Tonkatsu
Boneless pork loin cutlets, panko breadcrumbs and worcestershire sauce come together in this pork — 70 minutes, 7 steps, and the kind of result worth repeating. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Egg Fish Soy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Make the tonkatsu sauce by whisking together the worcestershire sauce, ketchup, soy sauce and sugar until the sugar dissolves, then set it aside.
- Snip any connective tissue around the edges of each cutlet to stop them curling, pound them to an even thickness of about 1 cm, and season both sides with the kosher salt and pepper.
- Set up a breading line of flour, beaten eggs and panko, then coat each cutlet first in flour, then egg, then press firmly into the panko for a thick, even crust.
- Heat the oil in a deep heavy pot to 170 to 180 C (340 to 355 F), monitoring with a thermometer so the temperature stays steady.
- Fry the cutlets one or two at a time for 4 to 5 minutes, turning once, until the crust is deep golden and the pork reaches an internal temperature of at least 63 C (145 F).
- Lift the cutlets onto a wire rack set over a tray to drain so the crust stays crisp, and let them rest for 3 minutes.
- Meanwhile finely shred the cabbage and soak it briefly in cold water for crispness, then slice each cutlet crosswise into strips and serve with the cabbage and tonkatsu sauce.
You'll use: Frying pan / skillet · Pan · Large pot · Whisk
Ingredient substitutions
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
- Soy Sauce
- tamari (gluten-free) · coconut aminos
Tips & common questions
How long does Tonkatsu take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of eggs?
Try ¼ cup unsweetened applesauce (baking). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Tonkatsu is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Tonkatsu of Kimukatsu.jpg by Minseong Kim, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.