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Hire Katsu with Authentic Nagoya Red Miso Sauce
5 from 4 votes

Hire Katsu with Authentic Nagoya Red Miso Sauce

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 3 portions
Course: Main Course, Lunch, Dinner
Cuisine: Japanese

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
  • black pepper
  • salt
  • 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
    Cup of Yum
  1. 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.
  2. 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
  1. 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.
  2. Pierce both sides a few times with a fork.
  3. Sprinkle a small pinch of salt and pepper on both sides of each medallion.
  4. 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.
  5. Coat each pork medallion with a thin layer of flour, be sure to brush off any excess.
  6. One by one, coat the medallion with an even layer of egg mixture and then a generous coating of panko breadcrumbs.
  7. Press the breadcrumbs down to secure them and prevent them from falling off.
  8. 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.)
  9. Remove the katsu from the oil and place on a wire rack to allow the excess oil to drip off.
  10. Dish up and drizzle the red miso sauce over the top.
  11. 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.