Tonkatsu is one of Japan’s most beloved comfort foods, featuring juicy pork cutlets coated in golden, crispy panko breadcrumbs and fried to perfection. Served with a tangy tonkatsu sauce and a fresh bed of shredded cabbage, this dish combines crunch, savoury richness, and refreshing sides in every bite. In this recipe guide, you’ll learn how to make authentic Japanese tonkatsu at home with simple steps and ingredients for a restaurant-quality meal.
What makes tonkatsu so special is its versatility and universal appeal. Whether served as part of a teishoku (set meal), topped on a rice bowl as katsudon, or used in sandwiches for a quick lunch, tonkatsu remains a staple of Japanese dining loved by locals and visitors alike. Its satisfying crunch and mild flavours make it a dish that even picky eaters will enjoy, proving that Japanese cuisine extends far beyond sushi and ramen.
If you’re looking to expand your home cooking repertoire with authentic Japanese recipes or impress friends and family with an easy yet impressive dinner, tonkatsu is a perfect choice. It proves that with the right techniques, classic Japanese dishes can be recreated in your own kitchen without complex ingredients or professional training.
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Best Time To Eat
Tonkatsu is best enjoyed as a hearty lunch or dinner, especially when you’re craving a meal that feels comforting, filling, and packed with flavour after a long day.
How To Partner
Serve your tonkatsu with steamed white rice, shredded cabbage drizzled with sesame dressing, and a bowl of miso soup for a complete Japanese teishoku-style meal. For drinks, pair it with iced green tea or a light Japanese beer to balance the rich, crispy flavours of the cutlet.
Tonkatsu is one of Japan’s most beloved comfort foods—a perfectly breaded, deep-fried pork cutlet that’s crispy on the outside and tender on the inside. But as this dish has traveled far beyond Japan, it has become the subject of debate about authenticity, cooking methods, and how it should be served.
Traditionalists argue that a proper tonkatsu must be made with pork loin or fillet, coated in panko breadcrumbs, and fried to golden perfection. To them, the crispiness of the crust and the juiciness of the meat are sacred. Variations such as baking instead of frying, using chicken instead of pork, or swapping panko for other coatings are often seen as diluting the soul of the dish.
Others, however, embrace tonkatsu’s adaptability. As it gained popularity around the world, chefs and home cooks began experimenting with new ingredients, plant-based versions, and fusion flavors. Some argue that this flexibility keeps the dish alive and relevant in different cultures. This ongoing tension between purity and innovation is part of what makes tonkatsu more than just a simple cutlet—it’s a culinary conversation.
How to Make Tonkatsu
Tonkatsu Recipe Ingredients
For the Pork Cutlets:
2 boneless pork loin chops (about 1-inch thick, or pork tenderloin)
Salt and pepper, to taste
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs (Japanese-style breadcrumbs for extra crispiness)
Vegetable oil for frying (about 2 cups)
For Serving:
Tonkatsu sauce (available in stores or homemade, see below)
Shredded cabbage, for garnish
Lemon wedges, for garnish
Steamed rice (optional)
Optional Tonkatsu Sauce Ingredients (if making at home):
1/4 cup ketchup
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tsp Dijon mustard
1 tsp sugar
1/2 tsp garlic powder (optional)
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Step By Step How to Make Tonkatsu
Prepare the Pork
Begin by seasoning the pork cutlets with salt and pepper on both sides. If the cutlets are too thick, you can pound them gently with a meat mallet to even out the thickness for faster, more even cooking.
Prepare the Breading Station
First bowl: Put the flour.
Second bowl: Beat the eggs.
Third bowl: Place the panko breadcrumbs.
Coat the Pork
Dredge each pork cutlet in the flour, making sure to coat both sides evenly and shake off any excess. Dip the floured pork cutlet into the beaten eggs, ensuring it’s completely covered.
Press the cutlet into the panko breadcrumbs, making sure to coat it thoroughly and evenly. Press gently to help the breadcrumbs stick.
