 😀
I made this yesterday and my parents loooved it! Now we have some left overs, question is, can I baked it again in low temp maybe? So it will be crispy again? Or how should I do it? Hehe. I also followed your tonkatsu sauce recipe!
Hi Lori! I’m so happy to hear your parents enjoyed this dish! Yes, to reheat, bake it at 375 ºF (190 ºC) on a wire rack until the inside is warm. Thank you so much for your kind feedback. xo
I tried this last night! It was so delicious! I love this baking method to avoid the oily smell of deep fried. Thanks so much for sharing this recipe! However, after I baked the pork chops, the bottom of the pork chops were wet that the panko flakes stuck to the parchment paper. It was hard to take them out too which was not as clean and neat as you showed in the video. Do you know why? Thanks!
Hi Agnes! Hmmm… I actually had never had this problem. Only thing that I could think of is that you didn’t have enough panko on the bottom side? Did you use Japanese panko (bigger flakes)? Assuming that you follow the recipe exactly, there are not many factors that I could think of… If there are not enough panko, the meat might stick to the parchment paper… I’m sorry I wish I could help you with your question, but I am not too sure…. I’m glad you enjoyed the baked tonkatsu! You can now eat tonkatsu at home without deep frying. 🙂
Hmm…I used the same panko brand as you but it said honey panko. Was it the reason? I did the same to bake fish last night and the same problem occurred. I will put more panko next time. Thanks for the recipe anyway!
Just a quick question about panko. Will it not burn after toasting it on the pan then baking it until the meat is cooked?
Hi Vg12th! No, as long as you keep the baking sheet in the middle, it won’t burn as you don’t spray oil etc. Each oven is different, so make sure you test to see if my suggested temp works for your oven. 🙂
Wow, such a great and easy recipe! My mom told me how she enjoyed the tonkatsu my brother made for her and my dad using your website. I had to try the recipe and it turned out oishii! Thank you for this – it’s definitely going to be one of my go-to recipes for dinner (I’m not good at cooking so this is a life saver!). Thanks again!
Hi Lauren! Thank you so much for trying this recipe (and big thanks to your brother too! :D) and writing feedback here. I’m so happy to hear you and your family enjoyed this baked tonkatsu. Isn’t it easy and it’s almost close to deep fried version. 🙂 Try the chicken version – it’s great too! Thanks so much again!
I love Tonkatsu, but with high fat count (when frying in the traditional manner), I stayed away from making it.
With this recipe, I can eat it without feeling guilty.
When I get home-sick for Japanese food, Just One Cookbook is the website I go to.
Thank you.
Hi Hisayo! This baked version is much healthier AND it’s pretty close to deep fried version. I really enjoy this recipe too. Thank you so much for your feedback! I’m glad to hear you enjoy my recipes. Thank you so much for your support! 🙂
Ahh! I’m so happy I found this! I am making katsu curry this weekend and have very little experience in deep frying food. Now I can bake it in the oven~~~!
Thank you!!!
Hi Courtney! Glad to hear you found this recipe – just in time for your Katsu Curry! Just in case you haven’t seen, I have Baked Tonkatsu version too.
https://www.justonecookbook.com/recipes/baked-tonkatsu/
Hope you enjoy your Katsu Curry! 🙂
Oops, how silly… you WERE on Baked Tonkatsu page. 😀 I thought you were on baked chicken katsu page. =P
That was a great video. I wish every recipe that I want to cook at home had a recipe as easy and as informative as yours. What do you recommend as a side for the Tonkatsu? Rice? Noodles? I already have a side salad plus shredded cabbage for it, I’m just not sure what kind of starch would compliment it.
Hi Kazy! It’s usually served with rice but if you prefer noodles, that works too. Hope you enjoy!
Hi Nami
I tried this recipe along with your Tonkatsu sauce and I have to say it was magnificent. So tasty, tender like butter. Due to your method of browning the Panko, it tasted fried. I followed your recipe to the T and it did not disappoint. None of your recipes have yet to disappoint. I thank you for introducing me to Japanese home cooking. My experience has been as most Americans, through Japanese restaurants, which I still love and marvel at the wonderful diverse flavors and seasonings, and I thank you for giving me the opportunity to bring those umami tastes into my home.
Hi Kazy! So glad to hear you enjoyed this recipe! Yeah pre-fried panko makes it very crispy and closer to deep fry texture. I’m happy to hear that you now enjoy cooking Japanese food at home! Thank you for your kind feedback. I really appreciate it because these feedback keep me going! 🙂 Thank you!
Aww, why did I not see this two days ago? I just bought a deep fryer because I can’t make crispy tonkatsu on the stove. Oh well… I’m a long time lurker on this site. I love your recipes and your posts about your daily life! Thanks for making a great resource for those of us that are Japanese at heart if not by blood.
Hi Vanessa! I hope yo give this a try. I love deep fry food and they are so good, but this one is pretty close… it’s not as good as deep fried one, but considering just 1-2 Tbsp. of oil, it’s pretty amazing how crispy outside and juicy inside is. We still need a deep fryer for Karaage and other dishes which can’t be oven baked. 😉 I hope you enjoy this recipe!
I made this tonight and it was fantastic! My husband and son loved it. We turned it into tonkatsu sandwiches, but next time will make with rice. Love that it is baked. Love that it is so easy. Love that it is CRISPY!!! Thank you.
