Introduction
Miso Katsu is a beloved specialty from Nagoya, featuring crispy deep-fried pork cutlet topped with a rich, savory-sweet miso sauce. This dish perfectly balances the crunch of tonkatsu with the bold flavors of red miso.
Ingredients (for 2 servings)
- 2 pork loin or fillet cutlets (about 150g each)
- Salt and pepper, to season
- 1/2 cup flour
- 1 egg, beaten
- 1 cup panko breadcrumbs
- Oil for deep frying
For the miso sauce:
- 3 tbsp red miso (hatcho miso if available)
- 2 tbsp sugar
- 2 tbsp mirin
- 2 tbsp sake
- 50ml dashi stock (or water)
For serving:
- Shredded cabbage
- Steamed white rice
Instructions
- Prepare the pork: Season cutlets with salt and pepper. Coat lightly with flour, dip in beaten egg, then cover with panko breadcrumbs.
- Deep fry: Heat oil to 170–175 °C (340 °F) and fry pork cutlets until golden brown and crisp (about 5–6 minutes). Drain on a wire rack.
- Make the miso sauce: In a small saucepan, combine red miso, sugar, mirin, sake, and dashi. Stir and simmer gently until the sauce thickens and glossy.
- Assemble: Slice the tonkatsu into strips, place over shredded cabbage, and drizzle generously with the miso sauce.
- Serve: Enjoy with a bowl of steamed rice and pickles for a complete Nagoya-style meal.
Tips
- Use red miso (hatcho miso) for the authentic Nagoya flavor. If unavailable, mix regular miso with a bit of cocoa powder for depth.
- Adjust sweetness by changing the sugar and mirin balance.
- Fry twice for extra crispiness: first at low heat (160 °C), then a quick second fry at high heat (180 °C).
- Pairs perfectly with cold beer or hot tea.
Closing
Crispy pork cutlet combined with bold, savory-sweet miso sauce — Miso Katsu brings the true taste of Nagoya to your table.
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