Miso Katsu

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Cooking with Chef Dai Japanese Recipes

3 serving

Prep time: 15 mins

Cook time: 30 mins

Serves: 3

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.

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Ingredients Method

Ingredients

30ml Cooking Sake
50ml Mirin
200ml Pork or Chicken Stock
1 tbsp Sugar
50g Barely or Red Miso Paste
1 tbsp Sweet or White Miso Paste
200g Pork Loin
1 pinch Salt
1 pinch Pepper
5 tbsp Plain Flour
2 Large Eggs
2 good handfuls Panko Breadcrumbs
750ml Vegetable Oil
½ Cabbage, thinly sliced
3 Spring Onions, thinly sliced
720g Short Grain Rice, washed and cooked

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.