Crispy Homemade Tonkatsu (Pork Cutlet)
Mastering Homemade Tonkatsu: A Delicious Treat for Kids & Special Meals!
When your kids ask, ‘Mom, I want tonkatsu!’, making it yourself with fresh pork loin is not only more delicious but also more reassuring. Here’s a recipe for homemade tonkatsu that’s crispy on the outside and juicy on the inside. Enjoy this special dish that the whole family will love!
Main Ingredients- Pork loin 2 ‘geun’ (approx. 600g), sliced for tonkatsu and pounded thin
- Plenty of cooking oil (for deep frying)
- Tonkatsu sauce (store-bought or homemade), as needed
- Steamed rice, 1 serving each
- Fresh cabbage, shredded as needed for salad
Marinade- 2 Tbsp minced garlic
- 2 Tbsp cooking sake or mirin (to remove odor and tenderize)
- Generous amount of herb salt (adjust according to meat thickness)
Tonkatsu Breading- 1 cup all-purpose flour (for dredging)
- 2 eggs, beaten (egg wash)
- 2 cups panko breadcrumbs (regular or coarse)
- 2 Tbsp minced garlic
- 2 Tbsp cooking sake or mirin (to remove odor and tenderize)
- Generous amount of herb salt (adjust according to meat thickness)
Tonkatsu Breading- 1 cup all-purpose flour (for dredging)
- 2 eggs, beaten (egg wash)
- 2 cups panko breadcrumbs (regular or coarse)
Cooking Instructions
Step 1
Prepare 2 ‘geun’ (approx. 600g) of fresh pork loin, sliced to tonkatsu thickness. If purchasing from a butcher, ask them to slice it for tonkatsu. To make the meat more tender, gently pound it with the back of a knife or a meat mallet. (It’s even better if the butcher uses a tenderizing machine.) Sprinkle the marinade ingredients (minced garlic, cooking sake, herb salt) evenly over the prepared pork, mix well by hand, and let it marinate for about 10-15 minutes. This step helps remove any porky smell and tenderizes the meat.
Step 2
While the pork is marinating, prepare the breading station. In separate shallow dishes or trays, place the all-purpose flour, the beaten eggs (egg wash), and the panko breadcrumbs. Having these ready and within reach will make the breading process much smoother. Add more panko if needed during the process.
Step 3
Take one piece of the marinated pork loin and first dredge it thoroughly in the flour, coating both sides. Lightly shake off any excess flour. Next, dip it into the egg wash, ensuring it’s fully coated. Finally, press the pork firmly into the panko breadcrumbs, ensuring a generous and even coating. Pressing the breadcrumbs helps create a crispy texture when fried. Repeat this process for all the pork pieces.
Step 4
Pour a generous amount of cooking oil (enough to halfway submerge the cutlets) into a deep frying pan or pot and heat over medium heat. It’s important to maintain the right oil temperature; too low and the cutlets will absorb too much oil, too high and they’ll burn on the outside. When you dip a chopstick into the oil and see bubbles forming, the temperature is just right. Carefully place the breaded pork cutlets one by one into the hot oil. Fry for about 4-5 minutes, flipping them occasionally, until they are golden brown and crispy. Avoid overcrowding the pan, as this lowers the oil temperature; fry in batches if necessary.
Step 5
Once perfectly fried, remove the tonkatsu from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil. Letting them rest for a moment helps achieve an even crispier texture. Serve warm with your favorite tonkatsu sauce for an extra burst of flavor.
Step 6
Arrange the beautifully fried tonkatsu on a plate. Serve with freshly cooked warm rice and a side of shredded cabbage salad for a balanced and complete meal. The refreshing cabbage salad cuts through the richness of the tonkatsu, making the meal even more enjoyable. Enjoy your delicious homemade tonkatsu feast!
