tonkatsu

For what tastes like a complex sauce, the thick, sweet, and salty tonkatsu sauce is incredibly easy to throw together to go along with your fried golden and crispy panko-crusted cutlets.

Tonkatsu Sauce (Japanese-Style Barbecue Sauce) Recipe

ketchup

Worcestershire sauce

soy sauce

mirin

sugar

Dijon mustard

garlic powder

In a small bowl, stir together ketchup, Worcestershire, soy sauce, mirin, sugar, mustard, and garlic powder. Use immediately or store in an airtight container in the refrigerator for up to a month.

This recipe shows you how to make a quick &amp; easy Tonkatsu Sauce from scratch. Serve it with tonkatsu or other deep fried dishes.&nbsp;

Tonkatsu Sauce

½ tsp oyster sauce

⅛ tsp sugar ((Add more sugar, if needed))

Combine all the ingredients in a small bowl and whisk together. Adjust the sauce according to your liking.

You can store in an airtight container and keep in the refrgerator for up to 2-3 weeks or freezer for 3-4 months.

To Store

When you serve super crunchy &amp; juicy Japanese pork cutlet over a bed of steamed rice and shredded cabbage, you get this Crispy Tonkatsu Donburi. A rice bowl that will get everyone to the kitchen table in seconds!&nbsp;Drizzle with Japanese mayo and tonkatsu sauce as you like.

Crispy Tonkatsu Donburi

¾ lb thinly sliced pork loin ((340 g))

black pepper

salt (I use Diamond Crystal; Use half for table salt)

all-purpose flour (plain flour) ((60 g))

eggs (50 g each w/o shell) ((beaten))

panko (Japanese breadcrumbs) ((60 g))

neutral-flavored oil (vegetable, canola, etc)

short-grain rice

cabbage

mayonnaise

Tonkatsu sauce ((See Notes for homemade recipe))

pickled red ginger (beni shoga

green onions/scallions ((to garnish, optional))

Gather all the ingredients. Here I use Sukiyaki meat, which is thicker than Shabu Shabu meat.&nbsp; If you use shabu shabu meat, you should stuck up at least 2 slices of shabu shabu meat.

Sprinkle salt and pepper on the meat. Then dip each slice of meat into the flour first, then dip in egg, and finally coat it with Panko.

In a large non-stick frying pan, heat ½ inch of oil on medium high heat. Check How To Deep Fry Food if you are not familiar with deep frying techniques.

When it’s hot, put 2 slices of the meat. Make sure you place it flat. Turn over when the bottom side is browned.

When both sides are cooked and golden brown, remove the meat from the oil and place it on paper towels.

Serve rice in a Donburi bowl and spread cabbages over the top. Crisscross the cabbage with Japanese mayonnaise.

When Tonkatsu cools down a bit, cut it into half inch strips crosswise. Place the meat on top of cabbage and drizzle with a bit of Tonkatsu sauce. Enjoy!

This recipe shows you how to assemble Japanese Katsu Curry. Rich and flavorful, this curry dish is the ultimate comfort dish! Please read the blog post to see how you can customize your own.

Katsu Curry

Japanese curry ((Read the post for choices))

Furkujinzuke (red pickled daikon)

Make your choice of curry: Beef Curry, Chicken Curry, Instant Pot Curry, Pork Curry, Instant Pot Seafood Curry, Vegetarian Curry, and more on the blog post. If you have time, I recommend making the curry one day before you serve Katsu Curry. It&#039;s easier to reheat the curry (and the flavor is better the next day!) while you prepare Katsu.

Prepare Japanese Curry

Make your choice of katsu: Tonkatsu, Baked Tonkatsu, Chicken Katsu, Baked Chicken Katsu, Gluten-Free Baked Katsu, Fried Shrimp, Baked Ebi Katsu, Baked Fish Katsu, Menchi Katsu, and more on the blog post.

Prepare Katsu

Make steamed rice (I recommend Japanese short-grain rice for Japanese curry) using a rice cooker, a pot over the stovetop, or a pressure cooker (Instant Pot).

Make Steamed Rice

Serve steamed rice and Japanese curry in a plate/bowl. Place Katsu on the top. Garnish it with Fukujinzuke on the side.

How to Serve Katsu Curry

This Pork Katsu recipe is a crispy, pan-fried pork cutlet that is dipped in panko brad crumbs and topped with tonkatsu sauce. This Japanese dish is so crispy on the outside and delicious and moist on the inside. I like to serve it like the lunch plate served in Hawaii, with a scoop of mac salad, rice and a side salad.

Pork Katsu

worchestershire sauce

oyster sauce

miso ((optional))

pork

Kosher salt

(120 grams) all-purpose flour

eggs

panko bread crumbs

Rice

Hawaiian-Style Mac Salad

Side Salad

Mix together the ketchup, worchestershire, oyster sauce, miso and a pinch of sugar. You might need to use a whisk to make it completely smooth.

