Crispy Japanese Pork Katsu with Homemade Tonkatsu Sauce

My love affair with pork katsu began during a rainy afternoon in Houston, where the crispy exterior and juicy interior created a harmony of textures that I couldn’t forget. This Japanese pork cutlet transforms simple ingredients into a crave-able masterpiece that’s surprisingly easy to make at home. The secret lies in the panko breadcrumbs, which create that signature crunch that other breadings can’t match. Paired with homemade tangy tonkatsu sauce, this dish brings authentic Japanese flavors right to your dining table in just about 35 minutes of active cooking time.

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Why This Recipe Works

The science behind perfect katsu is simple but precise. Salt-seasoning the pork beforehand allows the salt to penetrate the meat, enhancing flavor and tenderness throughout. The three-step breading process creates a protective shell that seals in moisture while forming that distinctive crunchy exterior. Cooking at the precise temperature of 350°F ensures the pork cooks through while the coating achieves golden perfection without burning.

Ingredients

For the Pork Katsu:

• Pork loin – Forms the tender, juicy center of this dish
• Salt – Enhances flavor and tenderizes the meat when applied beforehand
• All-purpose flour – Creates the first layer that helps egg adhere to the meat
• Eggs – Provide the binding layer that helps panko stick to the flour
• Water – Thins the egg mixture slightly for more even coating
• Panko breadcrumbs – Deliver the signature ultra-crispy Japanese coating
• Vegetable oil – Offers a neutral flavor with a high smoke point for frying

For the Tonkatsu Sauce:

• Ketchup – Provides a tomato base with balanced sweetness and acidity
• Soy sauce – Adds umami depth and saltiness
• Brown sugar – Balances the acidity with caramel-like sweetness
• Mirin – Contributes authentic Japanese sweetness and complexity
• Worcestershire sauce – Adds tangy, savory notes
• Fresh ginger – Imparts aromatic warmth and subtle spice
• Garlic – Delivers aromatic depth to round out the sauce

How to Make Pork Katsu

1. Place ketchup, soy sauce, brown sugar, mirin, Worcestershire sauce, ginger, and garlic in a small bowl. Stir to combine.
   

   

2. Thinly slice the pork loin.
3. Place each pork loin slice between plastic wrap and gently pound it out to be ¼-inch thick.
4. Sprinkle salt on the pork slices, cover, and place them in the refrigerator for an hour.
5. Set up a breading station with three bowls.
6. Place the all-purpose flour into one bowl.
7. Beat the eggs and water together very well, and pour into a second bowl.
8. Place panko breadcrumbs into the third bowl.
9. Place the pork slices in the flour then shake off any excess.
10. Dip them into the egg wash, coat well, and then shake off any excess.
11. Dredge them in panko breadcrumbs. 
12. Place the coated pork slices on a wire rack.
13. Heat oil in an iron skillet or a stainless steel pan to 350 degrees.
14. Add the pork slices to the pan and cook for 1 to 2 minutes on each side, until the crust sets and is golden brown.
    

    

15. Remove the pork slices from the pan and place them on a clean wire rack, to drain off excess oil.
16. Place the pork in a 200-degree oven for 8 to 10 minutes.
17. When the pork is fully cooked, cut it into thin strips that you can pick up with chopsticks.
18. Serve with rice, tonkatsu sauce, or your favorite brown sauce.

Crispy Japanese Pork Katsu with Homemade Tonkatsu Sauce

Tender pork cutlets with a perfectly crispy panko crust served with tangy homemade tonkatsu sauce. An authentic Japanese comfort food that's surprisingly simple to make at home.

4.84 from 6 votes

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Course: Main Course

Cuisine: Japanese

Keyword: Pork Katsu, Tonkatsu

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 602kcal

Author: Stephanie Manley

Ingredients

Pork

• 1 pound pork loin cut into thin slices
• salt
• 1½ cups all-purpose flour
• 3 eggs beaten
• 1½ tablespoons water
• 3 cups panko breadcrumbs
• vegetable oil for cooking

Tonkatsu Sauce

• ½ cup ketchup
• 2 tablespoons soy sauce
• 2 teaspoons brown sugar
• 1 tablespoon mirin
• 2 teaspoons Worcestershire sauce
• 1 teaspoon freshly grated ginger
• 1 teaspoon finely minced garlic

Instructions

Tonkatsu Sauce

• In a small bowl combine ketchup, soy sauce, brown sugar, mirin, Worcestershire sauce, ginger, and finely minced garlic. Stir to combine. It is best if you let the sauce rest at least 30 minutes before serving.

