Raymon Kim's Ribeye and Tenderloin Double-Sided Cheese Tonkatsu

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.