My husband loves fried food, so I attempted so many different techniques to get the best tonkatsu possible. This is now the staple recipe for my family.Adding oil to the beaten egg is a trick that prevents the coating from falling off the meat. Also, dipping the meat into the coating twice helps to lock in the juices and makes the panko extra crispy. Recipe by Acchan

"The sauce is delicious!" is the praise I get from my family for this sauce and the crispy, tasty tonkatsu! I'm so happy when they ask for it again, it really motivates me.The origin of this recipeI made this because someone wanted to eat tonkatsu. I finished making it casually, and since they said it was delicious, I decided to share it, but I only have a photo of the finished dish. I'll add more photos next time I make it.

I copied my mother cooking this dish!Drop a pinch of panko into the oil. If it floats, then the temperature is perfect. For 2 servings. Recipe by momo:l

The meat is tender, and the coating is crispy! After researching and experimenting to make it delicious and easy, I can now make tonkatsu that my family praises, so here's the recipe.The origin of this recipeWhen I made tonkatsu casually, the coating came off, or it wasn't cooked through, so I wanted to learn to make it properly. I researched and tried various methods.I also remembered my time working part-time at a tonkatsu restaurant and thought about the steps.

I had this sauce at a tonkatsu restaurant 15 years ago.If you're using a mini mortar to grind the sesame seeds, you could directly pour the sauce in.You could also pour the sauce over the tonkatsu and then sprinkle the sesame on top. Recipe by Yuuyuu0221

I've always made tonkatsu this way.Sure, it increases the calorie count, but the coating is so thick and delicious.Dip the meat in flour and eggs thrice!!When dipping in the coating, the meat may seem soggy, but will become crisp when fried, so coat it a lot.I recommend making your own panko by crumbling stale bread.It'll have a crunchy finish! Recipe by Eiyoushino recipe

I learned how to make this from my mother when I was in elementary school. My mother said she learned it from my grandmother when she was in elementary school, too. I'm sorry I'm not a daughter (I'm your son), Mom.The first cutlet you fry when the oil hasn't heated up enough tends to not go well, but you'll just have to live with that. For 1 serving. Recipe by hmskpad

Thank you for 220 reports! This tonkatsu is easy to make without eggs and with less oil, making cleanup a breeze! The crispy coating stays crunchy even when cold, and kids love it!The story behind this recipeMy child has an egg allergy, so I developed this delicious egg-free tonkatsu. Using bread flour makes it extra crispy! Even when it cools, the coating remains crunchy, resulting in a delicious tonkatsu (*^^*).

This is a simple and crispy tonkatsu made with a batter mixture (a mix of egg, all-purpose flour, and water). It's less messy and highly recommended! The origin of this recipe: I made a basic tonkatsu.

❤️ Featured twice ❤️ Thank you‼️ Crispy and loved by everyone, Tonkatsu ❤️ Save a little by using batter mix without eggs ♪The story behind this recipeI love the breadcrumbing process, so Tonkatsu is my go-to easy dish～(*‾∇‾)ノ♪ Don't think I should use eggs just because it's Tonkatsu (lol). The batter mix actually makes the breadcrumbs stick better (*´-`)✨

Even though it's made with cheap pork scraps, the texture is amazing! Such juicy tonkatsu! It's even more tender than some cuts meant for tonkatsu! The origin of this recipe: I thought it might have a better texture than layering it like a mille-feuille, and when I tried it, it was a huge hit! I slightly adjusted the amount of meat and breadcrumbs for one egg. You can make it without sticking strictly to the recipe amounts.

By adding oil to the batter mixture introduced on a TV show, you can easily make crispy fried foods with an air fryer.Origin of this recipeAfter seeing the batter mixture on TV and adding oil, the coating, which tends to peel off in an air fryer, became more stable. I've been using this coating for fried foods ever since.