My Secret Tonkatsu Recipe

My Secret Tonkatsu Recipe

The coating on this is way crunchier than on your usual homemade tonkatsu! It's as if it came from a tonkatsu restaurant.


As needed
Salt and pepper
A small amount
A little
As needed
Plain flour
As needed
Frying oil
As needed


1. Make slits in the meat on the side with the back fat.
2. Sprinkle with a little salt and pepper.
3. Dredge in flour.
4. Coat in beaten egg. Everything up to this step follows the usual tonkatsu preparation method.
5. Repeat coating the meat with flour, egg, flour and then the egg again. (It's hard to take a photo of this step, so I apologize.
6. Coat the meat with plenty of panko. Let rest for at least 10 minutes to let the coating settle.
7. Fry on both sides in 170-180ºC oil!
8. Once fried, let it stand on its side to thoroughly drain the excess oil.
9. Done!

Story Behind this Recipe

I've always made tonkatsu this way.
Sure, it increases the calorie count, but the coating is so thick and delicious.