🇯🇵 How to Make Tonkatsu

Craving Tonkatsu? On FoodNeverComes the food never actually comes — so here's how to make real Tonkatsu at home, in about 25 min, with stuff you probably already have.

🛒 Ingredients

Tap ingredients to tick them off as you shop or cook ✔️

• 2 pork loin steaks (2cm thick)
• salt + pepper
• ¼ cup flour, 1 beaten egg, 1½ cups panko (real panko — regular breadcrumbs won't shatter)
• oil for shallow frying (1cm deep)
• tonkatsu sauce (or mix: 2 tbsp ketchup + 1 tbsp Worcestershire + 1 tsp soy)
• shredded raw cabbage + rice

👩‍🍳 Method

1. Snip the fat rim of each steak in a few places so it doesn't curl, pound lightly to even thickness, and season.
2. Bread them in strict order: flour (shake off excess), egg, then PRESS into panko so it really sticks. A loose crumb falls off in the oil.
3. Heat the oil to 170°C — a panko crumb should sizzle and float at once, not burn.
4. Fry 3–4 min per side to deep golden. Turn ONCE only; fiddling knocks the crust off.
5. Rest on a rack (not paper — paper steams the bottom soggy) for 3 minutes. The rest finishes the cooking.
6. Slice into strips with one decisive stroke each, reassemble on the plate, and serve with the sauce, a mountain of raw cabbage and rice. The cabbage is not a garnish — it's the co-star.