Authentic Tonkatsu with Homemade Sauce (Japanese Pork Cutlet)

Ingredients

• Thick boneless pork chops (2-2.5 cm1/3/4-1 inch thick):If you want to make a great tonkatsu, you’ve got to get the right cut. If you’re looking for something leaner, go for the loin or tenderloin with a thin layer of fat along one edge. Or, if you want something richer and meatier, try boneless ribs. Thick slice swill give you that satisfying crunch-to-juicy-meat ratio.
• High-temperature neutral oil:Go for a neutral oil with a high smoke point (170-180°C1/340-355°F) such as rice bran oil (my personal preference), can ola, or refined sunflower.
• Batter & Coating:All-purpose flour, egg, and whole milk. Mixing the egg with the milk helps stretch the mixture and helps make the meat more tender.
• Panko breadcrumbs:The defining element that separates tonkatsu from regular cutlets. For the best crispy experience, try making your own panko. It’s easier than you might think! Japanese panko has a distinctive airy, flaky structure unlike other breadcrumbs. If you’re interested in learning more about panko, check out my post aboutmaking your own pankoat home.
• Homemade sauce:Just blend Worcestershire sauce, tomato ketchup, soy sauce, light brown sugar, and white sesame seeds for a perfect balance of tangy, sweet, and umami flavors that complement the crispy pork perfectly.

Instructions

1. What is Tonkatsu?
2. Ingredients & Substitution Ideas
3. Visual Walkthrough & Tips
4. Essential Tips & Tricks
5. Troubleshooting and FAQ
6. Meal Prep & Storage
7. Serving Suggestions
8. More Japanese Dinner Recipes
9. Printable Recipe