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.

Miso Katsu: Nagoya-style Miso Pork Cutlet (Miso Katsu: Nagoya no Miso Tonkatsu)

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

  1. Season the pork chops with salt and pepper.
  2. Coat the pork chops in flour, dip in beaten eggs, and then coat with panko breadcrumbs.
  3. 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.
  4. In a saucepan, combine miso paste, sugar, mirin, sake, and water. Cook over low heat, stirring constantly, until the sauce thickens slightly.
  5. 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