Traditional Miso Katsu Recipe

2022-10-31

By Umami Chef

Japanese Cuisine

Main Course

Try this delicious Japanese recipe for Miso Katsu, a crispy breaded pork cutlet with a sweet and savory miso glaze. 

food

A Japanese dish that originated in the city of Nagoya, which is located in the Aichi Prefecture of Japan. Nagoya is the fourth-largest city in Japan and is known for its unique cuisine, including Miso Katsu. 

food

Miso Katsu is a breaded and fried pork cutlet served with a rich miso-based sauce. The pork is first coated in flour, then dipped in beaten egg, coated in bread crumbs, and then deep-fried until golden brown. The miso sauce is made from red miso paste, sake, mirin, and other ingredients and is served on top of the pork cutlet.

Pitfalls on Miso Katsu

 Preparing the pork: Miso Katsu requires high-quality pork that is tender and juicy, but not too fatty. Choosing the right cut of meat and preparing it properly can be challenging.

 Creating a crispy crust: Miso Katsu should have a crispy, golden brown crust, but achieving this can be challenging. The batter must be properly seasoned and mixed, and the frying temperature must be just right to avoid burning or overcooking the crust.

 Making the miso sauce: The miso sauce is a key component of Miso Katsu and can be tricky to make. It requires the right balance of ingredients, including miso paste, sugar, and soy sauce, to achieve the desired flavor and consistency.

 Consistency: Miso Katsu is often sold in restaurants, and consistency in the final product can be challenging. Proper measurement of ingredients, temperature control, and frying time are necessary to ensure that customers receive a consistent product.

 Presentation: Miso Katsu is often served with a side of rice and shredded cabbage, and presenting the dish properly can be challenging. A visually appealing presentation can be just as important as the taste of the dish.

Ingredients

• 4 pork chops

• 1/2 cup all-purpose flour

• 2 eggs

• 1 cup panko breadcrumbs

• 1/4 cup miso paste

• 1 tbsp honey

• 1 tbsp soy sauce

• 1 tbsp mirin

• 1 tsp grated ginger

• 1 tsp crushed garlic

• 1/4 cup vegetable oil

• 1/4 cup sliced scallions

• 1/4 cup shredded red cabbage

Instructions

1. Preheat oven to 350°F.

2. Sprinkle pork chops with salt and pepper, then coat with flour.

3. Beat eggs in a bowl and place panko breadcrumbs in another bowl. Dip pork chops in egg mixture, then coat with panko breadcrumbs.

4. Heat vegetable oil in a large skillet over medium-high heat. Fry pork chops until golden brown, about 3-4 minutes each side. Transfer to a baking sheet and bake for 12-15 minutes, until fully cooked.

5. In a small bowl, whisk together miso paste, honey, soy sauce, mirin, ginger, and garlic.

6. Brush the miso glaze onto the pork chops and bake for another 5 minutes, until the glaze is caramelized.

7. Serve hot with sliced scallions and shredded red cabbage.

Preparation Time 20 min

Cook Time 45 min

Total Time 1 hour 5 min

Nutrition Facts

Calories: 500

Fat: 20 g

Saturated Fat: 4 g

Carbohydrates: 50 g

Fiber: 2 g

Sugar: 10 g

Protein: 30 g

Regional Ingredients Variations of  Miso Katsu

Nagoya, they use a special type of miso called "hatcho miso" to create a rich and hearty miso sauce for the katsu, creating a dish known as "Hatcho Miso Katsu".

Osaka, they add a touch of yuzu (Japanese citrus) to the miso sauce for a tangy and refreshing flavor, and may use a mixture of ground pork and beef for the katsu, creating a dish known as "Osaka-style Miso Katsu".

Hokkaido, they may use a mixture of seafood such as crab and scallops to create a unique and flavorful katsu, serving it with a miso sauce made of red miso and mirin (sweet rice wine), creating a dish known as "Hokkaido-style Seafood Miso Katsu".

Hiroshima, they use a special type of bread crumbs called "momiji" to create a crispy texture, and may add a layer of cheese on top of the katsu, serving it with a rich miso sauce made with a blend of red and white miso, creating a dish known as "Momiji Miso Katsu".

Tokyo, they may substitute the pork with chicken for a healthier option, and may add a dollop of Japanese-style mustard on top of the katsu, serving it with a soy sauce and sweet rice wine-based miso sauce, creating a dish known as "Tokyo-style Chicken Miso Katsu".

Try this easy recipe for Miso Katsu, a crispy breaded pork cutlet with a sweet and savory miso glaze. Share your lovely dish on your socials with the following hashtags #misokatsu #Japanesefood #porkchops #crispy #misoglaze #Chubu #hiverecipes