Katsu — breaded and fried cutlets of chicken or pork — is one of the most beloved dishes in Japanese cooking. Its combination of shatteringly crispy panko crust and juicy, tender interior has made it a staple of both home cooking and casual restaurant menus across Japan for over a century. As a burger, encased in a pillowy Japanese milk bun with tonkatsu sauce and Japanese kewpie mayonnaise, it becomes something that bridges two great food cultures seamlessly.

The panko crust is what distinguishes katsu from Western-style breaded chicken. Panko — Japanese breadcrumbs made from crustless white bread — are coarser and lighter than standard breadcrumbs, creating a crust that is both crispier and more delicate. They absorb less oil during frying and shatter rather than crumble when bitten, creating a textural experience that standard breadcrumbs cannot replicate.

Tonkatsu sauce — the dark, slightly sweet, deeply savoury condiment that is always served with katsu in Japan — is the flavour backbone of this burger. Combined with the rich creaminess of kewpie mayo, the crunch of finely shredded cabbage, and the sharp pickled ginger, every component is carefully chosen and serves a specific purpose in the overall composition.

Japanese Katsu Burger

Recipe by By butter u0026 berriesCourse: Burgers, Japanese

Servings

2

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

720

kcal

Ingredients

• •t2 chicken breasts, pounded to 1.5cm thickness

• •t100g plain flour, seasoned with salt and pepper

• •t2 eggs, beaten

• •t150g panko breadcrumbs

• •tVegetable oil for frying

• •t2 Japanese milk buns or soft brioche buns

• •tFor tonkatsu sauce: 3 tbsp Worcestershire sauce

• •tFor tonkatsu sauce: 2 tbsp ketchup

• •tFor tonkatsu sauce: 1 tbsp soy sauce

• •tFor tonkatsu sauce: 1 tbsp honey

• •tFor tonkatsu sauce: 1 tsp Dijon mustard

• •t3 tbsp kewpie mayonnaise

• •t100g white cabbage, very finely shredded

• •t2 tbsp pickled sushi ginger

• •t2 spring onions, finely sliced

• •tSalt and pepper

Directions

• Make tonkatsu sauce: combine Worcestershire sauce, ketchup, soy sauce, honey, and Dijon mustard. Stir well and set aside.
• Set up a breading station: seasoned flour in one dish, beaten egg in a second, panko in a third. Season chicken on both sides with salt and pepper.
• Coat each chicken breast in flour, shaking off excess. Dip in egg, letting excess drip off. Press firmly into panko on both sides ensuring complete, even coverage.
• Heat 3-4cm of vegetable oil in a wide pan to 170C. Fry chicken for 5-6 minutes per side until deeply golden and cooked through to 75C. Drain on kitchen paper. Rest for 2 minutes.
• Dress shredded cabbage with a small drizzle of kewpie mayo and a pinch of salt.
• Spread kewpie mayo on the bottom bun and tonkatsu sauce on the top bun. Add the dressed cabbage to the bottom bun. Place the katsu chicken on top. Add pickled ginger and spring onions.
• Serve immediately.

Notes

• Pounding the chicken to an even thickness ensures it cooks evenly and the thin cut means the crust does not burn before the interior is cooked.
  Press the panko firmly onto the chicken — loose crumbs will fall off in the oil and the crust will be patchy.
  Oil temperature is critical — 170C is the correct temperature for katsu. Too hot and the outside burns before the inside cooks; too cold and the chicken absorbs too much oil.
  Kewpie mayo is significantly richer and more umami than standard mayonnaise due to the use of egg yolks only and rice vinegar. It is worth seeking out — available at Asian grocery stores.

Storage

Katsu is best eaten immediately when the crust is at maximum crispiness. Cooked katsu chicken keeps in the fridge for 2 days. Reheat in an air fryer at 180C for 5 minutes or in the oven at 200C for 8-10 minutes to restore some crispiness. Tonkatsu sauce keeps for 2 weeks refrigerated.

Serving Tips

Serve with a small bowl of miso soup, a portion of steamed rice, or thin cut chips. A cold Sapporo or Asahi lager is the classic Japanese pairing. Japanese highball — whisky and soda over ice — is an equally authentic and refreshing choice alongside the rich, crispy katsu.

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