Japanese

Miso Katsu

“Miso Katsu is a crispy pork cutlet draped in rich, umami-laden Hatcho Miso sauce.”

Pork Loin

Hatcho Miso

Sugar

Mirin

Sake

Bonito Flakes

Japanese·Nagoya

Medium30 min

Where it comes from

Originating from Nagoya in Aichi Prefecture, Miso Katsu showcases the city's unique use of the robust Hatcho Miso, a local specialty known for its deep, savory flavor.

On the Palate

How it's made

4 steps · Show ↓

30 min active

1
10 min
Pound the pork loin to an even thickness. Season lightly with salt. Dredge in flour, dip in beaten egg, and coat thoroughly with panko breadcrumbs.
2
10 min
Heat oil in a deep pan to 170°C (340°F). Gently lower the breaded pork into the oil, frying until golden brown and cooked through.
Watch out
Maintain oil temperature to avoid greasy katsu; too low and it will absorb oil, too high and it will burn.
3
5 min
In a saucepan, combine hatcho miso, sugar, mirin, sake, and bonito flakes. Heat gently, stirring until the sugar dissolves and the sauce is smooth.
4
5 min
Slice the cooked katsu into strips and drizzle with the warm miso sauce. Serve with shredded cabbage on the side.