Pork Cutlet with Miso Sauce (Miso-katsu)

Miso-katsu is a local specialty from the Nagoya area: crispy cutlets and a sizzling miso sauce‚ the perfect combination!


Serves: 2

  • 2 pork loin chops
  • pinch of salt and pepper
  • handful of plain flour
  • handful of breadcrumbs
  • 1 egg, lightly beaten
  • some vegetable oil for deep frying
  • 50g cabbage, thinly shredded
  • 2 lemon wedges


  • 50ml dashi
  • 70g red miso
  • 30g white miso
  • 1 tbsp mirin
  • 2 tbsp sake
  • 1 tbsp sugar


  1. Put <A> into a small saucepan. Bring to the boil while stirring, then lower the heat and simmer for 10-15 minutes, stirring occasionally.
  2. Make 4-5 cuts along each chop with cutting right through.
  3. Season the chops with salt and pepper. Coat thinly in flour; dip into the beaten egg then coat with breadcrumbs.
  4. Heat the oil in a deep frying pan. Deep fry the pork until it floats on the surface of the oil.
  5. Place the pork on kitchen paper to remove any excess oil. Cut into bite sized pieces.
  6. Arrange the thinly shredded cabbage onto a plate with the cutlet.
  7. Pour the miso sauce on top and serve with lemon wedges.