Crispy on the outside and juicy on the inside, this homemade Tonkatsu (Japanese Pork Cutlet) is my family‘s favorite! I‘ll show you the secret to an airy breading that makes a light and supercrisp coating. Serve it with my tangy sesame dipping sauce and a refreshing shredded cabbage salad for a satisfying meal.
We have a specialty in Japan known as Tonkatsu (とんかつ, 豚かつ) or deep-fried pork cutlet. This Western-inspired dish has been enjoyed for over 120 years, with the recipe remaining mostly unchanged since then. So, what makes Tonkatsu special, and how can we make this popular dish at home? Believe it or not, making Japanese pork cutlet at home is easier than you think. It should take no more than 30 minutes!
What is Tonkatsu?
For those of you who are new to this Japanese dish, tonkatsu consists of tender pork loin (or fillet) that has been breaded and deep-fried to crunchy perfection. The word Ton (豚) comes from “pork” and Katsu (カツ) is an abbreviation of Katsuretsu (カツレツ), derived from the English word “cutlet.”
Like many other popular foods in Japan (think ramen, tempura, soba, etc.), there are tonkatsu restaurants that exclusively serve this juicy pork cutlet as their specialty. And no plate of tonkatsu is ever complete without a mound of freshly shredded cabbage and a healthy drizzle of tonkatsu sauce.
A Brief History
Before tonkatsu exploded in popularity as a pork dish in the early 20th century, it was mainly made with beef. When the recipe first appeared around the 1870s, the Japanese already considered it a Yoshoku meal (i.e., a Japanese dish inspired by Western cuisine). It wasn’t until a couple of decades later that pork would be substituted for beef, becoming the beloved food we enjoy today.
Tonkatsu is said to be inspired by the French dish, côtelette de veau, which is essentially breaded veal cutlet pan-fried in butter. One Tokyo restaurant called Rengatei 煉瓦亭 (still open today!) took this concept and made a few changes to appeal to the Japanese palette. Then, in 1899, Tonkatsu made its debut.
What Makes Tonkatsu Different from Other Cutlets?
By the looks and sounds of it, Tonkatsu seems a lot like other popular fried cutlet dishes such as German schnitzel, Polish kotlet schabowy, and Italian piccata. What makes the Japanese pork cutlet different?
- Breading – Rather than using finely ground and stale breadcrumbs, Tonkatsu requires panko (パン粉), a Japanese-style breadcrumb made from soft white bread without the crust. Panko flakes are larger than standard breadcrumbs and absorb less oil when fried. This results in an airy, crispy coating (like tempura) that doesn’t feel too heavy.
- Deep-frying – Instead of pan-frying which can results in tougher and greasy meat, deep frying gives the pork a crispy outside and juicy center that is now a key characteristic of the dish.
- Sauce – You can’t enjoy Tonkatsu without sweet and tangy Tonkatsu Sauce drizzled on top! You may know this from the popular Bulldog brand that can be found in most Asian grocery stores. If you’d like to try a homemade version, I have a recipe for you.
- Cabbage – Why is Tonkatsu (and other Japanese deep-fried foods) almost always served next to a heaping pile of raw, finely shredded cabbage? My mom often says we need to eat twice as much vegetables as meat for a balanced meal. I find fresh cabbage in between bites of crispy Tonkatsu to be refreshing while still providing that satisfying crunch! I like to enjoy it with a little bit of sesame dressing.
How to Make Best Tonkatsu at Home
Ingredients You’ll Need:
- Pork – There are two cuts of meat we typically use for this dish: pork loin (ロース rōsu) or tenderloin/fillet (ヒレ hire). Both cuts are fairly lean, but pork loin has a layer of fat that gives the Tonkatsu an extra tender bite when cooked properly. (As with most recipes, the quality of the meat makes all the difference.)
- Salt and pepper
- Flour
- Egg
- Panko – Please get a Japanese brand of panko as non-Japanese brand of panko seem a bit different.
