Main ingredients
pork ribeyepork tenderloinsliced hammozzarella cheeseall-purpose floureggsmilkwet breadcrumbshigh-lace powderoyster sauceketchup
Raymon Kim's Ribeye and Tenderloin Double-Sided Cheese Tonkatsu
A hybrid homemade tonkatsu that combines the chewy texture of ribeye with the tender richness of tenderloin, layered with mozzarella cheese and ham for a dual-texture experience.
Ingredients needed 2 servings
Recipe
Cooking tips
- After layering cheese and ham between the meats, chill in the refrigerator or freezer for a few minutes to firm up—this prevents separation during breading.
- Using freshly ground bread or store-bought wet breadcrumbs instead of dry ones results in a much crispier, crunchier texture similar to authentic Japanese restaurants.
- Because the tonkatsu is thick, frying at too high a temperature will burn the outside before the inside is cooked—use medium-low heat (150–160°C) and cook slowly.
- Do not slice immediately after frying—let the tonkatsu rest briefly to allow juices to settle and prevent cheese from oozing out when cutting.
Recommended for
- Those who always struggle to choose between ribeye and tenderloin at tonkatsu restaurants.
- Anyone wanting to enjoy the rich combination of melty cheese, ham, and hearty beef.
- Parents looking to make a proper homemade tonkatsu for weekends or special occasions.
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