Authentic Tonkatsu (Japanese Pork Cutlet) with Homemade Sauce

Preheat cooking oil for deep frying to 170 °C (338 °F). While you wait, take 2 boneless pork chops and make incisions in the fat and muscle, then rub 1 pinch salt and pepper onto both sides and pound until about 2cm (approx 3/4 inch) thick.

Set up a coating station with 3 containers or plates. Add all-purpose flour to one, and 100 g panko breadcrumbs to another. In the last one, crack in 1 egg, and add 1 tbsp whole milk and 1 tsp cooking oil, then whisk until combined.

Coat the pork with flour on both sides and tap a few times to remove the excess.

Place it in the egg mixture and coat on both sides, then lift and let the excess drip off.

Generously coat in the panko breadcrumbs. Make sure it’s fully covered and gently press the panko down to secure them. Place on a wire rack and air dry for a few minutes for a more stable crust.

Once the oil is ready, carefully place the coated pork chops into the pot and cook for about 4 minutes on each side (8 minutes total) or until golden brown. Once cooked, transfer to a wire rack to drain for 5 minutes.

Mix 1 tbsp Worcestershire sauce, ½ tbsp tomato ketchup, ½ tbsp Japanese soy sauce (koikuchi shoyu), 1 pinch light brown sugar and ½ tbsp toasted white sesame seeds together in a small bowl.

Cut the tonkatsu into strips using a sharp knife, pressing downwards in one quick motion (avoid sawing).

Plate up next to the shredded cabbage, drizzle the sauce (or serve on the side) and garnish with lemon (optional). Serve with rice, miso soup, and pickles for a full teishoku set meal. Enjoy!