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Tonkatsu Set Recipe

Name: Nagomi Japanese Restaurants TONKATSU SET Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 pieces boneless pork loin chops (about 1" thick); 2 tsp kosher salt; 1 tsp freshly ground black pepper; 1 cup all-purpose flour; 2 pieces large eggs; 2 tbs water; 2 cups panko breadcrumbs; 1 cup neutral oil for shallow frying (vegetable or canola); 3 tbs ketchup; 2 tbs Worcestershire sauce; 1 tsp soy sauce; 1 tsp mirin or rice vinegar; 1 tsp brown sugar; 1 tsp optional: grated apple or pear; 1 head green cabbage; 4 pieces lemon wedges; 1 tsp white or toasted sesame seeds (optional); 2 cups short-grain Japanese rice, rinsed; 2.2 cups water for rice

Inspired by Nagomi Japanese Restaurant

Time1h

Serves4

Breaded pork

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Ingredients

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Tonkatsu (breaded pork)

4 pieces boneless pork loin chops (about 1" thick)

2 tsp kosher salt

1 tsp freshly ground black pepper

1 cup 00 bread flour

2 pieces Large eggs

2 tbs water

2 cups Panko breadcrumbs

1 cup neutral oil for shallow frying (vegetable or canola)

Tonkatsu sauce

3 tbs Ketchup

2 tbs Original Worcestershire Sauce

1 tsp Aged soy sauce

1 tsp mirin or rice vinegar

1 tsp Brown sugar

1 tsp optional: grated apple or pear

Cabbage & garnish

1 head Green cabbage

4 pieces lemon wedges

1 tsp white or toasted sesame seeds (optional)

Rice (optional)

2 cups short-grain Japanese rice, rinsed

2.2 cups water for rice

Method

Tonkatsu (breaded pork)

Prepare pork

Pat pork chops dry with paper towels. Using a meat mallet or the flat side of a heavy knife, pound each chop gently to an even thickness of about 1/2" to 3/4" (this helps tenderize and ensures even cooking). Trim excess fat if desired.

Season

Season both sides of each chop evenly with salt and pepper (about 1/2 tsp salt and a pinch of pepper per chop). Let rest 10 minutes at room temperature.

Set up breading station

Place the flour in a shallow dish. In a second shallow bowl, whisk the eggs with 2 tablespoons water until smooth. Place the panko in a third shallow dish and lightly fluff with a fork.

Bread the chops

Dredge each chop in flour, shaking off excess. Dip into the egg wash, letting excess drip off, then press firmly into the panko so the crumbs adhere and form an even coating. Place breaded chops on a wire rack and let rest 10 minutes to set the crust.

Heat oil and fry

Pour oil into a large skillet to a depth of about 1/4"–1/2" (roughly 1 cup). Heat over medium-high until oil reaches 340–350°F (170–180°C) or a breadcrumb sizzles and browns gently. Fry chops 2–3 minutes per side until golden brown and an instant-read thermometer inserted into the center reads 145°F (63°C). Do not overcrowd; fry in batches if needed.

Drain and rest

Transfer cooked tonkatsu to a wire rack set over a baking sheet or paper towel-lined plate to drain. Let rest 3–5 minutes before slicing to retain juices.

Slice to serve

Using a sharp knife, slice each chop into 1/2"–3/4" strips at a slight angle. Arrange on plates alongside shredded cabbage and lemon wedges.

Tonkatsu sauce

Combine ketchup, Worcestershire sauce, soy sauce, mirin (or rice vinegar), brown sugar, and grated apple or pear (if using) in a small bowl. Whisk until smooth and sugar is dissolved. Taste and adjust: add more Worcestershire for tang, or a touch more sugar for sweetness. Transfer to a small serving bowl.

Cabbage & garnish

Remove outer leaves from the cabbage, quarter it, and core. Using a sharp knife or mandoline, very thinly slice the cabbage into fine ribbons. Rinse in cold water and spin or pat dry. Place a generous mound of shredded cabbage on each plate. Sprinkle optional sesame seeds over cabbage and serve lemon wedges alongside tonkatsu.

Rice

Rinse the short-grain rice under cold water until water runs clear. Combine rinsed rice and 2.2 cups water in a rice cooker or pot. If using a pot, bring to a boil, reduce to low, cover and cook 15 minutes; remove from heat and let steam 10 minutes without lifting the lid. Fluff with a rice paddle and serve warm as part of the set.