Pork Tonkatsu

Japanese pork tonkatsu on a bed of rice in a bowl with chopsticks.

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Japanese pork tonkatsu is a traditional dish made up of breaded and fried pork cutlet. The juicy pork on the inside, and the crispy, breaded outer coating creates a delicious meal that is hard to pass up!


Units Scale

Tonkatsu (fried pork cutlet)

  • vegetable oil, for frying
  • 4 boneless pork chops
  • salt and pepper
  • 1/2 cup cornstarch
  • 1 large egg, beaten
  • 1 cup Panko bread crumbs

Tonkatsu Sauce

  • 1/3 cup ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp brown sugar
  • 1 tsp dijon mustard
  • 1/4 tsp garlic powder
  • 1/4 tsp ginger powder


Tonkatsu (fried pork cutlet)

  1. Heat about 1/2 inch of oil in a large frying pan over medium high heat. Pour cornstarch and Panko bread crumbs in gallon-sized bags. Set aside.
  2. Lightly season both sides of pork chops with salt and pepper. Place one pork chop in the cornstarch bag and shake until evenly coated. Dip the coated pork chop into the egg and then place in the Panko bag, shaking and pressing in bread crumbs until coated. Set aside. Continue coating pork chops with the mixture.
  3. Once pork chops have been coated, add each pork chop to the frying pan. Cook each side for 5-7 minutes or until golden brown and crispy. Place on a paper-towel lined plate and cut pork into bite-sized strips. Serve immediately with rice, shredded cabbage and tonkatsu sauce, if desired.

Tonkatsu sauce

  1. Combine all ingredients together. Serve with tonkatsu.


Adapted from Serious Eats and Damn Delicious.

  • Since I couldn't find tonkatsu sauce at the grocery store, I decided to make my own instead. 
  • Feel free to use additional ingredients as necessary. You may need to use extra cornstarch, egg or Panko depending on the size of your pork chops.
  • If you prefer, tonkatsu can also be baked in the oven. Bake coated pork chops on a baking sheet lined with parchment paper at 400F for 20 minutes, or until no longer pink.


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