🍱 Hire katsu (pork fillet cutlet)
Hire katsu is a Japanese cutlet made from pork tenderloin, coated in flour, beaten egg and panko breadcrumbs and deep-fried until crisp and golden. Because the fillet is lean, the meat inside is tender and mild under the crunchy crust. It is sliced and served with thick tonkatsu sauce, shredded cabbage and rice.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g pork tenderloin, cut into 3 cm medallions
- 30 g plain flour
- 1 egg, beaten
- 60 g panko breadcrumbs
- Vegetable oil for deep-frying
- Salt and black pepper
- 4 tbsp tonkatsu sauce
- 200 g finely shredded white cabbage
Method
- Press the medallions lightly to about 2 cm thick and season with salt and pepper.
- Dust with flour, dip in egg, then press firmly into the panko.
- Heat the oil to 170 °C and fry the cutlets for 4–5 minutes, turning once, until golden and cooked through.
- Drain on a rack for 2 minutes, then slice.
- Serve with shredded cabbage and tonkatsu sauce.
How to make it lighter
- Bake the breaded cutlets at 220 °C on a rack, sprayed with a little oil, instead of deep-frying.
- Fill half the plate with shredded cabbage and take less rice.
- Spoon the sauce on lightly — it adds sugar.
History
Hire katsu is a variety of tonkatsu, the breaded pork cutlet that developed in Japan in the late 19th and early 20th centuries from Western-style cutlets. Tonkatsu restaurants in Japan usually offer it alongside rōsu katsu, made from fattier pork loin.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →