Tonkatsu
Combine the soy sauce, sugar, Worcestershire, and ketchup. Beat with fork until consistent. If desired, chill sauce for a half hour to thicken. Pound pork with meat mallet until…
- Prep
- 21 min
- Cook
- 1 hr 24 min
- Total
- 1 hr 45 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Combine the soy sauce, sugar, Worcestershire, and ketchup. Beat with fork until consistent.
Procedure
If desired, chill sauce for a half hour to thicken.
Procedure
Pound pork with meat mallet until thin, perhaps ¼ inch (a little more than 0.5 cm) thick. To reduce splatter you should put the meat in an open ziplock bag.
Procedure
Season pounded cutlets with salt and pepper on each side.
Procedure
Put beaten egg, flour, and bread crumbs in separate shallow bowls.
Procedure
Place pork in the flour, then egg, then crumbs (in that order) so that it is completely coated with each.
Procedure
Heat oil in a frying pan to about ½ inch or 1.25 cm deep. Drop in crumbs to test when the oil is ready—the crumbs should float and sizzle.
Procedure
Fry pork until deep golden or golden brown, most likely a for a few minutes on either side.
Procedure
With a sharp knife cut pork into strips.
Procedure
Serve with Japanese short grain rice and thinly shredded cabbage.
Notes, tips, and variations
Pork can be substituted by chicken or beef.
Notes, tips, and variations
Finished tonkatsu can be served as a topping to Japanese curry or simmered with egg and broth and served over rice as katsudon.
Photo: yoppy from Tonkatsu Restaurant Houraitei in Shibuya, Tokyo · CC BY 2.0 · https://creativecommons.org/licenses/by/2.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 12 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
Reviews
No reviews yet. If you cook this, come back and tell everyone how it went.
