Tonkatsu fried katsu

This Japanese breaded chicken or pork stew has become a staple dinner in my kitchen, giving you that authentic katsu experience without leaving home.

I first made this dish after visiting Japan. The crispy coating and sweet sauce instantly took my whole family back to those small Tokyo eateries.

What You'll Need

• For the meat and toppings: 2 boneless chicken cutlets or pork chops flattened to about 1 cm thick for even cooking
• 3 cups cooked white rice: go with sushi rice for that authentic feel
• 1/2 cup tonkatsu sauce: store-bought works fine but homemade adds a personal touch
• Fresh parsley or green onions: they add color and freshness to your finished plate

• For the coating: 1 cup panko breadcrumbs coarser than regular breadcrumbs for maximum crunch
• 1/2 cup all-purpose flour: creates the needed base for the breading to stick
• 2 large eggs: they work as glue between the flour and panko

• For cooking: Frying oil sunflower oil works best due to its high smoke point

• For homemade tonkatsu sauce: 3 tablespoons ketchup brings sweetness and tang
• 2 tablespoons Worcestershire sauce adds depth and complexity
• 1 tablespoon soy sauce gives that signature umami kick
• 1 teaspoon sugar balances all the flavors

Step-By-Step Directions

Getting the meat ready:

Flatten cutlets to 1 cm thick by putting them between parchment paper sheets and using a rolling pin. Season well with salt and pepper on both sides. Keep the meat thin but not too thin so it stays juicy.

Setting up your breading station:

Set up your workspace with three shallow dishes in a row. Put flour with a pinch of salt in the first dish. Beat eggs in the second until smooth. Spread panko in the third dish evenly. This setup makes everything go smoothly.

Coating the meat:

Take each piece of meat first through the flour, shake off extras, then dip in beaten egg making sure it's fully covered. Finish in the panko, gently pressing to get lots of crumbs to stick. For an extra crispy crust, let the breaded pieces rest in the fridge for 15 minutes.

Frying:

Heat oil in a large pan to about 175°C. To test if it's hot enough, drop in a few panko crumbs - they should float up right away and sizzle without turning black. Cook chicken for 3-4 minutes per side or pork for 2-3 minutes until golden brown. Place on paper towels to soak up extra oil.

Making the sauce:

Mix all sauce ingredients in a bowl and tweak to your liking. Want it sweeter? Add more sugar. Prefer more tang? Put in extra Worcestershire. The sauce should balance sweet and salty flavors.

Putting it all together:

Spread rice on the bottom of plates. Cut the meat into 2 cm slices across the grain for tenderness. Place on top of rice, pour sauce generously over everything, and sprinkle with chopped greens. Serve right away while the coating is still crunchy.

The real secret to this dish is quality panko. Unlike regular breadcrumbs, these Japanese bread flakes are dried with electricity instead of in an oven, giving them that uniquely airy, super-crispy texture.

Keeping Leftovers

This katsu stays good for up to two days in the fridge but won't be as crispy. To reheat, use a 180°C oven for 10 minutes instead of the microwave which would make the coating soggy. The sauce keeps separately for a week in an airtight container.

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Mix It Up

You can try firm white fish like cod for a lighter option. For a veggie version, go with thick slices of eggplant or a block of firm tofu that's been pressed and dried well. The same breading method works perfectly for these too.

Classic Side Dishes

In Japan, katsu typically comes with finely shredded cabbage, simply seasoned with salt and lemon juice. This fresh, crunchy contrast perfectly balances the richness of the dish. You can also add pickled veggies like radish pickles for a more authentic experience.

Frequently Asked Questions

→ Can I use a different meat?

Sure, swap chicken or pork with thinly sliced beef or tofu for a veggie option.

→ How to make the coating super crispy?

Use quality panko crumbs and make sure the oil is hot enough before frying.

→ Can I prep the sauce ahead of time?

Absolutely, store the sauce in an airtight container in the fridge for up to a week.

→ What type of rice works best?

Sushi rice is ideal for its sticky texture, but any cooked white rice works fine.

→ Can I bake instead of fry the cutlets?

Yes, bake them at 200°C for about 20 minutes after brushing with a little oil.