Photograph of the finished Miso katsu

Japan · Thịt heo chiên xù xốt miso đỏ

Miso katsu

45 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork tenderloin Pork tenderloin 1.5 kg
  • Photograph of Miso paste Miso paste 280 g
  • Photograph of Mirin Mirin 160 ml
  • Photograph of Sugar Sugar 120 g
  • Photograph of Panko breadcrumbs Panko breadcrumbs 400 g
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Flour Flour 180 g
  • Photograph of Oil Oil 1.6 l
  • Photograph of Dashi broth Dashi broth 400 ml
  • Photograph of Cabbage Cabbage 600 g

Method

  1. 1 Slice the pork tenderloin into 1.5 cm thick sheets, then marinate with salt and pepper for 30 minutes.
  2. 2 Roll in flour, dip in egg, then coat with breadcrumbs and press firmly.
  3. 3 Fry in oil at 170 degrees for 6 minutes, then let it rest on the rack for 5 minutes.
  4. 4 Simmer red miso with mirin, sugar, and dashi for 8 minutes until the sauce thickens.
  5. 5 Nagoya red miso sauce must be thick like jam so that it stays on top of the fried food and doesn't drip down.
  6. 6 Slice the fried pieces, drizzle with miso sauce, and serve with shredded cabbage soaked in ice water.

With an appliance

  • Air fryer 40 min

    Step 3: Spray evenly with oil, then steam in a hot air pot at 195 degrees for 15 minutes, flipping at minute 9.

Start cooking