Ingredients (~6 servings)
Tonkatsu Sauce
- 1/4 cup ketchup
- 1/4 cup worcestershire sauce
- 1 1/2 Tbsp oyster sauce
- 1 1/2 tsp miso (optional)
- Pinch of sugar
Pork Katsu
- 1 1/2 lbs pork loin, cut into 6 pieces
- Kosher salt
- 1 1/2 cups all-purpose flour
- 4 large eggs
- 2 1/4 cups panko bread crumbs
- Oil for frying (about 3 inches deep)
For Serving
- Cooked rice
- Hawaiian-style mac salad
- Side salad
Make the Tonkatsu Sauce
Mix together the ketchup, worcestershire, oyster sauce, miso and sugar in a small bowl.
Use a whisk to make it completely smooth; the miso tends to clump at first but will dissolve with some whisking.
Set aside until ready to serve.
Prep and Salt the Pork
Trim any visible fat off the pork loin and cut into 6 equal pieces.
Place a piece between plastic wrap and pound with a meat mallet until about 1/4-inch thick.
The pounding breaks down the muscle fibers and makes the final cutlet much more tender.
Repeat with remaining pieces.
Sprinkle both sides generously with kosher salt – about 1/2 tsp per cutlet.
Layer between parchment paper on a plate and refrigerate for 2-4 hours, ideally overnight.
This dry-brining step seasons the meat all the way through instead of just the surface.
Set Up Your Breading Station
Remove pork from fridge and let come to room temperature while you prep.
Set up three shallow bowls in this order: flour in the first, beaten eggs in the second, panko in the third.
Have a baking sheet ready for the breaded cutlets.
This assembly line setup prevents your hands from getting completely coated in breading.
Bread the Cutlets
Dip each piece first in flour, pressing gently and shaking off excess.
Then into the beaten eggs, letting excess drip off.
Finally into the panko, pressing the crumbs firmly onto both sides so they stick well.
The panko should completely coat the surface with no bare spots showing.
Place on the baking sheet and repeat with remaining cutlets.
Fry the Pork Katsu
Heat about 3 inches of oil in a cast iron skillet or heavy pan to 335F.
The oil temperature is critical here; too hot and the outside burns before the inside cooks.
Add 2-3 cutlets at a time and fry for ~3 minutes on the first side.
Flip gently and cook another 2-3 minutes until golden brown and internal temperature hits 145F.
The panko should be deep golden, not pale or dark brown.
Transfer to a wire rack to drain and repeat with remaining cutlets.
Slice and Serve
Let the cutlets rest for ~2 minutes, then slice into strips with a sharp knife.
The resting prevents all the juices from running out when you cut.
Serve over rice with a drizzle of tonkatsu sauce, alongside mac salad and a simple side salad.
Pork Katsu
Ingredients
Tonkatsu Sauce
- 1/4 cup ketchup
- 1/4 cup worcestershire sauce
- 1 1/2 Tbsp oyster sauce
- 1 1/2 tsp miso optional
- Pinch sugar
Pork Katsu
- 1 1/2 lbs pork loin cut into 6 pieces
- Kosher salt
- 1 1/2 cups all-purpose flour
- 4 large eggs
- 2 1/4 cups panko bread crumbs
- Oil for frying about 3 inches deep
For Serving
- Cooked rice
- Hawaiian-style mac salad
- Side salad
Instructions
- Mix ketchup, worcestershire, oyster sauce, miso, and sugar until smooth. Set aside.
- Trim fat from pork and cut into 6 pieces. Pound each between plastic wrap to 1/4-inch thick.
- Sprinkle both sides generously with salt, about 1/2 tsp per cutlet. Layer between parchment and refrigerate 2-4 hours.
- Remove pork from fridge and bring to room temperature.
- Set up three shallow bowls with flour, beaten eggs, and panko.
- Dip each cutlet in flour, then eggs, then panko, pressing firmly to coat completely.
- Heat 3 inches of oil in heavy pan to 335F.
- Fry 2-3 cutlets at a time for 3 minutes per side until golden brown and internal temperature reaches 145F.
- Transfer to wire rack and repeat with remaining cutlets.
- Rest 2 minutes, then slice into strips.
- Serve over rice with tonkatsu sauce, mac salad, and side salad.
