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Cookbook | Ingredients | Recipes | Cuisine of Japan

Tonkatsu by yoppy in Shibuya, Tokyo.jpg



Equal parts


  1. Pound pork with meat mallet until thin, perhaps ¼ inch (a little more than 0.5cm). To reduce splatter you should put the meat in a open Zip-loc bag.
  2. Put eggs, flour, and bread crumbs in separate shallow bowls.
  3. Place pork in the flour, then egg, then crumbs (in that order) so that it is completely coated with each.
  4. Heat oil in a frying pan (about a half-inch (1.25cm) deep), drop in crumbs to test when ready.
  5. Fry pork until deep golden or golden brown, most likely a for a few minutes on either side.
  6. With a sharp knife cut pork into strips.

Serve with Japanese short grain rice.

  1. Combine the soy sauce, sugar, Worcestershire, and ketchup. Beat with fork until consistent.
  2. If desired, chill sauce for a half hour to thicken.
  3. Serve as a dipping sauce or dribbled over the meal.

Notes, tips and variationsEdit

See alsoEdit