{"id":32945,"title":"Tonkatsu Pork- Easy Recipe","modified":"2025-06-10T15:15:55+02:00","plain":"A delicious, traditional Japanese breaded pork dish that is quick and easy.\n\n\n\nTonkatsu Pork is a Japanese dish of breaded, deep-fried pork. Ton means \"pork\" and katsu is short for the English word cutlet, which comes from the French c\u00f4telette. It is one of Japan's most popular dishes: not only is it easy to make, it is also incredibly tasty. Once you try it, you'll be hooked.\n\n\n\nLike many popular dishes in Japan (think ramen, tempura, soba, etc.), there are restaurants dedicated solely to tonkatsu, serving this juicy pork cutlet as their specialty.\n\n\n\nNo tonkatsu plate is complete without a mound of freshly shredded cabbage and a generous drizzle of tonkatsu sauce. (For the Korean version, the donkatsu, the sauce is different.)\n\n\n\nA beautiful plate of chicken katsu, pork tonkatsu's chicken cousin\n\n\n\nA bit of history...\n\n\n\nBefore tonkatsu became popular as a pork dish in the early 20th century, it was usually made with beef.\n\n\n\nWhen the recipe first appeared in the 1870s, it was already considered yoshoku (a Japanese dish inspired by Western cuisine). Just a few decades later, beef was replaced by pork, giving us the beloved dish we know today.\n\n\n\nBeef tonkatsu in Japan\n\n\n\nTonkatsu is thought to have been inspired by the French veal cutlet, essentially a breaded veal escalope pan-fried in butter. The Tokyo restaurant Rengatei \u7089\u74e6\u4ead (still open today!) adapted the dish to the Japanese palate, and in 1899 tonkatsu made its debut.\n\n\n\nThirty years later it even evolved into the katsu sando sandwich, and today you can also enjoy the miso variation, miso katsu.\n\n\n\nEnjoy it in a delicious katsudon\n\n\n\nTips for making perfect Tonkatsu Pork\n\n\n\nThis step is optional but yields a far better result: about 10 minutes beforehand, lightly mist the panko breadcrumbs with a spray bottle. The panko breadcrumbs will fry up more compact and golden.\n\n\n\nOf course, tonkatsu should be served with its signature sauce. You can buy it ready-made in Asian grocery stores, but I also include an easy recipe below.\n\n\n\nMy beef yaki udon, another iconic Japanese dish\n\n\n\nMake several small cuts through the connective tissue (the white strip) between the meat and the fat. Because the meat and fat shrink at different rates as they cook, these slits help keep the tonkatsu flat and prevent it from curling.\n\n\n\nIf you have a meat mallet, give the pork a good pounding. This tenderizes the meat and helps it keep its shape.\n\n\n\nThe main ingredients of Tonkatsu Pork\n\n\n\nPork: choose a cut that is not too fatty; a boneless chop or tenderloin works well\n\n\n\nPanko: traditional Japanese breadcrumbs that give the dish its signature crunch\n\n\n\nPrepare either the quick sauce below or the more elaborate homemade tonkatsu sauce\n\n\n\n\n\n\tTonkatsu Pork - Easy Recipe\n\t\t\n\t\tA quick and easy recipe for delicious Japanese breaded pork.\t\n\t\n\t\t\t\n\t\n\t\t2 boneless pork chops\/pork filletsSaltPepperOil for fryingBreading1 large egg beaten in a bowl2 tablespoons  of wheat flour in a shallow dish1  plate panko breadcrumbsHomemade tonkatsu sauce1 tablespoon ketchup2 tablespoon Worcestershire sauce1 teaspoon sugar\t\n\t\n\t\tPound with the back of a knife or with a real meat tenderizer if you're fancy, then season the pork with salt and pepper. Also trim any fat around the edges.First dip in the flour, press well, and shake off the excess.Dip into the egg.Dip into the panko breadcrumbs, press firmly, and shake off.Fry for 1 minute on each side at 180\u00b0C.Let rest for 5 minutes.Fry again for 30 seconds on each side.Let rest for 2 minutes before cutting.For the sauce, mix the ingredients in a bowl.\t\n\t\n\t\tThis step is optional but greatly improves the result: roughly 10 minutes beforehand, lightly moisten the panko breadcrumbs with a spray bottle. The panko breadcrumbs will turn out much more compact and nice-looking after frying.\nn\n\t\n\t\n\t\tMain courseJapanese","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/32945","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=32945"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/32945\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/20272"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=32945"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=32945"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=32945"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}