This is my version of Japanese Tonkatsu Curry. Crispy panko-coated pork with a delicious sweet and tangy sauce. A really tasty meal that's a little bit different (but in a really good way!) ready in under 30 minutes.
Tonkatsu (Ton meaning 'pork' and Katsu being a shortened version of 'katsuretsu' meaning 'cutlet') originated in Japan in the 19th century.
Usually the pork is deep-fried (I shallow-fry mine and finish it in the oven), then served with rice, cabbage and a thick, spicy sauce.
There are many variations of Tonkatsu sauce.
Namiko - creator of Just One Cookbook (a fantastic site that focuses on authentic and modern Japanese recipes) describes the from scratch sauce as being made from vegetables and fruits such as tomatoes, prunes, dates, apples, lemon juice, carrots, onions, and celery, plus more than 10 kinds of spices along with soy sauce, vinegar, and sugar.
Mine is definately a shortcut sauce which is strong, tangy and sweet, but delicious. Taste it straight from the pan and you may pucker your lips a little and think it'll be too strong. However, once it's drizzled on the pork it tastes fabulous.
The whole lot is always polished off in minutes by me, Chris and the kids (even the sauce-drizzled raw cabbage is consumed without argument!).
A really tasty meal that's a little bit different (but in a really good way!) ready in under 30 minutes.
📋 What do we need for the Tonkatsu?
Tonkatsu Sauce Ingredients
🔪 How to make it
Full recipe with detailed steps in the recipe card at the end of this post.
- We start by dredging pork loin steaks through flour, then egg and then panko breadcrumbs.
- Fry in oil for a few minutes each side until golden, then place in the oven to finish cooking whilst you make the sauce.
- An unusual-sounding combination of ketchup, white wine, Worcestershire sauce, soy sauce, garlic, ginger, curry powder, mirin and sugar! It all gets placed in a pan, mixed together, then simmered for 5 minutes.
- Slice up the crispy-coated pork and place on top of a waiting pile of boiled rice and finely sliced raw white cabbage.
Then pour on that tangy sauce......
👩🍳PRO TIP Check the pork is done by slicing the thickest pork steak and ensuring it's piping hot and no longer pink in the middle.
Sprinkle with a few spring onions and you're ready to eat.
📺 Watch how to make it
🍲 More recipes with Pork
Tonkatsu Pork Recipe
- 2 eggs - lightly whisked
- 4 tbsp ﬂour
- ¼ tsp salt
- ¼ tsp black pepper
- 75 g (1 ½ cups) panko breadcrumbs
- 4 pork loin steaks - - excess fat removed
- vegetable oil for frying
- Boiled rice
- ½ White cabbage - ﬁnely shredded
- 3 spring onions/Scallions - chopped
- Preheat the oven to 200c/400f.
- Place the eggs in a shallow bowl, the flour, salt and pepper in a second bowl (mix it together) and the panko breadcrumbs in a third bowl.
- Coat one of the pork steaks in the flour, then dip in the egg and finally coat in the breadcrumbs. Place on a plate and repeat with the other pork steaks.
- Heat the oil in a large frying pan and fry the pork steaks on a medium heat for 2-4 minutes on each side until golden brown.
- Then place on a baking tray and finish off in the oven for 7-10 minutes until the pork is no longer pink in the middle.
- Whilst the pork is cooking, place all of the tonkatsu sauce ingredients in a small pan, mix and bring to the boil.
- Turn down the heat and simmer for 5 minutes, then turn off the heat (the sauce is nice served warm but not hot).
- When the pork steaks are ready, take out of the oven and slice into strips.
- Place on top of four bowls of rice. Serve with sliced raw cabbage, and drizzle with the tonkatsu sauce. Sprinkle chopped spring onions on top and serve with the rest of the tonkatsu sauce.
This recipe was first published in October 2015. Updated January 2019 and April 2021 with new photos, step-by-step images, video and tips.
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