Hi Kristina! Awesome!!! I’m so happy to hear you and your family enjoyed this recipe! Isn’t it great that it’s baked, easy and delicious!? 🙂 Thanks for trying this recipe!
Hello Nami,
We absolutely love your recipes. We recently moved to Tokyo and find you method of cooking suits us perfectly. I just tried the Tonkatsu recipe and my wife gave it a 10! She never gives anything a 10. So thank you for sharing your recipes.
Jeff
Hi Jeff! I’m so happy to hear you two enjoyed this recipe! Thank you for your kind feedback! I’m so flattered and honored to receive a 10! Yay! 🙂 Enjoy your life in Tokyo! I can’t wait to go back this summer…. 🙂
This turned out beautifully. Thank you.
Thank you Terald! So happy to hear yours came out well! 🙂
I so Love Japanese food and Japanese restaurant here in USA don’t have Tonkatsu. I miss Asia..
Hi Rhea! So happy to hear you like Japanese food! Wait, they don’t have tonkatsu in their menu?! Unless Sushi only restaurants, Japanese restaurants should have Tonkatsu on the menu along with other basic dishes! I think most restaurants in Bay Area have it though. Hope you try this at home! 🙂
made this last night. browning the panko prior to coating REALLY makes a huge difference. i prefer this recipe than to frying now. it tastes better in my opinion.
Hi Mike! I’m so glad you enjoyed this recipe! Yes, the toasted panko is the key! I’m happy to hear you enjoy baked version more than deep fried ones. Thank you for your kind feedback! 🙂
I have made this for some of my health conscious friends and it is almost as good as fried. But I still think the fried is more tender and flavorful.
Hi Michael! Thank you so much for trying this recipe! Yeah I agree, nothing beats the deep fried goodness! 🙂
just tried this recipe tonight – amazing! can’t believe I was able to make tonkatsu at home. I did find the panko a little dry during the baking process (after the first flip), so I drizzled some olive oil on side facing up and continued cooking. Then I flipped the meat again and oiled that side and left the tonkatsu baking for another minute so the oil would even out and soak into the panko. So good!
Hi Tinfeesh! I personally don’t mind using a little bit more oil (after all I love deep fried version!), and I’m glad you added more oil and enjoyed this recipe! Thank you for your kind feedback! 🙂
I’m useless in the kitchen.
The first time I follow a recipe is always referred to as a “food experiment”, because chances are I’m going to mess something up and the result won’t be as good as it might have been.
The first time I followed this recipe, however, it was a huge success! It was absolutely delicious. The homemade tonkatsu sauce was really good, too!
Thank you for such clear instructions on what will undoubtedly become a regular favourite here 🙂
Hi Mike! Your kind comment made me happy! Thanks so much for writing. I’m happy to hear you enjoyed this recipe and will make it again. 🙂 This is very simple process and I’m sure you’re much better cook than you think! 😉 Thank you once again!
Hi, I tried makin this and top part was crispy n golden brown but the bottom stuck to the aluminum foil and I have to pull it put resulting in one part of the pork has no crust at all. And oso when I cut it into small pieces , some of the crust separated from the pork. Please advice me.
Hi Rebecca! I don’t recommend using aluminum foil because the meat gets stuck to the foil. You can avoid this by brushing oil first.
The dredging part (in flour, egg, and panko) is same as regular tonkatsu recipe. I don’t have any issue with crust coming off, but I am thinking… maybe you left the meat for a while before dredging in flour (or meat has some excess water?), and flour didn’t stick to the meat very well?
I haven’t received any feedback about crust coming off from my readers so far, so I’m thinking flour and meat part was not done well. I hope this helps. But I wasn’t at your kitchen, and it’s hard to pin point where and which part was wrong… Sorry…
Hi! Thanks for yr prompt reply! Can I ask if parchment paper is better for baking then?
And also, u r right! Ieft the meat for a while before dredging in flour. I thought marinating it in pepper salt and olive oil & ginger juice will make it more delicious so I kept in the fridge for a few hrs! And of cos the meat has the marinate on when i dredge the flour, egg n Panako! I didn’t know it all matters!!
Thank u so much for you advice! Will try again!
I use parchment paper because I don’t need to oil it and it won’t stick at all.
A ha! While cooking, the moisture from the marinade probably came out which detached the flour coating. We only season with salt and pepper, and I recommend dry seasoning IF you want to add flavor. In that case, you could also add herbs in panko. (check my Chrispy Chicken recipe/video). 🙂
Hope this helps. Glad we could find the reason! 🙂
This recipe is great! Just tried today for our lunch and it’s really yummy. Less oily than deep fried one and kitchen smells much better too. Thanks for sharing!
Hi JJ! Awesome! I’m so happy to hear you liked this recipe! It works for chicken too. 😉 And don’t forget to try this sandwich too. 🙂
https://www.justonecookbook.com/crispy-chicken-sandwich/
Hi, Nami!
I really love this recipe, but I’m having some problems getting it crispy. Do you know why this is? It gets sort of doughy in some places.
Love your wesite and recipes, thank you so much!
-Runa
Hi Runa! Thanks so much for trying this recipe and following my blog!
