Tonkatsu   豚カツ

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Tonkatsu is a very popular dish in Japan that consists of a piece of fried pork.

The Tonkatsu Preperation

When making tonkatsu the pork is first tenderized by a mallet.


Served on a bowl of rice and covered in eggs and green onions, a tonkatsu turns into a katsudon.


Tonkatsu served with curry and rice becomes a katsukare.


Tonkatsu in a sandwich is a katsusando

Japanese pork chop

Tonkatsu, a Japanese culinary specialty, is a very popular dish that consists of a breaded and fried pork cutlet.

The secret of the tonkatsu recipe

Ton refers to pig/pork, and katsu is the abbreviation for katsuretsu, cutlet or chop. The name literally means a pork chop, but you can also prepare a tonkatsu with pork tenderloin.

The slice of meat is first tenderized with a mallet, then dipped in beaten egg and a little water. It's then covered with panko (Japanese breadcrumbs) before being plunged into hot oil. It's fried until cooked and crisp, then drained before serving.

The piece of fried pork is cut into strips around 2 cm thick to be served on the plate. Tonkatsu is traditionally accompanied by a sweet-savory fermented sauce, simply called "tonkatsu sauce" (similar to a Worcestershire sauce), and served with shredded cabbage and Japanese mustard, karashi. It's sometimes served with a small slice of lemon, and of course you eat it with a bowl of rice too.

Variations on a theme

There are, however, several other ways to enjoy tonkatsu. Served on a bowl of rice, covered with softy cooked eggs and green onions, it becomes katsudon, literally "bowl of katsu", a delicious example of a donburi! Served with curry, it's a katsukare. This dish is also accompanied by rice. Finally, in a sandwich, it then becomes a katsusando.

To read: Donburi

Variations of this frying technique, using other ingredients, are also popular in Japan. We are still talking about the katsu family, although they are no longer pork chops.

You can also find chicken katsu (torikatsu), minced pork beef (menchikatsu), but also beef, shrimp, and even hard-boiled egg! The word katsu now refers to any deep-frying carried out according to the original technique of tonkatsu.

Where does tonkatsu come from?

The origins of tonkatsu in Japan are not clear, but everyone agrees that this dish is inspired by Western cuisine. The myth of its creation says it was born in the late nineteenth century, in a small restaurant in Tokyo renowned for serving dishes inspired by the West. Tonkatsu was then called "Pork katsuretsu" (pork cutlet).

Western influence was encouraged during the Meiji period by Emperor Meiji (1867-1912), who wanted to mark the opening of his country. It was at this time that Western cuisine began to strongly influence Japan.

Read also: Tempura

There is actually a close resemblance of tonkatsu with the German schnitzel or Milanese escalope. However, tonkatsu has been completely adopted and integrated by Japanese culture, not only because of the use of panko, but also because it is always served with rice and miso soup!

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