Disclaimer: I'm Swiss, not Japanese.

Chris Lüscher


  1. For the Tonkatsu
  2. 4 pork cutlets thin boneless
  3. flour
  4. breadcrumbs
  5. 2 eggs beaten
  6. to taste salt
  7. Cabbage For the Shredded
  8. 1 cabbage
  9. olive oil
  10. vinegar
  11. salt
  12. Sauce For the
  13. 5 tablespoons soy sauce
  14. 1 teaspoon honey
  15. 1 tablespoon rice wine
  16. of 1 clove garlic pressed
  17. 2 tablespoons sesame oil
  18. Rice For the
  19. 1 cup white rice
  20. 2 cups water
  21. to taste salt


45 mins
  1. Add Photo

    Finely shred the cabbage. Mix with olive oil, vinegar and salt, tasting repeadedly until you reach the right balance.

  2. Add Photo

    Mix the soy sauce, honey, rice wine, sesame oil, pressed garlic and stir well. Taste repeatedly until you reach the right balance.

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    Wash the rice, put it in a pan with the water and the salt, let it simmer until it has the right texture. Do not stir.

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    Work the cutlets with a meat tenderizer - or don't if you don't have one. Remember to buy one for your next Tonkatsu.

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    Dip the cutlets in the flour, followed by the eggs, then by the breadcrumbs mixed with a little salt.

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    Fry the breaded cutlets until gold brown on both sides.

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    Cut the cutlets into thin slices, sprinkle very lightly with the sauce, serve with cabbage, rice and the remaining sauce in a small bowl (the sauce serves as a dip for the meat).

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