Your problem seems similar to another reader above you – did you leave your meat out before coating with flour? I wonder if it’s “doughy” (flour + water texture) because the water/moisture comes out from the meat too much. It should be crispy. Do you have any other process that you may think different from mine? Wish I can pin point, but without being in your kitchen, I can only guess…. sorry.
Thank you so much for this recipe! It’s so much healthier, and tastes super delicious. I like this method much more, compared to deep-drying them in oil.
Best,
Wendy
Hi Wendy! I’m so happy to hear you like this healthier version of tonkatsu! 🙂
at what temperature should the oven be set to?
Hi Rick, it’s at step 1 (preheat 400F/200C). 🙂
Hi Nami,
I made this for dinner tonight and it was delicious! Looked and tasted just as good as fried in my opinion, and much healthier. Surprisingly easy too, will definitely make again.
Thanks for all the work you put into your blog. It’s one of my favourite sites because you make everything so clear and simple to follow that even on my first try your recipes always comes out well 🙂
Jeana
Hi Jeana! I’m so glad to hear you liked this recipe! Thank you for your kind feedback! Japanese food is easy to make (maybe not all of it) and I hope to introduce more easy recipes with my readers. 🙂
My try on your baked tonkatsu. Very tasty, love the recipe!
https://instagram.com/p/z8ixASvKsRtGyKGZRBpEUHibDoCsfd93jhMK00/
Hi Kat! Thanks so much for sharing the #justonecookbook picture! I’m so glad to hear you liked it. 🙂
This is a wonderful recipe. It is easy, tasty, and no mess to clean up. My preteen daughters love it.
I’m so happy to hear your daughters enjoy this recipe! Thank you for your kind feedback!
Hi Nami, if i freeze the baked tonkatsu and wanted to use oven to reheat it, do I first thaw in fridge? and what temperature and time should I set? Thank you.
Hi Star! I usually put it in the oven toaster (or oven) at 400F and reheat. If you defrost, defrost in the fridge. 🙂
Hi Nami, if i reheat straight from freezer, how long do you usually reheat in the oven? sorry for the silly question, i dont oven cook but i really like your recipe , very simple! thank you.
It takes probably 20 minutes. 🙂
To celebrate the arrival of my new Zojirushi rice cooker, I made this again last night (it’s become a regular favourite!) We used the leftover pankko/flour/egg to coat some slices of red pepper which we baked with the pork – delicious! Thanks Nami 🙂
Hi Kellie! Awesome! Congrats on new Zojirushi rice cooker! I have one too, and can’t live without it. 😀 I’m so happy to hear you enjoy this recipe. Yes, the panko works for all kinds of veggies too (asparagus is my favorite)! Thank you for your kind feedback, Kellie! xo
Delicious and so easy. Just subscribed and looking forward to trying more recipes.
Thank you so much for your kind feedback, Grace! 🙂
Thanks for the idea to bake instead of fry. What type of cabbage do you recommend to go with this dish. Napa or the more common round one. Is there anything else needed to prepare the cabbage, do we just soak it in water for a few minutes or should it be longer?
Your fan from Calgary
Hi Andre! It’s the regular cabbage. You don’t need to specially prepare, but I like cutting it very thinly and keep it cold before serving. 🙂 Thank you for following my blog!
Nami,
I was wondering if this recipe could be baked in a toaster oven rather than the regular big one. It’s too hot where I live to run the oven now, but I miss having tonkatsu for my bento lunches. Would the baking time and temperature be the same in a toaster oven?
Hi Shauna! Is your toaster oven work like an oven? My toaster oven can reach to 400F (200C) and it is as good as an oven. If yours are like that, yes you can use it. Also, toaster oven is smaller and the heat source is closer to the meat. It might be easily burnt while oven has more space and it’s less likely that it’ll burn. 🙂 Hope your toaster oven will work!
Hello Nami!
I was just wondering if it’s necessary to flip the tonkatsu once in the middle of baking. I’m worried that the bottom side of my tonkatsu will end up a little soggy because it’s not baked perfectly like the upper side of the tonkatsu. Thank you!
Hi Maya! It will be okay without flipping, but you could flip too. Once you flip, the top side that has nice and fluffy panko will be crashed after you flip. If you don’t mind, you can flip. I suggest to use an oven-safe wire rack to raise the tonkatsu so the air will go through underneath. 🙂
This was a wonderful recipe. I had some small center cut pork loin chops, but I wasn’t able to pound it out thin as I wanted. However I cooked this at 375 in my convection oven for 18 minutes and it came out perfect! I am definitely doing this more often.
Hi Toni! I’m so happy to hear yours came out well! Thank you very much for your kind feedback! 🙂
Hi Nami,
Thank you for the recipe and video. i’d like to ask – are the sesame seeds toasted or untoasted? I hope to try this soon.
Thanks in advance.
Hi Lulu! I always buy roasted/toasted sesame seeds. BUT I do toast one more time (if I have time) on a frying pan because it brings so much flavor and fragrance to the dish. 🙂 Hope you enjoy this dish!