- Neutral flavored oil for deep frying
- Tonkatsu sauce
- Sesame seeds (optional)
5 Important Tips to Remember
Tonkatsu is actually one of the quickest and simplest meals you can make at home. You just need to know a few tricks to make the perfect Tonkatsu.
Tip #1: Moisten panko
This is a trick I learned over a decade ago. In Japan, you can purchase a type of panko called Nama Panko (生パン粉; fresh panko). It’s basically panko that has a little more moisture (think of it as the white, fluffy parts of bread). To re-create this type of panko, I spray a little water—not pour!—to moisten the panko first (more on this in the recipe).
Tip #2: Make slits on the connective tissue of the pork
Make several slits on the connective tissue (white area) between the meat and fat. The reason why you do this is that red meat and fat have different elasticities. They will shrink and expand at different rates when cooked. Cutting slits on the connective tissue will allow the Tonkatsu to stay nice and flat when deep frying and prevent it from curling up.
Tip #3: Pound pound pound
Getting high-quality ingredients for a recipe that only requires a few things is very important. For this Tonkatsu recipe, you can also improve the texture of the meat and make it extra tender by pounding it first. (If you don’t own a meat pounder, just use the back of your knife! That’s what I did in my college days.)
Tip #4: Double fry
The key to great Tonkatsu is to double fry the pork and not to overcook the meat. After deep-frying the pork once, let it sit to continue cooking on the inside with remaining heat. After a few minutes, deep fry it a second time to get that perfectly crispy, golden cutlet.
If you’re new to deep-frying, I have The Ultimate Guide: How to Deep Fry Foods at Home that will walk you through all the steps with helpful tools.
Tip #5: Clean the oil between batches
Scoop up fried crumbs in the oil with a fine-mesh strainer. It’s very important to keep the oil clean (crumbs free) so it does not turn dark and affect the results of the crust.
How to Dispose of the Cooking Oil
I often get questions about how to deal with used cooking oil after deep-frying, and I have a few solutions:
First of all, never pour it down the drain. Not only is it destructive to the environment, but it can also solidify and cause blockages in the pipes.
The quick and easy solution is to buy the oil-solidifying powder that you can find at Japanese grocery stores, Asian grocery stores, or online. The powder allows you to dispose of the used oil easily in the trash (directions for this below).
If you can’t find the powder for any reason, then allow the oil to fully cool, and pour it into an empty receptacle (bottle, milk carton, etc.), and toss it in the trash.
Be sure to follow your local trash disposal and recycling procedures before disposing of the cooking oil, as this information varies from place to place. In my neighborhood, the local recycling facility accepts used cooking oil. So, we bring the used oil there in a bottle and pour it into the designated container.
Don’t Like Deep Frying? Make My Baked Tonkatsu!
For those of you who still prefer a lighter version of Tonkatsu and don’t want to deep fry in your kitchen, you can check out my Baked Tonkatsu recipe. It’s wildly popular and JOC fans simply love it!
More Delicious Tonkatsu Recipes
Also, check out my list of 17 Best Katsu & Furai Recipes.
Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
Tonkatsu (Japanese Pork Cutlet)
Video
Ingredients
For the Shredded Cabbage Salad (optional)
- ¼ head green cabbage
- 1 Japanese or Persian cucumber
- 4 Tbsp Japanese sesame dressing (or make my homemade Japanese Sesame Dressing)
For the Sesame Dipping Sauce
- 1 Tbsp toasted white sesame seeds
- 1 Tbsp toasted black sesame seeds
- 4 Tbsp tonkatsu sauce (or make my homemade Tonkatsu Sauce)
For the Breading
- ½ cup panko (Japanese breadcrumbs) (or more, depending on the brand; use nama panko (生パン粉) if available)
- 1 large egg (50 g each w/o shell)
- ½ Tbsp neutral oil (for the egg)
- 2 Tbsp all-purpose flour (plain flour)
For the Tonkatsu
- 2 boneless pork loin chops (½ inch thick) (100 g, 3.5 oz per piece; ½ inch, 1–1.3 cm thick)
- ½ tsp Diamond Crystal kosher salt
- ⅛ tsp freshly ground black pepper
- 3 cups neutral oil (for deep-frying)
Instructions
- Gather all the ingredients. I highly recommend getting fresh panko (called nama panko) from a Japanese grocery store, if available. If you can’t get it, follow my instructions to make fresh panko. Make sure to use a Japanese brand of panko from Japan. Western “panko breadcrumbs” are a bit different from authentic Japanese panko.
