Japan

Miso Katsu

Name: Miso Katsu
Total time: 40 min
Yield: 2
Cuisine: Japan
Ingredients: 2 pieces Pork cutlets; 3 tbsp Red miso (Hatcho); 2 tbsp each Mirin & sugar; 100 g Panko; some of each Egg & flour; 100 ml Dashi

Pork cutlet with Nagoya miso sauce

Miso katsu is the Nagoya version of tonkatsu, where the breaded cutlet is doused in a thick, sweet sauce of red Hatcho miso.

The robust miso sauce is the signature of the Aichi region and lends the crisp cutlet depth.

Servings2

Time40 min

LevelMedium

Ingredients

Pork cutlets2 pieces
Red miso (Hatcho)3 tbsp
Mirin & sugar2 tbsp each
Panko100 g
Egg & floursome of each
Dashi100 ml

★ = available authentic in the Asia Boutique

Preparation

Bread the cutlets in flour, egg and panko.
Deep-fry crisp and golden.
Cook miso with mirin, sugar and dashi into a sauce.
Slice the cutlets into strips.
Douse with the warm miso sauce, serve.

Make it original

Red miso and panko for miso katsu are in the Asia Boutique.

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