How to Make Tonkatsu Teishoku (Rosu) (Traditional & Healthy Version)

Name: How to Make Tonkatsu Teishoku (Rosu) (Traditional & Healthy Version)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: japanese
Ingredients: 2 slices (120g each) Pork loin (rosu) (ロース, trimmed of excess fat); 1/2 tsp Salt (shio); 1/4 tsp Black pepper (kuro kosho); 1/4 cup All-purpose flour (hakurikiko); 1 large Egg (tamago, lightly beaten); 2/3 cup Panko breadcrumbs (Japanese panko for crispiness); 3 tbsp Canola oil (for shallow frying, use healthy oil); 1/4 small head Green cabbage (finely shredded); 2 bowls (150g each) Cooked Japanese rice (gohan, short-grain); 2 tbsp Tonkatsu sauce (store-bought or homemade); 2 wedges Lemon wedge (for garnish); 2 tbsp Japanese pickles (tsukemono, seasonal); 2 servings Miso soup (see notes for light version)

Tonkatsu Teishoku (Rosu) is a beloved Japanese lunch set featuring crispy breaded pork loin, steamed rice, miso soup, and seasonal accompaniments. Originating in the late 19th century as a yoshoku (Western-influenced Japanese dish), tonkatsu has become a classic comfort food across Japan, especially in the Kanto region. The "rosu" cut refers to pork loin, prized for its balance of tenderness and rich flavor, delivering a satisfying umami experience. A typical teishoku meal is thoughtfully balanced, presenting protein, vegetables, rice, and soup in harmonious portions. The golden panko-crusted tonkatsu contrasts beautifully with shredded cabbage and tangy tonkatsu sauce, making each bite both crunchy and juicy. This dish is popular in both home kitchens and specialty tonkatsu restaurants, where attention to presentation and use of fresh, seasonal produce elevate the meal. Enjoyed by all ages, Tonkatsu Teishoku is perfect for a nourishing lunch that captures the essence of Japanese cuisine.

35 分（合計）2 人分普通240 kcal / 100g

材料

手順

Step 1 · Pat pork loin slices dry with paper towels

Pat pork loin slices dry with paper towels. Use a meat mallet to gently pound each slice to 1.5cm thickness. Season both sides with salt and black pepper.

Step 2 · Coat each pork slice lightly in flour

Coat each pork slice lightly in flour, shaking off excess. Dip into beaten egg, then press firmly into panko breadcrumbs, ensuring an even coating.

4 min

Step 3 · Heat canola oil in a large skillet over medium heat

Heat canola oil in a large skillet over medium heat. When oil shimmers, add pork and shallow-fry for about 3-4 minutes per side until golden brown and cooked through.

Step 4 · Drain cooked tonkatsu on a wire rack or paper towels to remove exce...

Drain cooked tonkatsu on a wire rack or paper towels to remove excess oil. Slice into bite-sized strips for easy eating.

Step 5 · Arrange shredded cabbage

Arrange shredded cabbage, steamed rice, and Japanese pickles on a tray. Place sliced tonkatsu beside the cabbage. Drizzle with tonkatsu sauce and garnish with lemon.

Step 6 · Prepare a light miso soup using dashi

Prepare a light miso soup using dashi, miso paste, wakame, and tofu or seasonal vegetables. Serve alongside the meal.

このレシピが健康的な理由

By using lean pork loin, shallow frying in minimal oil, and emphasizing fresh vegetables, this Tonkatsu Teishoku recipe is a healthier alternative to restaurant versions. The meal is low in saturated fat and provides a complete range of macronutrients, supporting satiety and steady energy. A variety of plant-based sides boosts fiber intake, while the whole set’s portion control makes it suitable for calorie-conscious diners.

伝統について

Tonkatsu Teishoku became popular in Japan during the early 20th century and is now a staple in both home and restaurant settings, especially in Tokyo and the surrounding Kanto region. Traditionally enjoyed as an energizing lunch, teishoku sets reflect the Japanese emphasis on balanced nutrition and beautiful presentation. The meal is often served in local diners and specialized tonkatsu shops, making it a beloved part of Japan’s culinary landscape.

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