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Tonkatsu Recipe (Video)

Tonkatsu, a crispy and juicy Japanese-style fried pork chop. Learn how to make it at home and create your homemade panko.

Tonkatsu, its origins.

If you’re delving into Japanese cuisine, tonkatsu may initially seem unrelated or minimally Japanese, and you’re absolutely correct.

Tonkatsu, along with dishes like hayashi, curry, korokke, omurice, or the famous hambagu, originated in Europe and made its way to Japan during the early days of the Meiji Restoration.

Despite its foreign roots, if you’ve been to Japan, you’ll know that this dish is ubiquitous – found in shopping malls, Japanese curry houses, restaurants, and, of course, households.

Once you taste it, you’ll understand why.

Tonkatsu - a delicious Japanese specialty of breaded pork - homemade tonkatsu recipe

Tonkatsu recipe, what is it?

Tonkatsu is comprised of pork, battered, and fried until it achieves a golden, juicy, and crispy perfection. The main difference between Western-style and Japanese-style battered pork is the use of panko.

What is the difference between Panko and breadcrumbs?

Japanese panko is crafted from shokupan, a bread similar to sliced bread, from which the crust is removed.

Panko’s texture is lighter, resembling flakes or scales. Moreover, it is prepared without using the edges of the bread, resulting in a lighter color.

Using panko produces a batter that is less heavy, less oily, and incredibly crispy.

The 3 Key Ingredients of Tonkatsu

To create a stellar tonkatsu, three key ingredients are crucial: oil, panko, and meat.

Meat

The “ton” in tonkatsu refers to pork, and it’s no surprise that tonkatsu is traditionally made with pork. Originally, it was prepared with beef, and nowadays, chicken katsu is also popular.

Feel free to choose your preferred cut. In my case, I usually go for pork chops with a thickness of 1 cm, boneless and with some fat.

Tonkatsu - a delicious Japanese specialty of breaded pork - homemade tonkatsu recipe

The Panko

As mentioned earlier, panko is distinct from breadcrumbs, and its popularity has made it readily available in Asian stores and supermarkets.

However, you can easily prepare homemade panko with sliced bread and a food processor for a cost-effective and superior result compared to store-bought panko. Give it a try!

The oil

For a delectable tonkatsu, I recommend using a neutral-flavored oil with a high smoke point. Sunflower oil is my preferred choice.

The Secret to a Perfect Tokatsu

To achieve a perfect tonkatsu, it’s essential to use an ample amount of oil and maintain control over the oil temperature.

The rationale is simple: using too little oil results in the tonkatsu being in direct contact with the pan’s base. The base becomes hotter than the oil, causing the exterior of the tonkatsu to cook too quickly, often leaving the interior raw.

To avoid this, use a pot or wok with a generous amount of oil, at least 5-6 cm deep.

Who said katsudon?

While tonkatsu is delicious on its own, you have the option to transform it into a delightful katsudon – the triumphant donburi (rice bowl).

How to Make Tonkatsu (Video)
Print recipe
5 from 3 votes
Tonkatsu, a crispy and juicy Japanese-style fried pork chop. Learn how to make it at home and create your homemade panko.
Prep Time: 15 minutes
Cooking Time: 5 minutes
Course: Main Course
Cuisine: Japanese
Keyword: Bento, Easy | Easy, Pork | Pork
Cooking method: Frito
Servings: 1
Calories: 451kcal

Recipe Equipment

  • Procesador
  • Sartén
  • Cuchillo
  • Nuestro libro

Ingredients

  • 1 Pork Chop 1 cm thick
  • 1 egg
  • 4 Cda. flour
  • salt
  • pepper
  • sunflower oil or similar

Instructions

  • Prepare the panko.

Prepare the meat

  • We will start by making a few small cuts in the area where the fat and meat meet, in this way, we will prevent the tonkatsu from bending when frying.
  • Season with salt and pepper and repeat the same on the other side.
  • Prepare 3 dishes. The first one we will put the flour, in the second the beaten egg and in the third the homemade panko.
  • Flour the meat, then bathe it in the egg and coat it in the panko. It is important that the meat is well covered with it.
  • In a pot or wok add the sunflower oil, at least 5-6 cm.
  • Heat the oil and when it reaches 170ºC, add the meat carefully so as not to burn yourself.
  • Keep the oil at 170ºC and let the tonkatsu fry for about 3 minutes. Turn it over and let it fry for another 2 minutes.
  • Remove from the heat and let rest for a couple of minutes on a wire rack.

Video

Notes

If you don’t have time, you can put it in the microwave for a couple of minutes or in the oven at its lowest temperature, it will not be exactly the same but it will work.

Nutrition

Calorias: 451kcal | Carbohidratos: 48g | Proteina: 26g | Grasa: 16g | Grasas saturadas: 3g | Colesterol: 127mg | Sodio: 432mg | Potasio: 383mg | Fibra: 2g | Azúcar: 4g | Vitamin A: 122IU | Calcium: 214mg | Iron: 4mg
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