Japanese Crispy Pork Cutlets

Ah, Japan, this word means so much to an otaku! So what I'm talking about... Oh yes, it was about amazingly delicious and very popular Japanese dish! Today we have Tonkatsu (豚カツ), Ton means pork, and Katsu means steak, and all together it means juicy pork in a crispy coating!!!  Served with a savory Tonkatsu sauce and a pile of finely shredded fresh cabbage. And it is so-o-o delicious! And very easy to prepare!
So, today in the menu we have:



Pork sirloin chops boneless (or you can use tenderloin)
Mixt peppers seasoning

For Coating:

1 or more eggs (depends on how much meat), beaten
Panko - Japanese bread crumbs

Vegetable oil for deep-frying

For Tonkatsu sauce:
1/4 cup ketchup
4 tsp. soy sauce
4 tsp. Worcestershire sauce
4 tsp. sake
4 tsp. rice wine vinegar
2 tsp. sugar
2 tsp. yellow mustard
2 tsp. applesauce
1/8 tsp. ground cinnamon
1/8 tsp. ground cloves
1 pinch ground nutmeg
1/4 tsp. garlic powder
1 tsp. lightly roasted white sesame seeds

Or you can use any ready-made tonkatsu sauce from a grocery store
You can also lightly fry white sesame seeds, then crush in a mortar, divide equally between small bowls, mix with ready tonkatsu sauce and serve for dipping. It will be very tasty too!

For garnishing:
Fresh cabbage leaves
"Half-moon" lemon slices (if you want)
Mustard to taste (if you want)


1. Sprinkle pork chops with salt and mix peppers seasoning to taste. And leave in a fridge at least for 30 minutes (I usually prepare in the evening and fry on the next day).
2. Mix the ingredients for the sauce and place the finished sauce in a fridge to chill and allow the flavors to melt and heighten. (Prepare the tonkatsu sauce at least several hours before you plan to cook the katsu meat, shrimps or squid)
3. Put the flour, eggs and breadcrumbs in separate breading trays or bowls. Dredge the pork slices in the flour, shaking off the excess. Dip in the eggs, letting the excess drip off. Then place in the breadcrumbs (panko), pressing gently so the crumbs adhere.
(This is how panko looks like)

4. Cut out the hard stalk of the cabbage leaves and slice each leaf lengthwise in half. Layer three pieces together, roll up tightly and slice into fine threads.

Soak the cabbage threads in cold water. Once crisp drain in a colander.

. Heat the oil to 350°F (180°C).

Add the pork and fry,

turning when it becomes golden and crispy. Continue to cook for 5-6 minutes or until golden-brown.

Transfer to the paper towel-lined baking sheet and drain well.

Cut tonkatsu into 3/4" (2 cm) pieces.


6. Heap generous servings of cabbage onto plates and arrange the pork in front.

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Here you can see what kind of ready-made sauce we use:
Bull-Dog Tonkatsu sauce for pork and Red Shell Sesame Soy Dressing for cabbage.

This dish tastes best when it's fresh! Don't make too much. Just enough to eat in one go because if you let it cool and then reheat it the coating will adsorb water from the air and will not be crispy any more and it will become something quite different! 

P.S. I also recommend to make shrimps (You will need raw shrimps. They must be deveined and shelled but leaving only last segment and tail. Then we need to make cuts on the belly of the shrimps and bend shrimp backs to make them straight):
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and squid fillet in a similar way:

(We buy "frozen squid steak" in a fresh fish store. It is already beaten/tenderized and very soft as a result)

Ikakatsu with sauce

Bon Appetit!