{"id":67371,"date":"2023-01-20T11:06:33","date_gmt":"2023-01-20T10:06:33","guid":{"rendered":"https:\/\/1mal1japan.de\/rezepte\/tonkatsu-the-best-japanese-cutlet-with-a-crispy-panko-coating\/"},"modified":"2026-06-12T14:50:55","modified_gmt":"2026-06-12T12:50:55","slug":"tonkatsu-the-best-japanese-cutlet-with-a-crispy-panko-coating","status":"publish","type":"rezept","link":"https:\/\/1mal1japan.de\/en\/rezepte\/tonkatsu-the-best-japanese-cutlet-with-a-crispy-panko-coating\/","title":{"rendered":"Tonkatsu \u2013 the best Japanese cutlet with a crispy panko coating"},"content":{"rendered":"\n
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Go to recipe \u2193<\/a><\/div>\n<\/div>\n\n
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Tonkatsu is much more than just a simple pork cutlet! Every bite is perfectly crispy on the outside and juicy on the inside, with the added flavour of sweet and spicy tonkatsu sauce.<\/strong> Tonkatsu is the ideal accompaniment to freshly cooked rice, a quick coleslaw and Miso soup. This Japanese culinary classic is one of the simplest meals in Japan. Today I\u2019ll show you how you can cook this recipe yourself at home in no time!<\/strong><\/p>\n\n\n\n

\"Tonkatsu<\/figure>\n\n

Tonkatsu is a delicious pork cutlet coated in egg and panko breadcrumbs and then deep-fried until golden brown. The word \u201cTon<\/em>\u201d comes from the Japanese reading of the kanji character for pig. And the part “katsu<\/em>” means cutlet.<\/p>\n\n

It is probably one of the most popular dishes in Japan, and the cutlet itself can not only be served as a meal with rice and soup, but also used in many other dishes such as katsudon or katsu curry.<\/strong><\/p>\n\n

Tonkatsu is actually a Western-inspired dish that has been prepared in Japan since around 1899, with the recipe remaining largely unchanged since then. The history of the dish is still not entirely clear, but the inspiration probably came from French cuisine.<\/p>\n\n

Originally, the recipe was even made with beef! Tonkatsu is said to be derived from the French dish C\u00f4telette de Veau, in which a breaded veal cutlet is fried in butter. A Tokyo restaurant called Rengatei adopted this concept and in 1899 the first tonkatsu was served!<\/p>\n\n

\"Tonkatsu<\/figure>\n\n

Believe it or not, making Japanese pork cutlets at home is much easier than you might think. All in all, it shouldn\u2019t take longer than 30 minutes!<\/p>\n\n

But what exactly makes tonkatsu so special?<\/strong><\/p>\n\n

Instead of the breadcrumbs we\u2019re used to, Tonkatsu uses Japanese panko, which is made from soft white bread without the crust. <\/strong>Panko flakes are larger than conventional breadcrumbs and absorb less oil when deep-fried. This results in a light, crispy coating (similar to Tempura):<\/p>\n\n

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CUSTOMER FAVOURITE<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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\"Panko
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Panko 250g (japanisches Paniermehl, grobe Semmelbr\u00f6sel), Orchids<\/a><\/h2>\n\n

Panko ist typisch japanisches Paniermehl. Die hellen, luftigen und groben Pankoflocken werden beim Braten oder Frittieren besonders knusprig, wodurch japanische Gerichte wie Tonkatsu, Kare Pan… <\/p><\/div>\n\n

\n\t\t\t\t\t€<\/span>3,99<\/bdi><\/span>\n\t\t\t\t<\/div><\/div>\n\n

In stock<\/p>\n\n\t\n\t

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