To Make the Tonkatsu Sauce:

Let’s start by prepping the pork. I like to trim any fat off of the pork loin and discard it. Then cut it into 4 equal pieces and place a sheet of plastic wrap on top. Using a meat mallet (or you could use a heavy-bottomed small pot), pound one of the pieces until it’s about 1/4-inch thick. Repeat with the remaining pieces of pork loin.

Sprinkle both sides of the pieces in a few pinches of kosher salt. Layer them in between pieces parchment paper and transfer them to a plate and place them in the fridge for about 2 to 4 hours, ideally overnight. This salting of them really penetrates the meat, seasoning it throughout.

To Prep the Pork:

When you’re ready to fry up the pork, remove it from the fridge. It can shake off its chill while you prep all of the other ingredients.

In a few shallow bowls or plates, add the all-purpose flour to one plate, the panko crumbs in another and in a shallow bowl, beat together the eggs. Create an assembly line of sorts in this order: flour, eggs and panko. I like to get a small plate or baking sheet to put them on when they’re done.

Dip the first piece in the flour, pressing it onto the pork cutlet and then dusting off any excess. Transfer it to the beaten egg, allowing any excess to fall off. And then transfer it to the panko, pressing it into the onto the surface. Place on the baking sheet and repeat with the remaining cutlets.

Heat up about 3 inches of oil in a cast iron skillet or pan until it reaches 335 °F.  Add the coated pork into the fryer and cook for about 3 minutes and then gently flip over and cook on the other side for 2 to 3 minutes, until medium golden brown, ensuring it is cooked to an internal temperature of 145 ⁰F. Transfer to a cooling rack to drain. Repeat with the other pieces of pork.

To Fry the Pork:

Slice up the pork with a sharp knife and place atop some cooked rice. Drizzle with the tonkatsu sauce. Plate it with a side salad and Hawaiian Mac Salad.

To Assemble the Lunch Plate:

Crispy juicy pork cutlets sandwiched between soft pillowy bread, this Japanese Katsu Sando is a homey kind of sandwich but downright satisfying! Get over your sandwich ho-hum with this new favorite.&nbsp;

Katsu Sando

panko (Japanese breadcrumbs) ((I use Kikkoman® Panko Bread Crumbs))

½ Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)

pork loin chops (½ inch thick) ((½ lb

salt

Tbsp all-purpose flour (plain flour)

egg (50 g w/o shell)

cabbage ((1.4 oz, 40 g))

shokupan (Japanese pullman loaf bread)

unsalted butter

Tbsp tonkatsu sauce ((I used Kikkoman® Katsu Sauce in this recipe))

Gather all the ingredients.

In a large frying pan, add 1 cup panko and 1 ½ Tbsp of oil and turn the heat to medium to medium-high.

Lift the pan and shake it once in a while to evenly toast the panko.

Once the panko is getting darker, keep shaking the pan to get even color. Once the panko is nicely brown, transfer to the tray.

Toast the Panko

Adjust the oven rack to the middle position and preheat the oven to 400ºF (200ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC).

Remove the extra fat and make a couple of slits on the connective tissue between the meat and fat. The reason why you do this is that red meat and fat have different elasticity, and when they are cooked they will shrink and expand at different rates. This will allow Tonkatsu to stay nice and flat when deep frying and prevent it from curling up.

Pound the meat with a meat pounder. If you don’t have one, just use the back of a knife to pound. When using a knife, crisscross by first pounding top to bottom then left to right.

Mold the extended meat back into original shape with your hands. Season the meat with salt and pepper.

In a large bowl or plate, add ½ Tbsp of oil for each egg you use and whisk them up. By adding oil, the meat and breaded coating won’t detach from each other while deep frying.

Dredge in flour and remove excess flour.

Dip in egg mixture. Dredge in panko.

Press panko onto the meat and transfer to the baking sheet lined with parchment paper or even better if you have an oven-safe wire rack (as air goes through on the bottom so panko doesn’t get crushed).

Bake at 400ºF (200ºC) until the pork is cooked through, about 20 minutes. Remove the tonkatsu from the oven.

Prepare the Tonkatsu

Thinly shred the cabbage leaf.

Spread the butter on both bread&nbsp;slices (butter would act as a&nbsp;waterproof&nbsp;guard so sandwich doesn’t get soggy). Spread Dijon mustard on top of butter on one side.

Spread the Katsu Sauce on the other side.

Put the thinly shredded cabbage evenly on the Dijon mustard side. Then drizzle Katsu Sauce over the cabbage.

Place the tonkatsu on top of the cabbage and top with the other bread. Place the sandwich between two plates for 5 minutes.

