How to Make Perfect Tonkatsu at Home
Recipe type: Entree
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 depending
Enjoy making tonkatsu better than restaurants at home! Keep in mind this recipe is for THREE pork loins, and a total of six tonkatsu pieces. One to two pieces per person should be plenty if served with rice.
  • 3 boneless pork loins
  • 2 tsp salt -- for meat and eggs
  • 3 eggs (or one egg per small loin)
  • 2-3 C unbleached flour
  • 3+ C of breadcrumbs
  • Oil - I recommend canola oil for deep frying
  • Optional
  • Rice
  • Scallions
  • Tonkatsu Sauce
  1. Carefully cut each loin into thin slices - how many depends on how thick your pork loins are.
  2. Take a tenderizer mallet and follow directions in the recipe post to "tenderize" and "thin."
  3. Repeat on all the loins you will be using.
  4. Season each slice of meat with salt.
  5. Batter
  6. Crack 3 eggs into a bowl, season with teaspoon of salt and garlic powder, completely mix and set aside.
  7. Pour out the designated amount of flour on a flat and large plate or tray.
  8. Pour out the designated amount of panko breadcrumbs on a flat and large plate or tray.
  9. Frying
  10. Carefully take a slice of meat, coat completely in flour, tap excess off.
  11. Dunk floured meat into egg, coating completely.
  12. Dunk meat into breadcrumbs and cover completely.
  13. Place into the hot oil (see post for temperature and details).
  14. Fry for 30 seconds on each side, or as needed until golden on both sides.
  15. Use tongs to remove meat, and let rest in a basket or strainer laid with paper towels to absorb excess oil.
  16. Serve atop rice and drizzle sauce on top.
Nutrition Information
Serving size: 1-2 pcs
Recipe by San Francisco Food at