Miso Katsu: Nagoya-style Miso Pork Cutlet (Miso Katsu: Nagoya no Miso Tonkatsu)
Miso Katsu is a popular dish in Nagoya, Japan, known for its savory and slightly sweet miso sauce served over crispy pork cutlets. This Nagoya-style Miso Pork Cutlet is a delicious and comforting meal that is perfect for a cozy dinner at home.
Ingredients
- 4 pork loin chops, boneless
- Salt and pepper
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- Vegetable oil for frying
- 1/2 cup miso paste
- 1/4 cup sugar
- 1/4 cup mirin (sweet rice wine)
- 1/4 cup sake
- 1/4 cup water
- Steamed rice, shredded cabbage, and tonkatsu sauce for serving
Instructions
- Season the pork chops with salt and pepper.
- Coat the pork chops in flour, dip in beaten eggs, and then coat with panko breadcrumbs.
- Heat vegetable oil in a large skillet over medium heat. Fry the pork chops until golden brown and cooked through, about 5-6 minutes per side. Drain on paper towels.
- In a saucepan, combine miso paste, sugar, mirin, sake, and water. Cook over low heat, stirring constantly, until the sauce thickens slightly.
- Slice the pork cutlets and serve with steamed rice, shredded cabbage, and miso sauce. Drizzle tonkatsu sauce over the pork cutlets if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 20 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 25g
Supplies
Large skillet Saucepan Tongs Paper towels
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serving suggestions: Serve the Miso Katsu with a side of steamed rice, shredded cabbage, and a drizzle of tonkatsu sauce for a complete and satisfying meal.
Tips & tricks
Tips: Make sure the oil is hot enough before frying the pork cutlets to ensure a crispy and golden crust.
Cost
$15