The Art of Tonkatsu: Exploring Japan’s Iconic Fried Pork Cutlet

Learn how to make the juicy Japanese cutlet that not only nourishes your body but also brings you good luck. This post contains a detailed guide on how to make tonkatsu at home. We’ll share all of our secrets and how to get the best out of them.

Introduction to Tonkatsu

Tonkatsu or Japanese fried pork cutlet, is a dish made of breaded and deep-fried pork loin. It closely resembles schnitzel, the breaded meat dish from Germany. The name tonkatsu is a combination of two Japanese words: ton meaning “pig” and the shortened form of katsuretsu, which means “cutlet.” Tonkatsu is the most popular member of the katsu (cutlet) family of Japanese dishes. Other variations are chikinkatsu or chicken katsu, hamukatsu (ham), gyukatsu (beef), and menchikatsu (meat). A typical tonkatsu dish consists of the following components:

1. Pork slices: The two main types of pork cuts used to make tonkatsu are loins (rosu) and fillets or tenderloins (hire). The loins offer a fattier option while fillets offer more tenderness. We’ll teach you how to prepare pork cuts in this post.

2. Panko (breadcrumbs): Breading in tonkatsu is done with the use of Japanese-style breadcrumbs known as panko. They’re often derived from Japanese milk bread and used specifically for breading ingredients while cooking. We’ll explain the tonkatsu breading process in this post.

3. Sauce: Traditional Japanese pork cutlet uses tonkatsu sauce as its main topping. The sauce is both sweet and tangy. Read on to learn a simple recipe for tonkatsu sauce.

4. Cabbage: Most chefs serve tonkatsu with raw, shredded cabbage. Cabbage brings balance and crunchiness to the meal. You can serve tonkatsu with a wide variety of side dishes, which we’ll reveal later in this post.

The thick pork cuts are coated in a thick layer of flaky panko, creating a crisp golden armor. It’s a staple of home cooking in Japan and has spawned a genre of crispy breaded dishes.

Origins and History of Tonkatsu Japanese Pork

The tonkatsu origin story began with the publication of a recipe book written by Seiyo Ryoritsu in 1872. He was a journalist and writer in the Japanese culinary space. Ryoritsu got the inspiration for his recipe from porc côtelette, a French dish made by coating veal cutlet with breadcrumbs and frying it with butter.

The use of pork cutlets began in 1899, when Motojiro Kida, owner of Renga-tei, a Western-style restaurant in Tokyo, included pork cutlets in the menu. However, the process of sautéing and then grilling the pork slices proved to be too time-consuming. To fix this problem, they decided to dip the pork in breadcrumbs, eggs, and flour before deep-frying it in oil. The process was derived from the traditional method of making tempura. The initial garnish was a variety of cooked vegetables. However, they soon switched to cabbage because of its availability and refreshing taste.

During the 1910s and 1920s, several dishes emerged using cutlets as toppings. First came katsukare, which consists of a bowl of rice with cutlet and curry toppings. Next was katsudon, which was basically the same thing but with pork cutlets as the topping. In 1929, tonkatsu, as we know it, came into existence. Shinjiro Shimada, a chef at Ponchi-ken, an European cuisine restaurant, used thick slices of pork loins and came up with the breading technique used in modern tonkatsu. Soon, the dish became popular both within and outside of Japan.

Preparing the Perfect Pork Cutlets

Before we delve into the all-important first step of making tonkatsu, we need to establish an overview of all of the ingredients you need for the entire dish. You should only start preparing your pork cutlets after you have gathered the following ingredients:

1. Pork cuts

2. Panko

3. Flour

4. Egg

5. Salt

6. Black pepper

7. Tonkatsu sauce 

8. Neutral oil

Selecting and Preparing the Right Pork Cut

The process of preparing your pork cuts probably starts at the market, where you get to choose between the two types of pork used for tonkatsu. Pork loin is full and rich, with strips of fat along its sides. On the other hand, pork tenderloin or fillet is rather lean and soft. The type of pork you choose will determine how you make the cuts during preparation.

With a sharp knife, cut pork loin into thick slices with a band of fat. Each pork chop can be about half an inch thick. If you’re using pork tenderloin, you can either cut it into small medallions or slice it diagonally to make bite-sized pieces. For pork loin, you also want to make tiny slits on the soft tissue connecting the meat and fat. Meat and fat shrink at different rates, so doing that will prevent your pork loin chops from curling up when you deep-fry them. Remember to make slits on both sides of the pork loin.

Next, it’s time to tenderize the meat. Take a small mallet or the back of your knife and beat both sides of the pork thoroughly. At this point, the soft tissue should collapse, so use your hands to mold it back into its original shape after pounding. The next step is to season your pork loins or fillets. By sprinkling a few pinches of salt and black pepper on both sides.

The Art of Breading and Frying

Breading in Japanese cooking is the process of coating ingredients with breadcrumbs (typically panko) to give them a hearty crunch after frying. Fried foods that taste better with the crunchy coating include tonkatsu, korokke (croquette), and ebi furai (fried shrimp). Breading also improves the texture, appearance, and flavor of fried food.

