📝 About This Recipe
A soul-food staple of Nagoya, Miso Katsu elevates the classic golden tonkatsu with a bold, velvety sauce made from fermented Hatcho miso. This dish strikes a perfect balance between the crunch of panko-breaded pork and the deep, savory-sweet complexity of a dark miso reduction. It is a comforting, robust masterpiece that captures the unique culinary spirit of Aichi Prefecture.
🥗 Ingredients
The Pork Cutlets
- 4 pieces Pork Loin Chops (about 1-inch thick, room temperature)
- 1/2 teaspoon Salt (to season)
- 1/4 teaspoon Black Pepper (freshly ground)
- 1/2 cup All-purpose Flour (for dredging)
- 2 large Eggs (beaten with 1 tsp oil)
- 2 cups Panko Breadcrumbs (Japanese style coarse crumbs)
- 3 cups Neutral Oil (for deep frying (vegetable or canola))
The Signature Miso Sauce
- 4 tablespoons Red Miso (preferably Hatcho Miso) (dark, fermented soybean paste)
- 3 tablespoons Sugar (adjust for desired sweetness)
- 3 tablespoons Mirin (Japanese sweet rice wine)
- 2 tablespoons Sake (dry Japanese rice wine)
- 1/2 cup Dashi Stock (kombu and bonito based)
- 1 teaspoon Ginger (freshly grated)
For Serving
- 1/4 head Green Cabbage (very thinly shredded)
- 4 bowls Steamed White Rice (short-grain Japanese rice)
- 2 stalks Scallions (finely sliced)
- 1 teaspoon Karashi (Japanese hot mustard)
👨🍳 Instructions
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1
Prepare the pork by making small incisions in the connective tissue between the lean meat and the fat. This prevents the cutlet from curling while frying.
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2
Place the pork between two sheets of plastic wrap and lightly pound with a meat mallet to an even 3/4-inch thickness. Season both sides with salt and pepper.
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3
Set up a breading station: one plate with flour, a shallow bowl with the beaten egg/oil mixture, and a third plate with panko breadcrumbs.
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4
Dredge each pork chop in flour, shaking off the excess. Dip into the egg wash, then press firmly into the panko to ensure a thick, even coating.
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5
Let the breaded cutlets rest on a wire rack for 10 minutes. This helps the breading adhere and prevents it from falling off in the oil.
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6
While the pork rests, prepare the sauce. In a small saucepan, combine dashi, sake, mirin, and sugar over medium heat. Bring to a gentle simmer.
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7
Whisk in the red miso and grated ginger. Reduce the heat to low and simmer for 5-7 minutes, stirring constantly, until the sauce thickens to a glossy, pourable glaze. Keep warm.
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8
Heat 2-3 inches of oil in a heavy-bottomed pot or deep fryer to 340°F (170°C).
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9
Carefully slide the pork into the oil. Fry 2 pieces at a time to avoid dropping the oil temperature. Fry for 3-4 minutes per side until the crust is a deep golden brown.
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10
Remove the cutlets and drain them on a wire rack for 3 minutes. The residual heat will finish cooking the center while keeping the meat juicy.
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11
Slice the pork into 1-inch thick strips using a sharp knife in a single downward motion to keep the breading intact.
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12
Place a mound of shredded cabbage on each plate, lay the sliced pork over or beside it, and generously drizzle the warm miso sauce over the meat.
💡 Chef's Tips
Use Hatcho Miso if possible; its 100% soybean composition provides the authentic, slightly bitter chocolate notes typical of Nagoya. Do not skip the resting period after breading; it’s the secret to a crust that doesn't peel away from the meat. Maintain the oil temperature between 340°F and 350°F; too low and it becomes greasy, too high and the panko burns before the pork is cooked. Adding a teaspoon of oil to the beaten eggs creates a better bond between the flour and panko. If the miso sauce becomes too thick, whisk in a tablespoon of hot dashi or water to loosen it back to a glaze consistency.
🍽️ Serving Suggestions
Serve with a side of hot steamed Koshikari rice to soak up the extra miso sauce. A dollop of Karashi (Japanese hot mustard) on the side of the plate adds a sharp kick that cuts through the richness. Pair with a cold Japanese lager or a glass of chilled Oolong tea to balance the savory umami. Include a small bowl of red miso soup with tofu and wakame to complete the traditional set meal (Teishoku). Top with toasted sesame seeds for an extra layer of nutty aroma and texture.