If you’ve ever been to Japan or stepped into a Japanese restaurant, you’ve probably seen Tonkatsu on the menu. It’s that super crispy, golden-brown pork cutlet that’s juicy on the inside and crunchy on the outside. And let me tell you—once you try homemade Tonkatsu, you’ll never want takeout again!
In this post, I’ll walk you through how to make authentic Japanese Tonkatsu at home. It’s simple, satisfying, and a total hit with both kids and grown-ups. Let’s get cooking!
What is Tonkatsu?
Tonkatsu (とんかつ) is a popular Japanese dish that consists of a breaded and deep-fried pork cutlet, usually served with shredded cabbage, rice, and a tangy-sweet Tonkatsu sauce. It’s kind of like the Japanese version of a schnitzel—but better (yes, I said it!).
There are two main types:
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Rosu Katsu: made with pork loin (has a bit more fat and is extra flavorful)
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Hire Katsu: made with pork tenderloin (leaner but still tender)
You can choose whichever cut you like depending on your preference.
Ingredients You’ll Need
You probably already have most of these at home!
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2 pork loin chops (or tenderloin)
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Salt & pepper
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1/2 cup all-purpose flour
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1 large egg
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1 cup Panko breadcrumbs (Japanese-style breadcrumbs)
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Oil for frying (vegetable or canola works great)
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Tonkatsu sauce (store-bought or homemade – I’ll share a simple recipe below!)
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Shredded cabbage (optional, but highly recommended!)
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Steamed white rice (for serving)
How to Make Tonkatsu Step-by-Step
1. Prep the Pork
First, if your pork chops are a bit thick, go ahead and pound them slightly with a meat mallet to about 1/2 inch thick. This helps them cook evenly and get nice and tender. Then, sprinkle both sides with a little salt and pepper.
2. Set Up Your Breading Station
You’ll need three shallow bowls:
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One for flour
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One for the beaten egg
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One for Panko breadcrumbs
Dip each pork cutlet in flour (shake off the excess), then into the egg, and finally press into the Panko until fully coated.
3. Fry the Cutlets
Heat about 1 to 1.5 inches of oil in a pan over medium heat. Test the oil by dropping in a breadcrumb—if it sizzles and rises to the top, it’s ready!
Gently place the pork in the oil and fry for about 3-4 minutes on each side, or until golden brown and cooked through. You want that crispy, beautiful crust.
Drain the Tonkatsu on a wire rack or paper towels.
Easy Homemade Tonkatsu Sauce
You can totally buy Tonkatsu sauce at any Asian grocery store or online, but here’s a quick version you can make at home in seconds:
Quick Tonkatsu Sauce:
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3 tbsp ketchup
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1 tbsp Worcestershire sauce
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1 tbsp soy sauce
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1 tsp sugar
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Optional: a splash of oyster sauce or Dijon mustard
Mix it all together and taste—adjust to your liking. It should be tangy, sweet, and savory!
How to Serve Tonkatsu
Tonkatsu is traditionally served with:
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A big pile of shredded cabbage
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Steamed Japanese rice
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A bowl of miso soup on the side
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And don’t forget the Tonkatsu sauce drizzled generously over the top!
For a little kick, some people like to add a dab of karashi (Japanese mustard) on the side.
Tips to Get That Perfect Crunch
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Use Panko breadcrumbs – regular breadcrumbs just don’t give the same crispy texture.
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Don’t overcrowd the pan – fry one or two pieces at a time so the oil stays hot and crisp.
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Drain well – always let the Tonkatsu rest on a rack or paper towels so it doesn’t get soggy.
What to Do with Leftovers?
If you have any leftover Tonkatsu (rare, but it happens!), try making:
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Katsu Sando: a Japanese pork cutlet sandwich with crustless white bread and shredded cabbage
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Katsudon: Tonkatsu cooked in a savory-sweet soy sauce with egg over rice (SO good!)
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Or just reheat and serve with fresh cabbage and rice again!
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Final Thoughts
Making Tonkatsu at home is easier than you might think, and it's seriously one of the most delicious comfort foods ever. Whether you’re cooking for picky kids or just craving a cozy Japanese meal, this dish never disappoints.
