My husband and I sometimes discuss what we would like to have for the last meal before we go to the heaven.

That is a tough question.

The more we get old, the more chances we have to encounter GOOD FOODS.

So many choices!!

However my mind is determined.


I would  love to have my mom’s food at the end of my life if it is possible.

As for my husband, he might choose TONKATSU (Panko crusted deep-fried pork) for the last day.

TONKATSU is definitely one of his favorite food.

The problem is,,,,,


I try to give him a healthy meal every day.

I know just one time deep-fried dish doesn’t harm him at all, but for the future I decided to make non-fried TONKATSU for the dinner as an experiment.



Besides I don’t need to get rid of oil,using oil solidifying agent!

Also I don’t need to worry about the smell for the next day, either!


This method doesn’t sacrifice the taste, and if I didn’t tell my husband, he might have not noticed.

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Here are the ingredients and instruction of non-fried TONKATSU.

  • 1/2 to 3/4 inch thick of pork fillet or loin
  • heaping 1/2 cup of PANKO ( Japanese style bread crumb)
  • 1 egg beaten ( I use just a half beaten egg actually, and I used the half for the next morning’s omelet with another egg.)
  • some flour
  • SAKE
  • salt and pepper
  1. Insert knife into the pork at several spots to cut a muscle of meat
  2. Tenderize the meat several hours before cooking. I used SHIO KOJI, but I know it is difficult to get it, so  you could use SAKE instead. In a plastic bag, put the meat and a little bit of SAKE and rub and store in the refrigerator for several hours.
  3. Roast Panko in a pan until it gets golden brown.

after several hours…..

4.Preheat the oven at 430-450 F.

5.Wipe off the excess dripping of the meat with paper towel, and if you use SHIO KOJI, wipe it off as well.  If you don’t use Shio Koji, sprinkle a little bit of salt and pepper (preferably white pepper).

6.Sprinkle the flour and take off excess flour, then dip into the egg, then coat the meat with browned Panko.  Again put the Panko crusted meat into the egg, and repeat Panko again for the extra crust.

7.Put the crusted meat on the rack of the baking sheet, and put it into the preheated oven for 20 minutes.

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When I make TONKATSU, my husband usually notices the dinner is his favorite because of the smell, but this time he didn’t notice and he was excited when he saw TONKATSU on the table.

Oh, I almost forgot to tell the most important thing for TONKATSU.

That is the special condiments, TONKATSU sauce and Japanese mustard!

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So sorry for the blurred photo.

I had to take in a hurry because a hungry boy was waiting for the dish in front of me.

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The yellow one is called KARASHI, Japanese mustard, and it has a tangy and spicy flavor.

We use this mustard not only for TONKATSU, but also for pork dumplings, ODEN ( hot pot ) and several dishes.

The brown sauce in the small cup is,,,

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called TONKATSU SAUCE, and it is like thickened Worcestershire sauce.

This sauce is MUST.

With this sauce Tonkatsu is completed.

Otherwise it is just crusted pork cutlet.  Actually if you put tomato sauce, it could be American or Italian dish.

SO before making this delicious non-fried TONKATSU, please go to an Asian grocery store, and get it!

I could make this healthy version of TONKATSU every day for my husband now.

He was so happy, and I was happy as well to see him happy!


I wonder if you choose this non-fried TONKATSU as one of the last day meal….

One thought on “TONKATSU ( NON FRY!!! )

  1. Pingback: HAYASHI RICE | Japanese Kitchen in the USA

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