Japanese Tonkatsu Pork Cutlet with Cabbage Slaw
Tonkatsu, a Japanese pork cutlet that is breaded and fried to golden perfection, is one of Japan’s most beloved comfort foods. This crispy, juicy dish is typically served alongside a mound of finely shredded cabbage slaw and a tangy, savory tonkatsu sauce. Despite its simplicity, tonkatsu is all about the perfect combination of textures—crunchy panko breading, tender pork, and crisp cabbage. Whether you’re familiar with Japanese cuisine or trying it for the first time, tonkatsu is a dish that’s easy to make and sure to satisfy. Here’s a complete guide to preparing this delicious meal at home.
Ingredients:
For the Tonkatsu:
- 4 boneless pork loin chops (about 1/2-inch thick)
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- Vegetable oil for frying
For the Cabbage Slaw:
- 1/2 head of green cabbage, finely shredded
- 1 medium carrot, peeled and julienned (optional)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- Salt to taste
For the Tonkatsu Sauce:
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
For Serving:
- Cooked white rice
- Lemon wedges (optional)
Instructions:
Step 1: Prepare the Pork
Start by prepping the pork chops. If the pork loin chops are thick, you can use a meat mallet to pound them to an even thickness of about 1/2 inch. This helps ensure that the pork cooks evenly and stays tender. Season both sides of the pork with salt and pepper.
Step 2: Set Up the Breading Station
Prepare a breading station with three shallow bowls. In one bowl, place the flour. In the second bowl, beat the eggs. In the third bowl, add the panko breadcrumbs. Dredge each pork chop in flour, shaking off the excess, then dip it in the beaten egg, and finally coat it in the panko breadcrumbs. Press the breadcrumbs gently onto the pork to make sure they stick well.
Step 3: Fry the Pork
In a large skillet or deep frying pan, heat about 1/2 inch of vegetable oil over medium-high heat until hot (around 350°F or 175°C). To test if the oil is ready, drop a breadcrumb into the oil—it should sizzle immediately and turn golden brown within a few seconds.
Carefully add the breaded pork chops to the hot oil, frying them in batches if necessary to avoid overcrowding the pan. Cook for about 3-4 minutes on each side, or until the pork is golden brown and cooked through. The internal temperature should reach 145°F (63°C). Once cooked, transfer the tonkatsu to a plate lined with paper towels to drain excess oil.
Step 4: Make the Cabbage Slaw
While the pork is frying, prepare the cabbage slaw. In a large bowl, toss the finely shredded cabbage and julienned carrot (if using) with rice vinegar, sesame oil, sugar, and a pinch of salt. Adjust the seasoning to taste. The slaw should be light, crisp, and slightly tangy, providing a refreshing contrast to the rich, fried tonkatsu.
Step 5: Prepare the Tonkatsu Sauce
In a small bowl, whisk together the ketchup, Worcestershire sauce, soy sauce, Dijon mustard, and sugar until smooth. This easy homemade tonkatsu sauce is sweet, tangy, and savory, perfectly complementing the fried pork cutlet. You can adjust the flavor by adding more sugar for sweetness or more Worcestershire sauce for tang.
Step 6: Serve
To serve, slice the tonkatsu into strips and place it on a plate alongside a generous mound of cabbage slaw. Drizzle the tonkatsu with the sauce, or serve the sauce on the side for dipping. Add a scoop of steamed white rice to complete the meal. For an extra touch of freshness, serve with a wedge of lemon to squeeze over the cutlet.
Tips for Success:
- Crispy Panko Coating: Panko breadcrumbs are key to achieving that light, crispy texture that makes tonkatsu so satisfying. For an extra-crispy coating, you can lightly toast the panko breadcrumbs in a dry pan before breading the pork.
- Even Cooking: Pounding the pork chops to an even thickness ensures that they cook evenly, preventing the outside from overcooking while the inside remains underdone.
- Rest After Frying: Let the tonkatsu rest on paper towels for a minute or two after frying. This allows the residual heat to finish cooking the pork and helps the coating stay crispy.
Variations:
- Chicken Katsu: Substitute the pork with boneless, skinless chicken breasts to make chicken katsu, a popular variation that’s just as delicious.
- Katsu Sando: Turn your tonkatsu into a sandwich! Serve the pork cutlet between two slices of soft white bread with a smear of tonkatsu sauce and some shredded cabbage for a Japanese-style katsu sando.
- Curry Katsu: For a heartier meal, serve the tonkatsu over rice and top it with a ladle of Japanese curry sauce for a comforting dish known as katsu curry.
Tonkatsu is often served as part of a teishoku (set meal) in Japan, which includes rice, miso soup, and pickled vegetables. You can recreate this experience at home by pairing your tonkatsu with these traditional sides. The light and tangy cabbage slaw is an essential component, balancing the richness of the fried pork cutlet, while a bowl of miso soup adds warmth and umami to the meal.
Japanese tonkatsu pork cutlet with cabbage slaw is the perfect example of simple ingredients coming together to create an incredibly satisfying meal. The crispy, golden panko crust encasing tender pork, paired with the fresh crunch of cabbage slaw and the sweet, savory tonkatsu sauce, makes this dish a comforting favorite that’s easy to prepare at home. Whether enjoyed on its own, in a sandwich, or as part of a larger Japanese meal, tonkatsu is a dish that delivers every time.
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