Tonkatsu (Japanese Fried Pork Cutlet)...

Glistening pork cutlets, breaded with delightful crispy crumbs and dunked in bubbling hot oil until incredibly juicy, crunchy and golden... that my friends, is Japanese tonkatsu. Thanks to an inventive chef named Kida Motojiro, in 1899 he came up with this dish during which Western food was newly popular in Japan... instead of lacy tempura batter, why not deep-fry pork dipped in batter, and coated thinly with panko crumbs- an aha! moment. He continued to tinker with various cuts of pork and side dishes and finally settled on perfect accompaniments of thinly sliced raw cabbage and Japanese Worcestershire sauce- the classic original pairing up until this day!  A tonkatsu boom took off across Japan and a new comfort food was born, lovingly savoured both in the restaurants and at home.

I love tonkatsu with bite.. the secret to extra crunchy tonkatsu is double battering with flour and egg! Incredibly satisfying and easy to whip up, you'll be an instant star at the table when the kids and adults alike come beckoning for seconds! 

My husband Quoc and I enjoying lunch in a Tokyo tonkatsu restaurant in 2006.

Classic tonkatsu served with cabbage, rice and hot mustard for dipping.

Variations include deep-fried shrimp and potato cakes. 

Original Tonkatsu
Makes 4 servings

1/4 cabbage (a green cabbage is traditional but works with any cabbage- I used Taiwanese)
4 boneless pork loin or rib loin (about 1 lb.)
salt and ground black pepper to taste
2 eggs, beaten
1/2 cup flour
2 cups panko
oil for deep-frying (I prefer canola)
Tonkatsu sauce (Bulldog brand), Japanese karashi mustard and/or prepared Japanese curry for serving

Prepare the side cabbage salad (I like to also add chopped parsley or cilantro and thinly sliced red onions for colour and flavour). Make it ultra-crunchy by following these steps and tips: 

Photo Credit: Japanese Soul Cooking cookbook by Ono and Salat

Cut the sinew running between the fat and lean tissue with a knife. Pound the meat with the knife's flat side or meat mallet about 6 to 8 times on each side to flatten to 1/2-inch thick fillets. Sprinkle with salt and pepper. 

TIP: Use a saran wrap to protect your cutting board and to cover your pork before pounding.

Prepare four plates. One for flour, one for eggs mixed with a Tbsp. of water, one for the panko and the last to hold the breaded fillets. (I'm making up a few more pork chops for the next day).

Start by dredging a fillet in flour on both sides and shake off excess. 

Secondly, dip the fillet in egg, coating both sides. Thirdly, repeat the process with flour and egg on both sides. 

Finally, lay the fillet on the panko crumbs. Pile panko on top and press with firmly to ensure a generous layer coats both sides. Repeat with the remaining pork and place them on the empty plate.










Fill a wok or skillet with oil to at least 1-inch. Set up a tray with a cooling rack on top to drain and rest the cooked pork cutlets t ensure they stay crispy on both sides. Turn the heat to medium-high. Oil is ready when a skewer inserted into centre of oil has bubbles rising around it. Let the pork slide gently into the oil. When the surface of the pork cutlet hardens and becomes light brown, reverse to fry the meat thoroughly. Retrieve and drain on the cooling rack. Repeat with remaining pork. 

Cook's NOTE: Too cold or too hot the oil, the dish is ruined. In Japan, they say to deep-fry the tonkatsu until it's the colour of kitsune- the golden brown hue of a fox. 

Today I also made Japanese curry from a box to make the meal more heartier.

Slice the tonkatsu into strips. For each serving, place the pork on a plate, along with heap of sliced cabbage and a dab of Japanese karashi mustard (make a decent replicate with 2 parts Dijon mustard and 1 part prepared wasabi). Serve with tonkatsu (Bulldog) sauce on the side and/or prepared curry if you wish for a heartier meal. Make Japanese Curry in a Hurry minus the meat. Serve piping hot with steamed rice.

Tonkatsu comes out ultra crunchy with juicy succulence...

The cabbage salad is extra delicious with a helping of Japanese Kewpie mayonnaise.

A huge hit at the table... From the mouth of my babes... Thanks mom, I wish I could eat this everyday!

Give Japanese Curry In a Hurry a try- simply follow the steps on a package of Japanese curry and dinner is served. And I highly recommend Curry Beef Rice Korokke (Deep Fried Croquettes)- they're out of this world!!

Curry Beef Rice Croquettes