Tonkatsu is a popular Japanese dish consisting of breaded and deep-fried pork cutlets. It is a beloved dish in Japan and has also gained popularity in other parts of the world. Tonkatsu is known for its crispy exterior and tender, juicy pork inside. It is often served with a tangy and flavorful sauce that complements the richness of the meat. Let’s explore the history, story, and preparation of this delicious dish.

History and Story: Tonkatsu originated in the late 19th century during the Meiji period in Japan when Western-style cuisine was introduced to the country. It was inspired by European breaded and fried dishes like schnitzel. The dish gained popularity in Tokyo, particularly among the working-class population, and quickly became a staple in Japanese cuisine.

The name “tonkatsu” is derived from two words: “ton,” meaning pork, and “katsu,” short for “katsuretsu,” which means cutlet. The dish traditionally uses boneless pork loin chops, which are pounded thin, breaded, and deep-fried to perfection. Tonkatsu is often served with a special tonkatsu sauce, which is a combination of various condiments that add a sweet, tangy, and savory flavor to the dish.

PREP: 20 MIN.

COOK: 5 MIN.

MAKES: 4 SERVINGS

INGREDIENTS

• 4 boneless pork loin chops (6 ounces each)
• 3 tablespoons all-purpose flour
• 1 tablespoon garlic salt
• 2 eggs
• 2 cups panko (Japanese) bread crumbs
• Oil for deep-fat frying

FOR SAUCE:

• ¼ cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon sugar
• 1 tablespoon reduced-sodium soy sauce
• 2 teaspoons prepared hot mustard

INSTRUCTIONS

1. Flatten the pork chops to a thickness of about ¼ inch. This can be done by placing the chops between plastic wrap and gently pounding them with a meat mallet or the flat side of a knife.
2. In a shallow bowl, combine the flour and garlic salt. In another shallow bowl, whisk the eggs. Place the panko bread crumbs in a third bowl.
3. Coat each pork chop with the flour mixture, then dip it into the beaten eggs, and finally coat it with the panko bread crumbs, pressing gently to adhere the crumbs to the meat.
4. Heat oil in an electric skillet or a deep skillet to a depth of about ¼ inch, reaching a temperature of 375°F (190°C).
5. Fry the pork chops in the hot oil for about 2-3 minutes on each side, or until they turn golden brown and the juices run clear. Cook the chops in batches to avoid overcrowding the skillet. Drain the fried chops on paper towels to remove any excess oil.
6. In a small bowl, combine the sauce ingredients, including ketchup, Worcestershire sauce, sugar, soy sauce, and hot mustard. Stir well to combine.
7. Serve the tonkatsu hot, accompanied by the tonkatsu sauce for dipping. It can be enjoyed with steamed rice, shredded cabbage, or alongside a fresh salad.

TIPS:

• To ensure a crispy and golden crust, use panko breadcrumbs instead of regular breadcrumbs. Panko creates a lighter and crunchier texture.
• It is essential to maintain the oil temperature at around 375°F (190°C) while frying the pork chops. This helps in achieving a crispy exterior while keeping the meat juicy and tender.

Tonkatsu is a delightful and comforting dish that combines the flavors of crispy breaded pork with a tangy sauce. It has become a favorite in Japanese cuisine and continues to be enjoyed by people around the world. Whether you prepare it at home or savor it at a Japanese restaurant, tonkatsu is a delicious culinary experience.