Comments on: Tonkatsu (Pork Cutlet)

By: Hyosun

Hyosun — Fri, 20 May 2022 02:54:33 +0000

In reply to Jessica. Thank you for introducing the Indiana version!! Hope you try this one soon and enjoy!

By: Jessica

Jessica — Wed, 18 May 2022 17:36:30 +0000

I had a breaded pork tenderloin sandwich for lunch. It’s usually pounded so it’s bigger than the bun and is considered the state sandwich for Indiana, where I live. I was curious if there was a similar Korean dish. Looking forward to trying this recipe!

By: Hyosun

Hyosun — Wed, 07 Jul 2021 17:10:04 +0000

In reply to Neeraja Rengamoorthy. Yes of course! The same way! Thin the chicken out evenly by gently pounding and do the same process.

By: Neeraja Rengamoorthy

Neeraja Rengamoorthy — Tue, 06 Jul 2021 03:02:18 +0000

Hi, is it possible to make this dish with chicken instead of pork? If so, how to make it?

By: dannie

dannie — Thu, 21 Jun 2018 07:37:55 +0000

Kindly explain the use of wraping lemon pieces on the finely shredded cabbages? i would love to know.thanks in advance

By: Terry

Terry — Sun, 28 Jan 2018 17:51:48 +0000

While living in Korea one of my sons favorite dinners was “Italian Donkkaseu” – (only found in Korea I might add, & all over the Gunsan area I tell ya……). Same as what’s found here but with cheese inside!! I’ve never been able to find it outside of Korea and people seem to think I’m an idiot asking for “Italian” Korean food….

Have you ever made it?

By: Christopher Keller

Christopher Keller — Tue, 07 Nov 2017 02:22:00 +0000

Hi there 🙂 Just found your site. I absolutely LOVE tonkatsu! Years back, when I was out of “bottled tonkatsu sauce”, I had to call a neighbor for a substitute. She’s Japanese, and told me a simple fix, hope this helps for folks who can’t find bottled tonkatsu sauce:

1/4 c low sodium soy sauce
1/4 c Worcestershire sauce
1/4 c ketchup

In small bowl, slowly whisk all until it becomes a homogenous consistency. Enjoy!

By: Ruby

Ruby — Thu, 21 Sep 2017 18:13:13 +0000

In England we have chicken nuggets or goujons haha, they’re basically the same just chicken, without panko breadcrumbs.

By: Natalia

Natalia — Fri, 28 Jul 2017 12:46:39 +0000

In Poland we also have something like tonkatsu and I guess it’s the same like German schnitzel – a breaded pork cutlet 🙂 We call it “kotlet schabowy” and it’s very popular, especially for a Sunday dinner with potatoes and vegetables. We fry it on the pan and add a piece of butter for this amazing flavor 😀