Japanese Tonkatsu with Tempura Vegetables
Crispy pork cutlets glazed with a tangy sauce, paired with golden tempura vegetables for a balanced, authentic Japanese dish. This japanese-inspired asian ready in about 70 minutes pairs pork seasoning, soy sauce, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 400g, cut into 1/2-inch thick slices pork fillet
- 1 tbsp pork seasoning
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- 2 tbsp potato starch
- 100g tempura flour
- 200g (zucchini, bell peppers, mushrooms) vegetables
- 1, beaten egg
- 100ml vegetable oil
- 1/4 cup sliced green onions
- 2 tbsp (pickled radish) takuan
Instructions
- Step 1: In a bowl, mix 1 tbsp pork seasoning, 2 tbsp soy sauce, 1 tbsp mirin, and 1 tbsp sake. Marinate pork slices for 15 minutes.
- Step 2: In another bowl, combine 2 tbsp potato starch and 100g tempura flour. Dip marinated pork in beaten egg, then coat evenly with the flour mixture.
- Step 3: Heat 100ml vegetable oil in a skillet over medium heat. Fry pork slices for 3-4 minutes per side until golden and crispy, then drain on paper towels.
- Step 4: For tempura vegetables, cut 200g zucchini, bell peppers, and mushrooms into 1/2-inch cubes. In a separate bowl, mix 100g tempura flour with 1/4 cup ice water. Dip vegetables in beaten egg, then coat with tempura batter.
- Step 5: Fry vegetables in the same oil at 170°C (325°F) for 2-3 minutes until golden. Serve pork with tempura vegetables, sliced green onions, and 2 tbsp takuan on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Japanese Tonkatsu with Tempura Vegetables take to make?
Total time is about 70 minutes (30 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Japanese Tonkatsu with Tempura Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork seasoning from drying out.
Can I substitute ingredients in Japanese Tonkatsu with Tempura Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Japanese Tonkatsu with Tempura Vegetables for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Japanese Tonkatsu with Tempura Vegetables?
Japanese asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Absolutely wonderful.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
