Entree: Japan – Chubu – 味噌カツ ➤ Miso Katsu (Pork cutlet with miso sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 4 boneless pork loin cutlets, approx. 6 oz (170 g) each
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 cup (120 g) all-purpose flour
- 2 large eggs, beaten
- 2 cups (100 g) panko breadcrumbs
- 4 cups (960 ml) vegetable oil for deep-frying
- 4 cups (720 g) cooked Japanese short-grain rice (for serving)
- 4 cups (160 g) shredded green cabbage (for serving)
- Lemon wedges for serving (optional)
- For the miso sauce:
  - 1/2 cup (150 g) Hatcho or red miso
  - 3 tbsp (45 ml) mirin
  - 2 tbsp (30 ml) sugar
  - 2 tbsp (30 ml) soy sauce
  - 1/2 cup (120 ml) dashi stock or water
  - 1 tbsp (14 g) unsalted butter (optional, for gloss)

Instructions

1. Prep the pork: If cutlets are thick, butterfly or gently pound each to about 1/2 inch (1.2 cm) thickness. Season both sides with 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper.
2. Breading station and fry: Set up three shallow dishes with flour, beaten eggs, and panko. Dredge each cutlet in flour, shaking off excess, dip in egg, then press into panko to coat thoroughly. Heat 4 cups (960 ml) vegetable oil in a deep skillet or fryer to 340–350°F (170–175°C). Fry cutlets, two at a time, until golden brown and cooked through, about 4–5 minutes per side (internal temperature 145–160°F / 63–71°C depending on thickness). Drain on a wire rack or paper towels.
3. Make the miso sauce: In a small saucepan, combine miso, mirin, sugar, soy sauce and dashi or water. Warm over low heat, whisking until smooth and sugar dissolves; do not boil vigorously. Stir in 1 tbsp (14 g) butter off heat for a glossy finish, adjust sweetness or salt to taste.
4. Serve: Slice each cutlet into strips, arrange over warm cooked rice or beside a mound of shredded cabbage, and spoon generous amounts of hot miso sauce over the cutlets. Offer lemon wedges and extra sauce on the side.