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Ingredients
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Beef Cutlets
Tonkatsu Sauce (homemade)
Accompaniments & Garnish
Method
Beef Cutlets
Prepare beef
Pat the beef cutlets dry with paper towel. If they are thicker than 1/2", place each piece between plastic wrap and gently pound with a meat mallet to about 1/2" thickness for even cooking. Season both sides with salt and black pepper.
Set up breading station
Place the flour in a shallow dish. Beat the eggs in a second shallow bowl. Put the panko breadcrumbs in a third shallow bowl. Dredge each seasoned cutlet in flour, shaking off excess, then dip into the beaten eggs, and finally press into panko until evenly coated. Set breaded cutlets on a tray and refrigerate for 10 minutes to help the coating adhere.
Fry cutlets
Pour vegetable oil into a large skillet to a depth of about 1/4" to 1/2" and heat over medium-high until shimmering and a pinch of panko sizzles immediately (about 340–350°F / 170–175°C if using a thermometer). Fry cutlets in batches without crowding: 2–3 minutes per side, turning once, until golden brown and cooked through (internal temp ~ 145°F/63°C for medium). Adjust heat as needed to prevent burning. Transfer cooked cutlets to a wire rack or paper towel-lined plate to drain for 2–3 minutes.
Rest and slice
Let cutlets rest 2–3 minutes, then slice against the grain into 1/2" strips for serving.
Tonkatsu Sauce (homemade)
Combine ketchup, Worcestershire sauce, soy sauce, mirin, brown sugar, ground mustard, and grated onion in a small bowl. Whisk until smooth and taste. If the sauce is too thick, add the hot water a teaspoon at a time to reach a pourable consistency. Adjust seasoning—add a little more sugar for sweetness, Worcestershire for tang, or soy for salt—until balanced. Refrigerate until ready to serve (sauce can be made up to 2 days ahead).
Accompaniments & Plating
Divide steamed rice between two plates (about 1 cup per serving). Place a generous mound of shredded cabbage next to the rice. Fan sliced beef cutlets over the cabbage or beside the rice. Spoon 1–2 tablespoons of tonkatsu sauce over the cutlets and serve additional sauce on the side for dipping.