Miso Katsu
Tonkatsu is usually known to be served with a tangy and sweet sauce, however in Nagoya, people enjoy eating Tonkatsu with a miso-base sauce which is made of a…
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Cooking tools:
- Shredder
- Meat tenderizer
- Chef's knife
- Cutting board
- Colander
- Saucepan
- Spatula
- Stove
- Pot
- Mixing bowl
- Whisk
- Plate
- Chopstick
- Cooling rack
- Paper towel
- Measuring spoon
- Measuring cup
- Refrigerator
- Airtight container
- Serving platter
Ingredients
- ½ cabbage (to serve fresh with Miso Katsu)
- 4 pcs (120g each pcs) of 1cm thick pork loin chops (boneless)
- Salt
- Freshly ground black pepper
- ¼ cup all-purpose flour
- 1 large egg
- 1 tbsp water
- 1 cup Japanese panko breadcrumbs
- 4 cups cooking oil
- 1 tbsp mirin
- 2 tbsp sake
- ½ cup dashi
- 2 tbsp granulated sugar
- 3 tbsp hatcho red miso (or red miso)
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