Cut off the crust of the bread and cut in half.

Serve the Katsu Sando on a plate or box.

Assembly of the Katsu Sando

https://www.youtube.com/watch?v=mG3szIop51g

Crispy juicy pork cutlets sandwiched between soft pillowy Japanese milk bread, this Japanese Katsu Sando is a homey kind of sandwich but downright satisfying! Get over your sandwich ho-hum with this new favorite.

RECIPE starts ▶ 00:50

PRINT RECIPE ▶ http://bit.ly/KatsuSandoRecipe

Prep Time: 20 mins
Cook Time: 30 mins  
Total Time: 50 mins

Servings: 2

INGREDIENTS

1 cup panko (Japanese breadcrumbs) (I use Kikkoman® Panko Bread Crumbs)
1 ½ Tbsp neutral flavor oil (vegetable, canola, etc)
2 pork chops (½ inches, 1.25 cm)
½ tsp salt (kosher or sea salt; use half if using table salt)
freshly ground black pepper
2 Tbsp all-purpose flour
1 egg
1 leaf cabbage
4 slices Shokupan (Japanese pullman loaf bread)
2 tsp unsalted butter
2 tsp Dijon mustard
4 Tbsp Tonkatsu sauce (I use Kikkoman® Katsu Sauce)

INSTRUCTIONS with step-by-step pics ▶ http://bit.ly/KatsuSandoRecipe

#katsusando #tonkatsu #sandwich #justonecookbook


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How to Make Katsu Sando (Recipe) カツサンドの作り方 (レシピ)

How to Make Katsu Sando (Recipe) カツサンドの作り方 (レシピ)

This Pork Tonkatsu is super easy to make, delicious and satisfying. Tonkatsu is a Japanese dish which consists of a pork cutlet coated in Panko (Japanese bread crumbs) fried, then topped with Tonkatsu sauce. This homemade sauce is tangy and delicious.

Pork Tonkatsu with Homemade Tonkatsu Sauce

pork chops

Salt and pepper

flour

bread crumbs

Cooking oil

brown sugar

ginger

garlic

Stir the ketchup, soy sauce, brown sugar, Worcestershire...

Stir the ketchup, soy sauce, brown sugar, Worcestershire sauce, ginger, and garlic together in a bowl. Set aside or in the fridge.

Gently pound the pork between two slices of...

Gently pound the pork between two slices of plastic wrap until about 1/2 inch thick.

Season the pork with the salt and pepper.

Gather 3 wide dishes and fill the first...

Gather 3 wide dishes and fill the first dish with the flour.

Fill the second with the egg and whisk...

Fill the second with the egg and whisk until beaten.

Fill the third with the Panko bread crumbs....

Fill the third with the Panko bread crumbs. Set them side by side.

Coat the pork chops on both sides with...

Coat the pork chops on both sides with the flour.

Dip them in the beaten egg on both...

Dip them in the beaten egg on both sides.

Then coat well in the Panko bread crumbs.

Preheat the oil about ¼ inch deep in...

Preheat the oil about ¼ inch deep in a large frying pan over medium heat or to 350 degrees in an electric skillet.

Fry the Tonkatsu until golden brown on each...

Fry the Tonkatsu until golden brown on each side about 4 – 6 minutes or until internal temperature reaches 145 degrees F.

Drain briefly on a wire rack.

Serve the fried Pork Tonkatsu topped with the...

Serve the fried Pork Tonkatsu topped with the homemade Tonkatsu sauce.

https://mediavine-res.cloudinary.com/video/upload/agsfcpkvjegizv52fjxp.mp4

This Pork Tonkatsu is super easy to make, delicious and satisfying. Tonkatsu is a Japanese dish which consists of a pork cutlet coated in Panko (Japanese bread crumbs) fried, then topped with Tonkatsu sauce. This homemade sauce is tangy and delicious. Tonkatsu is often served with shredded cabbage but we like it much better with broccoli slaw or coleslaw. You can also use boneless chicken instead of pork in this recipe.

Simple Way to Prepare Speedy Tonkatsu  / Chicken katsu

Chicken breast 500 grams it can be other meat too

salt and pepper

Cut chicken into slices. Thicker or thinner, completely to your taste! But no more than 1/2 inch thick.

Salt and pepper chicken and let it rest for 10 mins

Coat chicken with wheat flour, then egg, then bread crumbs

Deep fry for 2-3 min, if thin. 4-5 minutes if thick.

This easy homemade tonkatsu sauce is the perfect balance of savory, sweet, and tangy flavors and pairs wonderfully with tonkatsu, chicken katsu, or any of your favorite deep-fried dishes. Best of all, it takes less than 2 minutes to make with 4 simple ingredients!

