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[Recipe] 豚カツ Tonkatsu Japanese delight for all tastes

ricette e preparazione tonkatsu

Tonkstsu was introduced to Japan by the first Portuguese and was called  "katsuretsu" (cutlet, then simply Katsu), and unlike the modern one, it was usually made from beef. Today's Tonkatsu, on the other hand, is the one with pork and there is evidence of the first time it was served in 1890 in the Ginza district of Tokyo. The term "tonkatsu" 豚カツ was used for the first time in 1930.

The preparation is simple and it is easy to reproduce with local ingredients because they are all easily available in any shop, without having to go to ethnic ones.


1 slice of pork loin or tenderloin about 2cm


1 or 2 eggs (depending on size)

Panko or breadcrumbs

Frying oil

Salt to taste

Freshly ground black pepper


It doesn't take much time to prepare, it's quick and easy.

Let's take the slice of loin, if you want a leaner Tonkatsu I suggest you use the pork tenderloin, otherwise even the simple loin is fine. Work it by removing any excess fat. Make small cuts on the edges, this will allow the cutlet not to "curl" during cooking, remaining flat.

Lightly beat the meat so as to weaken it a little, to make it softer. Add salt and pepper on both sides and leave to "rest" momentarily while you proceed with the preparation.

Heat a pan with oil for frying. Break the eggs and beat them in a bowl, beat the egg well so that it remains well blended. Flour the cutlet and dip it in the egg, then dip it in Panko or breadcrumbs, pressing on the meat so that it adheres well.

Panko is Japanese breadcrumbs, you can find it in large supermarkets or small ethnic shops, but it's easy to prepare on your own, just take some white bread, sandwich bread or sliced bread; remove the edges and blend it coarsely. If the bread is dry you can go ahead and grate it, but if it's fresh I suggest you toast it, either by putting it in the oven for a while or with the toaster for toast.

When the oil is at temperature (keep a temperature of 175°C as a reference) immerse the breaded cutlet (it must not touch the bottom, so you will avoid burning it) and fry it well on both sides, turning it a couple of times.
The tonkatsu shouldn't be fried too long, the color shouldn't become too dark brown, a lot will also depend on the type of bread you used for the breading.

Once ready, drain well and cut it (still hot) into 6 pieces and arrange on a plate.


ricette e preparazione tonkatsu 2


As an accompaniment, if you want to stay on the Japanese theme, you can use finely chopped cabbage to be included in the dish. Tonkatsu can be served with various accompanying sauces, such as Worcestershire sauce, soy sauce or sesame sauce.

In Japan it is served this way, with a cup of Miso which warms up and helps to digest the fried food better. You just have to try it and you certainly won't be disappointed ;) .

Recipe, Japanese Cooking, Mauro Piacentini

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