Best 18 Tonkatsu Recipes

TONKATSU SAUCE

Steps:

• Stir ketchup, soy sauce, brown sugar, mirin, Worcestershire sauce, ginger, and garlic together in a bowl. Let flavors blend for at least 1/2 hour.

TONKATSU / KATSU SAUCE

Steps:

• In a small bowl, stir together the ketchup, mustard powder, garlic powder, pepper, and Worcestershire sauce. Cover and refrigerate for at least 1 hour to blend the flavors before serving.

TONKATSU SAUCE

Steps:

• Mix all ingredients together in medium-size glass or plastic bowl, then whisk until thoroughly blended.
• Use as a sauce with tonkatsu (fried pork cutlets, or chicken cutlets) and katsudon, or as a sauce to accompany grilled chicken, turkey, pork, steaks or fish.
• You can even drizzle some on a shredded cabbage salad.

TONKATSU - ASIAN-STYLE PORK CHOP

Steps:

• In a medium bowl, mix together the eggs, milk, garlic, salt and pepper. Heat oil in a large heavy skillet over medium-high heat. Place the panko crumbs in a shallow bowl.
• Rinse pork chops with water, then dip in the egg mixture. Coat with panko crumbs, dip in the egg mixture again, then coat with another layer of panko crumbs. Lay coated chops on a plate until the rest are finished. If you have time, let them set for about 10 minutes, and the coating will set very well. If you wish to freeze the chops, now is the time.
• When the oil is very hot, place pork chops into the pan, and fry for about 5 minutes on each side, until golden brown.

LUCY'S QUICK TONKATSU SAUCE

Steps:

• Combine the ketchup, soy sauce, Worcestershire sauce, sherry, sugar, garlic powder, and ginger in a microwave-safe coffee mug or glass measuring cup. Stir well with a fork and microwave on high for 1 minute. Stir again and set aside.
• Let stand for 1 hour to allow the flavors to incorporate.

CRISP PANKO CHICKEN CUTLETS W/TONKATSU SAUCE

Steps:

• With a sharp knife, lightly score both sides of the chicken breasts in a checkerboard pattern.
• Lay a sheet of plastic wrap over the breasts and pound until they are about ½ inch thick.
• Season with salt and pepper.
• Dredge the chicken in the flour and then dip it in the beaten eggs, shaking to remove excess.
• Dip each piece in the flour and egg again an then coat the chicken in the panko.
• In a deep, straight sided sauté pan, heat about ¼ inch vegetable oil over medium high heat until the oil ripples and simmers in the pan and instantly erupts into lots of bubbles when you dip a corner of the chicken breast into it.
• Immediately reduce the heat to medium low and fry the chicken in batches until cooked through and golden on both sides, 4 to 6 minutes per side.
• If the oil seems to cool down to much during frying, increase the heat a little to maintain a steady bubbling action.
• Drain the chicken on paper towels and serve it with abundant shredded cabbage and tonkatsu sauce.
• tonkatsu sauce: In a small saucepan, whisk together the Worcestershire, sugar, soy sauce and ketchup.
• Bring to a simmer over medium low heat.
• Reduce the heat to gentle simmer and whisk often until reduced to 1 cup, about 10 minutes.
• Whisk in mustard and allspice.
• Cool to room temperature.
• The sauce will keep for 1 week in the refrigerator.

JAPANESE AIR-FRIED PORK TONKATSU

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
• Stir together eggs, avocado oil, and salt in a small bowl. Place panko crumbs on a separate plate.
• Set a length of parchment or waxed paper about 15 inches long on a platter or cutting board.
• Dip each pork chop into the egg mixture, allowing excess to drip back into the bowl, then turn chops in panko crumbs. Cover the top of the chop with crumbs and press down to encourage them to stick. Place coated chops on the prepared parchment or waxed paper. Repeat until all chops are coated with panko crumbs on both sides.
• Spray both sides of each pork chop with cooking spray and place 2 or 3 chops into the air fryer basket, depending on the size of the basket.
• Air fry for 6 minutes. Flip and cook until golden brown and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 5 minutes more. Transfer chops to a plate and keep warm. Repeat with remaining chops.
• Serve chops with rice, shredded Savoy cabbage, and tonkatsu sauce.

PORK KATSU AND TONKATSU SAUCE (JAPANESE BREADED PORK AND DIPPING SAUCE) RECIPE - (4.3/5)

Steps:

• Prepare sauce by whisking together all ingredients and refrigerating. Between two sheets of waxed paper beat pork cutlets as thin as possible with a meat mallet. Season cutlets with salt and pepper. Beat the egg in a low bowl. Coat the cutlets first in the flour, then the egg, and finally the panko crumbs. Over medium high heat pan fry pork for approx. 3-4 minutes on each side until golden brown and no longer pink inside. Serve warm with tonkatsu sauce for dipping.

TONKATSU SAUCE

Steps:

• 1. In a medium mixing bowl whisk together the dry mustard and water until smooth.
• 2. Whisk in the ketchup, Worcestershire sauce, and Tamari.

AIR FRYER TONKATSU

Steps:

• Whisk together ketchup, soy sauce, brown sugar, sherry, Worcestershire sauce, and garlic together in a bowl until sugar has dissolved. Set tonkatsu sauce aside.
• Preheat an air fryer to 350 degrees F (175 degrees C).
• Lay pork chops on a clean work surface and season with salt and pepper.
• Beat eggs in a flat dish. Place bread crumbs in a separate flat dish. Dredge pork chops first in egg and then in bread crumbs. Repeat by dredging pork chops in egg and then breadcrumbs again, pressing down so that bread crumbs stick to the chops.
• Place pork chops in the basket of the preheated air fryer and spray the tops with nonstick cooking spray. Air fry for 10 minutes. Flip chops over using a spatula and spray the tops with nonstick cooking spray again. Cook for 10 more minutes.
• Transfer to a cutting board and slice. Serve with reserved sauce.