Hi Nami,
I tried this and really love it! Thanks very much for this recipe, I would like to make this for my kid’s bento but thought of making it ahead. Can I bake it and put it in the fridge the night before and reheat this in microwave the following morning? If yes, can I know how many minutes should I reheat this? Thanks and looking forward to your advice 🙂
Candy
Hi Candy! Thanks so much for trying this recipe! I pack this for my kids’ lunch box too. The only part that I don’t recommend is “microwave” part. The panko gets soggy with microwave, so I always recommend re-heating panko-crusted food (tonkatsu, croquette, etc) in the oven toaster or oven. 🙂
Thanks Nami, will do so in the oven then 🙂
Thanks to this recipe, I now make katsudon this way all the time. In my convection toaster oven it cooks in about 12 minutes (this thing cooks everything about 30% faster). Then into the broth and onions it goes with some egg. Holds up just fine, and I get to enjoy my katsudon cravings with much less guilt.
Hi Ana! So happy to hear you enjoy Katsudon with baked katsu! We do that too, as it’s less cleanup to do on weeknight… 🙂 Thank you for your kind feedback!
Hello there!
First of all, I really love your recipes, they are easy to follow.
However, I have a question to ask you.
For the baked tonkatsu recipe, what should i do if I dont have an oven at home?
Any other methods of cooking that I can use?
Thank you
Hi Peggy! Thank you so much for your kind words. 🙂 . So, you want to use bake option, but don’t have an oven? If you have a toaster oven, that works too as long as you can bring up to the same oven temperature. If you don’t have a toaster oven, then you have to deep fry it. Sorry… You can “shallow” fly with small amount of oil too. But if you are going to fry it, I would just deep fry it. It’s better result for sure. 🙂
https://www.justonecookbook.com/tonkatsu/
I have never tried baking tonkatsu so I will have to try this. I love tonkatsu but try to keep frying foods to a minimum. TFS.
Hi June! I hope you like this method and get to enjoy eating Tonkatsu more frequently. 🙂
I’ve made this over 10 times now, my husband absolutely loves it. I love how quick, easy, and delicious it is. Thank you so much for the recipe. Tonight, I sliced the pork 3/4 of the way sideways and added a slice of pepper jack cheese. Can’t wait for it to come out of the oven ????
Hi Pauline! Wow, thank you for trying this recipe so many times! You made me so happy. 🙂 The Tonkatsu or chicken katsu with cheese in between is quite popular in Japan too. Maybe I’ll share the different variation one day!
Hi Nami! The tonkatsu came out superb with the pepper jack cheese, I need to try it with cheddar cheese. I love cheese if you can’t tell :). Can’t wait to try all of your recipes with cheese as an ingredient. Thank you for all of your recipes. I love Japanese food, I love your site.
Hi Pauline! I’m so glad to hear your cheese katsu came out well! Thank you for your feedback. 🙂 Another favorite of cheese recipe is doria! Have you tried? Hope you enjoy!
Made this tonight and it was amazing!
Hi Kathryn! Wonderful! Thank you for your kind feedback! 🙂
i learned your recipe easily
thank u dear
Thank you for your kind words, Dost! 🙂
I soooo love receiving your recipes & emails! Don’t know what happened but they just stopped??? I would love to start receiving them again!
Please……. Help…..
Hi Susan! So happy to hear you enjoy my recipes and newsletter! Don’t worry I’ll be sending out the newsletter tomorrow. I’m trying to finish a new post and new giveaway post. 🙂
Hey Nami, I tried the recipe and it was delicious! I have a question though — can you freeze the uncooked tonkatsu cutlets? I was thinking you could preserve the freshness/juiciness better if you froze them that way compared to freezing after cooking. What do you think? Would the baking time have to be adjusted?
Hi Sijia! I’m so happy you enjoyed this recipe! We always freezer after deep frying to lock in umami. Some food manufacture does freeze before, but I don’t think we can properly do that to keep the freshness and without losing flavors. 🙂 If you prefer to freeze before deep frying, make sure to pack in individual wrap and deep fry WITHOUT defrosting. 🙂
This is a great recipe and so easy to make! Healthier than deep-frying 🙂 Thank you!
Hi Kara! Thank you so much for your kind feedback! I’m so happy you liked this recipe! 🙂
Can I pre-toast Pablo ahead of time, says a night before then use the next afternoon?
Hi NW! Sure, you can do that. I make extra and put it in air-tight container. It is still crispy enough for next day. If you have a little time next day, just toast for 2 minutes on medium high heat while you shake the pan. 🙂
Hi, I made this last night and it was as good as I remembered it. It’s back in my weekend meal rotation 🙂 The toasted panko… yum. And baking instead of frying really tastes healthier and cleaner. I couldn’t find tonkatsu sauce so I followed your homemade recipe with the sesame seeds and it was such a plus! Thanks for the great recipe!
Hi Su! Thank you for trying this recipe including tonkatsu sauce! I’m so happy you liked the recipes! Thank you for writing your kind feedback. 🙂
Hi Nami! I’m new to your blog, and I tried this baked tonkatsu and it was so delicious! However, I noticed that some parts of the tonkatsu were soggy and the other parts crispier. Do you have any tips to avoid the panko from getting soggy while baking?
Hi Ashley! Welcome to my blog and thank you for trying this recipe already!
Yes, I recommend using a oven-safe wire rack. I have the picture of it but haven’t had the chance to update my step by step pics.
Basically by raising the tonkatsu with wire rack, the air goes through underneath and it will stay crispy. I didn’t own the wire rack when I first created this recipe but now I do use a wire rack. Thanks for asking the question!
Did not see an oven temp for baking the tonkatsu. What temp do you bake at for 20 minutes?
