Crispy Homemade Tonkatsu: A Special Weekend Treat Before School Resumes
How to Make Delicious Tonkatsu at Home
The kids are going back to school tomorrow, and the weekend is just around the corner, but the first day back often feels a bit bittersweet. So today, I’ve prepared a special treat for the children: crispy, delicious homemade tonkatsu. You can enjoy a fantastic tonkatsu, just like at a restaurant, right in your own kitchen!
Main Ingredients
- 500g Pork loin or tenderloin for tonkatsu
- 2 large eggs
- 1/2 cup all-purpose flour
- 1 cup panko breadcrumbs
- 2 medium mushrooms (e.g., button or shiitake)
- 1/4 medium onion
- A small handful of sprouts (optional)
Seasoning & Sauce
- Pinch of salt
- Pinch of black pepper
- 3 Tbsp store-bought tonkatsu sauce
- 50ml water
- Pinch of salt
- Pinch of black pepper
- 3 Tbsp store-bought tonkatsu sauce
- 50ml water
Cooking Instructions
Step 1
First, pat the pork dry with paper towels to remove any excess moisture. Lightly season both sides with salt and pepper. In a bowl, whisk the 2 large eggs until well beaten. (For 500g of meat, 2 eggs are appropriate, but if you prefer a thinner coating, one egg might suffice.) Lightly coat the seasoned pork with flour, ensuring an even layer. Then, dip the floured pork into the beaten egg, making sure it’s fully covered. Let any excess egg drip off for a thin, even coating.
Step 2
Press the panko breadcrumbs firmly onto both sides of the egg-coated pork. Pressing down helps the breadcrumbs adhere better, ensuring a crispier crust when fried.
Step 3
Heat a generous amount of cooking oil in a pan over medium heat. (If using tenderloin, which can be thicker, high heat might burn the outside before the inside is cooked, so medium heat is best.) Carefully place the breaded pork into the hot oil. Fry the tonkatsu, turning occasionally, until it’s golden brown and crispy on both sides. If you usually serve tonkatsu with potato wedges, but are short on time today, wash a potato, cut it into wedges, and fry it alongside the tonkatsu towards the end of its cooking time. Fry the potato wedges until golden and cooked through.
Step 4
While the tonkatsu is frying, thinly slice the mushrooms and onion. Heat a little oil in a separate pan and sauté the sliced mushrooms and onion until softened and translucent.
Step 5
Add the 3 tablespoons of store-bought tonkatsu sauce and 50ml of water to the sautéed mushrooms and onions. Stir well and cook briefly. You can adjust the amount of sauce to your liking. For a sweeter and more tangy flavor, feel free to add a little ketchup or sugar to balance the taste.
Step 6
Serve the hot, crispy tonkatsu with the sautéed vegetables and warm sauce for a simple yet delightful Western-style meal at home. This taste brings back childhood memories, doesn’t it? This is the flavor we’ve been longing for.
