<AUTHENTIC TONKATSU ～ JAPANESE PORK CUTLET～>
- Miwa
- Jun 13, 2020
- 3 min read
Updated: Jan 15
Deep-frying isn’t usually my favorite thing to do at home — the cleanup can feel like a whole project on its own!But this tonkatsu is always worth it. It's crispy, juicy, and surprisingly easy when you use the “low and slow” method I'm sharing here.
If you’ve ever ended up with pork that was dry or too tough, don't worry. With this recipe, you'll get incredibly tender tonkatsu — the kind my 2-year-old can easily bite into — without splattering oil all over your kitchen.
I've also included a katsudon idea for any leftovers. Let’s get started!
<AUTHENTIC TONKATSU ～ JAPANESE PORK CUTLET～＞
＜Yield> 2 servings
<Prep time> 10 minutes
<Cook time> 15 minutes
<Ingredients>
Pork
300g thick-cut pork shoulder
salt
pepper
Coating
2 cups panko
1/2 cup all-purpose flour
1 egg
1 teaspoon vegetable oil
For frying
oil for frying
Toppings
1/4 cabbage, shredded
lemon wedges
Sauce
OR
Optional sauce and toppings
soy sauce
grated daikon radish
<Directions>
1. Prepare the pork
Score the fat all around the edges on both sides.Gently pound the pork with the back of your knife to tenderize, then reshape it with your hands.Season both sides with salt and pepper.
2. Prepare the coating station
Beat the egg with 1 teaspoon of oil in a large bowl (this keeps the pork moist).Prepare separate bowls for flour and panko.Line them up in order: flour → egg mixture → panko.
3. Coat the pork
Lightly dust the pork with flour.Dip it into the egg mixture until fully coated. Place the pork onto the bed of panko and press firmly so the crumbs adhere evenly on all sides.
4. First fry (low & slow method)
Pour about 2 cm of oil into a frying pan. Place the pork in before turning on the heat.Turn on the heat to low and fry for 10 minutes, keeping the oil around 100°C / 212°F.
5. Prepare toppings & check doneness
Shred the cabbage thinly and cut lemon into wedges.When meat juices rise to the surface, flip the pork and fry for another 4 minutes.The edges will be slightly golden while the surface remains pale — this is perfect.
6. Second fry (to crisp the outside)
Remove the pork and let it rest briefly.Heat the oil to 180°C / 356°F.Return the pork and fry for 30–60 seconds until the coating turns golden brown.Drain on a wire rack, slice, and serve immediately.
<Miwa's tips>
Adding a touch of oil to the egg mixture helps keep the pork tender.
Ensure every surface is coated well before frying — it makes a big difference.
For the second fry:If you don’t have a thermometer, drop in a piece of panko.If it sinks and then rises quickly to the surface, the oil is ready.
Watch my YouTube video for visual cues and detailed tips ♡
<Recommended side dishes>
Because tonkatsu is rich and comforting,I always enjoy pairing it with something light and refreshing to balance the meal.
If you'd love a simple, gut-friendly side dishthat goes beautifully with this recipe,try my Japanese Pickles recipe.
It's quick, gentle on digestion,and brings a lovely balance to heavier dishes like tonkatsu.♡
You can also explore more everyday Japanese home-cooking ideas on my YouTube channel!
<Storage time>
Store in an air-tight container in the fridge for up to 2 days.
<Did you try this recipe??>
Let me know by tagging me on Instagram
I love to see your creations!
<MIWA’s recommendations♡>
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