Pork Tonkatsu with Miso Slaw

Crispy, golden, and comforting, tonkatsu is a Japanese favourite that has found a home in Canada, especially on the West Coast where Japanese food culture thrives. From restaurants in Vancouver’s Little Tokyo to family kitchens across the country, tonkatsu shows how Japanese flavours have blended seamlessly into Canadian dining. Served with crunchy cabbage, rice, and tangy sauce, it’s simple, balanced, and always satisfying.

Prep Time: 15 minutes

Total Time: 30 minutes

Serves: 2–4

Ingredients

For the Pork Katsu

• 1 pork loin

• Salt & pepper, to season

• Golden Crunch Crumb Coating (see recipe on previous page)

For the Slaw

• 3 cups napa or green cabbage, finely shredded

• 1 tbsp white miso paste

• 2 tbsp rice wine vinegar

• 3 tbsp vegetable oil

For the Katsu Sauce

• 2 tbsp Worcestershire sauce

• 2 tbsp ketchup

• 1 tbsp soy sauce

• 1 tbsp oyster sauce

To Serve

• Steamed sushi rice

• Toasted sesame seeds

• 2 lemon wedges

Method

• Prepare the pork: Slice pork loin into cutlets about 1.5–2 cm thick. Season with salt and pepper. Dredge in flour, dip in beaten egg, and press into Golden Crunch Crumb Coating.

• Fry the katsu: Heat oil in a deep pan to 170°C (340°F). Fry cutlets 4–5 minutes per side until golden and cooked through. Drain on paper towels.

• Make the slaw: Toss shredded cabbage with miso paste, rice vinegar, and oil until lightly coated.

• Prepare the sauce: Mix Worcestershire, ketchup, soy, and oyster sauce until smooth.

• Assemble & serve: Slice tonkatsu into strips. Serve over steamed rice with cabbage slaw, drizzle with katsu sauce, and sprinkle with sesame seeds. Add lemon wedges on the side.

Variations

• Lighter version: Bake pork cutlets at 200°C (400°F) for 18–20 minutes, flipping halfway.

• West Coast twist: Swap pork for salmon or even BC spot prawns for a seafood katsu.

• Vegetarian option: Use firm tofu or eggplant slices instead of pork, coating and frying the same way.