To Prepare the Shredded Cabbage (optional)
- Tonkatsu is usually served with fresh shredded cabbage (optional) on the side. To prepare it, shred ¼ head green cabbage super thinly with a sharp knife or use a slicer; I love to use a cabbage slicer because it saves time and energy! I also thinly slice 1 Japanese or Persian cucumber diagonally, then cut the slices into thin strips. Toss the cabbage and cucumber together and set aside. Prepare 4 Tbsp Japanese sesame dressing (store-bought or homemade) and keep refrigerated until ready to serve in individual dressing cups.
To Make the Sesame Tonkatsu Dipping Sauce
- Grind 1 Tbsp toasted white sesame seeds and 1 Tbsp toasted black sesame seeds with a Japanese pestle and mortar. Leave some seeds unground for texture.
- Divide the ground sesame seeds among individual dipping plates or bowls. Then divide 4 Tbsp tonkatsu sauce (store bought or homemade) among the dipping plates. Set aside until ready to serve. Each person can mix it together when they are ready to eat. Note: In Japan, we often drizzle straight tonkatsu sauce on our cutlets without adding sesame seeds. Feel free to serve this dish with straight tonkatsu sauce instead, if you prefer.
To Prepare the Fresh Panko and Breading
- If you are using dry panko from the store, add ½ cup panko (Japanese breadcrumbs) to a deep dish and spray with water until the panko is moist (I use this mister). Set aside for 15 minutes, or until the panko becomes soft and tender. Optionally, you can make fresh panko by pulsing some shokupan (Japanese Pullman bread) in a food processor.
- Meanwhile, prepare the other breading ingredients. Crack 1 large egg (50 g each w/o shell) in a deep dish and add ½ Tbsp neutral oil. Whisk together until well combined. By adding oil, the meat and breading won’t detach from each other while deep-frying and the juice and flavor from the meat will not escape easily. Then, prepare another deep dish with 2 Tbsp all-purpose flour (plain flour).
To Prepare the Pork
- Use a sharp knife to remove and discard the extra fat from 2 boneless pork loin chops (½ inch thick). Then, make several slits on the connective tissue (white area) between the meat and fat. Tip: Red meat and fat have different elasticities, and when they are cooked, they will shrink and expand at different rates. These slits will allow the tonkatsu to stay nice and flat when deep-frying and prevent it from curling up.
- Flip the meat and make several slits on the other side of the connective tissue.
- Pound both sides of the meat with the back of a knife or a meat tenderizer/mallet.
- Mold the meat back into its original shape with your hands.
- Season both sides of the meat with ½ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper.
To Bread the Pork
- First, dredge the pork in the flour and dust off any excess. Excess flour will create a coating that prevents the egg mixture from adhering to the pork. Next, dip the pork into the egg mixture and coat well.
- Finally, dredge the pork in the fresh panko, gently pressing the panko onto the pork. Gently shake off any excess panko, then place the pork pieces onto a tray or plate. While deep-frying, the panko will “puff up,” so at this stage they don’t have to be fluffy. Set it aside for 5–10 minutes so the breading will set.
To Deep-Fry: First Frying
- Add 3 cups neutral oil to the pot and bring it to 340ºF (170ºC) over medium heat. Make sure your oil is 1¾–2 inches (5 cm) deep in the pot. Tip: If you don’t have a thermometer, stick a chopstick in the oil; you‘ll know the oil is hot enough when you see tiny bubbles start to appear around the tip. Alternatively, you can drop one piece of panko into the oil; if it sinks down to the middle of the oil and immediately pops back up to the surface, then the oil is ready.
