What is tonkatsu?
The name combines ton for pork and katsu, the Japanese short form of katsuretsu, meaning cutlet. Tonkatsu belongs to yoshoku cuisine, dishes developed in Japan on Western models. In Japan you order one of two cuts: rosu-katsu from the loin with a rim of fat, and hire-katsu from the lean tenderloin. Leftovers or freshly fried cutlets turn into other dishes such as katsudon with egg on rice, or katsu curry with Japanese curry sauce.
The right ingredients
- Meat: Buy boneless pork loin or tenderloin and have it cut into 1.5 cm slices. A narrow rim of fat keeps the meat juicy.
- Panko: Japanese breadcrumbs are coarser and airier than regular breadcrumbs. They absorb less fat and form the typical jagged crust. You can buy panko at an Asian grocery store and in many supermarkets.
- Oil: Canola, sunflower or peanut oil. For a pan filled 3 cm deep you need about 1 l.
- Sauce: Tonkatsu sauce is thick, fruity and tastes of Worcestershire sauce. What goes into it and which brands exist is covered in the post on tonkatsu sauce. To make your own, use the recipe for katsu sauce.
How to get tonkatsu right: the key steps
- Score the fat rim: Cut into the edge every 2 cm. Otherwise the connective tissue contracts in the oil and the cutlet curls.
- Pound only lightly: Tonkatsu stays thicker than a schnitzel. Just tap the slices so they are an even thickness.
- Press the panko on gently: After flour and egg, lay the meat in the panko and press the crumbs on with a flat hand. If pressed flat, the crust loses its texture.
- Fry at 170 °C (338 °F): Fry 2 cutlets at a time for 2 to 3 minutes per side. Hotter oil browns the crust before the meat is cooked.
- Let them rest: Put the cutlets on a rack for 3 minutes. During this time the meat finishes cooking inside and the underside stays crisp.
Common mistakes
- Meat too thin: Under 1 cm it cooks faster than the crust browns and turns dry.
- Draining on paper towels: The underside goes soft in the steam. A rack over a tray keeps it crisp.
- Cutting right away: The juices run out and soak the crust from the inside.
Variations
With chicken breast instead of pork, it becomes chicken katsu. For menchi katsu, shape ground meat with onions into flat patties and bread them the same way. Between two slices of soft white bread with sauce and cabbage, tonkatsu becomes a katsu sando. Cut the crusts off the bread and press the sandwich briefly before halving it.
For a tonkatsu teishoku, serve the cutlet with rice, miso soup and pickled vegetables. Eat the raw cabbage with sesame dressing or just a spoonful of tonkatsu sauce.
