Japanese Tonkatsu with a Homemade Katsu Sauce Recipe

Tonkatsu a Japanese fried pork cutlet or schnitzel with "homemade" katsu sauce.

Japanese Tonkatsu with a Homemade Katsu Sauce Recipe

Tonkatsu may have an exotic name but it will be a familiar concept to most people, it is essentially a breaded pork schnitzel or cutlet from Japan and it is absolutely glorious!

Course Main Course

Cuisine Anglo Japanese

Keyword japanese fried pork, japanese pork cutlet, pork tonkatsu, tonkatsu

Prep Time 15

Cook Time 7

Marinade Time 8

Total Time 8 22

Servings Servings

Calories 802kcal

Author Brian Jones

Ingredients

For the Breaded Pork

2 Medium-Large Boneless Pork Loin Steaks 400g or 14oz (around 20-25mm or ¾-1" thick)
3 tablespoon Light Soy Sauce
3 tablespoon Mirin
1 teaspoon Sugar
1 Lare Egg
2 tablespoon Flour
¼ teaspoon White Pepper
0-1 teaspoon Salt (this may or may not be needed, depending on your marinade time. See FAQs)
75 g Dried Coarse Breadcrumbs ¾ Cup
Oil (for frying)

For the Katsu Sauce:

2 tablespoon Tomato Ketchup
2 tablespoon Worcestershire Sauce
1 tablespoon Oyster Sauce
1 teaspoon Sugar

Instructions

For the Breaded Pork Cutlet:

Sandwich the pork loin steaks between two sheets of baking parchment and bash them with a rolling pin until they are around 15mm or a little over ½" thick.
Make cuts in the fat on the pork at approximately 10-15mm (½") intervals, this si optional but it will stop the pork from curling up when you fry it.
Mix the soy, mirin, and sugar in a flat bowl and add the pork, allow to marinade for as long as you can (up to 24 hours).
Remove the pork from the marinade and dry it thoroughly.
Place the egg in one flat bowl beat it, and place the breadcrumbs in another.
Mix the flour with the white pepper and salt. If you have not marinated the pork, you will need all or most of it; if you have marinated for 24 hours, you will need none of it.
Dredge the pork with the flour, then dip it in the egg and finally in the breadcrumbs to get a nice, even coating. Place the pork in the fridge for at least 20 minutes to firm up and dry out a little.
Heat the 1cm (½") oil to 170°C or 340°F in a 30cm or 12" frying pan, then add the pork and cook for 2-3 minutes on each side.

For the katsu Sauce:

Simply mix together all of the ingredients and serve over the pork when cooked.

Video

Nutrition