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Tonkatsu

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I always ask my cooking class guests about what their favorite Japanese food beyond Sushi, Tempura and Ramen. One of the popular dish among my guests is Tonkatsu (とんかつ、トンカツ、豚カツ…Yes, they all mean the same dish!) “Ton” means pork, “Katsu” means Cutlet. I understand that some of you cannot eat this dish because of food restrictions and religious reasons. But no worries! You can substitute with beef, chicken, seafood or even vegetables! The recipe to make cutlet is almost same, so please enjoy this crispy savory dish. The tip of making delicious Tonkatsu is to use Japanese bread crumbs called panko and put Tonkatsu in a pan before frying oil gets hot! For the sauce, people usually pour special Tonkatsu sauce. This is Japanese-style thick and starchy sauce made of worcester sauce etc. Since Tonkatsu is such an oily dish, don’t forget to add some vegetables aside (Usually, thinly shredded cabbage here in Japan). Enjoy Japanese cooking!

Ingredients (2 servings):

2 pieces pork loin meat
Salt, to your taste
Pepper, to your taste

2 Tbsp Flour *all-purpose flour
1 Egg
1 Cup Panko *bread crumbs

Frying oil, as needed *Canola oil, Vegetable oil, Sunflower oil etc
Tonkatsu sauce, as needed
1/4 size Cabbage *finely sliced

Directions:

1. Make incisions in the pork sinew. After lightly pounding it, season with salt and pepper.


2. Coat the pork meat with flour, then the beaten egg, then bread crumbs.

3. Pour the frying oil in a pan, then put the pork in. Then, turn on the heat to the medium high.


4. After it cooks for a while, turn it over and fry till golden brown.

5. Heat all the way through.


6. Let the oil drip off, then cut into bite-size pieces. Serve with finely sliced cabbage and Tonkatsu sauce.

 

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