Hi TW! It’s under step 2: 400F (200C). 🙂
Hi JOC (sorry I forgot your name…), thank you so much for creating this recipe. However, i cannot make it as good as you show here. My panko always fall off from the meat, makes the meat ifself look naked. I don’t know what step I did wrong. Can you help me with that? Thank you so much! Wish you and your family a wonderful day!
Hi Fuu! My name is Nami. 🙂 First of all, I want to know if your panko is Japanese panko, and second of all, do you follow my ingredients and instructions or did any substitute or skip steps? It’s very important to know because it can’t be “naked”. Did you try to deep fry instead of bake? Please let me know more info so that I can help you. 🙂
Just finished making this!! This was actually my first time using the oven to cook meat so i was really worried it would be over or under cooked but the recipe is very easy to follow and it came out great! Thanks so much!!
Hi Emmie! So happy to hear you enjoyed this recipe! Thank you for your kind feedback. 🙂
I made this last night, pics on my Instagram. I never thought about toasting the Panko before dredging the pork with it. Completely blew my mind. Excellent!!!
Hi Tom! Thank you for trying this recipe! I’ll check on your picture on Instagram soon (if you use #justonecookbook). I’m so glad you enjoyed liked the baked version!!!
Just made this recipe for dinner and it was awesome (I also made the fast tonkatsu sauce). Tender and juicy pork 🙂
Hi Catarina! Thank you so much for trying this recipe and for your kind feedback! I’m so happy to hear you enjoyed it!
This was amazing and nearly guilt-free — certainly less messy than deep frying, but just as tasty. My family could not get enough of this. My son ate two cutlets plus rice and your spinach dish. Wow! They requested I make it again, ASAP!
Thanks for such a great recipe. Every one of your recipes has succeeded with my family and they always want it again.
Hi Matthew! Thank you so much for your kind words. I’m really happy to hear that your family enjoyed it so much! That made my day! You can make a lot and freeze after deep frying and cool down. You can just pop in the frozen katsu in the toaster oven (or oven) to reheat. Fast to prepare dinner when you don’t have much time to cook too. 🙂
Not sure if it was asked/answered before but would it be okay to freeze uncooked tonkatsu?
Hi Spencer! It’s always recommended to deep fry first, let cool, and freeze. The meat’s quality is kept better that way than freezing the raw meat in home freezer (not commercial level freezer – where you can freeze very cold instantly). You can reheat by popping into the oven without defrosting (it gets soggy).
Great! Absolutely love Tonkatsu so having it at the ready will be the best, Thank you Nami!
I like to keep it around for katsu don and katsu curry too, as well as bento… 😀 Enjoy!
I love this recipe! Not having to deal with a big pot of oil is amazing. My partner gobbled it all up and asked for more! Thank you 🙂
Hi Jean! I’m so happy to hear you and your partner enjoyed this recipe! Thank you for your kind words. 🙂 xo
This has become one of the rotation in our regular menus. Easy to make, less mess, and healthier version than the deep fried one. Kids and husband love it. Now even my mom in law likes it and I am sharing the recipe with her.
I love so many of your other recipes too including the desserts.
Hi Yuliani! Aww I’m so happy to hear your family enjoy this recipe. Thank you for trying it and for your kind feedback! 🙂
Tried this recipe for dinner and it was an absolute hit😍
Pre toasting the panko crumbs worked like a charm, what an excellent tip to make this a healthier alternative.
I also used pork fillet instead and it was delicious.
I served it on a bed of lettuce, as we prefer lettuce to cabbage, with a side of glutinous rice and miso soup. I also used your miso soup and tonkatsu sauce recipes.
Ive made tonkatsu and tonkatsu sauce and miso soup before, but it never tasted as decadent. I wish i could share a picture with you!
Your recipes are wonderful, thank you so much for the time and effort you make to share these wonderful recipes. ❤️
Hi Gabrielle! Thank you so much for trying my recipes and I’m so happy to hear you liked them. Thank you for the kind feedback! 🙂
Thank you so much for this wonderful recipe Nami!
I made it last night for me and the wife and served the Baked Tonkatsu over rice with your devilishly tasty stir fried vegetables and the homemade Tonkatsu sauce.
We absolutely loooooved this meal and my wife now demands that I make it at least twice a month for us! It is pure comfort in a bowl and I believe that anyone can make this simple dish.
Baked Tonkatsu is perfect for those seeking a comforting and soulful home cooked meal, or for the student who is still learning the basics of cooking.
Hi Jacques! Thank you for trying this recipe! I’m so glad you and your wife enjoyed it. Thank you very much for your kind feedback. It means a lot to me. 🙂
Hi Nami! I’ve been searching high and low for the sauce and seasonings they served with the tonkatsu with cabbage salad I had years ago at a Japanese restaurant in South Korea. You nailed it on this post, I mean, part of it. Maybe you could help me out a little more. They gave us a mortar and pestle to grind the sesame seeds (black and white) just like you did, but there was a third seed I did not recognize… any thoughts? The other thing was a very liquidy sauce that sat on every table of the restaurant and it was used to season the cabbage salad. I enjoyed it a lot but have no idea what sauce that was. Do you? Any suggestions will be very welcome! Thanks a lot and hats off to you on your impeccable work!
