Japanese-Style Miso Pork Cutlet recipe - ingredients, nutrition and when to eat it
Popular in Nagoya, miso katsu is a crispy fried pork cutlet topped with a rich, sweet-savory miso sauce.
Popular in Nagoya, miso katsu is a crispy fried pork cutlet topped with a rich, sweet-savory miso sauce. Serve it with rice for a hearty meal; it’s also a great choice for dinner when you’re craving a rich sauce.
World cuisine · 30 minutes to cook
Nutrition (per 833g serving): 3378.2 kcal · protein 52.7g · carbohydrate 122g · fat 288.3g · sodium 1460.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the sauce tastes too salty, add a tablespoon of water to adjust the consistency.
Tips: If the oil is too cool, the breadcrumbs will absorb too much oil. Test it by dropping in a breadcrumb; it should float right back up.
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Ingredients (1 serving)
- Pork loin — 150 g
- Breadcrumbs — 0.5 cup
- Egg — 0.5 pc
- Flour — 2 Tbsp
- Cooking oil — 300 ml
- Miso — 1.5 Tbsp
- Mirin — 1 Tbsp
- Sugar — 1 tsp
- Water — 2 Tbsp
- Cooked white rice — 1 bowl
- Cabbage — 1 handful