Popular Recipes
Deep Fried Pork Cutlets

Tonkatsu (Deep Fried Pork Cutlets) is a flavorful simple to prepare dish.Tonkatsu_Deep_Fried_Pork


  • 1 ¼ lb pork loin
  • Salt and pepper
  • ½ cup plain (all purpose) flour
  • 5 egg yolks beaten with 1½ tablespoons water
  • 2 cups panko (dried white breadcrumbs)
  • 2 spring onions
  • Pickled daikon and pickled ginger
  • 1 hakusai (white Chinese cabbage) shredded
  • 1 sheet nori
  • 1 ½ cups vegetable oil
Tonkatsu Sauce:
  • ½ cup tomato ketchup
  • ¼ cup Worcester sauce
  • ¼ cup sake
  • 2 cloves garlic, crushed
  • 1 inch fresh ginger, finely grated
  • 1 tablespoon sugar
  • 2 tablespoons mirin


  1. Cut the pork loin into slices approximately 1 inch thick.
  2. Sprinkle each slice with salt and pepper and lightly coat with flour.
  3. Lightly beat the egg yolks with the water.
  4. Coat the pork slices in breadcrumbs by dipping each slice in egg and then into a bowl of breadcrumbs. Press the crumbs on to ensure an even coating.
  5. Arrange in a single layer on a plate and refrigerate, uncovered, for 2-3 hours.
  6. Prepare the garnishes. Cut the spring onions into fine strips.
  7. Shred the nori finely with a sharp knife, and slice the pickled daikon and, if not already sliced, the pickled ginger.
  8. Set aside with the hakusai.
  9. Make the Tonkatsu Sauce. Put all the sauce ingredients in a saucepan and bring to the boil over a medium heat, stirring occasionally.
  10. Reduce the heat and simmer for 30 minutes, skimming any froth that forms on the surface. Allow to cool.
  11. Heat the oil in a heavy frying pan. Cook 3 pork steaks at a time until evenly crisp and golden on both sides.
  12. Drain on kitchen paper.
  13. Serve topped with nori strips, arranged on a plate with the shredded cabbage, spring onions, pickled ginger and daikon, tonkatsu sauce and steamed rice.

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