4-Ingredient Tonkatsu Sauce

tbsp worcestershire sauce

oyster sauce (or soy sauce)

tbsp sugar (or brown sugar)

Combine all the ingredients in a bowl, adjusting the serving size if needed. Store in an airtight container for up to 1 month in the fridge. Enjoy!

Chicken Katsudon <br>(Japanese Chicken Cutlet Rice Bowl) 

chicken cutlet

yellow onion

onion

(210 grams) steamed rice

tsp hondashi (Japanese bonito soup stock powder)

water

tbsp sugar

Slice the onion into thin strips. Thinly slice the green onion (if using).

Crack the eggs into a small container. Lightly beat the eggs. Do NOT overstir it.

Slice up your chicken cutlet. Set aside.

Prep Ingredients

Mix together hondashi and water.

Add the soy sauce, mirin, and sugar. Stir to combine.

Make Sauce

Add the sauce and the onion into a small pan. Bring it to a boil over medium heat. Once the onions get softened, place your chicken cutlet into the sauce. Pour the eggs all around the chicken cutlet.  

Sprinkle on the green onion (if using). Cover and let it steam for about 1 minute. When the eggs are slightly set, slide everything over the rice. Enjoy~!

Make Chicken Katsudon

Tonkatsu is a delicious Japanese dish made of juicy, tender pork coated in crispy panko breadcrumbs and fried until golden brown. It&#39;s served with a sweet and tangy tonkatsu sauce that&#39;s the perfect complement to this pork katsu. Read my tips on how to make this the best tonkatsu with the crispiest breadcrumb coating you&#39;ll find!

Extra Crispy Tonkatsu (Japanese Pork Katsu)

Japanese panko bread crumbs (See Note 1)

all-purpose flour

egg (beaten)

salt & pepper

vegetable oil

garlic and onion powder

sugar ((optional))

Tonkatsu sauce: Combine the ketchup, Worcestershire sauce, soy sauce, and garlic &amp; onion powder in a small bowl. Taste and add sugar if desired (start with less if you want a Bull-dog sauce copycat). Set it aside.

Make the Tonkatsu Sauce

Prep pork loins

Prep the pork loins: Cut slits into the white connective tissue on the outer edge of each pork loin or pork chop. This prevents it from curling up as it cooks. Flatten each pork loin to about ¾ inch thickness.

Dredge the pork

Dredge the pork loins: Add the egg, flour, and panko bread crumbs to separate bowls. For a crispier crust, mix a tablespoon of flour with the egg to create a thicker egg wash for more bread crumbs to adhere to.Salt and pepper the pork, then coat it in flour and shake off the excess. Next, dip it into the beaten egg and then firmly press it into the panko bread crumbs for a thick, generous layer of breading. See Note 2 for a crispier crust.

Bread the Pork

Heat oil for frying

Heat oil: In a large heavy-duty pot or fryer, add enough oil to deep fry the cutlets. Heat the oil to 340°F over medium heat to ensure the pork fully cooks without burning the bread crumbs.If you don&#39;t have a thermometer, drop some bread crumbs into the oil. It&#39;s ready when it begins to sizzle.

Fry the pork cutlets

Fry the pork cutlets: Gently place a pork cutlet into the oil and deep-fry for 5 to 6 minutes per side or until the pork is fully cooked and the panko coating is golden brown and crispy.Use a skimmer to clean up loose breadcrumbs and try to keep the oil temperature at 340°F. Repeat with the remaining cutlets and work in batches to avoid lowering the oil temperature. See Note 3.

Deep-fry the Pork Cutlets

Top 14 tonkatsu recipes from across the web

The most viewed tonkatsu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tonkatsu Sauce (Japanese-Style Barb...

Tonkatsu Sauce

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Katsu Curry

Pork Katsu

Katsu Sando

Pork Tonkatsu with Homemade Tonkats...

Simple Way to Prepare Speedy Tonkat...

4-Ingredient Tonkatsu Sauce

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Tonkatsu Pork - Crispy Breaded Pank...

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Japanese Creamy Sesame Dressing

Top 14 tonkatsu recipes from across the web

The most viewed tonkatsu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tonkatsu Sauce (Japanese-Style Barb...

Tonkatsu Sauce

Crispy Tonkatsu Donburi

Katsu Curry

Pork Katsu

Katsu Sando

Pork Tonkatsu with Homemade Tonkats...

Simple Way to Prepare Speedy Tonkat...

4-Ingredient Tonkatsu Sauce

Chicken Katsudon <br>(Japanese Chic...

Extra Crispy Tonkatsu (Japanese Por...

Tonkatsu Pork - Crispy Breaded Pank...

Healthy Tonkatsu (Air Fryer or Oven...

Japanese Creamy Sesame Dressing

The most viewed tonkatsu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine