Authentic Tonkatsu Recipe (Crispy & Juicy)

By Sudachi · 45 min

Ingredients

Instructions

1. Heat the oil for deep frying to 170 °C.
2. Make a few cuts through the fat and meat of the pork chops, season both sides with salt and pepper, and pound them to about 2 cm (3/4 inch) thick.
3. Set up three dishes: flour in one, panko in another, and in the third beat 1 egg with 1 tbsp whole milk and 1 tsp cooking oil until combined.
4. Dust the pork in flour on both sides and tap off the excess.
5. Dip the pork in the egg mixture, coating both sides, then let the excess drip off.
6. Press the pork firmly into the panko on all sides so it is fully covered. Set on a wire rack and air dry for a few minutes.
7. Fry the pork in the hot oil for about 4 minutes per side (8 minutes total) until golden brown.
8. Drain the tonkatsu on a wire rack for 5 minutes.
9. Mix 1 tbsp Worcestershire sauce, ½ tbsp tomato ketchup, ½ tbsp koikuchi shoyu, 1 pinch light brown sugar and ½ tbsp toasted white sesame seeds in a small bowl.
10. Slice the tonkatsu into strips with a sharp knife, pressing straight down in one quick cut without sawing.
11. Serve with the shredded cabbage, spoon over the sauce or serve it on the side, and add lemon if you like.

Summarized from Sudachi's video. Watch it for the details.

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