Hi Renata! Thinking that it’s a Japanese restaurant in South Korea, maybe the restaurant is Saboten? They do bring the suribachi for your to grind white and black sesame seeds. You said there was a third “seed”. Do you mean seed or sauce? The liquidy sauce is called Tonkatsu sauce and you pour that into the sesame seeds and then dip your tonkatsu in the sauce to enjoy. You can use the tonkatsu sauce for shredded cabbage too (or creamy sesame dressing).
I’m sorry I am not sure what the third seed is… if that’s what you meant. 🙁
Thank you so much for your kind words and support, Renata! xo
Thanks for your speedy reply Namy! Yes! Saboten is the restaurant! It’s been a few years and maybe my memory has tricked me, but I recall seeing a third seed and it looked like a mustard seed but smaller. Anyway, it’s no big deal. Suribachi is what I was looking for! Regarding the “liquidy” sauce, actually I meant “watery”, and the waitress taught us that it was supposed to be poured over the cabbage salad. It was delicious but I have no idea what that was! I’m looking forward to replicating the Saboten Combo at home! We don’t have this restaurant here in Brazil. Thanks again!!
Hi Renata! You’re talking about the Yuzu dressing (http://www.tonkatsu-saboten.com/?pid=41229849). It’s made with soy sauce, katsuo dashi, and yuzu juice. We brought back some before because Mr. JOC loved it. It’s a bit hard to make without fresh yuzu, but if you can purchase yuzu extract in a bottle in Brazil, maybe… Or buy ponzu and add some dashi. 🙂
Hi again, Nami! I can’t thank you enough for all your feedback! We have a few asian stores around here and I will definitely look for yuzu.
If I’m lucky to replicate the whole Saboten Combo I’ll let you know!
Many thanks!!
My pleasure! ox
You’re very welcome! 🙂
Hi Nami!
Can I make this baked tonkatsu in advance to use in bento box or as onigirazu during the weekday? I am doing the $3 bento box challenge from your blog post and I wanted to sub this recipe for the karaage chicken cuz I don’t want to deep fry. Thanks!
Hi MH! Yes you can. Remember to reheat the katsu in the toaster oven (or oven) ON THE DAY YOU BRING. And let cool before you put into bento so it won’t create condensation and get it soggy. 🙂 So cool you’re doing the $3 bento challenge! I’m excited for you!
Oh my gosh my first attempt was totally successful! I used a meat thermometer to cook it to 150F so the end result is tender on the inside and very crispy on the outside.
I also made the tonkatsu sauce – I have neither Worcester sauce nor oyster sauce so I replace it with hoisin sauce that I happen to have on hand. It was so good! Almost the same as what I had in restaurants.
My hubby made me keep the recipe and do it again. Definitely a keeper. Thank you Namiko!
Hi Peggy! I’m so happy to hear you and your husband enjoyed this recipe and thanks so much for your kind feedback! 🙂
My family loved this recipe! Thank you…
Hi Jade! I’m so happy to hear that! Thanks so much for your feedback! 🙂
Baked tonkatsu is even better than regular tonkatsu! My wife said it was just perfect 😉 crispy outside and juicy inside! And without whole pan of used oil 🙂
Hi Ariel! Aww I’m so happy to hear you two enjoyed the recipe. Thank you for your kind feedback! 🙂
I can’t believe how easy and delicious this was!! Sometimes baked versions of fried foods can be kind of meh, but this was actually so yummy and didn’t taste like a substitute. The pork was still juicy on the inside and so wonderfully crispy on the outside. The technique of pre-toasting the panko makes such a difference – crisping it up in the pan with a little oil makes it even crunchier and brings out a nice flavor. I can’t wait to use this to make all kinds of Tonkatsu in the future (for curry, for katsudon, etc). Thanks so much for this recipe!
Hi Emi! I’m so glad you liked this recipe and like the technique. It works for other fried foods so enjoy with different ingredients. 🙂
This is more just a question than a comment, what salads would you recommend having with this dish? I see in the picture is a cabbage? Are there any other alternatives that would go nicely with this meal?
Hi Indre! Traditionally, Tonkatsu is always served with shredded cabbage (and eat with tonkatsu sauce, sesame dressing, OR soy sauce or ponzu-like dressing). You can serve Tonkatsu with any salad you like. Something refreshing works best as it is deep fried food. 🙂
Do you have recipes using an air fryer?
Hi Helen! Sorry, I don’t own an air fryer…
Hello Nami,
I’m a student starting school in a few weeks and I want to make this for lunchtime. I noticed that this recipe says “serve immediately” but I want to know if preparing the meal ahead of time for lunches in the morning will make any significant difference in the quality of the tonkatsu. Thank you in advance 🙂
Hi Juno! The feature of tonkatsu includes crispy panko and if you save it for later, that part will be lost. If you want to keep it for next day, I recommend using a toaster oven or oven to reheat (instead of microwave) so the panko will be crunchy again. 🙂
This was so good! Toasting the panko ahead of time really does make a world of difference! I didn’t have any cabbage so I shredded up some iceberg lettuce, which worked ok for the crunch factor. Very grateful for this yummy and easy recipe, thanks!
Hi Nau! I’m so happy to hear you enjoyed this recipe and thank you for your kind feedback! 🙂
Hello, thank you for another amazing recipe! I adore your website and love cooking from it. When we went to Japan, the tonkatsu restaurant we went to served some kind of dressing for the cabbage (onion dressing??…) Do you know what it was? Trying to recreate that awesome meal I had!
