Miso Katsu (Breaded Pork Cutlet with Red Miso Sauce)
A Nagoya-style Japanese dish of crisp panko-breaded pork cutlets served over shredded cabbage and drizzled with a sweet-savory red miso sauce.
Ingredients
| 6 | Boneless pork chops, about 1-inch thick | |
| — | Salt and freshly ground black pepper | |
| — | All-purpose flour, for dredging | |
| 2 | Large eggs, beaten with 4 tsp cold water | |
| — | Panko (Japanese bread crumbs), for coating | |
| — | Vegetable oil, for deep-frying | |
| 3 cups | 720 ml | Very finely shredded green cabbage |
| — | Lemon wedges | |
| — | Steamed Japanese rice | |
| 1/3 cup | 80 ml | Hatcho miso or aka miso (red miso) |
| 1/4 cup | 60 ml | Mirin |
| 2 tbsp | 30 ml | Soy sauce |
| 2 tbsp | 30 ml | Granulated sugar |
Instructions
Recipe note: If you're worried about the cutlets getting cold after frying, keep them in an oven preheated to 180°F until ready to serve. If cooked at the proper temperature, the cutlets should not be oily.
- Place a pork chop between two layers of plastic wrap and pound it with the flat side of a meat tenderizer until about 1/3 inch thick. Season both sides with salt and pepper. Repeat with the remaining chops.
- Heat 2 inches of vegetable oil in a deep-fryer, stockpot, or large wok until it reaches 375°F.
- While the oil heats, lightly dust the seasoned pork chops in flour. Dip them one at a time in the egg wash, then coat well with panko.
- When the oil is at temperature, fry the chops two at a time for about 3 minutes. Turn them and fry another 3-4 minutes, until deep golden brown and cooked through. Drain on a wire rack and repeat.
- To serve: slice the cutlets across their width into 1/2-inch strips. Place each cutlet on a mound of shredded cabbage, drizzle with miso katsu sauce, and serve with steamed Japanese rice and a lemon wedge.
Miso Katsu Sauce: Mix 1/3 cup Hatcho or aka (red) miso, 1/4 cup mirin, 2 tbsp soy sauce, and 2 tbsp sugar in a small saucepan. Heat over medium, being careful not to let it boil (the miso becomes grainy if boiled), until the sauce thickens slightly. Remove from heat. Keeps refrigerated in an airtight container for 5 days.