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Grandma Ariko's Tonkatsu (Japanese Pork Cutlet)
Crispy, golden perfection—Grandma Ariko’s classic recipe for a beloved Japanese favorite.
Tonkatsu always reminds me of my brother because it was one of his favorite meals when we were kids. He was (and still is) an incredibly fast eater—seriously, I think he just swallows food without chewing, especially when he loves what he’s eating. I still remember the nervous feeling when he finished his dinner and started staring at my plate like a vulture. I had to eat as quickly as I could before he tried to steal from my plate. Tonkatsu was definitely one of those meals he’d go after! 😂
Serve 2
Ingredients
2 pork loin (about 1/4-lb each & 1/2 inch thickness) - if you buy it at a Japanese grocery store, the package will usually say “tonkatsu style”.
sea salt
white pepper
1 large egg, lightly beaten
1/2~2/3C flour
1 1/2~2C panko
salt & white pepper
about 2C vegetable oil (amount varies depending on your deep-fry pot)
Tonkatsu sauce (I use Bull-Dog Tonkatsu Sauce)
Instructions
Make several small slashes along the fat rim of the pork with the tip of a sharp knife to prevent it from curling as it cooks. Gently pound the meat with a meat mallet or tap it lightly with the back of a knife to tenderize. Season both sides generously with salt and pepper.
Dredge each piece of meat in flour, dip it into the beaten eggs, and then coat it in panko. Press gently to ensure the panko sticks evenly on both sides.
Heat oil in a deep-fry pot over medium heat until it reaches 340°F. (To test, drop a few panko crumbs into the oil—if they float to the surface immediately, it’s ready.) Carefully place 1~2 tonkatsu in the oil, depending on the size of your pot. Deep fry until golden brown, about 2–3 minutes per side, turning once. Transfer the tonkatsu to a paper towel-lined rack to drain. Let it rest for a few minutes before slicing into bite-sized strips.
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