Description
Golden-fried pork cutlets served over fluffy rice and topped with a rich, sweet-savory tonkatsu sauce. A Japanese comfort dish packed with crispy texture and bold flavor.
Ingredients
For the Pork Katsu:
- 2 boneless pork loin chops (about 1/2 inch thick)
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 cup Japanese panko breadcrumbs
- Vegetable oil for frying
For the Tonkatsu Sauce:
- 3 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp mirin (or honey)
- 1 tsp sugar
- 1/2 tsp Dijon mustard (optional)
For Assembly:
- 2–3 cups cooked Japanese short-grain rice
- 2 tbsp chopped green onions
- Optional: shredded cabbage or pickled vegetables
Instructions
- Trim and pound pork chops to 1/2 inch thickness. Season with salt and pepper.
- Set up breading station with bowls of flour, beaten egg, and panko.
- Coat pork: flour > egg > panko. Press well. Chill for 10–15 mins.
- In a small saucepan, simmer all tonkatsu sauce ingredients for 3–4 mins. Set aside.
- Heat oil in a skillet to 340–350°F (170–175°C). Fry pork cutlets 3–4 mins per side until golden and cooked through.
- Drain on a wire rack. Slice into strips.
- In serving bowls, place rice, top with sliced katsu, drizzle sauce, and garnish with green onions.
- Add cabbage or pickles if desired. Serve immediately.
- Prep Time: 20 minutes
- Cook Time: 15 minutes