Hire Katsu with Authentic Nagoya Red Miso Sauce
User Reviews
5
4 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
3 portions
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Course
Main Course, Lunch, Dinner
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Cuisine
Japanese
Hire Katsu with Authentic Nagoya Red Miso Sauce
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
Miso katsu sauce
- 100 ml dashi stock
- 2 tbsp red miso paste
- 1 tbsp sake
- 1 ½ tbsp mirin
- 1 tsp soy sauce
- 2 tbsp light brown sugar
- ½ tbsp white sesame seeds
Hire Katsu
- 200 g pork tenderloin or precut medallions, block
- salt
- black pepper
- 4 tbsp all-purpose flour for dusting
- 1 egg
- 1 tbsp milk
- 1 tsp neutral cooking oil generic cooking oil
- 60 g panko breadcrumbs see how to make your own panko breadcrumbs here
- neutral cooking oil for deep frying, generic cooking oil
Instructions
Red Miso Sauce
- Add 100 ml dashi stock, 2 tbsp red miso paste, 1 tbsp sake, 1 ½ tbsp mirin, 1 tsp soy sauce and 2 tbsp light brown sugar to a cold saucepan and mix well. Place the pan on the stove and bring to a boil over a medium heat. Once boiling, lower to a simmer.
- Cook the sauce until slightly thickened and glossy (approx 5-10 mins). Mix occasionally to prevent burning. Remove from the heat and mix in ½ tbsp white sesame seeds.
Hire Katsu
- Start preheating the cooking oil to to 180 °C (356 °F). Cut 200 g pork tenderloin block into 2cm slices at a slight angle to increase the surface area.
- Pierce both sides a few times with a fork.
- Sprinkle a small pinch of salt and pepper on both sides of each medallion.
- Prepare a plate of 4 tbsp all-purpose flour and another one with 60 g panko breadcrumbs. Crack 1 egg into a wide container and mix in 1 tbsp milk and 1 tsp cooking oil.
- Coat each pork medallion with a thin layer of flour, be sure to brush off any excess.
- One by one, coat the medallion with an even layer of egg mixture and then a generous coating of panko breadcrumbs.
- Press the breadcrumbs down to secure them and prevent them from falling off.
- Place the medallions in the oil and deep fry for 4 minutes in total. Turn half way through to ensure even cooking. (Make sure not to overcrowd the pot.)
- Remove the katsu from the oil and place on a wire rack to allow the excess oil to drip off.
- Dish up and drizzle the red miso sauce over the top.
- Served with shredded cabbage and rice and enjoy!
Notes
- If you don't have a way of checking your oil temperature, drop a panko breadcrumb in the oil. If it sinks, the oil isn't hot enough yet. If it floats and sizzles then the oil is ready.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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