Authentic Japanese Tonkatsu with Homemade Sauce

Using a sharp knife, score the fat edge of each pork chop in 2-3 places to prevent curling during cooking. Place the chops between plastic wrap and gently pound them to an even 1/4-inch thickness.

Season both sides of the pork with salt and pepper.

Place flour, beaten eggs, and panko breadcrumbs in three separate shallow dishes.

Dredge each pork cutlet first in flour (shaking off excess), then dip in beaten egg, and finally coat thoroughly with panko breadcrumbs, pressing gently to adhere.

Place the breaded cutlets on a wire rack and let them rest for 10-15 minutes to help the coating adhere better.

In a large, heavy-bottomed pan, heat 1-inch of vegetable oil to 350°F (175°C).

Carefully place the breaded cutlets in the hot oil and fry for 3-4 minutes on each side until golden brown and cooked through (internal temperature of 145°F/63°C).

Transfer the fried cutlets to a wire rack or paper towel-lined plate to drain excess oil.

Let the tonkatsu rest for 5 minutes, then slice into strips width-wise.

For the sauce: In a small bowl, combine ketchup, Worcestershire sauce, soy sauce, mirin, sugar, Dijon mustard, and garlic powder.

Whisk until all ingredients are thoroughly incorporated and the sugar is dissolved.

For best results, allow the sauce to rest for 30 minutes before serving to let the flavors develop fully.

Serve the sliced tonkatsu over shredded cabbage with rice, miso soup, and the tonkatsu sauce on the side for dipping.