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.
🍽️ What to serve it with
- I serve it with thinly sliced white cabbage and simple boiled rice
but if you wanted to change it up, why not serve it with:
- Crispy oven-baked fries
- Fried rice
- On top of a noodle salad (I'd skip the mustard dressing and use the curry sauce in this recipe for the dressing).
Sprinkle with a few spring onions and you're ready to eat.
📺 Watch how to make it
🍲 More recipes with Pork
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Tonkatsu Pork Recipe
Ingredients
Pork:
- 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
Tonkatsu sauce:
- 120 ml (½ cup) tomato ketchup
- 60 ml (¼ cup) white wine
- 2 tbsp Worcestershire sauce
- 2 tbsp dark soy sauce
- 1 garlic clove - peeled and minced
- ¼ tsp ground ginger
- 1 tsp curry powder
- 1 tbsp mirin
- 1 tbsp sugar
To Serve:
- Boiled rice
- ½ White cabbage - finely shredded
- 3 spring onions/Scallions - chopped
INSTRUCTIONS
- 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.
Video
✎ Notes
Nutrition
This recipe was first published in October 2015. Updated January 2019 and April 2021 with new photos, step-by-step images, video and tips.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
Shawn says
Super delicious. We like a bit more spice so added a few shakes of dried chili flakes. Husband does not like cabbage so used cucumber and julienned carrots. The carrots with the sauce are amazing. Will make this again.
alimak says
That sauce!!!!!!! So, so good. Fairly new to your blog and have been looking at this for a few days and made it last night!!
(Good to see a NZ wine in the ingredients showcase too, lol, I used Villa Maria pinot gris as it's my favourite tipple!)
Mrs Karen Keegan says
HI Nicky
Firstly, I would like to add that I think I am a huge fan of your website !!!
I love cooking and after cooking probably 75% of your recipes and continually sharing your website with friends, I will continue to try your new and existing dishes again
Just a small thought that I wanted to check with you as my partner and I love your food we would very much appreciate a health section of your recipes as I am sure if anyone can make health food taste really good it would be you.
Many thanks
Karen
Nicky Corbishley says
Thanks Karen, so happy you like the recipes 🙂
Most of our readers come for the slightly more calorific comfort food, so we tend to cater towards that, but we do have a lighter sections here: https://www.kitchensanctuary.com/category/skinny-eats/
Stacey Therrien says
Holy fang dang doodle was this ever delicious! The pork was so juicy and tender, and the sauce was the perfect amount of sweet and tangy. This is going to become a go-to for our household.
Alison Murray says
Also thought this was Katsu curry. The sauce is too intense and concentrated. Wouldn't make this again sadly. Have loved all the other dishes from Kitchen Sanctuary.
Michelle Dack says
Really tasty, quick dish, will definitely serve again.
anon says
Looks delicious!
The Japanese translation for tonkatsu=pork cutlet.
Katsu curry is a completely different dish so I got really confused when Tasty featured your dish as katsu curry. This is actually tonkatsu-don 🙂
Sunita says
Hi
For this recipe what can I use in place of white wine as I am not much of an alcohol drinker?
Thanks
Nicky Corbishley says
Hi Sunita, you can add a splash of water with a tbsp of rice vinegar and a tsp of sugar. Or you can actually leave the wine out entirely if you prefer.
Mirin also contains alcohol (but this can also be replaced with a tbsp of rice vinegar and a tsp of sugar).
Confidiential Lady says
My friend who is Japanese, uses Bulldog Sauce instead of the sauce you said to make. It's great! You should try it next time. Thanks for the recipe though. I had forgotten what things to dredge my pork in, and also forgot about the cabbage!
Marissa says
I just saw this on Twitter and had to come over to check out the recipe. Totally drool worthy! Can't wait to try this!
Carl Lilley says
Cooked this last night and everyone said it was great.
I served it with pickled vegetables which took longer to prepare than the pork!
Keep up the creativity Nicky!
Katy says
Gorgeous pork dish, fab crunchy coating and love the drizzle of sweet sauce(but not too sweet). Added to meal plan.
Joshua Hampton says
Panko is a game-changer for me too. I always wonder how I lived without the stuff before I discovered it a few years ago. And I love tonkatsu. I love the crunchy coating and the soft pork inside, coated with sweet sauce.
Nicky Corbishley says
I know exactly what you mean Joshua! Glad you like the recipe 🙂