Miso katsu

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.