Tonkatsu or Chicken Katsu

The best tonkatsu I had when I was a little girl, was made by my aunt, my father’s sister, who used crushed soda biscuits or crackers instead of panko for the breading.


2 pounds of Picnic Cut Pork (or Chicken Breast), slice into thin wide slices.

Marinate meat with:

3 tablespoons of Kikkoman Light Soy Sauce

2 tablespoons of Lemon Juice

1 tablespoon of Sesame Seed Oil

1/2 tablespoon of White Ground Pepper

1 tablespoon of Japanese Rice Wine, i.e. Michiu

Egg Whites of 4 eggs, separate from the yolk.

Panko Bread Crumbs or Crushed Crackers


In a frying pan, heat up enough oil to coat a non stick pan. Dip each piece of meat in the egg whites, coat both sides of the meat with panko and lay flat in the frying pan. Do not flip the meat until you see the edges turning golden brown. Use a pair of bamboo chopstick to push a piece of meat to see if it moves a little. If it does, flip that piece over and let it fry in the pan until the side down is golden brown. Dish up the fried tonkatsu or chicken katsu onto a plate or bowl that is lined with paper towels to absorb the extra grease from the pork. Serve with white rice and Kikkoman tonkatsu sauce or by itself.

Copyright 2012 From the Kitchen of Eloise


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