Miso Katsu (Breaded Pork Cutlet with Red Miso Sauce)
Makes 4 servings
Recipe Notes: If you’re worried about the cutlets getting cold after frying them, keep them in an oven preheated to 180 degrees Fahrenheit until you are ready to serve them. If cooked at the proper temperature, the cutlets should not be oily.
6 boneless pork chops, each about 1-inch thick
Salt and freshly ground black pepper, for seasoning
All-purpose flour for dredging
2 large eggs, beaten with 4 teaspoons cold water
Panko (Japanese bread crumbs), for coating
vegetable oil, for deep-frying
3 cups very finely shredded green cabbage
Miso Katsu Sauce (recipe below)
Steamed Japanese rice
1. Place a pork chop between two layers of plastic wrap and pound it with the flat side of a meat tenderizer until it is about 1/3 inch thick. Season both sides with salt and pepper. Repeat the process with the remaining pork chops.
2. Heat 2 inches of vegetable oil in a deep-fryer, stockpot, or large wok until the oil reaches 375 degrees Fahrenheit.
3. While the oil is heating, lightly dust the seasoned pork chops in the flour. Dip them, one at a time, in the egg wash, then coat each of them well with the panko.
4. When the oil is at temperature, fry the chops, two at a time, for about 3 minutes. Then turn them and fry them for another 3 or 4 minutes, until they are a deep golden brown and cooked through. Place them on a wire rack to drain and repeat with the remaining chops.
5. To serve: Slice the cutlets across their width into 1/2-inch strips. Place each cutlet on top of a mound of shredded cabbage. Drizzle with some of the miso katsu sauce. Serve with steamed Japanese rice and a lemon wedge.
Miso Katsu Sauce
1/3 cup Hatcho miso or aka miso (red miso)
1/4 cup mirin
2 tablespoons soy sauce
2 tablespoons granulated sugar
1. Mix all the ingredients together in a small saucepan and heat over medium heat, making sure not to let it boil (the miso will become grainy if it boils), until the sauce thickens slightly. Remove the saucepan from the heat and set aside until ready to use. The sauce can be kept in the refrigerator in an airtight container for 5 days.