We try to recreate our whole trip, and your website is so helpful for that. Keep being fabulous!
Hi Jessica! Thank you for your encouraging words! I’m happy to hear you enjoy cooking Japanese food from my site. Hmmm my favorite Tonkatsu restaurant usually serves with yuzu dressing or sesame dressing. I’m not sure what kind of dressing it was at your restaurant. Was it a chain store? Maybe I can look it up?
Nami, this technique is amazing! You can use it everywhere. I’ve done chicken, fish, tofu, croquettes, onions rings, even eggplant. Anthing you might want to bread and fry, but hate frying you can use this method instead. It’s so versatile and so much more healthy. Thank you so much for teaching this method!
Hi Erin! I’m glad to hear that! Yes, I’ve used this technique to make Baked Croquette, etc. So yummy! Hope you enjoy making healthier dishes!
I made this using your recipe. It turned out wonderful! I love the tip about toasting the panko first. I heard a definite crunch sound when I bit into one.
Hi Crystal! I’m happy to hear you enjoyed this recipe! Thanks so much for trying it and for your kind feedback! 🙂
Hi Nami! This looks amazing! I was wondering, would it be ok to make extra tonkatsu for leftovers or lunches? Will it still be good? Also have you ever tried this with tofu or any vegetarian options? Thank you so much! Can’t wait to make it 😀
Hi Vina! Sure, leftover works great for this recipe. Make everything, let cool, wrap in a sheet of aluminum foil, freeze, and unwrap the aluminum foil and put it in the oven to reheat. Super easy! If you don’t freeze, you still should use an oven to reheat to make sure the panko is crunchy. And make sure to let cool before closing the lid so there will be no condensation to make your panko soggy. You can use tofu or vegetables too! 🙂
I absolutely love this recipe. Been using it for years with great success. Thanks a ton, Nami!
Hi Alex! I’m so happy to hear that! Thank you for your kind feedback. 🙂
Hi, can I make this ahead? How long will it keep in the fridge and how should I reheat? Thanks!
Hi Alison! Sure, this is a great recipe to make ahead and freezer friendly! I would not keep in the fridge, because the freezer keeps the food quality better. When you reheat, use the oven or oven toaster (not microwave) to make the outer layer crispy again. 🙂
Oh, I love your baked vs fried version!! It’s so much healthier! 🙂
Are all stainless steel wire racks/meshes oven safe?
I’m not sure if mine is “oven safe”, but it’s stainless steel…
Hi Sue! Thank you! Yes, mine is and I bought on Amazon: https://amzn.to/2mvemMq
If it’s stainless-steel, without any coating, then it should be oven safe?? But you probably should double-check the brand’s user’s instruction.
Great recipe and technique. As advertised, the pork stays juicy and the panko provides a nice, crisp crust, all without the mess and fat of deep-frying. It may not be *quite* as tasty/crunchy/greasy as real deep-fried tonkatsu, but it’s still satisfying. This will absolutely be a regular recipe for us.
If you’re going to make this, you might as well double it up and have yourself some tasty katsudon the next day.
Hi Todd! Thank you for your kind feedback! Yeah nothing beats deep-fried tonkatsu right out of the oil… So good. I still deep-fry just because of that taste and crunchy texture! 🙂
Hi Nami! For your recipe , is the bake setting regular baking or convention baking? If I use convention baking how will the settings differ?
Thank you!
Wendy
Hi Wendy! I have a convection oven but not everyone has one, so I use a standard (conventional) oven for the oven temperature. If you are using a convection oven (with a fan on), please subtract 25 ºF from the recipe. So if it’s 375 ºF, you should set the temp for 350 ºF. Hope that helps!
I made this with cornflakes instead of Panko….fine…but in my dimly lit kitchen without my glasses I grabbed powdered sugar instead of flour and didn’t really notice until about the 3rd chop. So I said “oh well….experimentation time!” and finished the rest the same way. I will report the data from my taste buds later:)
Hi Shielah! OOPS!!!! That could be an interesting result… Hope it wasn’t too bad. 🙂
Hi! I’m making this for the first time since my visit to Japan- incredible country with delicious food! Anyway, they served some kind of dressing for the cabbage, and I think it was different from the Katsu sauce? What is typically used to top the cabbage?
Thanks!
Hi Monica! Typically, Japanese people use tonkatsu sauce for the shredded cabbage OR sesame dressing or wafu dressing… or really, any dressing you like.
Sesame Dressing: https://www.justonecookbook.com/sesame-dressing/
Wafu Dressing: https://www.justonecookbook.com/wafu-dressing-japanese-salad-dressing/
4 kinds of typical Japanese dressings: https://www.justonecookbook.com/japanese-salad-dressings/
Wow, thanks for all the information! Excited to try this!
Hope you enjoy the recipe! 🙂
Fantastic recipe! I marinated a pork tenderloin in a homemade stir-fry sauce for a few hours and then followed your recipe step-by-step. So easy and came out amazing! My wife is not really the adventurous type with food and my kids can be quite picky, this was a family hit. Thank you!
