25 In Main Dish/ Pork/ Video

Tonkatsu (deep fried pork) Recipe

Tonkatsu is one of the most beloved “western style” Japanese foods in Japan.  It is pork chop breaded with flour, egg, and Panko (bread crumbs), then deep fried.  It’s not the healthiest food but rather comfort food.  There are a lot of nice Tonkatsu restaurants in Japan, but it might be hard to find one in the US since it’s such a specialized store.  Good news is, though, making Tonkatsu at home is very easy.  Most of the ingredients in the recipe are easily found at US supermarkets.  After all, it is a “western style” dish.

Panko (bread crumbs) we used here is Japanese, but most US supermarkets carry it.  It is medium size bread crumbs and that is perfect for Tonkatsu.  Italian bread crumbs are too fine and that doesn’t give crunch we want.  On the other hand, coarser bread crumbs like fresh bread crumbs you make at home could absorb too much oil and might make Tonkatsu greasy.

Tonkatsu sauce is an important seasoning for Tonkatsu.  Tonkatsu is good by itself, but Tonkatsu sauce completes this dish.  The sauce is a Worcester-based sauce but much thicker.   It is available at Japanese markets or online stores, but if you can’t find it, you can make it by mixing 1 part Worcester sauce and 2 parts ketchup (at least something similar).

Tonkatsu is almost always accompanied by thinly shredded cabbage.  I don’t know exactly why, but probably it cuts grease of Tonkatsu or something…. Anyways!   You’ll definitely see how Tonkatsu and cabbage complement each other if you eat them together!

There are a lot of variation of dishes you can make with Tonkatsu, too, such as Katsudon (Tonkatsu and eggs cooked in seasoned dashi over rice, yummy!), Katsu Sandwich (sandwich with Tonkatsu as filling, my favorite), and Kastu Curry (curry and rice topped with Tonkatsu, sinfully good…).  Now you have so many reasons to make Tonkatsu.  Just start with this recipe!

Tonkatsu (deep fried pork)

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 4 servings

Tonkatsu (deep fried pork)


  • 4 pork loin chops (about 1" thick, no bones)
  • salt
  • pepper
  • 1/2 cup all purpose flour
  • 1-2 eggs
  • 1 cup panko or bread crumbs
  • oil for deep frying


  1. Make small cuts all over pork chops with tip of knife. Sprinkle salt and pepper on both sides of meat.
  2. Coat the meat with flour, dip in eggs, then cover with bread crumbs.
  3. Heat deep frying oil to 350 F, and deep fry crumb-covered meat. You can check the temperature by dropping a bread crumb. If it comes up to the oil surface right after it's dropped, it's good.
  4. Fry until color turns golden brown and meat floats in the oil, about 5-8 minutes, turning once or twice.
  5. Set the meat on a cooling rack for a minute. Cut into 5-6 pieces.

You Might Also Like

  • Jena
    July 25, 2014 at 2:16 pm

    What brand of Tonkatsu sauce do you like to use? I have seen the bulldog kind in my area and I do like it, but i wonder if there is a better one to use.

    • Noriko
      September 13, 2014 at 4:55 pm

      that’s what we use! I personally think Bulldog is the best, but Kagome is also really good.

    • Lonnie
      January 28, 2016 at 3:01 am

      Bulldog is the best!

  • Mason
    September 19, 2014 at 4:30 pm

    Did this today at my culinary school. The chef loved it. Did my own sauce though heh he does notlet us use premade sauces.

    • Noriko
      September 24, 2014 at 12:04 am

      glad you and your teacher liked Tonkatsu.

  • Adrian
    September 20, 2014 at 6:23 pm

    I don’t have a deep fryer, can I just pan fry it?

    • Noriko
      September 20, 2014 at 9:09 pm

      you could use a frying pan for deep-frying.

  • William
    September 29, 2014 at 7:45 pm

    Thank you so much! This plus your other recipes really sparked my love for cooking.

    My only problem is my siblings always ask me to cook now!

    • Noriko
      October 11, 2014 at 12:42 am

      glad you like our recipes! Cook healthy and tasty meal for your whole family!

  • Robbie L
    October 5, 2014 at 7:06 pm

    Thanks for this! I don’t have a fryer but a fry pan with a bit of oil on med-low heat worked great.

    • Noriko
      October 11, 2014 at 4:49 pm

      glad you liked our Tonkatsu recipe!

  • Flavio
    October 9, 2014 at 9:23 am

    Hi Noriko, I have some difficult finding a Tonkatsu Sauce and i’d like to make it from scratch. I know, it’s a lot of work but looking around I found only recipes with ready-made sauces (ketchup, Worcestershire sauce, sometimes oyster sauce … yup!) and the answer is: is there a place where i can find the recipe for the sauce without using ready-made ingredients? Thanks in advance.

    • Noriko
      October 24, 2014 at 5:13 pm

      that’s a recipe hard to find. Sorry we don’t have Tonkatsu sauce recipe…

      • Flavio
        October 26, 2014 at 7:27 am

        Thanks, I know, it is like an hard-to-find item … In this case i will take comfort in a big portion of katsudon … 😉

        • Noriko
          October 26, 2014 at 9:21 pm

          Katsudon is not so bad 🙂

  • Peter
    October 24, 2014 at 7:32 am

    This must be one of the most common foods around the world. I didn’t know that it exists in Japan, but every Western country has its own version. A good trick is to fry it for two-three minutes before putting it in a preheated owen. This way the Tonkatsu will be beautiul dark brown.

    • Noriko
      October 24, 2014 at 9:35 pm

      yes, Tonkatsu is considered western influenced Japanese dish. It must be inspired from some dish from other countries.

  • Jenn
    January 27, 2016 at 1:04 pm

    Hi there,

    First time trying your recipe and the first two pieces of tonkatsu turned out perfect. But after those two, the following pieces, I can’t seen to turn it to golden brown? Not sure what I am doing wrong…any tips?


  • Hhh
    February 1, 2016 at 7:44 pm

    The oil isnt hot enough. You should wait a bit before your next piece of pork.

  • Jessica Quinlan
    April 4, 2016 at 3:44 pm

    Hi 🙂
    Making this tonight- baked chicken style. As I have an allergy to fish, I can’t use worcestershire sauce (anchovies, those little rascals!) But I also made Japanese curry. I won’t really be missing the tonkatsu if I’m smothering my cutlet in curry! However I am curious about the cabbage–finely shredded and raw??

    • Noriko
      April 5, 2016 at 11:14 pm

      Ooo, Katsu Curry! Yum!
      Fresh finely shredded cabbage goes well with Tonkatsu very well.

  • Jeremy
    August 4, 2016 at 10:19 pm

    Hi, thanks for the video. I tried to make Tonkatsu at home. This is the 1st time I make Japanese dish at home. It tastes very good. Will try to cook other Japanese dishes at your website in the future.

  • Dave
    August 20, 2016 at 4:28 pm

    Try cooking with the oil around 350 degrees just until the pork is done. Drain on a paper towel and fry quickly at 375 for less than a minute. Golden brown and very crunchy! Bulldog sauce on this for sure!

  • Saar Harel
    September 15, 2016 at 9:02 pm

    Thanks for the recipe, it was very easy to follow and very tasty.

  • Japanese Katsudon | OMT BLOG
    October 19, 2016 at 1:44 am

    […] 1 Tonkatsu […]