Katsu Pork Preparation

• Cut the pork loin into thin slices.
• Place each pork loin slice between some plastic wrap and gently pound out the slice. You want it to be about ¼ inch thick.
• Sprinkle salt on the pork slices, cover, and place them in the refrigerator for about 1 hour. This will help the pork break down and become super juicy. You could omit this step, but the pork will come out better if you let the pork rest.
• Set up a breading station with three bowls.
• Place the all-purpose flour into one bowl.
• Beat the eggs and 1 1/2 tablespoons of water together very well, and pour into a second bowl.
• Place panko breadcrumbs into the third bowl.
• Place the pork slices in the flour and coat the entire surface then shake off any excess.
• Dip them into the egg wash, coat well, then shake off any excess.
• Dredge them in panko breadcrumbs.
• Place the coated pork slices on a wire rack.
• Preheat the oven to 200 degrees.
• Add enough vegetable oil to coat the bottom ½ inch of either an iron skillet or a stainless steel pan and heat to 350 degrees. Your pan should be large enough not to overcrowd the pork.
• Add the pork to the pan and cook for 1 to 2 minutes, just until the crust sets. Flip over and cook for another 1 to 2 minutes. Continue cooking the pork and flipping it over until it is golden brown on both sides.
• Remove the cooked pork slices from the pan and place them on a clean wire rack, to drain off excess oil.
• Then place them into the preheated oven to finish cooking. The pork is still rare at this point, so you should place it into the oven for 8 to 10 minutes so it finishes cooking.
• When the pork is fully cooked, cut it into thin strips that you can pick up with chopsticks.
• Serve with rice, tonkatsu sauce, or your favorite brown sauce.

Notes

The true secret to perfect katsu lies in temperature control. If your oil is too hot, you’ll burn the coating before the pork cooks through. Too cool, and the breading will absorb too much oil and become greasy. A cooking thermometer is invaluable here, but if you don’t have one, test by dropping a few panko crumbs in the oil. They should sizzle immediately but not burn quickly.

For maximum crispiness, never stack freshly fried katsu cutlets. Always place them on a wire rack so air can circulate underneath, preventing steam from softening the bottom coating.

Nutrition

Calories: 602kcal | Carbohydrates: 81g | Protein: 42g | Fat: 11g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 1271mg | Potassium: 751mg | Fiber: 3g | Sugar: 13g | Vitamin A: 335IU | Vitamin C: 2mg | Calcium: 127mg | Iron: 6mg

What to Serve With Pork Katsu

• Miso soup as a starter.
• Serve it the traditional Japanese way, accompanied by steamed white rice and finely shredded cabbage. The cabbage adds a texture contrast and a refreshing taste to the savory fried pork katsu while also serving as a palate cleanser. As you pick up a piece of katsu pork with your chopsticks, make sure to include a serving of sliced cabbage in the same bite. It’s the best!
• You can julienne the cabbage finely by hand if you have good knife skills and a sharp blade, or, for easier preparation, use a mandolin slicer.
  
  After shredding the cabbage, soak it in a large bowl of iced water for about 5 minutes to crisp it up. Drain, place in a plastic food bag, and refrigerate until ready to serve. 
  
  If you don’t like cabbage, you could substitute finely shredded carrots.
• Serve your pork katsu with pickled cucumbers (tsukemono) on the side (see recipe below).

Storage and Reheating

• Refrigerator storage – Store cooked katsu in an airtight container for 2-3 days
• Freezer storage (uncooked) – Freeze breaded cutlets with parchment paper between layers for up to 1 month
• Freezer storage (cooked) – Not recommended as breading becomes soggy
• Reheating – For best results, reheat in a 350°F oven for 10 minutes or in an air fryer at 360°F for 3-4 minutes

Love Japanese food? Try these recipes!

• Air Fryer Tempura
• Chicken Katsu
• Hibachi Steak Recipe
• Japanese Mustard Sauce
• Shrimp Tempura
• Tempura Batter Mix
• Yum Yum Sauce

Favorite Pork Recipes

• Cheesy Pork Chops
• Chinese Pork Ribs
• Oven Roasted Pork Loin
• Pork Chili Verde
• Pork Chops and Gravy
• Pork Guisada

Check out more of my easy pork recipes and the best Asian recipes here on CopyKat!