Miso Katsu Recipe - Japanese Cooking 101

In a small pot, add dark red miso (hacho miso) and white or brown miso.

Add sugar, sake, mirin, and water to the pot and mix well.

Cook the mixture until the sauce is slightly thickened and set aside.

Pound the pork with a meat tenderizer.

Lightly sprinkle salt on the pork, but not too much since the sauce is salty.

Coat the pork with all-purpose flour.

Dip the pork in an egg.

Cover the pork with panko breadcrumbs.

Heat deep frying oil to 350° F.

Deep fry the crumb-coated pork until it turns golden brown on both sides.

Remove the pork from the oil and cut it into strips.

Serve the pork with a side of shredded cabbage and pour the miso sauce over the pork.

Equipment Needed

Spice Level:

Allergens