Miso Katsu (Nagoya Style)

Ingredients

• 4 pieces Boneless pork loin chops
• 1.5 cups Panko breadcrumbs
• 0.5 cup All-purpose flour
• 2 pieces Large eggs, beaten
• 4 tablespoons Red miso paste (Aka Miso)
• 3 tablespoons Mirin
• 2 tablespoons Granulated sugar
• 0.5 cup Dashi stock
• 2 tablespoons Sake
• 2 cups Vegetable oil for frying
• 2 cups Shredded green cabbage(optional)

Instructions

1. 1

   Prepare the pork by making small cuts in the connective tissue between the meat and fat to prevent curling, then pound lightly with a meat mallet.

2. 2

   Season the pork with salt and pepper, then dredge each piece in flour, dip into the beaten eggs, and coat thoroughly with panko breadcrumbs.

3. 3

   In a small saucepan, combine the red miso, mirin, sugar, sake, and dashi stock over medium heat.

4. 4

   Whisk the sauce constantly until the sugar dissolves and the mixture thickens into a glossy, pourable glaze, then set aside on low heat.

5. 5

   Heat the vegetable oil in a deep skillet to 340°F (170°C).

6. 6

   Fry the pork cutlets for 3-4 minutes per side until the crust is a deep golden brown and the meat is cooked through.

7. 7

   Remove the katsu and let them rest on a wire rack for 2 minutes to maintain crispness before slicing into strips.

8. 8

   Arrange the sliced katsu over a bed of shredded cabbage and generously drizzle the warm red miso sauce over the top.