Tonkatsu Pork with Tangy Slaw


Preparation info

  • Difficulty


  • Serves:


Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

I wasn’t awakened to the pleasures of tonkatsu before visiting Tokyo but it’s now frequently part of my weekday supper repertoire. Coated in panko breadcrumbs and then shallow-fried until golden and crisp, it has a leg-up on your usual crumbed meat. The thick spicy sauce served alongside is like HP or steak sauce with soy and spicy mustard. Most Japanese buy the famous brand called ‘Bulldog’ but making your own is easy and you know exactly what’s in it.

Preparation: 30 Minutes
Cooking: 15 Minutes


  • 700 g (1 lb 9 oz) pork tenderloin, fat trimmed
  • plain (all-purpose) flour, for dusting
  • 3 eggs, lightly beaten
  • 300 g (10½ oz/5 cups) panko breadcrumbs
  • vegetable or peanut (groundnut) oil, for shallow-frying
  • Lime wedges, to serve

Tangy slaw

  • 1 small cabbage, about 400 g (14 oz), shredded
  • 50 ml ( fl oz) soy sauce
  • 2 tablespoons yuzu juice or 1 tablespoon each lime and grapefruit juice

Tonkatsu sauce

  • 60 ml (2 fl oz/¼ cup) Worcestershire sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons sugar
  • 100 ml ( fl oz) tomato sauce (ketchup)
  • 1 tablespoon sake
  • 1 teaspoon English mustard


To make the slaw, put the shredded cabbage in a bowl of lightly salted water with some ice cubes and refrigerate for 30-60 minutes. This will help it stay crisp when you mix it with the dressing later. Drain the cabbage, spin dry in a salad spinner and transfer it to a bowl. Combine the soy sauce and yuzu juice in a small bowl and toss through the cabbage just before serving.

Meanwhile, to make the tonkatsu sauce, combine all of the ingredients in a small bowl and whisk until smooth.

Slice the pork tenderloin about 3 cm ( inches) thick, cover with a piece of baking paper, then gently pound it with a rolling pin until it is 1.5-2 cm (⅝-¾ inch) thick. Put the flour, beaten egg and breadcrumbs in three separate shallow bowls. Season the pork with salt and pepper, then dust with flour, dip in the beaten egg and coat in breadcrumbs.

Heat 2 cm (¾ inch) of oil in a very large frying pan over medium-high heat. When hot, cook the pork in batches until brown and crisp on both sides. After 2 batches, you may want to wipe the pan clean and add clean oil. Cut the pork into 2.5 cm (1 inch) wide strips and serve it hot with the tangy slaw, tonkatsu sauce and lime wedges.