Japanese Tonkatsu with Pasture Raised Pork- Recipe
Table of contents
History of Tonkatsu
Tonkatsu is the original katsu dish that started it all, inspired by a French dish known as Côtelette de veau, a veal cutlet coated in breadcrumbs and pan fried with butter.
Tonkatsu debuted in 1899 under the name “pork cutlet” on the menu at Rengatei- a Western-style restaurant in Ginza. Rengatei's pork cutlet dish continued to evolve to fit the tastes of the times. To deal with a lack of cooks, the restaurant substituted finely chopped cabbage for the hand-cut château carrots and potatoes originally served alongside the meat. The breadcrumbs where changed to soft, fresh panko crumbs and the restaurant changed their demi-glace sauce with a mix of worcestershire that it is served with today. [Gov-online.go.jp]
Today, restaurants solely dedicated to serving tonkatsu are very popular. For the uninitiated, you’re greeted with a menu where your options include the cut of pork from tenderloin or fillet, type of pork, including the highly prized kurobuta, Berkshire pork that DCF also sources from Yanmah Pork.
On your table at any reputable tonkatsu restaurant, you’ll find a selection of jars and scoops that contain sauces and condiments including the iconic, sticky and savoury sauce. A server will bring an intoxicatingly fragrant bowl of freshly roasted sesame seeds and some variation of pestle and mortar for you to release the magic and combine the sauce to your liking.
From there, the tonkatsu is normally served on your plate on a purpose built mini metal cooling rack, to preserve the crispy fried exterior. A giant bed of immaculately fine shredded cabbage floats on the side. You might receive a small salad or potato salad on the side with your rice. It’s simply divine.
Accidentally stumbling upon this plate of tonkatsu in Shibuya in 2017 - arguably life changing [Source: Author's own image]
Tonkatsu- Why You Need to Try It
Tonkatsu is just delightful, and the secret is in the thick, juicy cutlet of high quality pork. The bigger the better. Unlike chicken, pork cutlets are uniform (like a steak) and preparing it in the way I’m about to describe gives you a perfect, even cook, sealing in the juices.
DCF pasture raised pork cutlets are butchered in house in large specialty cuts. This provides a sizeable foundation that is restaurant quality, and so good that it brings me back to those cold winter days in Japan, escaping from snow and digging into this comforting meal set.
Pork cutlets are also so easy to work with, and uniform in size, so you can prepare an impressive dish for a group, and no one is left with the scraggly small bit.
I'm a huge lover of tonkatsu, and have vivid memories of intense enjoyment on my trips to Japan, enjoying the classic fried meat and it's staple accoutrements in several dedicated specialty restaurants that only served this dish.
Katsu is most commonly known as a hugely popular fried chicken dish in Australia, but tonkatsu, (not to be mistaken with tonkotsu ramen), is a staple in Japan and around the world. In fact, in my travels I have rarely come across a menu that featured chicken katsu as much as tonkatsu. It is everywhere and justifiably so, with specialty restaurants offering a selection of pork cuts and types, in the way that a high end steak houses would do.
It's a travesty that tonkatsu has not been in the hearts and minds of Australians as much as its chicken counterpart, but it is slowly appearing on more menus. Until the love for Tonkatsu is widespread through Aussie dining tables and hearts, I’m found chasing the real deal.
This is a great opportunity to utilise DCF’s premium quality, pasture raised pork to whip up an impressive set meal that rivals anything you can find at a restaurant in Perth. With this recipe, it’s as good as it gets, and that’s bloody good. So try it and you’ll surely be left advocating for tonkatsu to be the katsu standard!
Made fresh using WA produce and regenerative grass fed beef at dirtycleanfood.com.au
Adapted from Just One Cookbook
Ingredients
Serves 3
Ingredients
- 1/2 cup panko crumbs
- 1 jumbo egg, or 2 medium eggs
- 1/2 tsp neutral oil (for the batter)
- 4 tbsp flour
- 3 pork chops- we're using DCF pasture raised pork cutlets (550g) cut from the bone. Loin chops are suitable as well
- 1/2 tsp salt
- 3 cups neutral oil
- 1/4 head of green cabbage, shredded finely
- 3 tbsp toasted sesame seeds, grounded
- 5 tbsp tonkatsu sauce
Shop the Recipe
Essentials
Tonkatsu is a French inspired Japanese dish that blends Western and Eastern cuisine for a classic dish
The pork cutlet version is the original katsu iteration, stemming from post war staffing shortages and the popularity of uniquely Japanese, light and balanced ingredients
The prized kurobuta 'black pig' can be enjoyed here in WA- it's Berkshire pork that is supplied to Dirty Clean Food from Yanmah pork!
Tips Not to Skip
Use fresh panko, or rehydrate your dried crumbs
Shake off excess flour when dredging
Double-fry, for an even cook all the way through
Method
- If you're using DCF pork cutlets- use a sharp knife to separate the meat from the bone. Skip this step if you're using a boneless cut such as loin chop
- With your knife, trim the excess fat, then make small slits on the connective tissue between the meat and fat. This stops shrinkage, curling up and warping when cooked and gives a better even cook and presentable finish
- Use a meat tenderiser, or a blunt object such as the end of a rolling pin to lightly pound both sides of the meat. The aim of this is to create an appealing even cutlet, rather than flattening to thin
- Season liberally with salt and pepper and use your hands to reshape the cutlet if required
- Place the flour in one tray. In another shallow tray, white together the egg and 1/2 tsp of oil. In a third tray, place the panko crumbs. If using dried packet panko, use a spray bottle with water to liberally mist the panko and toss. The panko should be moist but not wet or soft
- Dredge the pork in flour and dust off excess. Dip into egg mixture and coat well. Dredge in panko and press down to adhere evenly. Ensure all edges are coated and lift away from the tray, the excess should fall back into your tray
- Heat your oil up to 170C
- Cook each cutlet, one by one: 1 minute each side without disturbing it as it is fried. Remove and drain excess oil using a rack or paper towel. Sit for 3 minutes
- Bring the oil up to 180C and fry each cutlet for 30 seconds each side. Drain again and sit for 2 minutes.
- Make the sauce by mixing together the grounded roasted sesame seeds and tonkatsu sauce. This should be prepared fresh before serving. Set aside
- To serve: cut into thick slices and transfer to plate with shredded cabbage. Serve with rice (optional), miso soup or a Japanese side salad. Enjoy!
Angie
DCF Ecommerce and Marketing Manager Angie is a passionate foodie who's always on the hunt for the next best pastry. Whether is colourful op shop outfits or consciously sourced, regeneratively farmed food, she's a Regen Warrior who dreams of a better future for everyone.