When it comes to breading tonkatsu, you need panko, neutral oil, eggs, and all-purpose flour. Pour panko into a deep dish and add enough water to moisten the breadcrumbs. Allow the panko to soften for 15–20 minutes. While you wait, crack eggs into another deep dish, add some neutral oil, and whisk thoroughly. In a third deep dish, pour all-purpose flour. Coat all of your pork slices in the flour, making sure to remove any excess coating. After you take it out, dip it in the egg mixture. The final coating step involves dredging the pork into the panko dish.

Once you’re done breading, transfer the pork to a plate and get ready to “double” deep-fry it. Start the first deep-frying stage by bringing neutral oil in a pan to 170 ºC with the cooker set to medium heat. Next, cook one side of the panko-coated pork for one minute and the other side for another minute before taking it out. Be sure to allow the excess oil to drip off before placing it on a rack. For the second deep-frying stage, bring the hot oil to 180 ºC and fry both sides of the pre-fried pork for 30 seconds each before returning it to the rack. Do the double-deep-frying process for as many pork slices as you like.

The Secret to Crispy Breading with Panko Breadcrumbs

The key to a great tonkatsu is a thick, crispy coating of panko bread crumbs. Panko breadcrumbs are lighter, flakier, and crunchier than regular breadcrumbs. They are made without the crust and are perfect for coating pork cutlets because they absorb less oil and create a crispy, tempura-like coating after frying.

In Japan, the best type of panko for making tonkatsu is nama panko, commonly known as fresh panko. It contains more moisture than the common panko breadcrumbs sold at stores or online. Please note that if you do get your hands on some nama panko, you don’t need to moisten your breadcrumbs with water at the start of the breading process.

Deep-Frying vs. Baking: Which is Better for Tonkatsu?

While deep-frying is the traditional method for making tonkatsu, many people prefer the alternative method of baking the coated pork cutlets in an oven. It’s basically the same process as before, but without the traditional deep-frying technique. Instead, you simply place panko-coated pork on a rack, cover it with a baking sheet, and cook it in the oven for 20 minutes at 200 ºC.

Baked tonkatsu is a lighter and healthier alternative to the deep-fried version. It’s also pretty easy to make and safe enough to use as a family bonding experience. The best part is that you don’t miss out on the crunchy texture that makes tonkatsu so special. 

Tonkatsu Sauce: The Ultimate Accompaniment

Tonkatsu sauce is a sweet and tangy condiment that’s perfect for dipping pork katsu. It’s similar to a Japanese barbecue sauce and has a flavor that’s sweet, savory, and full of umami. You can buy this thick sauce in Asian stores. However, making it at home gives you the chance to get creative with its flavors. Our homemade tonkatsu sauce recipe is easy to make and is a great accompaniment to tonkatsu. Simply mix the following ingredients in a bowl and allow the mixture to sit for 30 minutes:

1. Ketchup (½ cup)

2. Brown sugar (1 tbsp)

3. Mirin (1 tbsp)

4. Soy sauce (2 tbsp)

5. Minced garlic

6. Grated ginger (1 tsp)

7. Sesame seeds

8. Worcestershire sauce or oyster sauce (1 ½ tsp)

Serving and Enjoying Tonkatsu

After cooking your fried pork cutlets, you can slice them into smaller pieces before serving. Traditionally, tonkatsu is served with shredded cabbage, Japanese hot mustard, and tonkatsu sauce. However, feel free to add cucumber slices and sesame dressings.

There are many other ways to serve Japanese pork cutlets. For a full, rounded meal, you can serve tonkatsu with Japanese short-grain rice, miso soup, and a side of Japanese potato salad. Other serving styles include tofu with bonito flakes, spinach with ponzu sauce, and rice with furikake or umeboshi (pickled plum). For a modern twist, try serving it with Japanese curry sauce or as a sandwich with bread and cabbage

Where to Eat Tonkatsu in Japan

As a popular dish, tonkatsu is practically everywhere in Japan. Many local restaurants, izakayas, and street food stands have it on their menu. Japan is home to Tonkatsu Wako, a Japanese restaurant chain that specializes in selling breaded pork cutlets. They also include different kinds of toppings and garnishes in their menu. The popular opinion is that Tonkatsu Wako makes the best tonkatsu in the country. The company has branches across Japan, but you’ll find some of their best outlets in Tokyo.

Another place to eat delicious tonkatsu is in one of the specialty eateries in major cities. You don’t have to leave Tokyo to find them. We recommend Tonkatsu Nanaido, Tonkatsuya Sato, and world-famous Ponchi-ken.

Conclusion:

Don’t hesitate to jump at the chance to explore the rich, satisfying flavors of tonkatsu, whether by cooking it at home with the provided recipe or enjoying it at a restaurant during your travels in Japan.

There’s so much more to explore in Japanese culture. Take a look at our collection at Bokksu Boutique and find the Asian items that interest you the most. We offer the most unique and authentic Japanese gift items you can find online.