Tonkatsu

**How to Make Crispy Japanese Tonkatsu**

Tonkatsu (Japanese pork cutlet) is one of Japan's most beloved comfort foods, offering a perfect balance between crispy and juicy, rich and savory.

Originally inspired by Western cuisine, it is thought to be Japan’s version of a breaded pork cutlet, adapted from European meat dishes like schnitzel. The word "tonkatsu" combines "ton," meaning pork, and "katsu," derived from the English word "cutlet."

It's a simple dish, used in many culinary scenes, and one that has always felt like home to me. After returning from my recent trip to Japan, I couldn’t wait to recreate this classic dish for my family. I’m excited to share this recipe with you, along with a few tips to ensure your Tonkatsu comes out perfect every time.

RECIPE

Servings: 3 pcs

Time: 40 min

Ingredients:

2 boneless pork loin chops (about 1 inch thick)
Salt and pepper
1/2 cup all-purpose flour
1 egg
1 cup panko breadcrumbs
Canola oil, for frying

Tools:

Frying Pot

Instructions:

Start by trimming any excess fat from the pork chops. Season both sides with salt and pepper.
In a shallow dish, place the panko breadcrumbs.
Make batter in a bowl by beating an egg, mixing with water and flour.
Dip each pork chop in the batter, making sure to coat evenly. Then press the chop into the panko breadcrumbs, ensuring it’s fully coated on both sides. Let it rest if allowed in order to let the meat well-seasoned, also the coating attached to the meat. (I complete the above process in the morning so that it’s ready for frying by dinner)
In a deep frying pot, heat about 2 - 3 inches of canola oil to 350°F (180°C).
Carefully lower each breaded pork chop into the hot oil. (One pork at a time).
Fry for 2-3 minutes on each side, or until the breading is golden brown and the pork is fully cooked through.
Once done, transfer the Tonkatsu to a wire rack or a plate lined with paper towels to drain any excess oil.

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Tips for Perfect Deep-Fried Tonkatsu Using A Frying Pot:

[Frying Pot]: Use a pot that holds a lot of oil and has high heat conductivity.
[Oil Quantity]: The amount of oil should be at least twice the thickness of the Tonkatsu.
[Frying Temperature]: The frying oil should be at 170–180°C (340–355°F). Use a thermometer to maintain the temperature if you have one. Or, you can test the temperature by placing chopsticks in the oil (left photo) - if bubbles form around them, it's the right temperature. Alternatively, you can drop some panko breadcrumbs (right photo) into the oil, and if they float immediately without sinking, the temperature is good.
[Frying Portions]: Fry a piece one at a time.
[Frying Time]: Fry about 6 minutes for the thick-pork piece.
[Checking Doneness]: Check the frying process by observing the bubbles and listening to the sound of the oil. The bubbles should be larger when you place the pork in the oil at the first, then it turns into smaller bubbles when the Tonkatsu is ready. The sound of the oil also becomes smaller when it’s getting done.