Hitokuchi katsu (Japanese Breaded Tenderloin, or Mini Tonkatsu)

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hitokuchikWhen asked what are my favourite Japanese dishes, I never forget to mention tonkatsu (豚カツ), or breaded pork cutlet. Thanks to the deep-frying method and the use of crisp panko instead of softer bread crumbs, this dish is my opinion superior to its European breaded, shallow-fried cousins (in fact “katsu” is a Japanised version of the word “côtelette” or “cutlet” and has obvious Western origins). Needless to say, every tonkatsu meal is a real treat. After dozens of batches, I have never considered swapping loin for any other pork cut until I saw the tenderloin version on Hiroyuki’s blog. Intrigued by the cute, mini-tonkatsu, called hitokuchi katsu, I decided to give them a try. As you have probably guessed, the result was thoroughly satisfying. To tell you the truth, it has recently become my favourite version of tonkatsu.

Hitokuchi katsu means “bite-sized cutlet” and is usually made with tenderloin (though I have seen it somewhere on internet made with pork belly). In reality these mini-cutlets require rather two or three bites, but due to their small size, they can still be treated as snacks or “drink” food. I have enjoyed them served with rice, in a “proper” meal, but they were also excellent with some pickles and a glass of shochu (click here to learn more about shochu). As its name suggests it, tenderloin is softer than loin and in spite of being lean, it doesn’t dry as easily as loin. I have tested both thick and thin versions of hitokuchi katsu and both were excellent, the latter being crisper and the former juicier. If you already know – and like – tonkatsu, you will not regret experimenting with tenderloin.

Hiroyuki, thank you so much for this excellent idea and constant inspiration!

If you have never tasted or cooked Tonkatsu, you might want to try its most popular pork loin version first:

thintonkatsupj

or the equally good chicken version, called Chicken Katsu:

chickenkatsup

TIPS: 

Deep-frying scares many home cooks, but in my opinion it becomes very easy and quick with time. Everyone has different preferences of course, but the basic rule to observe is to make sure the food is completely dry before it’s fried (or breaded) to minimise the risk of oil splashes. Personally I prefer deep-frying in a small cooking pan (I have one which is only for deep-frying) using a small amount of oil. I also place the pan as far as possible from myself, just in case the oil splashes.

Deep-fried food should “swim” easily, so do not overcrowd the pan (otherwise the temperature becomes lower, the food fries slowly and absorbs more oil).

In order to make sure all the pork slices are hot when served, I place a baking dish in the oven at 100°C/212°F, line it with paper napkins and put there tonkatsu, one by one, until the whole frying process is finished.

Frying oil can be reused as long as it doesn’t darken and is filtered after each use (I usually throw it away after three times). If you fry a lot of batches, you might want to strain the oil in the middle of frying, after 4-5 batches (there will be lots of burnt panko pieces which will stick to freshly fried cutlets).

From my experience, deep-fried food, if the oil temperature is correct and the pan is not crowded, absorbs less oil than shallow fried, so if you have a choice between the two, try deep-frying.

Sauce suggestions: Traditionally tonkatsu is served with “tonkatsu sauce” available in Japanese grocery shops. Thanks to Hiroyuki’s kind advice (Hiroyuki’s Blog on Japanese Cooking), I know it can be substituted with a mixture of ketchup, Worcestershire sauce and soy sauce. I actually prefer now this home-made sauce because it is not as sweet as the commercial version.

Another “sauce” I love with tonkatsu (and hitokuchikatsu) is mayonnaise and hot chili oil sediments from taberu rayu (and sometimes with hot chili paste, such as Korean gochujang).

I have recently discovered that my Tomato Indian-Style Chutney is simply perfect with tonkatsu (hereby I encourage you to try making it this year and stock your pantry!).

Slicing tip: You can cut the tenderloin into 1/2 – 1 cm (1/4- 1/2 in) slices, depending on your preferences; the thicker the slices, the juicier they will be; the thinner ones will be crispier. I always slice tenderloin diagonally, starting with a very small angle and increasing it at the thinner tip of the tenderloin.

