Tonkatsu（とんかつ）
What kind of dish is tonkatsu⁇
Tonkatsu is a Japanese dish made of chunks of pork loin coated with flour, egg, and breadcrumbs and fried.
Ton ＝ pork Katsu = cutlets
Tonkatsu is a very popular dish both at home and when eating out. Tonkatsu is almost always served with a generous amount of shredded cabbage.
I like to eat it with tonkatsu sauce（nouko sauce), ground sesame seeds, and karashi (Japanese mustard). It also goes well with ponzu sauce, plum sauce, and mayonnaise.
＊濃厚ソース：Nouko sauce
Nouko means high viscosity. Due to its high viscosity, the batter of deep-fried food does not become watery, and the texture is easy to feel.
Therefore, this sauce has become a standard when eating tonkatsu, and ｍany people call this tonkatsu sauce. It’s made with plenty of fruit and has a sweet taste with little acidity or spiciness, so it’s easy for children to eat.
I use Kagome’s pork cutlet sauce. This sauce can be purchased at any supermarket in Japan. Kagome’s official website is here. 👉 https://www.kagome.co.jp/products/food/A9752/
About batter liquid
Batter means a mixture of flour, eggs, and water or milk.
The typical way to make Japanese cutlets is to coat the meat in flour, then dip it in egg, and then cover the meat in breadcrumbs.
However, this method tends to cause the breadcrumbs to fall off while frying the pork.
The appeal of tonkatsu is undoubtedly its crispy texture. Using a liquid batter helps the breadcrumbs adhere firmly to the meat, making it easy for anyone to make delicious, crispy pork cutlets.
By using this recipe that uses liquid batter, the bread crumbs will adhere firmly to the meat, so anyone can easily make cutlets.
Please master this all-purpose batter liquid that can also be used for chicken cutlets, beef cutlets, fried shrimp, etc.
When making the batter, mix the flour and water thoroughly before adding the eggs.
Tonkatsu recipes with various variations
- Hirekatsu: Most tonkatsu is made with pork loin. For health-conscious people, hirekatsu made with pork tenderloin is recommended.
- Miso katsu: A specialty dish of Nagoya Prefecture. Tonkatsu topped with a sauce made from Hatcho miso.
- Menchi katsu: A dish made with minced meat instead of pork loin.
- Katsudon: A dish made by simmering tonkatsu and onions together in soy sauce and sugar, then placing it on top of rice. (In Fukushima Prefecture, a dish made by dipping tonkatsu in a unique sauce and placing it on top of rice with cabbage is called katsudon.)
- Katsu curry: Curry rice topped with tonkatsu. Cutlets made from chicken are sometimes used, not just pork.
- Katsu sando: A sandwich with tonkatsu inside. This dish is very popular at convenience stores.
(It seems that ramen is often topped with tonkatsu overseas. In fact, tonkatsu is rarely added to ramen in Japan. It can be said that this is an arrangement method that has developed uniquely overseas.)
NUTRITION FACTS of Tonkatsu (pork cutlet) made with all-purpose batter liquid
Nutritional value per serving
- 470 kcal
- Protein 20.5 g
- Fat 36.1 g
- Carb 11.9 g
- Salt Equivalent 1.1 g
※Oil absorption rate is 15%.
INGREDIENT for Tonkatsu (pork cutlet) made with all-purpose batter liquid (3SERVINGS)
- Pork loin 300g
- Salt 2g
- Pepper moderate amount
- Wheat flour 20g
- Water 40g
- 1 Egg
- Bread crumbs (panko) 30g
- Oil moderate amount
Tonkatsu (pork cutlet) made with all-purpose batter liquid COOKING INSTRUCTIONS
- Rub salt and pepper into the pork loin. (This pork loin was sold already scored. If not, score the meat with a knife or poke a few holes in it with a fork. This will prevent the meat from shrinking.)
- Mix the flour and water well, then add the egg and mix again.
- Immerse the meat in the batter and remove it.
- Coat the surface with breadcrumbs. Use plenty of breadcrumbs.
- Press lightly so the breadcrumbs adhere to the meat.
- Fry in 170° oil for 5 minutes.
- Place the pork cutlets on a wire rack and drain off excess oil.
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