Heat the Oil
Heat the vegetable oil in a deep frying pan or skillet over medium heat. You need enough oil to submerge at least half of the cutlets, around 1 to 1.5 inches of oil depth.
To test the oil, drop a small piece of bread into it; if it turns golden brown within 30 seconds, the oil is ready.
Fry the Tonkatsu
Carefully place the breaded pork cutlets into the hot oil. Fry the cutlets for 4-5 minutes on each side or until they are golden brown and crispy.
Turn the cutlets only once to avoid breaking the crust. Use a slotted spoon to remove the pork from the oil and drain on a paper towel-lined plate.
Slice and Serve
Let the tonkatsu rest for a minute before slicing. Use a sharp knife to cut into strips. Serve on a plate with a generous amount of shredded cabbage, lemon wedges, and steamed rice if desired. Drizzle or serve with tonkatsu sauce on the side.
Tips To Make Tonkatsu
Panko breadcrumbs are key to achieving the crispy texture. If you can’t find panko, you can substitute regular breadcrumbs, but they won’t be as crispy.
Fry the tonkatsu in small batches to maintain the temperature of the oil. Overcrowding the pan will cause the oil temperature to drop and lead to soggy cutlets.
Let the cutlets rest briefly after frying to allow the juices to redistribute. If you can’t find store-bought tonkatsu sauce, making it at home is easy (see recipe above).
Tonkatsu Sauce Recipe (Homemade)
Mix 1/4 cup ketchup, 1 tbsp Worcestershire sauce, 1 tbsp soy sauce, 1 tsp Dijon mustard, 1 tsp sugar, and 1/2 tsp garlic powder (optional) in a bowl.
Stir until everything is well-combined. Taste and adjust sweetness or tanginess to your preference.
How Many Calories Have Tonkatsu
Calories per Serving: 450-500 calories (for one cutlet with breading and sauce)
Protein: 35-40g (depending on the thickness of the pork cutlets)
Carbohydrates: 30-35g (mostly from the panko breadcrumbs)
Fat: 25-30g (from the frying oil and pork fat)
Sodium: 500-700mg (depending on the amount of sauce and seasoning used)
How to Eat
Slice before serving: Tonkatsu is traditionally sliced into strips for easy eating with chopsticks.
Dip in sauce: A thick, tangy tonkatsu sauce enhances the flavor without overpowering the meat.
Eat with accompaniments: Shredded cabbage and rice are classic sides that complete the meal.
How to Partner
Serve with rice: Steamed white rice balances the richness of the fried pork.
Pair with miso soup: A warm bowl of miso adds depth and tradition to the plate.
Match with pickles: Japanese pickles (tsukemono) bring a refreshing contrast to the dish.
Serving Suggestions
Presentation is an essential part of enjoying tonkatsu the Japanese way.
Serve on a wire rack: This keeps the crust crisp by allowing steam to escape.
Add a mound of cabbage: Finely shredded cabbage provides freshness and balance.
Garnish lightly: A lemon wedge or sprinkle of sesame seeds adds an elegant touch.
Tonkatsu is proof that great food doesn’t need to be complicated. Crispy, juicy, and satisfying, it’s a dish that blends tradition and comfort in every bite—and it’s surprisingly easy to recreate at home.
Final Thoughts
Tonkatsu is a perfect example of how a simple dish can be elevated through technique and tradition. The contrast between the crunchy crust and the juicy interior makes it irresistibly satisfying. It’s approachable, comforting, and a favorite across generations in Japan.
For those making it at home, the beauty of tonkatsu lies in its straightforward preparation. A few good ingredients, careful breading, and proper frying can create a restaurant-worthy dish. Whether you stick to the classic recipe or give it a personal twist, tonkatsu rewards attention to detail.
More than just a meal, tonkatsu reflects a philosophy of balance and precision in Japanese cooking. It shows how something uncomplicated can still be extraordinary when done with care.
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.