Best Tonkatsu Recipe | Easy, Crispy Japanese Pork Cutlet

Tonkatsu is one of the most beloved dishes in Japan. This deep-fried pork cutlet—made by coating a thick slice of pork in crisp breadcrumbs—originated from Western-style cutlets but was reinvented through Japanese sensibilities. Today, it is a staple enjoyed everywhere from home kitchens to casual restaurants and specialty shops.

Its appeal lies in the striking contrast you experience from the very first bite: a light, crackling crust that gives way to tender, juicy meat. In Japan, this balance of “crispy × succulent” is essential. Every step—how the coating is applied, how the oil temperature is controlled, and how the cutlet is rested—has a clear purpose rooted in culinary technique.

Tonkatsu, however, is more than just “fried pork.” Paired with finely shredded cabbage, the richness of the cutlet is softened in a distinctly Japanese sense of balance. Drizzled with a special tonkatsu sauce, layers of sweetness, acidity, savoriness, and roasted notes come together to create a deeply satisfying flavor.

Served with rice and miso soup, it becomes a quintessential Japanese meal. This recipe is designed so you can faithfully recreate authentic tonkatsu even outside Japan. From preparing the meat to keep it tender, to ensuring the coating adheres evenly, to using both low and high frying temperatures, each step is explained carefully so you can achieve excellent results at home.

If you want to experience the depth of Japanese home cooking and its thoughtful approach to food, tonkatsu is the perfect dish. Enjoy the delight of a bite that combines an astonishingly light, crisp crust with juicy pork—the golden balance that has made this dish a true classic.

 

How Tonkatsu Evolved into a Japanese Classic

Tonkatsu originally belongs to the genre of yōshoku—Western-inspired Japanese cuisine—but today it has become a familiar dish that fits seamlessly into a traditional Japanese meal.

It is widely believed that tonkatsu traces its roots to the French dish côtelette, a type of breaded cutlet cooked in butter. One well-known theory attributes the creation of modern tonkatsu to Rengatei, a Western-style restaurant in Ginza. They are said to have adapted the cutlet to suit Japanese tastes by taking inspiration from tempura—coating the meat in breadcrumbs and deep-frying it in hot oil (although several theories exist).

Over time, the dish evolved further: the cutlet began to be sliced into bite-sized pieces before serving so it could be easily eaten with chopsticks. Through these gradual adaptations, tonkatsu became a Western-style dish uniquely aligned with Japanese dining culture.

Today, in many restaurants, ordering a tonkatsu set meal means receiving the cutlet alongside rice, miso soup, pickles, and a generous mound of shredded cabbage. Some establishments even include chawanmushi (savory egg custard). In this way, tonkatsu has become a dish that harmonizes naturally with the style of a Japanese meal.

In recent years, tonkatsu has continued to evolve. Some restaurants now use low-temperature cooking methods—gently heating the pork before finishing it at a high temperature—to achieve an exceptionally tender and juicy result.

In this recipe, we introduce a classic Japanese-style tonkatsu that you can easily prepare and enjoy at home.

 

Ingredients (Serves 2)

 

Instructions

1		Make several small cuts along the line between the lean meat and the fat to sever the connective tissue. This prevents the cutlet from curling and promotes even cooking.
2		Lightly prick the surface in several spots with the tip of a knife, tap the entire piece with the back of the knife, then gently massage it with your fingers to even out the thickness. This helps soften the texture and allows the heat to penetrate more easily.
3		Place the pork in a shallow tray, sprinkle sake evenly over the surface, cover it with plastic wrap, and let it sit at room temperature for 5–10 minutes.
4		Season both sides lightly with salt and pepper.
5		Whisk together the egg, cake flour, and water to make a smooth batter mixture.
6		Coat the pork evenly with the batter mixture, then cover it generously with fresh panko. Press lightly so the breadcrumbs adhere well. This ensures an even coating without clumps.
7		Heat the oil to 160–165°C (320–329°F). Small, gentle bubbles rising steadily from the tip of a chopstick indicate the correct low temperature.
8		Gently place the pork into the oil and avoid touching it until the coating begins to set. Once it firms up, move and flip it occasionally as it fries. The coating should remain pale at this stage. This slow frying allows the heat to penetrate the center while keeping the meat tender and juicy.
9		Remove the pork from the oil and place it upright on a wire rack. The residual heat will finish cooking the center, allowing the juices to settle for a moister result.
10		Skim out any loose breadcrumbs from the oil and raise the temperature to 180–185°C (356–365°F). The correct temperature is indicated by small bubbles rising more vigorously from the tip of a chopstick.
11		Return the pork to the oil and fry until the surface becomes a deep golden brown and crisp.
12		Transfer the tonkatsu back to a wire rack and let the excess oil drain thoroughly. Standing it upright helps the oil drip off naturally, keeping the coating crisp.
13		Slice into bite-sized pieces and serve with shredded cabbage, lemon, mustard, and the special sauce.

 

Meat Thickness and Frying Time

Thicker cuts take longer for the heat to reach the center. Because the exterior tends to brown too quickly, using a low temperature (160–165°C / 320–329°F) for the first fry helps prevent mistakes.
Conversely, thinner cuts or leaner cuts heat through easily and can overcook quickly, so the frying time should be shortened (around 3 minutes).

Guidelines by Thickness

• 1–1.5 cm / 0.4–0.6 inches (standard tonkatsu thickness)
  First fry (160–165°C / 320–329°F): 4–5 minutes  
  Rest: 2–3 minutes  
  Second fry (180–185°C / 356–365°F): about 1 minute  

• 2 cm / 0.8 inches or thicker (thick-cut loin)
  First fry (160–165°C / 320–329°F): 5–6 minutes (slightly longer)  
  Rest: 3–4 minutes  
  Second fry (180–185°C / 356–365°F): 1–1.5 minutes  

• Thin cuts (under 1 cm / 0.4 inches)
  First fry (160–165°C / 320–329°F): 3–4 minutes  
  Rest: 1–2 minutes  
  Second fry (180–185°C / 356–365°F): 30–40 seconds  

Cuts with a large fat cap take longer for heat to penetrate, so extend the first fry slightly.
Thin cuts can be cooked with a single fry, but for thicker cuts, the resting period becomes especially important.
Performing a second fry allows the residual heat during resting to gently cook the center, resulting in a tender and juicy finish.

 

Top Spots in Japan We Recommend — Narikura 成蔵

In recent years, a new style of tonkatsu has emerged in Japan—one that breaks away from the traditional method.

One standout example is tonkatsu that is gently fried at a much lower oil temperature than usual. Instead of the typical high-heat frying, these specialty shops slowly cook the pork to achieve a remarkably tender and juicy result, creating an experience completely different from conventional tonkatsu.

One of the most renowned pioneers of this approach is Narikura in Asagaya. Here, the pork is fried in exceptionally low-temperature oil, starting at around 110°C (230°F)—a technique that produces an astonishingly soft, succulent cutlet. Because of this gentle frying method, the coating remains notably pale, another signature of their style. Their tonkatsu is so tender and juicy that it overturns everything you thought you knew about the dish. I still remember the first time I tried it; its flavor and texture were so extraordinary that they left a lasting impression.

Classic tonkatsu is delicious in its own right, but if you ever find yourself craving something beyond the familiar—something refined, delicate, and unforgettable—this new wave of low-temperature tonkatsu is well worth seeking out. It’s true that the price is higher than average, but the experience more than justifies it.

Narikura 成蔵
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