Crispy Homemade Tonkatsu
The Ultimate Crispy Homemade Tonkatsu Recipe
Create restaurant-quality crispy and delicious tonkatsu right in your own kitchen! With simple ingredients and step-by-step instructions, anyone can achieve perfect results.
For the Tonkatsu
- 5 slices of pork loin or tenderloin for tonkatsu (about 1.5cm thick)
- 200g Panko breadcrumbs (adjust to preference)
- 4 Eggs
- Plenty of cooking oil for frying
- Pinch of black pepper (for seasoning pork)
- Pinch of salt (for seasoning pork)
Cooking Instructions
Step 1
Today, we’re going to make a fantastic homemade tonkatsu that you can enjoy just like at a restaurant. Let’s create the perfect crispy exterior and juicy interior together!
Step 2
Pat the pork slices dry with paper towels to remove excess moisture. Season both sides generously with salt and pepper. Let it marinate for about 10 minutes for the flavors to meld.
Step 3
Does the thought of getting flour, egg wash, and breadcrumbs all over your hands when making tonkatsu seem daunting? Here’s a helpful tip! Using a fork makes it easy to coat the pork without getting your hands messy. Simply use the fork to pick up the pork, dip it into the flour, then the egg wash, and finally the breadcrumbs.
Step 4
Now it’s time to coat the marinated pork. First, evenly coat the pork slices with flour, ensuring no gaps. Gently shake off any excess flour.
Step 5
Next, prepare your beaten eggs. Dip the floured pork into the egg wash, making sure both sides are coated with a thin, even layer.
Step 6
Finally, the breadcrumbs! Spread a generous amount of Panko breadcrumbs on a wide plate. Place the egg-washed pork on top and firmly press the breadcrumbs onto the surface with your hands, ensuring complete coverage. Pressing firmly helps the breadcrumbs adhere well and makes the tonkatsu extra crispy when fried.
Step 7
And there you have it! Your tonkatsu cutlets, beautifully coated with Panko, are ready for frying. The next step is to achieve that perfect crispy texture!
Step 8
Pour enough cooking oil into a pan so the tonkatsu is about half submerged. Heat the oil to 170-180°C (340-350°F). You’ll know the oil is ready when small bubbles form around the tonkatsu. Carefully place the tonkatsu in the hot oil and fry for about 4-5 minutes per side, until golden brown and crispy. Flip them once or twice to ensure even cooking. (Tip: Avoid using excessively high heat, as this can burn the outside before the inside is cooked. Medium heat is ideal.) Once fried, place the tonkatsu on a wire rack or paper towels to drain excess oil. You can make your own tonkatsu sauce or use a store-bought one; simply warm it up before serving.
Step 9
Slice the drained tonkatsu into bite-sized pieces and arrange them on a plate. Garnish with fresh vegetables for a beautiful presentation. Your homemade tonkatsu is complete! Enjoy it immediately while it’s warm for the best taste experience.
