How to make Tonkatsu

Tonkatsu is a Japanese crumbed pork cutlet. A little like a German or Australian schnitzel, tonkatsu is one of the most popular forms of yōshoku (Western food incorporated into Japanese cuisine). You can find it in many forms - as curry, sandwiches, rice bowls etc. - but its most pure form is as a straight tonkatsu. Just the cutlet, served with shredded cabbage, a thick Worcestershire-like tonkatsu sauce, rice and miso soup on the side.

There's a bit of an art to making a great tonkatsu, and here's how you do it.


    • 4 pork loin chops, bone removed, around 1-inch thick
    • 1 cup plain flour
    • 5 eggs, beaten
    • 3 cups
    • panko breadcrumbs
    • approx. 1-2 L canola oil, for deep frying
    • To serve
    • cooked rice
    • ¼ tsp hot English mustard
    • finely shredded cabbage
    • sliced cucumber
    • sliced tomato
    • lemon wedges
    • Japanese pickles (such as takuan)
    • miso soup
    • Quick tonkatsu sauce
    • ½ cup tomato sauce (ketchup)
    • 2 tbsp Worcestershire sauce
    • 1 tbsp soy sauce
    • ½ tsp English mustard



    • You can buy pre-made tonkatsu sauces from Japanese groceries which are excellent. The quick version given here is really just if you can't find it near you. My real preference, however, is to make my own tonkatsu sauce (recipe to follow).
    • You don't want to overcook your tonkatsu. Listen for when the meat starts to release its juices (the oil will start to sound very active) and remove the cutlet straight away.
    • Stay tuned to my YouTube channel for more tonkatsu recipes.

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