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



Ingredient Checklist


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

  • 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.

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

  • 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.

  • 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.

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

Reviews (2)

25 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 2
Rating: Unrated
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.
Rating: Unrated
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!