Preparation: about 30 minutes

Ingredients (serves two-three):

10 – 12 slices of pork tenderloin (1 or 1/2 cm or about 1/2 or 1/4 in thick, depending on your preferences: the thicker the slices are the juicier they will be; the thinner ones will be crispier)

about 10 heaped tablespoons of panko

5 tablespoons wheat flour

1 egg, slightly beaten

salt, pepper

oil for deep-frying

tonkatsu sauce to serve (or a mixture of ketchup, Worcestershire sauce and soy sauce) or mayonnaise + thick chili paste or taberu rayu sediment or Indian Tomato Chutney

Season the pork slices with salt and pepper.

Preheat the oil for deep-frying.

(I don’t have the special thermometer and put some panko in the oil to check the temperature. If it starts making bubbles, doesn’t fall down and is golden immediately, it means the oil is hot enough.)

Dust the pork slices with flour, dip them in the beaten egg and coat in panko, pressing so that the whole slice is covered.

Deep-fry them until golden on both sides (it usually takes one minute per side).

Remove excess fat, placing the pork slices on paper towels.

Keep them in a warm oven (see the TIPS) until you finish frying all the slices.

Serve on rice or on shredded cabbage or simply as a snack with drinks, with tonkatsu sauce or with mayonnaise and chili paste (or chili oil sediment).

Published by Sissi

48 Replies to “Hitokuchi katsu (Japanese Breaded Tenderloin, or Mini Tonkatsu)”

    1. Thank you so much, Mr. Three-Cookies. Not this time, but I’m always tempted… it’s one of my favourite bowls…

    1. Thank you, A_Boleyn. I don’t think deep-fried food is unhealthy, unless it’s eaten every day and in big amounts 😉

  4. Yes, most hitokuchi katsu require two or three bites to eat, so I often think hitokuchi (hito = one, kuchi = mouth, mouthful) is a misnomer. They should be called futa-kuchi (2) or mi-kuchi (3) katsu! My version is smaller than most, and you can eat one literally in one bite! The smaller the better, in my opinion, because what makes tonkatsu tasty is its coating and you can get a higher coating-to-pork ratio from smaller ones, right?

    1. Hi, Hiroyuki. The only cutlets that were really one-bite came from the thin end of the tenderloin, but otherwise they required two or three bites indeed. I totally agree: the more panko crust, the better (this is why I prepare very thin tonkatsu!).

  5. This does look lovely indeed; it’s also one of JTs favourite things to order on a Japanese menu! And the smaller size would make a lovely appetizer or cocktail food.
    Years ago I bought a very small deep fryer that uses less than a litre of oil, but I love it because I can deep fry outside so that the house doesn’t have the fried smell (I am not a fan of that smell). I use the fryer so infrequently, I am now wondering why I bought it!

    1. Thank you very much, Eva. Can you believe I started to deep-fry when I discovered Japanese cuisine? Before, I pan fried all the dishes.
      I have an old system in my kitchen, but the whole house doesn’t smell more fried food than for example after making a Thai curry… I have never had the smell problem. At a certain point I wanted to buy a deep fryer (a one that has a lid), but I need to see the food, turn it etc. so I have abandoned the idea and am very happy with the old pan that I use only for deep-frying.

  6. What a delicious looking katsu…you made it so delicate…I always avoid deep frying at home, but during summer I might attempt to do outdoor on the BBQ stove.
    Thanks for the tips Sissi…have a lovely week my dear 😀

  7. Tonkatsu is one of my favourite food too! I’ve been enjoying it with Japanese curry lately. You just made me crave for this. Thanks for the deep-frying tips too! Mine often absorb way too much oil some times. I never knew why! 🙂

    1. Thanks a lot, Sue. I’m far from being deep-frying specialist, but since I had to learn it on my own, without thermometers or professional deep-friers, I thought I would share my experience. Especially since I have never been burnt (the thing many people are scared of).
      The temperature was probably too low or the pan overcrowded or the meat was slightly moist. I often also fry first a small bit of cutlet as a test, if I’m not sure about the temperature. Then I taste it and decide whether the temperature is ok.

