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Panko Miso Pork Cutlet (Miso Katsu)

Panko Miso Pork Cutlet (Miso Katsu)

  • serves 2
  • 25 minutes
  • spend

If you already like tonkatsu, you will love our recipe for Panko Miso Pork Cutlet, aka Miso Katsu! A specialty from Nagoya, Miso Katsu is comprised of a rich and thick red miso sauce poured over a crisp, golden, breaded pork cutlet served with a side of sticky Japanese rice.

Nagoya and its surrounding area is famous for its red miso, particularly Hatcho miso, which is traditionally made from soy beans left to ferment for at least 2 years, imparting an intensely rich flavour. This filling, warming dish makes for a great evening meal with family.

Ingredients

Pork Cutlet
• 2 slices Pork Loin
• 80g Panko Breadcrumbs
• 1 Egg
• 20g Flour

Miso Sauce
• 1 tbsp Hatcho Red Miso OR Red Miso
• 1.5 tbsp Mirin Sweet Cooking Sake
• 1/4 tsp Tsuyu Soup Stock
• 1 tsp Cooking Sake
• 1.5 tbsp Sugar
• 1 tsp White Sesame Seeds (optional)
• 2 tsp Water

Additional
• Vegetable Oil for deep-frying
• 300g Cooked Rice

Suggested Drink: Asahi Beer

How To Prepare

  1. As we are going to be serving this dish with some rice let’s get the preparation for that out of the way first. Follow our detailed online recipe to get your Japanese rice cooked perfectly.

  2. Start the miso sauce by combining the tsuyu soup stock with the water. Once done, mix the diluted soup stock with the red miso, mirin, cooking sake and sugar. Heat the mixture in the microwave for 15 seconds, stir, put it back for another 15 seconds and when done, add the white sesame seeds before stirring again.

  3. To prepare the meat, make small cuts in several places so it keeps its shape when cooking. Use a meat pounding mallet or the back of your knife to tenderize the meat on both sides. Finish by seasoning with some salt and pepper before covering with a thin layer of flour.

  4. Beat the egg in a different bowl and dip the pork in before covering with a generous amount of panko breadcrumbs. Try to spread them evenly and press firmly onto the meat.

  5. Now grab a heavy bottomed pan and fill it approximately 2/3 with oil before heating it to 160-170°C (you could use a deep fat fryer to regulate the temperature). A thick pan is great as it retains the temperature but an iron wok is best. Check the oil is at the right temperature by dropping some breadcrumbs into the oil, if they sizzle then the oil is ready.

  6. Carefully slide your breaded pork cutlet into the oil and allow it to cook for a few minutes before flipping it over. Let the other side cook for a few more minutes until the whole tonkatsu turns a golden colour. Place your tonkatsu on a wire rack and remove any excess oil by patting down with kitchen paper.

  7. Finally cut the meat into bite-size strips and serve with cooked rice on the side or, alternatively, place it on top of bowl of steamed rice to make a Miso Katsu Donburi. As a drink, we recommend a cold Asahi beer.

Tips and Information

• If you use dried panko breadcrumbs, try mixing the panko with a little milk for an enhanced taste.
• Use our tonkatsu cutlet coating if you want to avoid deep-frying.

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