Miso Katsu (Deep Fried Breaded Pork Cutlet with Red Miso Sauce)

Tonkatsu, aka Katsu, is one of the most popular comfort foods in Japan and loved by people of all ages. Because of the recent spread of Katsu Curry (Japanese Curry & Rice with Tonkatsu) especially in the west, it has gained a position as a typical Japanese dish as well as Sushi and Ramen. Now, in Japan, Tonkatsu is Typically served with Tonkatsu sauce, a Worcestershire based savory sauce. However in Aichi prefecture, which boasts Nagoya (one of the three major cities in Japan), Haccho-miso (a kind of red miso) based sweet and savory rich sauce Tonkatsu is the standard way, and the locals are so proud of it. If you are a Tonkatsu lover, definitely give it a shot!

-INGREDIENTS-
720g Pork loin slices (180g x 4)
4 pinches Salt
2 eggs, beaten
1/2 cup flour
1 cup *Panko bread crumbs (Add more if you find it necessary.)
Deep frying oil (vegetable oil)
4 pinches sesame toasted seeds
4 tsp chopped green onion
Shredded cabbage
*Panko bread crumbs are Japanese bread crumbs, which are a lot coarser than the western ones.

<Sauce>
270ml pork/chicken stock (or water mixed with pork/chicken stock powder)
6 Tbsp Haccho Miso.
1 tsp Katsuo Dashi powder
1 tsp Kombu Dashi powder
4 Tbsp Sake
6 Tbsp Mirin
5 to 6 Tbsp Sugar
1/2 tsp grated ginger
1/2 tsp grated garlic

-METHOD-
1. Make cuts in the fat layer of the pork loin slices every 2 cm so that they will stay flat while being fried. Season with salt.

2. In three separate trays, put the flour, beaten eggs and Panko. Dust the pork loin slices with the flour, and then coat in the egg. Repeat this process again to form a thick coating over the surface of the meat. This way, more juice gets trapped inside the breading, keeping the meat juicy and tender.

3. Coat the slices well in Panko and rest in the refrigerator until the frying process, so that the breading will better adhere on the meat surfaces.

4. Meanwhile, combine all the ingredients for the sauce in a sauce pan. Heat the mixture on a low heat until everything comes together, stirring it occasionally. The sauce is ready when it’s reduced down to 3/4 or slightly thickened. Adjust the taste by adding water bit by bit to suit your preferred strength, if necessary.

5. Into a deep pan, pour plenty of the deep frying oil and heat it up to about 160℃. Add one slice of the breaded loin at a time and fry it for 2 minutes or so. Take it out and rest it for 3 minutes, during which the meat will cook all the way through by its residual heat.

6. Increase the oil temperature to 180℃. Put the loin back in, and fry for 30 seconds or so until the breading is golden brown. Take it out and drain the oil on a wire rack.

7. Cut the cutlet into 2 cm wide stripes and place on a plate. Pour over the sauce and sprinkle with green onion and sesame seeds. Serve with shredded cabbage salad.