TONKATSU (FRIED PORK CUTLET WITH SPICY SAUCE)

Steps:

• Combine ingredients for Spicy Dipping Sauce and set aside, covered, for 30 minutes for flavors to develop.
• Lightly pound the pork slices until slightly flattened. Sprinkle with salt and pepper. Coat lightly with flour.
• Combine the egg and milk in a shallow pan. Place panko in a shallow pan. Dip pork slices in egg mixture, then coat both sides of pork slices with panko and set aside on a platter.
• In a wok or shallow heavy saucepan, heat the oil to 360 degrees, or until a 1-inch cube of bread turn golden brown in 60 seconds. Fry, 2 or 3 slices at a time, 6 to 8 minutes or until golden brown and done inside. Turn once or twice for even browning. Drain cooked cutlets on paqper towels and keep warm in a 150 degree oven.
• Place a pile of shredded raw cabbage on each serving plate. Slice cooked pork piece into 1/2-inch strips, keeping pieces in original shape. Place a sliced cutlet on top of each portion of shredded cabbage, arranging pork in its original shape, as if it had not been sliced. Serve with Spicy Dipping Sauce.

TONKATSU

Steps:

• Flatten pork chops to 1/4-in. thickness. In a shallow bowl, combine flour and garlic salt. In a separate shallow bowl, whisk eggs. Place bread crumbs in a third bowl. Coat pork with flour mixture, then dip in eggs and coat in crumbs., In an electric skillet, heat 1/4 in. of oil to 375°. Fry pork chops until crisp and juices run clear, 2-3 minutes on each side. Drain on paper towels., Meanwhile, in a small bowl, combine the sauce ingredients; serve with pork.

JAPANESE TONKATSU (PORK CHOPS)

Steps:

• Whisk first four ingredients in small measure until combined; set sauce aside.
• Season pork chops (preferably 3/4" thick) with salt and pepper mixture. Dredge each chop in flour, until coated, then dip chops in eggs and then in breadcrumbs, pressing crumbs to adhere.
• Heat oil in large nonstick skillet over medium-high heat. When oil is hot, add pork. Cook first side 3 to 4 minutes, or until golden brown. Turn pork, and cook second side 3 to 4 minutes, adjusting heat, if necessary, so chops cook rapidly but coating does not burn, or until golden brown and cooked through.
• Make a mound of cabbage on each of 4 plates. Drizzle cabbage with a bit of sauce, then top with a chop. Serve with lemon wedges and remaining sauce.

TONKATSU SAUCE MIMIC RECIPE

Steps:

• Stir ketchup, Worcestershire sauce, oyster sauce, and sugar together in a bowl until smooth.

PORK TONKATSU

Steps:

• Slash the fat rimming one side of the loin cutlet to keep the meat from curling when deepfried. Pound to flatten to about 1/4 inch. Salt and pepper both sides of each cutlet. Dredge each in flour, then dip into beaten eggs and press into bread crumbs to coat both sides.
• Heat a large skillet with about 1/2 inch of oil until hot. Lay 1 or 2 cutlets in the hot oil. Deep-fry until golden brown, about 5 to 7 minutes, turning them once or twice. Drain the cutlets on paper towels and cut the pork into bite-size strips that can be eaten with chopsticks.
• Arrange the pork on a platter lined with the shredded cabbage, and garnish with lemon wedges. Serve the sauce on the side for dipping, or pour it over the pork and cabbage.
• Prepare the recipe for Pork Tonkatsu, using 4 turkey cutlets, each about 1/2inch thick, in place of the pork loin.

TONKATSU SAUCE

Steps:

• Stir ketchup, soy sauce, brown sugar, Mirin, Worcestershire sauce, ginger and garlic together in a bowl.
• Let flavors blend for at least 1/2 hour, but best if allowed to sit overnight in refrigerator.

TONKATSU

Steps:

• Place the pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a 1/4-inch thickness (about .75 cm). Season with salt and pepper to taste.
• Pour oil into a skillet about 1/2 inch (1.25 cm) deep. Heat the oil over medium-high heat to 375 degrees F (190 degrees C).
• Place the flour, egg, and panko crumbs in separate bowls. Coat each cutlet in flour, then egg, and finally in bread crumbs. Tap off any loose crumbs.
• Fry the cutlets until golden brown and cooked through, about 4 minutes per side. Drain on paper towels.

TONKATSU

Steps:

• Pound pork slices to 1/2-inch thickness and season both sides with salt and pepper.
• Place flour, eggs, and panko flakes in three separate pie plates or wide, shallow bowls. Dredge pork slices in flour, then eggs, then panko flakes, and transfer to a rimmed baking sheet lined with a cooling rack. Let stand at least 10 minutes.
• Heat 1 1/2 inches oil in a deep, heavy-bottomed pot to 360 degrees.
• While oil heats make sauce: In a large saucepan, heat oil over medium-high heat. When oil shimmers, add onion and saute until translucent, 3 minutes. Add dashi, mirin, soy sauce, and scallions and bring to a boil. Remove from heat and stir in eggs.
• Fry pork in two batches, turning a few times, until golden brown, 3-4 minutes per batch. Transfer to a paper towel-lined plate to drain.
• Slice pork into 1-inch pieces and serve with Japanese cabbage, a bowl of cooked short-grain rice and sauce, and garnishes.