- Gently put one piece of pork into the oil and cook for 1 minute (without flipping). Don‘t touch the pork for 30 seconds. Tip: Why one piece at a time? You don‘t want to reduce the oil temperature drastically. The size of the bubbles should be big when you add the pork. Keep watching the oil temperature and make sure it doesn’t go over 340ºF (170ºC) or else the breading will get dark too quickly before the pork is done cooking, resulting in undercooked meat.
- After a minute, flip the pork and cook the other side for 1 minute.
- Take out the pork and remove excess oil by holding it vertically over the pot for a few seconds while the oil drips off. Place it on a wire rack or paper towel and let it sit for 4 minutes. The hot oil on the exterior will slowly continue to cook the meat as it sits.
- Turn off the heat temporarily and scoop up and discard any fried crumbs in the oil with a fine-mesh strainer. It’s very important to keep the oil clean and crumb free so the oil does not get darker and dirtier with burnt crumbs. Turn on the heat and bring the oil back to 340ºF (170ºC).
- While the first cutlet is resting on the wire rack, deep-fry the second piece of pork for 1 minute without flipping. Remember not to touch it for 30 seconds.
- Flip and cook the other side for 1 minute.
- Take out the pork and remove the excess oil as before. Place it on the wire rack and let the residual heat cook the pork for 4 minutes. Scoop up and discard the fried crumbs in the oil with a fine-mesh strainer.
To Deep-Fry: Second Frying
- The first piece of pork should now be ready for its second frying. Bring the oil to 355ºF (180ºC) and fry the pork for 30 seconds on each side. Remove from the pot and drain the excess oil by holding the cutlet vertically over the wire rack or paper towels for 2 minutes. This prevents the breading from getting soggy on one side.
- Scoop up and discard the fried crumbs in the oil, then continue the second frying of the second cutlet. Remove from the pot and drain the excess oil as before.
To Serve
- Cut the tonkatsu into slices ¾ inch (2 cm) wide.
- Transfer to a plate and serve it with the shredded cabbage and cucumber, the sesame dressing in a small cup, and the sesame tonkatsu dipping sauce on the side.
To Store
- You can store leftovers in an airtight container and freeze for up to a month. To reheat, put the defrosted or frozen tonkatsu on a baking sheet lined with aluminum foil or parchment paper. Bake at 350ºF (180ºC) for 15–20 minutes if defrosted or 30–40 minutes if frozen. Check if the inside is warm before serving.
To Dispose of the Used Cooking Oil
- Please follow your local guidelines for disposing of cooking oil. In my neighborhood, we can bring used cooking oil to the recycling center and dump it into the designated container, so it’s very easy.
- If you are using a Japanese oil solidifier, add the powder into the hot oil (right after deep frying) and mix well.
- Set it aside and the oil will solidify as it cools (it may take overnight to completely solidify).
- Cut into small pieces and discard them in the trash.
Nutrition
Editor’s Note: This post was originally published on July 12, 2011. The post has been updated with new images, new content, and a new video in August 2021.
レシピはめちゃ美味しいでした!私たちはアメリカ人から、はじめて食べる。My picky Hispanic-American family loved the meal! Super yummy and easy. ありがとうございます!
こんにちは、Nat! コメントどうもありがとう!So happy your family enjoyed this recipe!
I really miss the tonkatsu I had in Tokyo – it was so delicious! I will use your recipe and make it for my family now that we are back in Canada. How do you make the dressing for the raw cabbage that is served with tonkatsu?
Hi Ellie! What was the dressing? Each Tonkatsu restaurant has different dressings. Most Japanese use tonkatsu sauce (I have homemade recipe on the blog) or whatever the dressing the restaurant serves at the table.
