Japanese · Crispy cutlet
Japanese Rosu Katsu with Tonkatsu Sauce
Crispy panko-breaded pork loin served with a sweet-and-savory tonkatsu sauce, finely shredded cabbage, and rice.
2–4servings20 minprep8 minfry350°Foil
From Dianne's kitchen
Crisp outside, tender inside
Rosu Katsu is a Japanese pork loin cutlet with a little fat along the edge to help keep it juicy. The light, crisp panko coating makes it a beautiful contrast to fresh shredded cabbage and rice.
The secret is simple: dry the pork, bread it carefully, and let it rest briefly before slicing.
What you'll need
Ingredients
For the katsu
- 2–4 boneless pork loin chops, ½–¾ inch thick
- Salt and black pepper
- ½ cup all-purpose flour
- 1 large egg, whisked
- 1 cup panko breadcrumbs
- Vegetable or avocado oil, for frying
For the tonkatsu sauce
- 3 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- ½ teaspoon mirin, optional
For serving
- Finely shredded green cabbage
- Cooked Japanese short-grain rice
- Lemon wedges
- Toasted sesame seeds
Step by step
Instructions
- Rinse the pork with cold water and a tablespoon of vinegar if desired. Rinse again and pat completely dry.
- Score the fat edge lightly to prevent curling. Season both sides with salt and pepper.
- Set out three shallow bowls: flour, whisked egg, and panko. Dredge each chop in flour, dip in egg, then press into panko.
- Heat about ½ inch of oil to 350°F. Fry the pork for 3–4 minutes per side, until golden and cooked through.
- Transfer to a rack or paper towel to drain. Let rest 2–3 minutes.
- Whisk together the sauce ingredients. Slice the pork and serve with cabbage, rice, sauce, lemon, and sesame seeds.
Dianne's kitchen tip
Keep the cabbage crisp.
After shredding cabbage, dry it well in a salad spinner or with a clean towel so it stays light and crunchy.
Pile the cabbage high beside the sliced katsu for a classic restaurant-style presentation.