Miso Katsu
By Cooking with Chef Dai
Published on 01 August 2022
A panko coated crispy pork cutlet smothered with a thick, sweet and tangy miso sauce. Inspired by a Nagoya city classic, this dish is accompanied by fresh shredded cabbage and steamed white rice.Time and servings
45 minsTotal time
3Servings
15 minsPrep time
30 minsCooking time
Ingredients
- 30 ml of cooking sake
- 200 ml of pork or chicken stock
- 1 tbsp of sugar
- 200 g of pork loin
- 5 tbsp of plain flour
- 2 large eggs
- 2 good handfuls of panko breadcrumbs
- 0.5 cabbage, thinly sliced
- 3 spring onions, thinly sliced
- 1 tbsp of sweet or white miso paste
- 720 g of short grain rice, washed and cooked
- 50 g of barely or red miso paste
- 1 pinch of salt
- 1 pinch of pepper
- 750 ml of vegetable oil
- 50 ml of mirin
Method
Step 1
Into a saucepan on a high heat, add the sake and mirin. Bring to a boil. Add the stock and sugar, stir well to dissolve. Add the miso, stir well with a spoon until fully dissolved into the sauce. Simmer on a low heat for 10 minutes, stirring from time to time. Set aside.Step 2
Make incisions along any fat and connective tissue on the pork loin to avoid any curling when frying. Season lightly with salt and black pepper.Step 3
Coat the pork loins with the flour and shake off any excess. Then coat with the beaten egg.Step 4
Coat the pork loins with the panko breadcrumbs, pressing firmly, ensuring that all of the loin is covered well.Step 5
Add vegetable oil to a medium sized heavy-based pot. Heat until the oil reaches approximately 175 degrees celsius.Step 6
Fry the pork katsu in the oil, turning over halfway during frying, until cooked through.Step 7
Cut the pork katsu and place onto a plate with the shredded cabbage. Pour the miso sauce over the katsu. Garnish with the spring onions. Serve with steamed white rice.