Pork tonkatsu recipe


05 May 2020

Pork Katsuretsu (cutlet) was invented in Japan in 1899 at a Tokyo restaurant called Rengatei, considered a Japanese version of western cuisine. The term Tonkatsu was adopted in the 1930s.

This recipe serves two.


  • 2 thick, lean boneless pork loin chops
  • 50g plain flour
  • 50g panko breadcrumbs
  • 1 large egg
  • Salt
  • Pepper
  • 1 cabbage, shredded
  • Short grain sticky rice

For the tonkatsu sauce

  • 3 tbsp ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tbsp honey
  • 1 tbsp oyster sauce
  • 2 tbsp soy sauce


  1. Take the pork cutlet and place between two pieces of cling film, then take a rolling pin and beat the cutlet to tenderise the meat. Repeat with the other cutlet.
  2. Roll the cutlets in flour, cover in egg wash then roll in the panko breadcrumbs until completely coated.
  3. Wash your sticky rice under cold running water to remove any excess starch and cook according to the packet instructions
  4. Fry the cutlet in oil until golden brown, frying twice gives best results for ultimate crispiness of the panko breadcrumbs.
  5. To make the Tonkatsu sauce, combine all the ingredients listed. Add salt and pepper to taste.
  6. Serve the cutlet on the bed of sticky rice and salted cabbage. Pour the tonkatsu sauce over the pork for maximum stickiness.