Here’s sesame dressing:
https://www.justonecookbook.com/sesame-dressing/
And wafu dressing:
https://www.justonecookbook.com/wafu-dressing-japanese-salad-dressing/
Carrot ginger dressing:
https://www.justonecookbook.com/carrot-ginger-dressing/
Hope you enjoy!
Outstanding tonkatsu receipe. Crispy and juicy inside. Very delicious. Your sauce was also excellent. Thanks
Hi Ryan! Thank you so much for your kind feedback. I’m really happy to hear you enjoyed it! Thank you for your kind feedback. xo
So crispy! SOOOOO delish! Thank you for sharing your method of cooking up the best Tonkatsu ever. Just tried this for my husband’s birthday dinner. On the side shredded fresh cabbage, Bulldog sauce, spicy yellow mustard, miso soup with tofu. and steamed rice, of course. YUMMMMM!!! 🙂
Hi Linda! Thank you so much for trying this recipe and for your kind feedback. I’m really happy to hear you enjoyed this recipe! Happy Birthday to your husband! He’s really lucky you made delicious homemade food for his birthday! 🙂
Thank you. Easy tonkatsu recipe to follow came out delicious.
Hi Misato! Thank you so much for your kind feedback! I’m so happy you enjoyed this recipe! 🙂
Hello!
First, thank you for posting so many great Japanese recipes all in one place! Whenever I am looking for a recipe, I come here first and you almost always have it.
I am hoping to make katsu soon, but when I was in Japan, the katsu-ya had a sauce that they would serve with the cabbage. It seemed like it had lemon in it or had a lemony flavor at least. It was a clear or yellow-colored sauce that’s difference from the tonkatsu sauce. I was wondering if you know what the sauce is or if you have a recipe for it?
Have a nice day!
Nykoel
Hi Nykoel! Thank you for your kind words. I’m glad my blog is helpful. 🙂
It seems like it’s Yuzu dressing? It’s pretty popular. The problem is… fresh yuzu or yuzu products can be hard to find.
https://www.justonecookbook.com/pantry_items/yuzu/
If you can find yuzu extract/juice, you can make the dressing at home. I’ll add yuzu dressing on my list. 🙂
Hi Nami! I love your website! I was wondering if you have heard of black pepper tonkatsu. I guess it was served at Kimikatsu in Waikiki but it’s now closed. People have raved over it and I wondered if you know a recipe for it.
Thank you!
Hi Yuko! Thank you so much!! Black pepper tonkatsu (黒胡椒とんかつ)… I know some tonkatsu restaurant serves rolled up katsu with black pepper (Shinjuku Saboten). I just googled and saw the picture of Kimukatsu. Yeah it’s similar. I don’t have the recipe for it, but they use the thin sliced pork loin instead of one big chunk of pork loin. You should sprinkle black pepper in between layers. 🙂 Maybe I’ll share this type of katsu one day!
Oh my god, this is the BEST and simplest tonkatsu recipe I’ve ever tried. It turned our super crispy in the outside and super tender on the inside and it took me half the time I normally take. I had never tried mixing oil with the egg either. Thank you for sharing your wonderful knowledge and creations!!
Hi Yuko! I’m so happy to hear that you liked this recipe. Thank you for your kind feedback! 🙂
Best tips for great tonkatsu…the oil added to the egg, the moistening of panko crumbs first…the best! Thankyou so much for sharing!
Hi Claudia! You’re very welcome. I hope you enjoy my Tonkatsu recipe! 🙂
Hi Nami!
Thanks a lot for your great recipes! They always turn out delicious!
What kind of sauce do you make for the shredded cabbage?
Hi Sarina! I like soy sauce base dressing like this or sesame dressing. 🙂
https://www.justonecookbook.com/wafu-dressing-japanese-salad-dressing/
https://www.justonecookbook.com/sesame-dressing/
At Tonkatsu restaurants, they offer Yuzu Dressing or Sesame Dressing, and they are pretty common. 🙂
Hello,
Your explanations and the methods are very clear, you do a fantastic service for the people to achieve real Japanese taste.
