No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


A popular dish in Japan, tonkatsu, or pork cutlets, are typically sliced into bite-size pieces and served with a side of shredded cabbage.

  • Servings: 4

Source: Mad Hungry, March 2011


  • 4 6-ounce pieces boneless pork loin
  • 1 teaspoon coarse salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 1/2 cups panko breadcrumbs
  • 1 tablespoon vegetable oil, plus more for frying
  • 1 small yellow onion, halved and thinly sliced
  • 2 cups dashi
  • 1/3 cup mirin
  • 1/3 cup soy sauce
  • 5 scallions, sliced into 1-inch pieces
  • 4 large eggs, lightly beaten
  • Garnishes: lemon wedges and toasted sesame seeds


  1. Pound pork slices to 1/2-inch thickness and season both sides with salt and pepper.

  2. Place flour, eggs, and panko flakes in three separate pie plates or wide, shallow bowls. Dredge pork slices in flour, then eggs, then panko flakes, and transfer to a rimmed baking sheet lined with a cooling rack. Let stand at least 10 minutes.

  3. Heat 1 1/2 inches oil in a deep, heavy-bottomed pot to 360 degrees.

  4. While oil heats make sauce: In a large saucepan, heat oil over medium-high heat. When oil shimmers, add onion and saute until translucent, 3 minutes. Add dashi, mirin, soy sauce, and scallions and bring to a boil. Remove from heat and stir in eggs.

  5. Fry pork in two batches, turning a few times, until golden brown, 3-4 minutes per batch. Transfer to a paper towel-lined plate to drain.

  6. Slice pork into 1-inch pieces and serve with Japanese cabbage, a bowl of cooked short-grain rice and sauce, and garnishes.

Reviews (2)

  • fruitofthespirit 19 Sep, 2012

    Really enjoyed making this and followed the recipe except I didn't make the sauce. It did take a lot of oil but the result was delicious. You can make a simple tonkatsu sauce using soy sauce and ketchup to taste. The Japanese cabbage salad with this was fabulous. Looking forward to making this again.

  • NancyN 2 Jul, 2012

    This was excellent but you really need to make the sauce. It takes it over the top. I didn't deep fry it - fried it on one side at a time and it was delicious (and didn't waste so much oil). Finally found an instant dashi powder at the local Asian market and added boiling water to reconstitute iti. The sauce was excellent!

Related Topics