We are confident that you and your family will savor the delicious contrast between the crispy crust and the tender, juicy pork inside Tonkatsu. As a Japanese specialty, also known as breaded and deep-fried pork cutlet, Tonkatsu has been enjoyed for over 120 years with little change to its traditional recipe.
What is Tonkatsu?
Tonkatsu (Japanese fried pork cutlet) is a famous breaded pork cutlet in Japanese cuisine, made from main ingredients such as breadcrumbs and sliced pork. The difference between Japanese Tonkatsu and other versions is the use of panko breadcrumbs. This type of breadcrumb has a light and airy texture, making the dish crispier after frying.
When enjoyed, Japanese fried pork cutlet is served with Tonkatsu sauce or sosu, made from fresh apples and has a thin layer of skin on top, and a slice of lemon. In Nagoya and some neighboring regions, breaded pork cutlet is served with miso sauce.
Ready for a flavor explosion? Try DongPo Stewed Pork – An Iconic Dish in Chinese Culinary History
The Origin of Tonkatsu – A Famous Japanese Dish
Tonkatsu originated from Portugal and was introduced to Japan in the late 19th and early 20th centuries. Initially, the dish was made with beef, but later replaced with pork.
Specifically, in 1890, Japanese fried pork cutlet appeared at a Western restaurant in Ginza, Tokyo. However, when it first appeared, it was called Katsuretsu. The name Tonkatsu was used from the 1930s and became widely popular, associated with the development of Japanese culture.
As a popular dish in the “Land of the Rising Sun”, today, you can find Japanese fried pork cutlet at most restaurants, convenience stores, food stalls, department stores, or food kiosks at train stations. In supermarkets, you can also find pre-packaged Japanese fried pork cutletu such as Tonkatsu bento, katsu sando or katsudon…
Modern Japanese fried pork cutlet is often served with rice, miso soup, and tsukemono (pickles). Tonkatsu is also often sandwiched and served with sandwiches or curry (katsu curry). Additionally, people can also enjoy Tonkatsu with eggs and a large bowl of rice as Katsudon.
What makes the famous Tonkatsu so special?
Simple ingredients and preparation
As a delicious, convenient, and popular dish in Japan, Tonkatsu has simple ingredients including a package of breading and pork loin. This dish is also often served with cabbage and miso soup.
To make Japanese fried pork cutlet, the meat is cut into bite-sized pieces and seasoned with salt and pepper, then coated with flour. Next, the meat is dipped in egg and coated with breadcrumbs, deep-fried in hot oil until crispy and golden brown.
What makes Japanese fried pork cutlet special?
The distinctive feature of Japanese fried pork cutlet compared to other fried dishes is that after frying, it is covered with a layer of sweet and slightly spicy sauce.
This dish has a fusion of Western cuisine, and the sauce is what makes Japanese fried pork cutlet special. Tonkatsu sauce is made from fresh apples and often has a thin layer of skin on top (a type of Japanese mustard). When presented, Japanese fried pork cutlet is often garnished with a slice of lemon or can be used with soy sauce.
In Nagoya and neighboring regions, Japanese fried pork cutlet is especially served with miso sauce. In addition, this dish is also “varied” by sandwiching a slice of butter or shiso leaf between the meat.
How to make Japanese fried pork cutlet
If you’re eager to transform the Japanese fried pork cutlet recipe, join Blue Velvet Restaurant in the kitchen right now!
Ingredients for Tonkatsu
- 2 pork loin slices, about 100g each, 1-1.3cm thick
- 30g all-purpose flour
- 1 egg
- Panko breadcrumbs
- Cooking oil
- Salt and black pepper
Sesame sauce
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
- 4 tablespoons tonkatsu sauce
Accompanying vegetables
- 1/4 green cabbage
- 1 cucumber
- 2 tablespoons Japanese sesame dressing
To make a delicious and crispy Tonkatsu, follow these steps:
Read more: El Pollo Loco Cilantro Dressing
Preparation: Start by thinly slicing the cabbage and cucumber. Then, grind the sesame seeds and mix them with the Tonkatsu sauce. Prepare three separate shallow dishes: one for all-purpose flour, one for beaten eggs mixed with a little oil, and one for panko breadcrumbs.
Preparing the pork: Trim any excess fat from the pork loin and make a few shallow cuts on the surface to prevent curling during cooking. Gently pound the pork to tenderize it and season both sides with salt and pepper.
Coating: Dip the pork into the flour, followed by the egg mixture, and finally coat it evenly in panko breadcrumbs. Let the coated pork rest for about 5-10 minutes.
Frying: Heat the cooking oil in a pan to around 170-180 degrees Celsius. Carefully place the pork into the hot oil and fry until golden brown on both sides. Remove from the oil and drain on a wire rack or paper towels.
Plating: Cut the cooked pork into bite-sized pieces and arrange them on a serving plate. Garnish with the shredded cabbage, cucumber slices, and drizzle with the sesame sauce.
We hope you enjoy making this Tonkatsu recipe. It’s a great way to introduce your family to Japanese cuisine. We hope this recipe will bring your family a delicious and nutritious meal.