Hi Lalani! Thank you so much for your kind words about my blog and recipe! 🙂
Nami-chan,
I have a question. For the shredded cabbage to go with tonkatsu, how do you make it taste crisp and juicy? Mine isn’t crispy.
Thank you,
Judy
Hi Judy! First of all, the quality of ingredients do matter. I think that’s the one and only key point to get good shredded cabbage. The cutting/slicing the cabbage helps too as you want to cut the right angle, but without having good cabbage the salad won’t taste good. When I make shredded cabbage, I pick organic one (tastes VERY different!) and make sure they look fresh not staying at the store for a long time… as we don’t mix with other ingredients, the cabbage must taste good. I’m sorry I can’t give you any other advice besides the quality is the key…
Oh, and make sure to use a very sharp knife! 🙂
Hello,
I made this for two people tonight with this recipe and it turned out wonderfully! I so appreciate your directions in the recipe, thank you. I was a bit unsure about deep frying without a thermometer, but using the chop stick indicator worked for me. I sprayed the Panko with water and waited 15 minutes and in the end I was very happy with how the breading turned out. I agree with you about it being easier to control the oil temp while using a gas cooktop, that made me feel a lot more in control while deep frying in a wok, compared to when using an induction cooktop. Thank you for an amazing recipe!
Hi David! Awww I’m so happy to hear you enjoyed this recipe and thank you for your kind feedback! Glad my tips were helpful. 🙂
Hi Judy,
If you have fresh cabbage it’ll usually get nice and crisp after you slice the cabbage and let it sit in ice cold for a water for a bit. It crisps right back up!
Love your site and I believe you are from the Bay Area as well. I frequent Japan every 2-3 months and love it there. So much so, I’ll be relocating there in January. However, prior to that, I purchased a Konro for grilling yakitori, etc. A great Tonkatsu restaurant is imakatsu in Roppongi. Also, how do you regulate your oil temperature? It’s quite difficult on a stovetop?
Hi Spencer! Thank you so much for reading my blog! Yes, I’m from the Bay Area (peninsula). 🙂 That’s so wonderful that you will be relocating! It’s always my dream to live in Japan for at least a few years… 🙂
Regarding how to control the oil – thermometer will help to make sure what temp the oil is at, but I kind of knows by how the food is being fried… I had difficult time to control the temp when I had an electric stove top. I had to remove the pot from the heat etc, but with gas, it’s much easier and I can control better. Always need to think ahead – like when you are about to put food inside the oil, I usually increase the heat to maintain the temp, and when the oil looks getting hot, I reduce a bit… etc etc… Hope I’m answering your question…?! Sorry I wasn’t….
This is fantastic. I tried four different ways of cooking tonkatsu today, after deciding to make it for the family tonight. Most of the recipes I have seen had cooking times far too long, but even after adjusting for that the breadcrumbs were crisping up too quickly. They looked beautiful after a minute, but pretty ropey after five or six. The tweaks you have suggested here — not just the double-fry, but the sprinkling of water on the breadcrumbs — made all the difference in the world. I was starting to think that my rather thin pork chops could never achieve the moistness I desired, but not so. Great work!
Hi Matthew! I’m so happy to hear you enjoyed this recipe! In Japan we have several kinds of panko including “nama panko” (very soft and fresh breadcrumbs, not dried ones we normally use). It tastes so good!! Since we don’t have those, spraying water helps it fluff up a bit. 🙂 I’m glad you like the method! Your kind comment and feedback made my day! Thank you! 🙂
So silly question, I like the crispy-ness of panko but find that there is not a lot of flavor in the breading. Is it the brand or are they normally bland? Is there a trick to give it more flavor?
Hi Justin! Yeah we don’t really expect to taste flavor from panko (but more expensive panko (coming from good quality bread) tends to taste better) as we always put tonkatsu sauce. I live outside of Japan now and it’s very hard to find good quality panko… Hope this helps. If you don’t put tonkatsu sauce, you can always add herbs and garlic etc. 🙂