Tonkatsu (とんかつ) or Japanese pork cutlet is one of the well-loved dishes on the Japanese menu. Imagine taking a big bite of tender juicy pork chop encased in crispy panko that is deep-fried to perfection. That alone will make anyone’s mouth water. Since tonkatsu requires deep frying, it’s understandable why this delicious pork cutlet is not a common dish to make at home. Most people prefer not to deep fry food at home because it can be dangerous and creates an oily smell in the kitchen. Besides, who likes to clean up messy splatter all over the stovetop after deep frying? So today I’m going to show you how you can make baked tonkatsu that’s juicy on the inside and crispy on the outside!
Important Tips for Oven-Baked Tonkatsu
1. Pre-cook panko for a crispy texture
One of the most important features of delicious tonkatsu is the crispy panko texture when you take the first bite. Just like how I prepared the Crispy Baked Chicken Katsu recipe and Crispy Salmon recipe, the key for panko to stay crispy and golden brown is to pre-cook panko before breading the pork. That way you won’t need to spray or pour a lot of oil on panko in order for it to turn golden brown in the oven. With the pre-cooked panko, you don’t have to worry about taking too much time to brown the crust and this helps to prevent the pork loin from overcooked.
2. The thickness of pork loin
Another important tip for oven-baked tonkatsu is that you can’t use thick pieces of pork loin. It will take too long for the pork to cook through so keep in mind that the thickness of pork should be no more than 1/2 inch (1.2 cm). Remember to use good quality meat and pound it so that the pork loin will be nice and tender after it’s being cooked. When the food is as simple as this, the quality of the ingredient speaks for itself. Lastly, I added black and white sesame seeds into tonkatsu sauce but it’s optional. If you can’t find tonkatsu sauce, here’s my homemade recipe which can be easily replicated at home. Japanese tonkatsu restaurants often have bowls of mortar and wooden pestles on the table for you to grind sesame seeds while you wait for the tonkatsu to arrive. You may wonder why you have to grind your own sesame seeds. Well, this is part of enjoyment eating tonkatsu. Sesame seeds emit a very nice aroma and flavor when you freshly grind them. The nutty flavor of sesame seeds goes very well with tonkatsu sauce. When the tender and juicy pork loin is baked to perfection with a nice brown crust of crispy panko, you know you have a Baked Tonkatsu recipe that is a total game-changer. Enjoy with tonkatsu sauce and freshly ground sesame seeds. If you prefer a regular deep-fried Tonkatsu recipe, click here. I actually don’t mind deep frying, but for a healthier alternative, this baked tonkatsu is AWESOME! Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
