Tonkatsu - Deep-fried Breaded Pork Chop Recipe

Tonkatsu - Deep-fried Breaded Pork Chop Recipe

Tonkatsu - Deep-fried breaded pork chop

Milli Taylor gives us her wonderful take on this classic Japanese comfort dish. Perfect to serve with our Lockdown Date Night bundle!


140g Japanese short grain rice

1/2 Small Cabbage, finely shredded

Wedge of lemon

2 Boneless Pork chops

6 tbsp Plain flour

50g Panko breadcrumbs

1 beaten egg (Or 1 egg white if using the yolk for tempura)

Tonkatsu sauce, I would recommend Bulldog brand if not you're making your own

Neutral Oil for deep frying (enough to be 2 inches deep in a high sided frying pan)


First prepare the rice

  1. Place the rice in a large bowl and rinse it by placing under a cold running tap, whilst stirring with your fingers. Drain the water a few times and repeat until the milky water becomes clear.
  2. Drain the rice in a sieve and then transfer to a small saucepan. Measure out 210ml cold water to cover the rice, let it sit for 30 minutes.
  3. To cook the rice, place on a high heat until the water comes to the boil. Immediately move to the lowest heat on the smallest ring and pop a lid on the pan. Let cook for 12 minutes and without removing the lid, turn the heat off and let sit for 10 minutes to steam.


Preparing the pork

(Heat oil to 180C)

  1. Trim the rind and fat off the pork and then lightly bash with a rolling pin or similar to slightly flatten.
  2. Fill one small tray with panko breadcrumbs and one with the flour plus a little salt and pepper.
  3. One by one, place the pork chops in the tray of flour and dust all over.
  4. Place each pork chop in the beaten egg in a shallow bowl until well covered and then place into the tray of panko. Press it down a little and then flip over and do the same on the other side, not forgetting the sides.
  5. Carefully lower the pork into the hot oil and fry for a couple of minutes on each side until golden brown. Drain on a little kitchen paper and keep in a warm oven until ready to slice and serve.
  6. Serve with steamed rice, shredded cabbage and a wedge of lemon.
  7. Spoon over the tonkatsu sauce.
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