Japanese Pork Katsu

Young and old will love this Japanese  Classic Pork Katsu  Recipe by food.com


  • 1 tbsp soy sauce
  • 1 tbsp mirin or sake
  • 1 tbsp worcestershire sauce
  • 3-4 tbsp ketchup
  • 1/2 tsp hot mustard
  • 4 pork cutlets, about 1 1/2 pound total (no bone)
  • 1 egg
  • 3-4 tbsp flour
  • 1 cup panko breadcrumbs
  • kosher salt and freshly ground black pepper
  • 1/4 cup corn or 1/4 cup peanut oil


  1. To make the dipping sauce, mix together 1 tbsp of hot water and the soy sauce, mirin, worcestershire sauce, ketchup and mustard. Set aside.
  2. Place the pork cutlets between 2 sheets of waxed paper or plastic wrap and pound them with a meat pounder until about 1/4 inch thick. Season the pork cutlets with salt on both sides.
  3. In a shallow bowl, lightly beat the egg. Spread the flour and panko on 2 seperate plates. Season the flour with salt and pepper.
  4. First, dip the pork into the flour, then the egg, and last the panko (coating both sides). Press the panko into the pork so it stays put.
  5. Heat a large non-stick skillet over medium-high heat until just hot, then add the oil. Add the cutlets and fry, turning once, until golden brown on both sides and just opaque at the centre (you don’t want to overcook pork) – this should take approx 5 minutes on each side.
  6. Transfer the cutlets to paper towels to drain briefly, then cut across the grain in strips approx 1/2 inch thick.
  7. Serve with the dipping sauce and rice.

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