Hi Rob! Thank you! I’m really happy to hear you and your family enjoyed this recipe. Thanks so much for your kind feedback and for trying this recipe! 🙂
Hi how can I freeze the tonkatsu? Please advise thanks
Hi Connie! Yes, you can. After baking and cooling down completely, you can transfer to an airtight container and freeze. 🙂
I just discovered your website today. Tonight I made your Baked Tonkatsu, for dinner, they were crunchy but still moist. Thank you for the awesome recipe. I look forward to trying more of your recipes.
Hi Sheila! Welcome to JOC! I’m so happy to hear you enjoyed this recipe. Thanks for trying it and for your kind feedback. 🙂
Hi there,
Fantastic recipe. I love Japanese culture and hope one day I can visit Japan. Alot of my favourite dishes are Japanese; I find them to have a certain uniqueness and style that I enjoy very much.
When I follow this receipe, I find that when the Tonkatsu is finished, some of the Panko is moist and it doesnt always adhere to the pork.
I dont have much experience with coated meats, so I am not sure why this happens. I always make sure to dust off excess flour and shake off excess egg as well as Panko, but it happens regularly.
Am I missing something?
Hi Bryan! I’m really happy to hear you enjoy Japanese food and I’d really love to help you cook them at home!
It would be nice to see what is exactly happening with pictures, but from reading your comment, I feel like your pork released moisture while being cooked (which is why wet?). Here’s my suggestion and questions.
1) Sometimes your oven doesn’t heat up to the temperature you set up. It’s good to keep an oven thermometer inside to see what’s the actual oven temperature is. This happens to everyone, which is why everyone’s outcome is different and we need to adjust when we bake. 🙂 Maybe your oven temperature was not high enough?
2) By any chance was your pork frozen or still half-frozen or still cold when you started? It’s possible that the pork is releasing more blood while you bake? Once moisture comes out to the pork, panko crust got separated as moisture start to build up on top of the meat.
3) When does this happen? When you pick up the Tonkatsu, the panko crust gets separated?
Thank you so much! I hated having to deal with the panko that dropped into the oil from a previous batch when frying the next batch of tonkatsu. So your baking method is a god send. The taste is like that from a restaurant! Thank you for the tips eg loin must not exceed 1.2cm thick. I’ve a question. How to ensure the tonkatsu won’t stick to the parchment paper? Even greasing it did not help
Hi J Tan! I’m glad to hear you enjoy this baking method and thank you for your kind comment! I HIGHLY recommend purchasing the wire rack (oven safe) that goes on top of the baking sheet. The air circulates so it will stay crispy on the bottom. 🙂
Hi Nami San,
Do we need to pound the pork loin 1 side only? or 2 sides?
Whats the difference to bake using baking paper & foil?
Thank you…
Hi Michelle! Thanks for asking! Both sides and I updated the recipe. You can use foil too, if you like, but you should brush it with oil before placing the meat because it will stick. Parchment paper usually doesn’t stick. I highly recommend placing it on the wire rack so the bottom of the tonkatsu will have air going through and crispy. 🙂
Made your baked Tonkatsu with my turkey cutlets and made your sauce by scratch. I like bulldog sauce but did not have any. Thank you so much for the recipe. You are my go to for when I miss my mom and want to make Japanese food.
Hi Mary! I’m so glad to hear you enjoyed this recipe. Thank you so much for your kind feedback! 🙂
This came out really well. I had some high quality berkshire pork loin and I followed the recipe as close as possible including the tonkatsu sauce. I did not have black sesame seeds so used 1 tbsp of toasted sesame seeds. It may be the best tonkatsu I ever ate. I was so impressed by the crispiness of the coating around moist pork. Great instructions easy to follow.
Hi Tom! So happy to hear you liked the recipe and tonkatsu sauce! Thank you for trying out this recipe and for your kind feedback. 🙂
We didn’t have any panko so I crushed some rice krispies instead. It worked just as well and was delicious! I also tried using chicken instead of pork and it was just as good! Baking them in the oven made the cleanup much easier as well. Thank you for the awesome recipe!
Hi Chloe! Thanks so much for trying this recipe and sharing your cooking experience with us! I’m so happy you enjoyed this recipe! 🙂
Bake at what temperature for 20 minutes?
We have been craving for Katsu, but not ready to eat out during this pandemic. I made it tonight, it was delicious! Your homemade sauce was awesome. Kids said it taste just like the restaurant in Japan. Love this bake version, like another review… I added extra oil to brown the panko. They tasted just like the restaurant deep fried version but no oily mess. I triple the sauce, everyone was dipping in it and goes well with the cabbage.
We had green tea ice cream for dessert, also from your recipe. My son favorite!
Thank you so much for these wonderful recipes!
Hi Josephine! Thank you so much for your kind feedback. I’m so happy to hear you made this Baked Tonkatsu, Tonkatsu Sauce, and Green Tea Ice Cream and enjoyed them. Thank you!!!
What temperature and time would you suggest this to be made in a toaster oven?
Hi Naomi! I would use the same temperature. 🙂
Just made this tonight & it was fantastic! I used a meat thermometer to tell me when to pork was cooked to the right temperature & my cutlets took 17 min but I probably was a little too over aggressive with the pounding. Thanks for great authentic recipes!
Hi Crystal! Thank you for trying this recipe and for your kind feedback. So happy to hear you enjoyed this recipe! xo
very delicious
Hi Hillary! Thank you so much for your kind feedback! I’m so glad you enjoyed it! 🙂