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.
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Wokintime
We always order tonkatsu when we go out to eat. You make it look so easy. When I make this for my family they’re going to be so impressed. Thanks!
Nami
This is much easier than you think. You don’t have to worry if the meat is cooked through or not because it’s very thin. Almost no prep needed too. Hope your family will be impressed! 🙂
Ruth
This definately has to be tried!! You had me at katsu!
Nami
Thanks Ruth!
Belinda @zomppa
I love donburi! And I have a box of Panko waiting for this.
Nami
Hi Belinda! Me too, when I cook donburi dish, I just make miso soup and that’s all I cook. I think I cook more donburi dish after kids were born… 😀
Yin
Nami:
Firstly, let me thank you for your friendship over in Foodbuzz who brought me over here. I’m please to find you. I love Japanese food especially unagi, just can’t get enough of it! 😛
This donburi is one of my son favourite, looks so yummy!
Nami
Hi Yin! Thanks for your kind note! I hope you and your son enjoy my Japanese recipes. 🙂
Firefly
I just love Japanese food, it’s one of my favorites 🙂 I can’t wait to try this recipe. It looks so good and yummy! Thanks for sharing!
Nami
Thanks Firefly!
Peggy
I actually love the thin pork version of this! Sounds amazing and I’m sure it was absolutely delicious!
Nami
Thanks Peggy! It would have been perfect if this Tonkatsu meal ended with your ice cream… LOL.
dee
Oh this looks yummy! We love Japanese foods and I am on a quest this year to cook more recipes from that area. Great photo’s too!
Nami
Thanks Dee! Japanese food is not so difficult if you have the right condiments/ingredients. I’m excited to exchange our recipes. 🙂
Sandra's Easy Cooking
I love learning about your dishes..this recipe and photos are just amazing! Wonderful tasty meal! Thanks for sharing Nami these yummy recipes!
Nami
Sandra – same here. I mostly cook Japanese food so it’s great that I’m learning all new recipes from you and other foodies! Now I can’t complain I don’t know how to cook. =P
[email protected]
Yum! When I was little I didnt love Japanese food (like I do now) and would always get the Chicken Katsu, Tonkatsu combo cause I refused to eat anything else! LOL
Nami
Hi Lindsey! Eh? You didn’t like Japanese food? Did your parents cook only Japanese food or something? I wonder if my kids start to say they want to eat American food one day… =P
tinytearoom
bless the heart of whoever it is that created panko breadcrumbs for they have made deepfried goods so wonderfully delicious
Nami
Amy – I totally agree. And I actually like Tonkatsu because of Tonkatsu sauce. I appreciate a person who made the sauce… LOL.
almostveg
I made a mock Tonkatsu with Tofu since my family is vegetarian, but couldn’t get the sauce right. Could you recommend a brand of Tonkatsu sauce.
Nami
I usually use Bull Dog Tonkatsu Sauce. There are many brands of Tonkatsu Sauce in Japanese market and the taste is pretty similar. However, I have never tried Tonkatsu Sauce you find in American supermarket yet. I’m not sure if the taste is similar or different… Hope it helps! Using Tofu is a cool idea! 😉
Bam's Kitchen
My eldest son is requesting for me to make Tonkatsu as he is missing the dishes when we used to live in Yokohama. However, having some difficulty finding Tokatsu sauce here in Hong Kong. By any chance do you have a recipe to make this sauce from scratch? Take Care
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I feel so silly but I don’t think I’ve seen Tonkatsu before, because whenever I go back, I always have Katsu instead 🙂 but thank you so much for sharing this recipe ~ I love how they’re so crispy but i’ve gotta work on my deep frying techniques 😀
Jen at The Three Little Piglets
I love thin cut pork, but I usually use it for breakfast or for rolled up dishes. I never thought to use it to fry, but it makes perfect sense. Definitely dangerous is right!
Grace
I just made this for dinner party of 3 families. It was a big hit! I served it with your miso soup with clams. Also a hit! Plus your apple pies! Thanks for your wonderful recipes! Keep them coming!
Nami
Hi Grace! Was it still easy to make for 3 families? You’re amazing!
It sounds like you had a nice dinner party, and I’m really happy that you and your guests enjoy all three recipes! Thank you so much for stopping by to give me your feedback. I really appreciate it!
Leigh
Hi Nami.
Just wondering how Japanese mayo and american mayo are different. I know they taste different. Japanese mayo seems more creamy. I’m making this for dinner tonight and just realized I’m out of Japanese mayo. Do you think it’s ok to substitute american mayo?
Thanks.
Leigh
Nami
I have a substitute using American mayo here.
https://www.justonecookbook.com/pantry/japanese-mayonnaise/
Hope this helps!
Rarufu
Namiko San, Can you give me the authentic Katsudon Recipee? I tried m
aking it the other day. But it was missing something. It didn’t taste good at all. There was No flavor to it at all. Onegaishimasu!
Nami
Hi Rarufu!
Make tonkatsu using this recipe:
https://www.justonecookbook.com/recipes/tonkatsu/
And then follow this instruction by replacing chicken katsu:
https://www.justonecookbook.com/recipes/chicken-katsu-don/
Hope that helps. 🙂
HeatherHH
I’m back again. My 11 yo daughter and I made this recipe together last week. It was really good! I went a little light on the Japanese mayonnaise and the Bulldog sauce, but several of my children (and I) chose to add more of the sauces to our own plates. I did assemble the dish in 2 13×9 pans to have enough for our large family. 🙂 Frying isn’t something I do very often, so this will probably be more of a once-in-a-while treat than a regular dish, but it was really good!
Nami
Hi Heather! Welcome back! 😀 I’m so happy to hear your family enjoyed it! Have you tried my Baked Tonkatsu or Baked Chicken Katsu recipes? No need to deep fry but the result is pretty amazing! 🙂
https://www.justonecookbook.com/baked-tonkatsu/