Tonkatsu (Côtelette de Porc au Panko)
Côtelette de porc épaisse panée au panko, frite et servie avec chou finement émincé, sauce tonkatsu maison, riz et soupe miso.
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Crisp the cabbage
Put the shredded cabbage in the ice water for about 10 minutes so it turns crisp and sweet, then drain well in a colander.
- ¼ cabbage
- 500ml ice water
✅ C'est prêt quand : cabbage is cold, crisp and well drained
Make the sauce
In a small bowl, stir the ketchup, Worcestershire sauce, soy sauce and sugar together until smooth. Grind the sesame seeds in a mortar or spice grinder and set aside to add at the table.
- 3 tbsp ketchup
- 2 tbsp Worcestershire sauce
- 1 tsp soy sauce
- 1 tsp sugar
- 1 tsp sesame seeds
✅ C'est prêt quand : sauce is smooth and sesame is finely ground
Prepare the pork
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Fry
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Rest and slice
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Serve
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Crisp the cabbage
Put the shredded cabbage in the ice water for about 10 minutes so it turns crisp and sweet, then drain well in a colander.
- ¼ cabbage
- 500ml ice water
✅ C'est prêt quand : cabbage is cold, crisp and well drained
Make the sauce
In a small bowl, stir the ketchup, Worcestershire sauce, soy sauce and sugar together until smooth. Grind the sesame seeds in a mortar or spice grinder and set aside to add at the table.
- 3 tbsp ketchup
- 2 tbsp Worcestershire sauce
- 1 tsp soy sauce
- 1 tsp sugar
- 1 tsp sesame seeds
✅ C'est prêt quand : sauce is smooth and sesame is finely ground
Prepare the pork
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Fry
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Rest and slice
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Serve
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The Story Behind the Dish
In 1899 the Tokyo restaurant Rengatei served a pan-fried pork cutlet inspired by the French côtelette. Over the following decades cooks thickened the cut and deep-fried it in Japanese style, and by the 1930s the dish was called tonkatsu — "ton" for pork, "katsu" from cutlet.
The shredded cabbage was a Rengatei innovation too: a fresh, cheap side that cut through the richness.
⭐ Why It's Famous
Specialist tonkatsu restaurants across Japan serve nothing else, with unlimited cabbage refills and sesame to grind at the table.
💡 Fun Fact
Rengatei, the restaurant credited with inventing the dish, still operates in Ginza today.
Ginza, Tokyo
35.67°N, 139.76°E
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