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Baked Tonkatsu

Crispy on the outside and juicy on the inside, this Baked Tonkatsu recipe is a total game changer. All you need is the right techniques and tips to achieve the perfection. Serve with tonkatsu sauce, you can now enjoy this popular dish at home. 

Tonkatsu or Japanese pork cutlet is one of the well loved dishes on a Japanese menu. Imagine taking a big bite of tender juicy pork chop encased in crispy panko that is deep-fried to perfection. That alone will make anyone mouth water.

Ingredients :

Tonkatsu Sauce

2 tablespoons ketchup

1½ tablespoons Worcestershire sauce

1 tablespoon oyster sauce

2 teaspoons sugar

Freshly ground toasted sesame seeds

Tonkatsu

¾ cup panko / bread crumbs

1 tablespoon oil

1 large egg

2 tablespoons all-purpose flour

1 teaspoon salt

Black pepper

Cayenne pepper (optional)

2 boneless pork chops, about ¾-inch thick

Serving

Rice

Finely shredded cabbage

Method :

Tonkatsu Sauce

Combine ketchup, Worcestershire sauce, oyster sauce and sugar in a small pot over low heat. Stir until sugar has dissolved. Remove from heat.

Transfer sauce to a serving bowl and let cool. Stir in as much ground sesame seeds as desired.

Tonkatsu

Preheat oven to 200C / 400F (190C / 375F if fan-assisted). Line a baking sheet with parchment paper and set aside.

Place the panko in a small frying pan. Add in the oil and cook on medium heat, stirring frequently until the panko is golden brown in colour. Remove from heat and set aside to cool slightly.

Whisk egg, flour, salt, black pepper and cayenne pepper (if using) in a separate, shallow bowl. Set aside.

Rinse and pat-dry pork chops thoroughly with paper towels. Make very shallow slits on the edges of the pork chops to prevent them from curling up during baking.

Pound the pork chops with a mallet on both sides to tenderise the meat (how long to pound is up to you!) You can also place a parchment paper over the pork chops before pounding to prevent the bits of raw meat from flying all over.

Dip the pork chops into the egg-flour batter and let the excess drip off. Dip the pork chops into panko, pressing the panko gently to adhere to the pork chops.

Place the pork chops on the lined baking sheet and bake in the middle rack for 20 to 25 minutes, until the pork chop is cooked. Stick an instant thermometer to the thickest part of the meat and the temperature should register at least 62C / 145F.

Cut the pork chop into thick chunks and serve with rice, freshly shredded cabbage and tonkatsu sauce. Enjoy!

 

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