Katsu is at its best straight out of the fryer. It softens in the fridge, which is unavoidable with anything fried, and anyone telling you otherwise is guessing. The good news is that most of the crunch comes back if you reheat it the right way.
Why katsu goes soft in the fridge
A panko crust is crisp because the frying drives moisture out of it. In the fridge, moisture from the meat moves back into the crumb, and the crust softens. Reheating in dry heat drives that moisture out again. Reheating in wet heat, which is what a microwave does, makes it worse.
Method 1: the air fryer
This is the easiest way to get the crust back.
- Take the katsu out of the fridge and let it sit for a few minutes.
- Put the slices in a single layer, with space between them.
- Heat at around 180°C for five to eight minutes, turning halfway.
- Check it is steaming hot all the way through before eating.
Thicker pieces of tonkatsu need a little longer than chicken katsu.
Method 2: a hot dry pan
No air fryer? A frying pan does nearly as well.
- Heat a heavy pan over a medium heat, with no oil.
- Add the katsu and cover loosely with a lid for the first few minutes, so the middle warms through.
- Take the lid off and give each side a couple of minutes to crisp.
- Check it is steaming hot throughout.
Method 3: the oven
The oven is slower but good for several portions at once. Heat it to around 200°C, put the katsu on a rack over a tray so air can reach the underside, and heat for ten to fifteen minutes until steaming hot in the middle.
Why not the microwave?
A microwave heats by exciting the water in food, which turns to steam and soaks straight into the crust. You get hot katsu with soggy panko. If the microwave is your only option, use it to warm the middle and then finish the katsu in a hot pan for a minute each side.
Keep the cabbage separate
Katsu is always served with finely shredded raw cabbage, to cut through the richness. Keep it in its own container rather than under the katsu, and do not reheat it. It is best eaten in the first day or two.
Sauce goes on after
Add tonkatsu sauce once the katsu is hot and crisp, not before. Sauce on a cold cutlet soaks in and softens the crust as it reheats.
Making katsu curry from meal prep
If you have Japanese curry in the fridge too, you have katsu curry. Reheat the curry in a pan and the katsu in dry heat, separately, then put them together on the plate. Our guide to katsu curry versus chicken katsu explains the difference.
Food safety
Reheat once, until steaming hot all the way through. Plan to eat katsu early in the week, and freeze any portions you will not get to within a couple of days. Our guide to storing and freezing meal prep covers the rest.
FAQ
Can you reheat katsu in an air fryer?
Yes, and it is the best way. Around 180°C for five to eight minutes, turning halfway, until steaming hot throughout.
Does tonkatsu stay crispy as leftovers?
Not in the fridge. It softens overnight. A few minutes in an air fryer or hot dry pan brings most of the crunch back.
Can you freeze chicken katsu?
Yes, it freezes acceptably, although fried food is always best fresh. Defrost it in the fridge overnight, then reheat in dry heat.
Can I eat katsu cold?
It is safe cold if it has been stored properly, and some people like it that way in a sandwich. The crust will be soft, though.