    1. Thanks a lot, Katerina. It’s a pleasure to learn there are some people who are not scared of deep-frying!

  9. I always have panko in the pantry and pork tenderloin in the freezer. I’ve never put the two together before. I can’t wait to try it! Thank you Sissi!.

  11. Ah yes, I remember your traditional Tonkatsu recipe – the chicken variation also appeals. I don’t deep-fry at home but there’s a lovely Japanese restaurant that my husband and I have been meaning to return to for some time; I have to remember to look out for this delightful preparation the next time we treat ourselves! I love all the dipping sauces too. For me, that’s a huge part of the pleasure ;-). Your mini tonkatsu looks delicious Sissi.

    1. Thank you so much, Kelly. I avoid deep-fried food in some restaurants because either they use old oil or they fry in a low temperature and the food is much more oily than when I prepare it at home. I suppose we don’t have good restaurants…

    1. Thank you so much, Nipponnin. I think I will print your kind comments, stick them to the wall and read them every time I feel my photographical skills and/or compact camera’s capacities are hopeless…

  13. Hi Sissi, I love this version of tonkatsu… with the tenderloin I think it must be incredibly tender. My mouth is actually watering just thinking about it, lol! By the way, what is panko actually made of… I know it’s “bread crumbs”, and I guess I should go look it up, but if it’s just “bread crumbs” then why is panko delicious, and regular bread crumbs you can buy from a store in England (or make yourself) rubbish by comparison?

    1. Thanks a lot, Charles. Panko is made of flour and water (if I remember), so it’s completely industrialised, but this is one of the rare cases when I prefer an industrial product. The difference is that panko are not technically crumbs, but thin flakes and thanks to this flat shape they absorb probably less oil and stay crunchier (this is my idea why they are crunchier…). Traditional crumbs have irregular shape and are probably more “porous”, so they become soggy quite quickly. The worst are I think the false crumbs sold in shops (at least here and in France); they are simply disgusting. I was used to home-made crumbs before or crumbs sold in shops/at bakers, but made from old bread and almost the same as home-made… so it was a huge shock for me and I have never bought any bread crumbs here again. If I sometimes need European bread crumbs (for example to fill meat balls, add to my Polish terrine, etc.) I prepare them on my own.

  14. Oh, your pork looks outstanding! Thank goodness I’m not wary of deep frying…I hope to try these soon for dinner. I’d have a happy hubby and son 🙂

    1. Thank you, Amy. The tips are just my own experience especially for those who never deep-fry… I suppose experimented dee-frying cooks have many different tips to share.

  17. I’ve never thought about deep frying pork tenderloin. What a great idea and I love the looks of these! They look perfectly cooked and crunchy. Just perfect! I don’t think I would need any sauce if I could get mine looking this. An yes, I’ve read the same thing – if the oil is at the right temperature, the meat absorbed very little of the oil, making them relatively fat free. 🙂 Great little bites of food my friend!

    1. Thank you so much, MJ. You know, one day I simply checked the level of my “deep-frying oil” jar before and after frying tonkatsu. Frankly, given the number of batches and portions, it wasn’t scary at all. On the other hand, the other day I made my mum’s dish which is shallow fried (my husband asked for it) and the amount of oil I used was shocking…
      As for the sauce, the worst thing is that it tastes great with good mayonnaise and sediment from my chili oil 😉

  21. Sissi I so wish I could get pork tenderloin here. Just earlier I was thinking about it, but the market story here is difficult since hindu and moslems don’t eat pork and catholics have become the smallest minority. Anyhow I ll have to content myself by just staring at your deep fried tenderloin.

    1. Helene, I think I would find it difficult to live without pork. In France and Switzerland many people prefer beef, but for me beef could disappear, while pork… I love it. Have you considered rearing your own pigs? Apparently they eat everything 😉 On the other hand, I would die if I couldn’t have chicken which is my favourite meat. This recipe is equally delicious with chicken.

  22. YUM!!! I haven’t fried food for several weeks now and I just realized. I wasn’t intentionally avoiding actually, but it just happened to be that way. Not any more, I’m going to make katsu this weekend! 😀

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