Tonkatsu

Tonkatsu — a thick pork cutlet coated in coarse panko breadcrumbs and fried until shattering-crisp — is one of Japan's most beloved yōshoku dishes, the category of Western-influenced cooking adapted and perfected by the Japanese. Developed in Tokyo in the late Meiji era, tonkatsu is served with finely shredded raw cabbage, rice, miso soup, and a proprietary brown sauce (typically Bull-Dog brand) that is tangy, fruity, and deeply savoury. The textural contrast between the crackling crust and the juicy, barely-pink pork within is the whole point.

Serves: 4

Ingredients

• 4 bone-in pork loin chops, about 200g (7 oz) each and 2cm (3/4 inch) thick
• 1 tsp salt and 0.5 tsp black pepper
• 60g (1/2 cup) plain flour
• 2 eggs, beaten
• 100g (2 cups) panko breadcrumbs
• Neutral oil for deep-frying (about 1 litre / 4 cups)
• 0.5 head white cabbage, finely shredded
• Tonkatsu sauce (Bull-Dog or similar), Japanese mustard, steamed rice, and miso soup, to serve

Instructions

1. Using a sharp knife, make several small cuts through the fat and sinew around the edge of each chop to prevent curling. Season both sides with salt and pepper.
2. Set up a breading station: flour on one plate, beaten egg in a shallow bowl, panko on another plate. Dredge each chop in flour (shake off excess), dip in egg (let excess drip), then press firmly into panko to coat completely.
3. Heat oil in a deep heavy pot to 170°C (340°F). Fry two chops at a time for 5–6 minutes, turning once, until deep golden and cooked through (internal temperature 68°C / 155°F).
4. Drain on a wire rack for 2 minutes. Slice into 2cm strips.
5. Serve over shredded cabbage with rice, miso soup, tonkatsu sauce, and a small dab of Japanese mustard.

Cook's Notes: Resting on a wire rack (not paper towels) keeps the bottom crust crisp by allowing steam to escape. For extra crunch, lightly toast the panko in a dry pan before coating.